From blossom to bean, a coffee plant takes a year to grow, yet we can buy fresh green coffee all year round. How is that possible? The key lies in the harvest cycles and the different seasons of coffee-growing countries. In this deep dive, we'll look at when and how coffee is harvested around the globe, what main and secondary harvests (mitaca/fly crop) are all about, and how these cycles affect availability.

Global harvest cycles – the migration of beans
Coffee grows in the so-called coffee belt – the zone between the Tropic of Cancer and the Tropic of Capricorn. Varying altitudes, rainfall patterns, and temperatures mean that harvest times vary from country to country. While some countries have one main harvest per year, others have two. The global harvest stretches like a ribbon throughout the year.

Table: Harvest windows of selected countries of origin

Note: The months may vary slightly depending on microclimate, altitude and region.

What is a fly crop / mitaca?
In some countries, the coffee tree bears fruit a second time after the main flowering. This secondary harvest is called "mitaca" in Colombia and "fly crop" in Kenya and other English-speaking countries. A fly crop is an additional harvest of a smaller quantity that takes place after the main harvest. Whether and how abundant this second harvest is depends on the variety, climate, and cultivation methods; it is not a globally standard phenomenon.

Since our new coffee of the month comes from Colombia , it's worth taking a closer look at the harvest cycles of this country.

For Colombia, the Mitaca means that coffee is available practically year-round: While the main harvest takes place in the central Coffee Triangle (Antioquia, Quindío, Risaralda, Caldas) between September and January, the Mitaca occurs in the south (Huila, Nariño) during the same period – and vice versa. These staggered cycles ensure a continuous supply of fresh green coffee. In our current microlot from Huila, the harvest windows are accordingly October–December for the main harvest and June–August for the smaller Mitaca.

Colombia is unique due to its geography and the three Andean mountain ranges: the diverse microclimates mean that each region has its own rainy seasons and harvest windows. Around 80% of Colombian producers cultivate less than three hectares of land; in the Huila department, the average farm size is just 1.5 hectares. This small-scale structure generates a wealth of micro-harvests throughout the year. The high density of small-scale producers and the diversity of microclimates make Colombia a source of coffee that provides a virtually uninterrupted supply of fresh coffee while maintaining a focus on quality. The Huila region itself has been granted a protected designation of origin due to its special conditions and is known for coffees with bright acidity and sweet, aromatic profiles.

Factors that influence the harvest time

1. Altitude and climate: Coffee is grown at altitudes between approximately 600 and 2,200 meters. At higher elevations, the cherries ripen more slowly, thus delaying the harvest. Depending on altitude and microclimate, the harvest time can vary significantly within a country.

2. Rainfall patterns: A rainy season triggers the flowering of the coffee plant. The harvest begins approximately eight to nine months after the main flowering. Where two rainy seasons exist, there are often two harvests.

3. Variety and plant type: Arabica takes slightly longer to ripen than Robusta. Whether a plant produces a Mitaca at all also depends on its genetic predisposition.

4. Harvesting methods: Hand-picked coffee is harvested selectively, while mechanical harvesting involves shaking entire branches. Selective harvesting can extend the harvest time but improves quality.

Why harvest cycles are important

• Freshness and flavor: After harvesting and processing, raw coffee beans gradually lose moisture and aromatic compounds. The time between harvesting and roasting affects the taste. Fresh beans from the most recent harvest offer more vibrant aromas; older beans often taste flatter.

• Planning for roasters: Knowing harvest times helps roasters plan their stocks and know when specific origins are available. In Brazil, the new beans come onto the market from October, Peruvian coffees from November, and Colombian Mitaca lots around August/September.

• Microlot strategy: Small specialty lots, such as the new Castillo Natural, often come from the main harvest, as this is when the best qualities are produced. Mitaca lots are generally smaller and more variable in quality.

What harvest cycles teach us
Harvest cycles make it clear that coffee is an agricultural product whose quality and availability depend heavily on the rhythms of nature. Countries like Colombia or Kenya, with staggered main and secondary harvests, offer a consistent supply, while regions with only one annual harvest—such as Ethiopia or Guatemala—only provide fresh lots at certain times of the year. For us as a roastery, this means thinking seasonally. Understanding these cycles not only helps with purchasing but also with explaining to customers why certain coffees are available at specific times of the year. It also demonstrates how closely our favorite beverage is linked to climate, region, and agricultural expertise.

From farm to roastery – the journey to Europe
After harvesting, the beans are processed, dried, and prepared for export – a process that takes several weeks depending on the climate and infrastructure. Only then does the actual transport begin: green coffee usually travels to Europe by ship. From Brazil or Colombia, the crossing takes around five to six weeks, from East Africa about seven, and from Southeast Asia up to eight weeks. Including drying, export preparation, transport, and customs clearance, three to five months typically pass between harvest and arrival at our roastery. Green coffee has a surprisingly long shelf life, which helps to mitigate seasonal fluctuations in global supply chains.
This ensures a consistent supply throughout the year, even if harvests from different sources take place at different times.