Unlocking the Secrets of Our July to September Harvest

Every cup of coffee narrates a tale, and at Coffee on Mars, ours is deeply rooted in the “July to September Harvest.” This unique harvesting window, spanning from July to September, is instrumental in understanding the intricacies of coffee cultivation. The timing and complexity of the harvest are pivotal for both the quality of the bean and its distinct flavor profile. Embark on a journey with us that begins on a single-family, women-owned farm in Peru and culminates in the rich aroma and taste of your cup.

The Science Behind the July to September Window

Our beans hail from San Ignacio, Cajamarca, Peru, nestled between 1600 to 2100 masl. The ‘July to September Harvest’ isn’t merely tradition—it’s grounded in science. During these months, the optimal blend of the sun’s angle, temperature, and rainfall coalesces. What’s more, the region’s distinctive clay mineral soil, brimming with nutrients like potassium and magnesium, is in its prime during the ‘July to September Harvest’. Enhanced microbial activities ensure these nutrients are released more effectively, acting as a natural boost to the coffee cherries, nourishing them from within.

This version should emphasize the importance of the “July to September Harvest” both in terms of tradition and the scientific benefits it brings to the coffee quality.

How Timely Harvesting Enhances Flavor

The clay mineral soil and unique environmental conditions contribute to our coffee’s unique flavor. Think of July to September as the coffee plant’s version of a ‘finishing school.’ During these months, they accumulate the dark, rich chocolate and tobacco flavors that distinguish our coffee.

Every sip offers a smooth, complex array of tastes that echo the richness of the soil and the specific climatic conditions of these months. Our customers often report that it’s easy to distinguish from beans harvested outside this window once they try our coffee.

The Sustainable and Ethical Side of Our Harvesting Practices

Adhering to an ethical and environmental standard is just as important to us as the quality of our coffee. By focusing our harvest in these specific months, we can let nature do much of the work, reducing the need for artificial interventions.

We can naturally sun-dry our beans during the dry season, eliminating the need for chemical drying agents. This makes the coffee safer to consume and gives it a cleaner, more authentic flavor. The beans are also 100% natural, free from pesticides or synthetic fertilizers, thanks to the rich, self-sustaining soil and optimal weather conditions.

Health Benefits More Than Just a Cup of Coffee

Water-washing is our chosen method for processing the coffee cherries post-harvest. This method reduces acidity, aiding those with sensitive stomachs, and improves nutrient absorption. Lower acidity levels and potential mycotoxins in our beans contribute to better digestive comfort and enhanced nutrient absorption in your body.

The July to September harvest window plays a critical role here as well. The cherries harvested in these months contain less mucilage, making the water-washing process more efficient and effective, ultimately contributing to a healthier coffee cup.

Our July to September harvest is the cornerstone upon which Coffee on Mars has built its brand. Every stage of our production process, from the initial planting to the final cup, is designed to make the most of these special months. The next time you enjoy a cup of our coffee, remember that you are savoring the culmination of optimal natural conditions, ethical farming practices, and artisanal craftsmanship.

Through meticulous planning and a commitment to sustainability, we bring you a cup that’s not just coffee but a symphony of flavors and benefits shaped by nature’s timetable.

Thank you for making Coffee on Mars your choice for a beverage and an experience rooted in the finest aspects of coffee cultivation.