Rare & Seasonal Harvests
Coffee is an agricultural product. Like wine, like tea, it follows a precise harvest rhythm, linked to the seasons, climate, altitude, and the particularities of each terroir. Some origins are available all year round. Others appear only for a few weeks, for a single shipment, before disappearing until the next harvest. This is the case for three coffees in our selection, currently available.
Why coffee is seasonal
Coffee trees require patience and precision. After flowering, several months are needed before the cherries ripen. Harvesting is done by hand in most of the plantations we follow, often in several successive passes to select only perfectly ripe fruits.
Altitude, rainfall, sunshine, botanical variety: each parameter directly influences the calendar. Some origins harvest in the middle of the Southern Hemisphere winter, others in spring or early summer. This calendar is not negotiable. It is observed, awaited, and orders are placed when arrivals permit.
At Verlet, this seasonality has been part of our approach since 1880. It reflects the work of producers, the rhythm of the terroirs, and the uniqueness of each harvest. A new harvest often brings more aromatic freshness, precision, and liveliness to the cup than the same beans stored for several months.
Napoleon Coffee from Saint Helena
Saint Helena is an island lost in the middle of the South Atlantic, more than 1,800 kilometers from the African coast. It is there, in this almost absolute isolation, that one of the rarest coffees we offer grows.
Production there is extremely limited. The coffee grows slowly, in a preserved environment, without industrial pressure. Harvesting generally concentrates around spring and early summer, and the availability window is short: a few weeks, sometimes less, before the batch runs out.
In the cup, Napoleon Coffee is particularly delicate and balanced, with a sweetness that few origins naturally achieve. It is a coffee that is not justified by its power, but by its finesse.
Jamaica Blue Mountain
Jamaica's Blue Mountains produce their main harvest between spring and early summer, depending on the plots and altitude. The cool, humid climate of the massif naturally slows down the ripening of the cherries, allowing the aromas to gradually concentrate in the bean.
Certified annual production does not exceed a few hundred tons, most of which goes to Japan. What remains for Europe is confidential.
In the cup, Blue Mountain expresses a remarkable natural sweetness and aromatic finesse: notes of blond tobacco, roasted almond, cedar, with an integrated acidity that never manifests as tension. It is a coffee of balance, not intensity.
Bourbon Pointu
Bourbon Pointu is an old variety, a natural mutation of Bourbon, with naturally very low yields. It requires particularly demanding growing conditions and slow maturation, which explains both its rarity and the finesse of its profile.
Harvesting takes place during the milder months, with maturation that is never rushed. In the cup, Bourbon Pointu develops notes of citrus, flowers, and a great sweetness on the palate. It is one of the most elegant coffees in our selection.
When to order them?
These three origins are not available all year round. When a lot is sold out, it is gone until the next harvest. We recommend that you do not wait to order them when they are available on verlet.fr.
If you would like advice, our team welcomes you at 256 rue Saint-Honoré, from Monday to Saturday from 10 am to 7 pm. We can also tell you which arrivals are expected in the coming weeks.
