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Coffee Picking Seasons Around The Globe 2025
Why Coffee Is Harvested At Different Times Of The Year
Coffee cultivation is influenced by several factors, including geography and climate. Coffee is grown in various countries worldwide, some located right on the equator, while others are farther north or south. This geographical diversity results in coffee ripening at different times of the year, depending on the region. The availability of green coffee beans at roasteries is also affected by processing methods and the country of origin.
However, there are exceptions when it comes to specialty coffees. Occasionally, you might come across coffee outside of its typical harvest period. Some countries that lie along the equator can harvest coffee year-round due to their favourable climate. Additionally, some farms and cooperatives produce enough coffee to maintain a steady supply throughout the year.

While stable climatic conditions contribute to consistent harvests, the timing of rainy and dry seasons also impact the harvest. These seasons are not always predictable, which can cause delays in harvesting due to prolonged rainy periods.
As a result, some harvests are shorter, leading to smaller quantities of coffee and higher prices for varieties. View historical data of the coffee commodity index here.
Processing, Resting and Transport
Understanding the harvest season is just one part of the equation. Once coffee is harvested, it must be processed carefully. After drying, coffee beans should rest for at least 30 to 60 days while still in their parchment layer. Rushing this step can negatively impact the flavour potential of the coffee.
Following the resting period, the coffee is packaged and transported to the roasteries. For coffee grown in remote regions, this process can take several months, further influencing when the coffee reaches the market.


Coffee Harvest Seasons In Africa – The Cradle Of Specialty Coffee
In the Democratic Republic of Congo, the main coffee harvest takes place between April and July, with a secondary harvest from September to January. Coffee typically becomes available to us roasters starting in July.
Ethiopia, which employs three coffee production systems (forest, garden, and plantation), generally harvests coffee between October and December.
Kenya, situated near the equator, enjoys two harvest seasons: the main one from March to July and a secondary one from September to December.
Rwanda faces transportation challenges due to its lack of a coastline. Coffee must be transported over 1,500 kilometers to ports in Kenya or Tanzania. The coffee cherry harvest occurs between February and July, and the beans typically reach us roasters by January.
Tanzania’s coffee is grown primarily in highland regions, with the harvest occurring from July to December.
Coffee Harvesting In Central America
Costa Rica is one of the largest coffee producers in Central America, with eight main growing regions where coffee is harvested from October to March.
El Salvador has seven coffee-growing areas, with the harvest period stretching from October to March. Coffee from this region typically reaches us roasters by July.

The size of coffee beans can vary depending on the country of origin. For instance, beans from El Salvador tend to be larger, while those from Kenya are smaller.
In Guatemala, coffee cherries are harvested between November and April across eight different growing regions.
Honduras has six coffee-growing regions, and its harvest season lasts from November to April. From Honduras, our Coffee roasters selected an organic washed specialty with varieties being Catuai, Lempira, ICatu, Ovata, IHC 90, Parainema, San Andrés.
In Nicaragua, coffee production is concentrated in the highlands of Matagalpa and Jinotega, where the harvest occurs from December to March.
Panama, with its three coffee-growing regions, sees its harvest between December and March.
Brazil, the world’s largest coffee producer, harvests coffee between May and September, although its large production capacity means coffee is available throughout the year.
In Colombia, the harvest season varies by region, with main harvests occurring between October and February. Some areas also have a secondary harvest from March to June, known as the “mitaca.” Our Small Growers Blend from Colombia is renown for it’s notes of sugar cane, caramel, vanilla and it’s rounded body.
Peru, the world’s largest exporter of organic coffee, typically harvests coffee from March to September.

Coffee Harvest Seasons In Asia
Vietnam, the largest coffee producer in Asia and the second largest globally, harvests coffee from October to April.
Indonesia’s main harvest season occurs from July to September, with the coffee often processed using the “fully washed” method. The traditional “Giling Basah” (wet hulling) method is also used after harvest.
Sumatra, a region of Indonesia, sees two harvests annually. The main harvest is between September and October, with a secondary harvest from May to June. In Java, coffee is harvested between July and September, and Indonesian coffee usually reaches markets by March.
What sets specialty coffee apart from commodity coffee is the method of harvesting. In specialty coffee, cherries are hand-picked to ensure that only ripe ones are selected. This attention to detail significantly influences the final flavour of the coffee.
Coffee Harvesting In Other Countries
In Papua New Guinea, where the coffee industry employs over 2.5 million people, the harvest season lasts from April to September. Coffee from this region typically becomes available around November.
In Mexico, coffee is mainly grown in four states, with the harvest occurring between November and March. Coffee is usually available from us roasters by the end of April.
Responsible Sourcing And Appreciation
Understanding the amount of labour that goes into the harvest of specialty coffee alone, especially in more remote and less developed areas, firms the appreciation for our freshly brewed cup in the morning.
Responsible sourcing and education around bean origins, selected roasting methods, brewing techniques and how these all impact the final product flavour in the cup every morning is close to our hearts at Vicky Coffee.

Our roaster team hand-selected a range of Specialty coffees from key regions around the globe to explore and enjoy.
If you are curious to learn more about the world of coffee, join us for a coffee cupping session at our Coffee House and Kitchen Victoria Central in Gozo.