About Coffee - Processing

The timing of the harvest is a key factor in producing a satisfying cup of specialty coffee. This commonly happens during the dry season when the coffee cherries are close to uniformly-ripe. Unripe cherries will produce a thin/grassy cup and overripe cherries add fermented notes. One branch from a coffee plant can contain a mixture of ripe/unripe/overripe cherries. Skillful handpicking is an important aspect of small farms. One Arabica coffee plant produces one to two pounds of roasted coffee per year.