The Real Pumpkin Spice Revolution: From Farm to Cup, the Authentic Way
Published September 30, 2025 | By Kelly Abbott, Roaster & CEO
Happy National Coffee Day! And tomorrow, International Coffee Day! While the coffee world celebrates with discounts and promotions, I want to talk about something that's been on my mind all season: the difference between authentic pumpkin spice and the artificial version that's been flooding cafés since August.
Here's the thing about real pumpkin spice - it should actually taste like pumpkins, not just a sugar bomb with cinnamon. And it should happen when pumpkins are actually ready, not when marketing departments decide it's "fall enough." That's why I'm excited to share something special: this October, I'm partnering with HvH Specialty Growers to bring you pumpkin spice made from actual pumpkins, grown just miles from our headquarters.
The Problem with Pumpkin Spice Season
Let's be honest - most pumpkin spice coffee doesn't contain any actual pumpkin. It's a blend of cinnamon, nutmeg, ginger, and cloves with enough artificial flavoring and sugar to mask whatever coffee might be lurking underneath. The result? Coffee that tastes like liquid pumpkin pie filling.
Even worse, this "seasonal" treat starts appearing in late August when it's still 90 degrees outside and pumpkins are barely formed on the vine. It's seasonal marketing divorced from actual seasons, artificial flavoring disconnected from real ingredients.
But what if pumpkin spice could be different? What if it could highlight coffee instead of hiding it, use real pumpkins instead of artificial flavoring, and happen when pumpkins are actually ripe and ready?
Enter HvH Specialty Growers: My Newest Farm Partnership
This summer, I spent weekends at HvH Specialty Growers for their lavender u-pick season. Lisa and Ron have created something magical on their flower farm - a place where seasonal agriculture connects directly with community experiences. While they're primarily known for their stunning flowers (including u-pick tulips in late winter), they also understand that farming is about responding to community needs and seasonal opportunities.
The lavender was incredible, but what really caught my attention was their approach to farming: sustainable practices, genuine commitment to quality over quantity, and a willingness to diversify their offerings based on what their community values.
So when Lisa and Ron mentioned they'd be growing pumpkins for fall harvest, it sparked an idea. Why not create pumpkin spice coffee using actual pumpkins from a farm I know and trust, processed in ways that complement rather than overwhelm the coffee?
Starting October 4th and running through November 2nd (Day of the Dead), HvH will be hosting farm stand weekends featuring fresh pumpkins, marigolds, and authentic Day of the Dead celebrations. I'll be there with fresh coffee, and we'll be creating pumpkin spice drinks using their just-harvested pumpkins.
Monarchs, Marigolds, and Real Seasonal Celebration
What I love about partnering with HvH is their understanding that seasonal celebrations should be... well, seasonal. Instead of rushing artificial autumn experiences, they're creating authentic ones timed to nature's actual rhythms.
Their "Monarchs and Marigolds" weekends celebrate the real October experience: monarch butterfly migration, marigold blooms for Day of the Dead traditions, and pumpkins at peak ripeness. It's the antithesis of commercial pumpkin spice season - everything happens when it's supposed to happen, using ingredients that are actually in season.
Farm-Fresh Pumpkin Coffee: Three Ways to Do It Right
Using real pumpkins from HvH, here are three approaches to pumpkin coffee that actually taste like coffee enhanced by pumpkin, not pumpkin disguised as coffee:
1. Fresh Pumpkin Purée Cortado
Using the recipe from our September 23rd newsletter, but with HvH pumpkins
What makes this better with farm-fresh pumpkins:
- Sweeter, more complex flavor than canned pumpkin
- Creamier texture from just-harvested pumpkins
- No preservatives or processing additives
- You can taste the terroir of local soil and growing conditions
2. Roasted Pumpkin Cold Brew Concentrate
For those still enjoying cold coffee in early fall
Method:
- Roast HvH pumpkin chunks with cinnamon and maple syrup (from Baird Farm in Vermont)
- Blend roasted pumpkin into smooth purée
- Add 2 tablespoons purée per cup of cold brew concentrate
- Strain through fine mesh before serving
- Serve over ice with milk of choice
Why this works: Roasting the pumpkin intensifies flavors and creates caramelization that complements coffee's natural sweetness without adding artificial sweeteners.
