Unlocking the Secrets of Our July to September Harvest
Every cup of coffee tells a story, and at Coffee on Mars, ours begins with a unique harvesting window that spans from July to September. Understanding the complexity and timing of the coffee harvest is pivotal for both the quality of the bean and its flavor profile. Let us take you on a journey that starts on a single-family, women-owned farm in Peru and ends in your cup.
The Science Behind the July to September Window
Our beans are sourced from San Ignacio, Cajamarca, Peru, a region that sits at 1600 to 2100 masl (meters above sea level). Harvesting during July to September is not just tradition but science. During these months, the sun’s angle, temperature, and precipitation levels are ideal.
Moreover, this region’s unique clay mineral soil is rich in nutrients like potassium and magnesium, which are released more efficiently during these months due to microbial activities. This intricate ecosystem acts like a natural supplement to the coffee cherries, enriching them from the inside out.
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 Organic 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% organic, 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.
