Fly Crop

The fly crop, sometimes referred to as the 'mitaca' or secondary harvest, is a phenomenon where coffee trees produce a smaller, off-season yield in addition to their primary main crop. This typically occurs in regions with specific microclimates, such as parts of Colombia, where the weather patterns allow for multiple flowering and fruiting cycles throughout the year. While the main crop is the primary driver of the farm's annual production, the fly crop provides a valuable secondary income stream for farmers.

For the specialty coffee market, the fly crop is a double-edged sword. On one hand, it offers a chance to source fresh coffee during times of the year when it would otherwise be unavailable. On the other hand, because the fly crop is smaller and often harvested under different weather conditions than the main crop, the quality can be more variable. It may not always have the same consistency or the same depth of flavor as the main crop, but it can still produce exceptional, high-quality lots.

In regions like Kenya or Colombia, the fly crop is a well-recognized part of the coffee calendar. Roasters who have strong relationships with producers often use the fly crop to keep their offerings fresh and diverse throughout the year. It allows for a more continuous supply chain, reducing the reliance on a single, massive harvest that must be stored for months.

In practice, the fly crop is a testament to the complexity of coffee farming. It requires the same level of care and attention as the main crop, but with the added challenge of managing a smaller, more unpredictable harvest. For the consumer, the fly crop is an opportunity to explore different facets of a region's terroir. While it might not always be the 'flagship' coffee of the year, it is often a hidden gem that offers a unique perspective on what a specific farm or region is capable of producing. When you see a coffee labeled as a fly crop, it is a sign of a producer who is maximizing their land's potential and a roaster who is committed to sourcing fresh coffee year-round.