Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
In some ways our approach to coffee is similar to seasonal, ingredient forward cooking, we roast coffee to bring out what’s there, to highlight the flavours already present and the terroir. While building a menu around the seasons provides certain guidelines in terms of when you will be cupping coffees and when you will be roasting them it can also lead to certain unique challenges.
You may find that at times you have three coffees from one origin, or even multiple coffees from one producer, so you need to ensure the coffees are unique enough to differentiate and you need to find diversity in flavour and processing.