How to harvest coffee can be divided into two categories

Harvesting methods can be divided into two categories, one is hand picking method, the other is shaking method.

(1) hand picking

With the exception of Brazil and Ethiopia, most Arabica coffee-producing countries are harvested by hand. Hand picking involves not only picking ripe bright red coffee fruits, but also sometimes along with immature cyan coffee fruits and branches, so these immature beans are often mixed with refined coffee beans, especially when refined by natural methods. If these beans are mixed with baking, they will produce a disgusting stench.

(2) shake-down method

This method is to hit the ripe fruit or shake the coffee branch with a random stick, so that the fruit falls and accumulates into a pile. Larger estates will use large harvesters, while small and medium-sized farms will harvest with a sea of people mobilized by the whole family. This method of shaking the fruit off the ground is easier to mix with impurities and defective beans than the hand-picking method, and beans from some places can be stained with a strange smell or fermented because the ground is wet. Producers of Robusta coffee beans such as Brazil and Ethiopia are mostly harvested in this way.

Countries harvested by shaking and falling method also use natural drying method to refine coffee beans. Coffee blossoms in spring, bears fruit in summer and harvests in winter, so it is very difficult to harvest and dry in places where there is no clear distinction between drought and rainy seasons. in the rainy season, it is impossible to use natural drying. Therefore, coffee is suitable for growing in areas with distinct dry and rainy seasons.