The Mid-Year Drop: Your Cheat Code for the Summer Slump

Every coffee year follows the same pattern. The Main Harvest lands. Fresh arrivals. Energy is high. Everyone’s excited.

And then… summer hits.

By mid-summer, most European roasters are working with main-crop coffees that are still technically sound—but already several months past harvest.

The cup doesn't fall apart. It just loses a bit of its edge.

Most roasters accept this as inevitable. They stretch inventory. They blend around age. They wait for the next winter cycle.

Enter: The Mid-Year Drop

In Colombia, we call this the Mitaca harvest. It’s a secondary crop cycle that runs quietly alongside the industry’s main calendar. But for smart buyers in Europe, it represents something else entirely: The Mid-Year Drop.

Freshness Doesn’t Care About Your Calendar

This harvest window is approaching fast. In regions like Huila and Risaralda, the mid-year harvest typically begins in late spring and runs into early summer.

What matters is timing: this is the short window where pre-orders determine who gets access to peak-fresh arrivals for Q3.

The "B-Side" Myth

Let’s kill a common misconception: that the mid-year harvest is "secondary" in quality. That’s not how agriculture works. In fact, the Mitaca often delivers:

• Less plant stress compared to the heavy main harvest.
• Tighter selection due to lower volumes.
• More stable drying conditions in the mill.

The result? Coffees that are cleaner, brighter, and sometimes even more expressive than their main-crop counterparts. This isn’t a B-side. This is the Director’s Cut.

Why Pre-Order is the Only Way

These coffees don’t sit around. They can’t. Volumes are limited, and quality peaks early. That’s why we work on a Pre-Order model—not speculation, not stockpiling.

You reserve. We export. Freshness stays intact. No long storage. No unnecessary costs. Just better pricing for you—and fairer returns for the producer. Because efficiency isn’t a buzzword; it’s respect for the coffee.