November is not the same everywhere. In some parts of the world, it marks the end of the coffee harvest; in others, it sits right in the middle of the picking season. But what remains consistent is that this is one of the most demanding times for coffee farmers. Temperatures shift, rains come without warning, and every decision made on the farm affects the flavor of next year’s cup.

For many farmers, November means harvesting under pressure. Coffee cherries must be picked at the exact moment of ripeness — too early, and the flavor is flat; too late, and the fruit begins to ferment. But when temperatures swing between hot days and cold nights, or when rainfall arrives days sooner or longer than expected, timing becomes extremely difficult.

Farmers walk steep hillsides in boots weighed down with mud. They work from sunrise, sometimes before, because once the cherries ripen, there is no waiting for better weather. Coffee does not pause because the climate is inconvenient.

And climate is changing.

Rainfall patterns in countries like Guatemala, Ethiopia, Rwanda, and parts of Indonesia have become less predictable than they were even 10 years ago. Droughts can reduce yield; too much rain can cause cherries to split or fall too soon. In some regions, November temperatures rise higher than normal, which speeds up ripening and forces picking to happen faster than a farm can keep up.

This is where the skill, patience, and resilience of farmers becomes clear. They are not just growers — they are observers of the land, reading signs in the leaves, wind, and soil. Farming coffee is not as simple as planting and picking; it is learning to move with the climate, year after year, generation after generation.

Even in difficult seasons, farmers do not stop.

They adapt:

Picking earlier in the day, Drying coffee in covered patios instead of open air, Replanting shade trees to protect the crop Adjusting fermentation and drying times based on humidity

These solutions are not shortcuts — they are tests of endurance and a deep relationship with the land.

When we drink coffee, we rarely taste the struggle — just the final result. But every cup carries the weight of the season it came from. Hard years show up in the sweetness, the body, the aroma. They show up in the farmer’s hands and the price they hope they can earn.

So today, we acknowledge the work happening in November — the quiet determination in remote hills and small villages. Coffee is not just a product. It is a story of effort, patience, climate, and care.

To enjoy coffee is to appreciate that story too.