Like most food crops, coffee is a seasonal product. Luckily for us, not all coffee producing territories harvest at the same time, and some harvests are large enough to last roasteries the entire year – pretty important when you want consistent components in a blend. However, thanks to the coffee industry’s ever-increasing appetite for the new and unusual, seasonal coffees with a limited stock – often called microlots – have earned a significant position in the speciality market place.

What exactly is a microlot?

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