How is coffee harvested?

Coffee harvesting, also known as coffee picking, refers to the process of selectively handpicking ripe coffee cherries from coffee plants. Here is a general overview of how coffee is traditionally harvested:

1. Ripening: Coffee cherries ripen at different times, and it's important to harvest them at the right stage of maturity. This is crucial as it directly impacts the quality and flavor of the coffee.

2. Handpicking: In most cases, coffee cherries are handpicked to ensure that only ripe and undamaged cherries are selected. Each cherry is carefully picked by skilled workers, as mechanical harvesters can damage the delicate cherries.

3. Selective Harvesting: During harvesting, workers go through the coffee plantation multiple times, selectively harvesting only the ripe cherries. This process can be time-consuming but is necessary to maintain the quality of the coffee.

4. Harvesting Techniques: There are two main harvesting techniques:

- Strip Picking: This involves removing all cherries from a branch, regardless of their ripeness. While it's faster and less labor-intensive, it can lead to lower-quality coffee as immature or overripe cherries are also picked.

- Selective Picking: This method is more time-consuming and labor-intensive but ensures higher-quality coffee. Only fully ripe cherries are carefully selected and picked, leaving the less mature ones for later harvests.

5. Processing: After harvesting, the coffee cherries undergo various processing methods, such as wet processing or dry processing, to remove the pulp, mucilage, and parchment layers to obtain the green coffee beans.

It's worth noting that there have been advancements in coffee harvesting, including the use of mechanical harvesters and automation, particularly in large-scale coffee plantations. However, many high-quality coffee-producing regions still rely on traditional handpicking methods to ensure the best possible quality of their coffee beans.