At Origin Bridge, we often receive inquiries from our customers regarding the taste of our coffee beans. Some customers express disappointment when their coffee doesn’t match the expected flavor profile, assuming it’s due to the quality. In reality, many of these concerns stem from the beans being too fresh. When customers are accustomed to buying older coffees, they typically don’t experience the same issues. In this post, I aim to clarify why freshly harvested coffee needs time to develop its flavors before roasting and how patience is essential for achieving the best cup possible.
The Challenge with Freshly Harvested Coffee
While the idea of fresh coffee sounds appealing, when beans are roasted and brewed too soon after harvest, they haven’t had the necessary time to fully develop. Fresh coffee can often taste:
- Grassy or Green: This happens because the beans haven’t developed enough sugars or flavor complexity, leaving a raw or vegetal taste.
- Astringent: There may be a dry, mouth-puckering sensation due to the presence of compounds that haven’t had time to mellow.
- Sour or Bitter: The beans’ acidity can dominate because the balance of flavors hasn’t yet emerged.
Why Coffee Beans Need Time
Most coffee beans need at least six months after harvest to fully mature and acclimate. During this time, chemical changes occur that balance the beans’ acids, sugars, and aromatics, allowing the natural flavors to come through. This aging process can only be effective if the coffee has been packed under extremely good conditions. At Origin Bridge, we ensure that our beans are always stored in hygroscopic Sealed Bags and kept in a climate-controlled environment. Without this rest period and proper conditions, the coffee may taste harsh and unbalanced, failing to showcase its full potential.
The Market for Older Coffees
Around the world, it’s common for coffee importers to sell older coffees, as they understand the challenges associated with freshly harvested beans. The industry has learned that allowing coffee to rest for a period significantly enhances its flavor profile. Many importers strategically age their coffee before selling it, ensuring that customers receive beans that are smoother, more balanced, and ready to roast.
Interestingly, some importers may not sell you coffee from the latest harvest but rather from the one before. This practice can help avoid the issues associated with fresh coffee and is a tactic used to ensure that the beans you receive are more refined and enjoyable.
Monitoring Coffee Development Through Test Roasting
To ensure we send out coffee at its best, we perform test roasting and constant sampling of the beans over time. This process helps us understand how each coffee develops, allowing us to pinpoint when it reaches its peak flavor. Sampling also lets us see when the coffee might start to decline.
This testing is not only crucial for us but also an important responsibility for the roaster. Once coffees are in their warehouse, roasters should actively test and monitor them. Each year’s harvest can behave slightly differently, and by conducting regular evaluations, roasters can ensure they are delivering the best possible product to their customers.
Through careful monitoring and our deep understanding of our coffees, we can determine how long each one takes to develop, when it peaks, and how to maximize its flavor at home. This collaborative effort benefits both us and the roasters, ensuring that every cup of coffee reaches its full potential.
Building Patience for the Perfect Cup
We recognize the anticipation that comes with receiving freshly harvested coffee, but it’s important to wait for it to rest and acclimatize. If your coffee tastes too fresh—green, harsh, or astringent—we recommend giving it a little more time to mature. Allowing the beans to rest ensures you’ll experience the coffee’s full complexity, with balanced sweetness, vibrant fruit notes, and a smooth finish.
At Origin Bridge, we believe in transparency and craftsmanship, and we’re committed to delivering the best specialty coffee possible. We hope this post helps answer any questions you have about the freshness of our coffee and why allowing it to rest will always result in a better cup.
Feel free to reach out with any further questions or feedback on your coffee experience! joram@bridgetoorigin.com or WhatsApp: +57 313 559 6605
