A rather mythical term, or marketing term: In some coffee-producing origins, there is a period of time in the middle of the crop where the higher altitudes mature, and where each tree has the highest percentage of mature cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or.... Under the best conditions, this is a time when the cup is possibly better, because the pickers bring in fewer under-ripe green cherries, and because the most dense, slow-to-mature cherries are including in their pickings. Of course, other problems can emerge (too much coffee cherryOriginally coffee literature referred to the fruit of the tree as a "berry" but in time it became a cherry. It is of course neither. Nor is the..., the mill can’t keep up, ripe cherry sits) that actually work against this heavy load; it would be lazy to say “mid-harvest” coffee is better. But it is rarely true that the very first pickings, nor the last where the trees are being “cleaned” of cherry yield good results.