Coffee harvesting and screening how coffee fruits become coffee beans

The work to be done in a coffee plantation is much more than planting and harvesting. Coffee fruits are picked almost immediately when they are ripe, and it is not easy to judge the fruits of a tree at different ripening stages.

In most Arabica coffee growing areas, ripe coffee cherries must be carefully picked by hand and placed in the picker's basket. its weight determines the wages of pickers, and in flatter and shorter trees, pick 100 kilograms a day. As the fruit ripens, a tree may be patronized many times on different days.

When most of a tree's cherries are ripe, a harvester may "peel" the whole tree, slide down the branch with his fingers, and let the counted and immature coffee cherries fall to the ground. Sometimes a cart will drive slowly along the coffee tree line, and the beating of its rotating arm will knock the looser ripe coffee cherries to the ground. Coffee harvesters were first used in Brazil, where the broad, flat terrain of large farms allowed coffee trees to be planted in the form of uniform trees and wide rows.

If the coffee cherry falls to the ground, it must be picked up with a rake and carried out by the workers. The worker took a large-hole sieve and threw the raked coffee cherries into the air several times: twigs, leaves, coffee cherries and dust were blown high, and the workers were like magic tricks to catch the falling coffee cherries when the wind blew something lighter to one side.

One of the main problems with manual peeling and machine harvesting is that many coffee cherries are not in the best ripening stage, and these unripe or overripe coffee cherries must be extra selected, otherwise the coffee grade will be reduced. When sorting coffee cherries by hand, the best Arakabi is screened several times, and the initial manual sorting is often done by women and children.