Fly Crop

In many coffee-producing regions, the harvest is not a single, monolithic event. While most farms have a primary 'main crop' that accounts for the bulk of annual production, many also produce a 'fly crop'—a secondary, smaller harvest that occurs at a different time of year. This phenomenon is often referred to as a 'mitaca' in Colombia or a 'fly crop' in other regions, and it is a direct result of the coffee tree's biological response to local climate patterns.

Coffee trees are sensitive to rainfall and temperature triggers. In regions with two distinct rainy seasons, such as parts of Colombia, Kenya, and Rwanda, the coffee tree may flower twice in a single year. The main crop typically follows the primary rainy season, while the fly crop follows the secondary, often shorter, rainy season. Because the environmental conditions for the fly crop are sometimes less optimal than those for the main crop, the yield is usually lower, and the beans may vary in size or density.

For coffee buyers and roasters, the fly crop is a significant logistical consideration. It extends the availability of fresh coffee throughout the year, allowing for a more consistent supply chain. However, because the fly crop is smaller and sometimes less uniform than the main crop, it is often processed and sold separately. In some cases, fly crop lots are prized for their unique characteristics, while in others, they are blended into regional lots to maintain volume.

Understanding the fly crop is essential for anyone tracking harvest calendars. It highlights the complexity of coffee production, where the 'harvest season' is rarely a fixed date but rather a fluid window dictated by the tree's interaction with its environment. In practice, purchasing fly crop coffee can be a great way to access fresh, vibrant lots during the 'off-season' of the main harvest, provided the producer has managed the processing with the same care as the primary crop.