The coffee bean is the seed of the coffee cherry, a fruit that grows on trees in a band of countries known as the “coffee belt.” Harvesting represents the single most influential stage in determining the final quality and flavor profile of the beverage. The moment the cherry is removed from the branch sets the ceiling for the coffee’s potential, as no subsequent processing can improve the quality of a poorly picked fruit. Coffee is typically harvested once a year, though regions near the equator may experience continuous flowering, leading to a nearly year-round harvest season. The choice of harvesting method is a trade-off between efficiency and the uniformity of the final product.
Identifying Peak Ripeness
The primary visual cue for ripeness is the color change of the cherry, which progresses from green to a vibrant red or sometimes yellow, depending on the variety. This color transformation signals that the fruit has reached its maximum sugar content and the ideal balance of acids and aromatic compounds. A physical check also helps, as a fully ripe cherry should feel slightly soft and allow the seed to be easily expressed.
Picking cherries too early results in a bean high in chlorogenic acids and low in sugar, imparting an undesirable sour or vegetal flavor. Conversely, waiting too long causes the cherries to become overripe, where fermentation begins inside the fruit, potentially leading to musty notes. The goal is to harvest at the pinnacle of ripeness to ensure a complex and sweet flavor profile, requiring careful, individual assessment since a single tree contains cherries at every stage of development.
Hand Picking (Selective Harvesting)
Selective harvesting is a labor-intensive method where only the perfectly ripe cherries are plucked from the tree by hand. This meticulous approach is the gold standard for quality, ensuring a high degree of uniformity in the harvested batch. Skilled workers must identify the subtle differences in color and texture that denote peak ripeness.
Because cherries on a single branch ripen inconsistently, pickers must make multiple passes, or “rounds,” over the same trees throughout the harvest season, often returning every eight to ten days. This process is significantly more expensive and time-consuming, which is why it is primarily reserved for high-value specialty coffees. The resulting consistency of ripeness translates directly into a more balanced flavor and a higher score on the Specialty Coffee Association cupping scale.
Strip and Mechanical Harvesting
In contrast to the selective method, strip harvesting involves removing all coffee cherries from the branch in one swift motion, regardless of their maturity. This can be done by hand using a simple raking action, or with handheld industrial tools known as derricadeiras. This method is far more efficient and cost-effective, making it common in large-scale commercial operations, particularly in regions like Brazil.
Mechanical harvesting employs large machinery that either shakes or vibrates the entire coffee tree, causing the fruit to drop onto collection devices. This method is only feasible on large, flat plantations where trees are planted in uniform rows. The trade-off for this speed and volume is a heterogeneous mix of unripe, ripe, and overripe cherries, which compromises the overall quality and consistency of the final product. Consequently, beans harvested this way require extensive post-harvest sorting to remove defective fruit.
Initial Handling After Picking
Once the coffee cherries are harvested, immediate handling is necessary to prevent the onset of uncontrolled fermentation, which begins as soon as the fruit is separated from the tree. Rapid transport to the processing mill is therefore a time-sensitive step. The goal is to get the cherries ready for processing before microbial activity can degrade the internal quality of the bean.
The first step upon arrival at the mill is often an initial sorting, which commonly involves a flotation process. The cherries are submerged in water, causing defective or immature cherries to float to the surface, where they are skimmed off and separated from the denser, high-quality cherries that sink. This simple technique effectively removes light debris and unripe fruit before the more complex processing methods, such as washing or natural drying, can begin.