How Coffee Seasons Work

by Zoe Maiden March 18, 2019 2 min read

How Coffee Seasons Work

     Much like any other crop, there is a prime season for harvesting coffee. I will not go into all of the details of the coffee plant (that may wait for another blog post), but when the plant grows to maturity, it will yield a cluster of fruit. Also referred to as cherries, these fruit clusters are initially green and then ripen into a beautiful shade of red similar to a cherry. Within the cherries is a pulp and two oval-shaped beans that once harvested, processed, and roasted become the coffee beans we know and love. 

     In most countries, coffee beans are harvested once per year. There are some countries, such as Kenya and Colombia, that experience favorable climates all year long so smaller secondary crops (also known as fly crops) are harvested. It is essential that only the ripest cherries are plucked. The more mature the cherry is at harvesting, the more flavorful and less acidic the coffee bean. It can take 2-3 months for a cherry to ripen fully. 

     Right now I am talking to my bean importer about their current selections. This is an exciting, yet stressful time because I want to make sure I offer the best variety, both in origin and processing. This is the time I find out which coffees I need to say goodbye to (due to a bad crop season or overstocked inventory) and the new ones I get to cup and introduce to you. You can read why I lose sleep over this process, here.

     Stay tuned as new coffees will be making an appearance as I sample this year's crops!

Zoe Maiden
Zoe Maiden



Also in Sagebrush Coffee Education

Sagebrush Coffee's Coffee Classifications Explained: Brown vs. Gold vs. Black Label
Sagebrush Coffee's Coffee Classifications Explained: Brown vs. Gold vs. Black Label

by Matthew Kellso January 17, 2020 4 min read

If you have perused our website, you might have noticed that we categorize our coffees by two different labels: Gold and Black. I have received several emails recently asking what these labels mean and how we choose to classify our coffee. Like wine, there is a hierarchy when it comes to the beans and the coffee it brews. 
Read More
A Thoughtful Coffee Bag Redesign | By Jonathan Kellso
A Thoughtful Coffee Bag Redesign | By Jonathan Kellso

by Matthew Kellso November 29, 2019 5 min read

Today is a big day for Sagebrush: as we are heading into the holiday season, we are implementing our coffee bags’ new look!

Here’s a little mini-essay giving the complete rundown on our thought process behind absolutely every move we’ve made in this redesign process, and how you, the valued customer, are benefitting from all of this.

Read More
Washed-Coffee: The Most Popular Processing Method
Washed-Coffee: The Most Popular Processing Method

by Zoe Maiden October 18, 2019 3 min read

     When you purchase a bag of coffee (preferably from Sagebrush), you will notice three primary descriptors: the roast profile, flavor notes, and processing method. The processing method is a factor that is relatively unknown and often overlooked by coffee consumers, yet it is critical to the overall flavor profile of coffee. In a brief description, a processing method refers to the technique used to transform a ripe coffee cherry into the green coffee exported to roasters. How coffee is plucked, washed, and dried will influence the mouthfeel, aroma, and taste. There are three processing techniques coffee producers use: Natural (or dry), Honey (or pulped natural), and the widely popular, Washed (or wet) process. Today, we will further discuss the washed processing method.
Read More

Join Our Over 10k Subscribers!

Coffee Grinds Explained

We currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters

Fine:  Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.

Extra Fine: Like powdered sugar, recommended for Espresso.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.