I realize that great coffee can certainly still be good 15 months off harvest assuming it is the right coffee with the right shipping and storage conditions. However, I would like to see a single viable argument that would demonstrate that same coffee wouldn’t be much, much better, 3 -6 months off harvest. The only exception to this might be wonky naturals that get better as they age because their negative characteristics fade. Seasonality, as in other heirloom produce and great vintages of wine or Champagne only serves to add value in terms of how the customer can perceive coffee. I realize it may be confusing for them at first, but shouldn’t we be leading our customers down the right path versus following them down the path of least resistance. The more we de-commoditize coffee and open minds, the better it will be for everyone for the grower, to the roaster, to the coffeebar operator and ultimately to the person that finally drinks a cup that is as delicious as it has been promised to be. As my Auntie once said, discuss.

DZ