3. Spiced Pumpkin Pour-Over
Hot coffee method for true fall weather
The spice blend: Toast whole spices (cinnamon stick, whole nutmeg, cardamom pods) and grind fresh. Add 1/4 teaspoon to ground coffee before brewing.
The pumpkin element: Steam 1 tablespoon fresh pumpkin purée with milk, creating a naturally sweet, creamy base.
Why fresh spices matter: Pre-ground pumpkin pie spice loses volatile oils that create complexity. Toasting and grinding fresh spices just before brewing creates aromatic layers that complement rather than compete with coffee.
Beyond Coffee: Building Farm-to-Cup Relationships
What started as a coffee roasting business has evolved into something broader - building relationships with local and international producers who share our values around quality, sustainability, and authentic seasonal experiences.
Our current farm partnerships:
- David and Lilian in Guatemala for exceptional coffee
- Adrian in Mexico for highland coffee diversity
- Christian and Alberto in El Salvador for volcanic soil complexity
- Baird Farm in Vermont for pure maple syrup
- HvH Specialty Growers (Lisa and Ron) - primarily a flower farm with u-pick tulips in late winter, adding pumpkins for fall
- Soul Food Farm (Alexis) for flowers, olive oil, and locally sourced produce from area farmers
Each partnership brings something unique to what we can offer our community. It's not just about sourcing ingredients - it's about connecting our customers to the people and places that grow what they consume.
The October Farm Experience
Here's what makes me excited about October at HvH: it's authentic seasonal celebration. Instead of artificial pumpkin spice appearing in August, we're waiting for actual pumpkins to ripen. Instead of generic "fall flavors," we're using ingredients grown in our specific climate and soil.
October 4 - November 2 Farm Stand Weekends include:
- Fresh HvH pumpkins (for your own pumpkin coffee experiments)
- Day of the Dead marigolds (following authentic cultural traditions)
- Monarch butterfly migration viewing (timed to nature's calendar)
- Fresh coffee paired with just-harvested seasonal ingredients
Why Authentic Seasons Matter
There's something valuable about aligning our consumption with actual seasons rather than marketing seasons. When you wait for real fall to drink pumpkin spice, when you use actual pumpkins instead of artificial flavoring, when you celebrate seasons based on harvest timing rather than commercial calendars - you taste the difference.
It's not just about flavor (though farm-fresh pumpkin coffee is demonstrably better). It's about connecting to place, season, and the rhythms that sustained human communities for millennia before year-round everything became the norm.
This October, while corporate coffee chains are already pushing holiday flavors (because apparently seasons last 6 months now), we'll be celebrating actual fall with actual pumpkins, grown by farmers we know, processed into coffee drinks that taste like coffee.
Join the Real Pumpkin Spice Revolution
Ready to taste the difference authentic seasonal ingredients make? Here's how to get involved:
Visit HvH Farm Stand Weekends (October 4 - November 2) to buy fresh pumpkins and try farm-fresh pumpkin coffee drinks made on-site.
Try the recipes using HvH pumpkins and Baird Farm maple syrup - taste how local ingredient partnerships create flavors impossible to achieve with commercial products.
Embrace authentic seasons by waiting for actual fall weather before switching to warm, spiced coffee drinks. Your taste buds will thank you.
Because real pumpkin spice isn't about rushing seasons or artificial flavoring - it's about celebrating abundance when it actually arrives, using ingredients grown by people you can actually meet, creating flavors that enhance rather than overwhelm exceptional coffee.
That's a seasonal celebration worth waiting for.
Want to experience authentic pumpkin spice? Visit HvH Specialty Growers farm stand weekends starting October 4th, because the best seasonal flavors come from actual seasons, grown by farmers who care about quality over convenience.
Follow us for updates on farm events, seasonal recipes, and authentic celebrations that align with nature's calendar rather than marketing departments' timelines.