Seb: So for example, you may not have your freshest Brazilian coffee At the same time of the year. You have your freshest Kenyan coffee. So this is based on when the coffee trees are actually flowering, which is going to be dictated by rainfall and sun and a lot of different things. But generally we find that not a lot of the seasons overlap. So you're not going to have your Central Americans and South Americans and Africans all at one time, all at the freshest. You may find that you have a slight overlap where you have them all in the catalogue at the same time, but it's not going to be that they've all just arrived. So when a coffee arrives in the roastery, we try and release that coffee as early as we can because our feeling is that the fresher it is, the better it's going to taste. And also the longer the roasted product will last you as a user. So we try and use that coffee as fresh as possible. And while we might have a moment where we have just the end of our Brazilian lots and the freshness of our Kenyan lots all coming out at the same time, it's never going to be they just arrived.
Seb: They're both in their peak season. It's going to be a little bit of a little bit of a rotating selection that we have, which is why we have our rotating micro-loans. So this is a little bit about where our coffee comes from. You might find some origins like Colombia and Ethiopia that are more readily available all year round for different reasons. Ethiopian coffee lasts a lot longer and Colombian coffee generally has a lot of different microclimates. So you can buy from different regions in Colombia sometimes maybe Kalka or to Lima or India. And if you buy from different regions at different times, that means you can generally all year round have a Colombian coffee on your catalogue. But things like El Salvador we find is good once a year for a couple of months, and then it starts to get old really fast. Guatemala less so, but still definitely a big factor in Central Americans. So Ecuador and Honduras in particular, some coffees like coffees from Timor-Leste are really interesting because they seem to last a little bit longer, but not forever. Kenyan coffee is good for about nine months, so you have like a three month window where you don't have a lot of really good tasting Kenyan coffee. And the important thing as well to understand about coffee seasonality is that when we talk about how we like to use our coffees.
Seb: So for example, like I said, Kenyan coffee within nine months, that is just how we do things at Timely. This is not a hard and fast rule for you to follow or for that you might see in other coffee roasters. There will be other coffee roasters that you use one coffee for two years and that's totally fine. And you may love coffee that has been picked three years ago. That's also totally cool. So it's all about what you find to be the most satisfying and the most delicious for you. And all we can do is we can try and buy coffee and roast it and present it in a way that we think is most delicious for. So that's a little bit about where a coffee comes from. It's going to be different parts of the world at different times of the year. It's always going to be fresh and it's always going to be as delicious as we can possibly make it. But if you have any more questions about coffee seasonality, then please feel free to get in touch. Ask one of the roasters. Ask us when you're in a Timely the coffee shop or send me an email. Send me an email at Seb at Timely Coffees. Dot come to you and I'm happy to answer all your questions. That's it for me. See you next week.