Brewing coffee is always a delicate game — balancing the quantity of coffee, the quantity of water, the type of grind, and the extraction time. Depending on the method, these factors can be varied in order to highlight specific attributes of a coffee

ROASTED AT ORIGIN

Brewing coffee is always a delicate game — balancing the quantity of coffee, the quantity of water, the type of grind, and the extraction time. Depending on the method, these factors can be varied in order to highlight specific attributes of a coffee

Let’s think about the freshness of the coffee beans: (Green Coffee beans)

  • Placed in a container for at least 3 weeks, transported by sea.

  • Probably put in a warehouse for at least 1 month waiting to be distributed to the roastery.

  • After that, storage on the roastery until someone order it to be “Freshly Roasted”​

With all that being said this is why Harvest Season has our roastery located in Colombia at a strategic point near the farms that produce your coffee and thus maintain a 100% Colombian product, as a symbol of origin, quality, and a high cup profile. all the process is in our hands, completely sure of our coffee has been hand picked and recently harvested, dried it naturally under the sun, then transported to the roastery, tested by our Q-Grader, and finally roasted by our complete team include the coffee grower, expert Roaster guy, Q-Grader, Barista...

We started  producing coffee  working hand in hand with allied farmers across Colombia.

Harvest Season exports the majority of our coffee green and roasted to countries around the world. Always working in small lots, with direct traceability back to coffee’s origin, we select beans of the highest physical and censorial quality.

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We feel supremely fortunate to work in the world of specialty coffee. Every day is different, we might be visiting farms in the remote, breathtaking regions of Colombia, and the next, tasting the coffee on the Arabian peninsula in search of sensory particularities that differentiate an extraordinary coffee from the rest. Another day we might be roasting and brewing, studying every factor that impacts the final product.