Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage.
The day's harvest is then transported to the processing plant. Each worker's daily haul is carefully weighed, and each picker is paid on the merit of his or her work. Because this kind of harvest is labor intensive and more costly, it is used primarily to harvest the finer Arabica beans.Ī good picker averages approximately 100 to 200 pounds of coffee cherries a day, which will produce 20 to 40 pounds of coffee beans. Pickers rotate among the trees every eight to 10 days, choosing only the cherries which are at the peak of ripeness. Selectively Picked: Only the ripe cherries are harvested, and they are picked individually by hand. Strip Picked: All of the cherries are stripped off of the branch at one time, either by machine or by hand. Whether by hand or by machine, all coffee is harvested in one of two ways: In most countries, the crop is picked by hand in a labor-intensive and difficult process, though in places like Brazil where the landscape is relatively flat and the coffee fields immense, the process has been mechanized. In countries like Colombia, where there are two flowerings annually, there is a main and secondary crop. There is typically one major harvest a year. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested. Planting often takes place during the wet season, so that the soil remains moist while the roots become firmly established.ĭepending on the variety, it will take approximately 3 to 4 years for the newly planted coffee trees to bear fruit. The seedlings will be watered frequently and shaded from bright sunlight until they are hearty enough to be permanently planted. If the seed isn’t processed, it can be planted and grow into a coffee tree.Ĭoffee seeds are generally planted in large beds in shaded nurseries. When dried, roasted and ground, it’s used to brew coffee. PlantingĪ coffee bean is actually a seed.
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