Why Seasonal Coffee Beans and Sustainable Sourcing Matters

If you’re like me, you anticipate your seasonal spring fruits arriving at your local market! Kiwi, pineapple and strawberries are just a few of my favorites. But did you know that coffee can also be seasonally grown, sourced and give back to the community from where it came? 

Nora Tobin, performance enhancement and executive coach to Fortune 100 companies, nutrition specialist and CEO of Nora’s Naturals Coffee, has launched a new seasonal coffee line that not only tastes great and nourishes the body, but also gives back to the community from where it comes. 

“As different coffees come into season, we will be harvesting them at their prime and bringing in new ones as they fade–ensuring the optimal freshness, and a flavourful range of coffee that compliments your palette throughout the year. Our seasonal specialty coffees take quality and harvest periods into account and place key priority in maintaining high quality consistency and freshness for our customers to taste every unique blend we have to offer,” says Tobin. 

This seasonal coffee is a Malawi specialty from the Mzuzu region of Africa. Meticulously crafted by local female farmers, the coffee is Organically certified and ethically produced. 

There are two goals at work here: 

• Empower the local coffee farmers to ensure that they achieve a higher quality of life
• Promote environmentally sustainable coffee production

The seasonality of this coffee allows for the delivery of the most flavorful, specialty bean during the prime time of harvesting. The result is a rich blend that is created for the farmer, the earth, and the consumer.

Tobin goes on to say, “The process of harvesting, refining, and shipping the coffee is a long-term yearly commitment. This goes beyond the consumer and one valued benefit of seasonal coffee that is often overlooked.This provides the farmer with the stability of guaranteed annual income. By having steadier pay, farmers can contribute more of their income into improving  their quality of life, farm development and crop refinement. In the end, it is a seasonal cycle that benefits every participant.”