The quality of your coffee doesn't just start with the roasting process

Coffee Harvest: Everything You Need to Know About the Harvesting Process

The coffee harvest is a crucial moment in the life of every coffee plant and requires precision, timing, and the right know-how. Whether by hand or machine, on flat land or in the mountains – the harvesting process is as diverse as the regions where it takes place. 

The quality of your coffee doesn’t start with roasting but already with the harvesting of the coffee cherries. Harvesting is a complex and multifaceted process that depends on several factors: the geographical location, the altitude of the plantation, the type of coffee plant, and of course, the ripeness of the cherries. While in some regions hand-picking is the preferred method, in others modern machines are used. But regardless of the technique, one thing remains the same: the perfect timing and care during harvesting are essential to ensure the highest possible quality of the coffee beans.

Learn here how ripe cherries are picked at the perfect time and which methods are used in the world of coffee.

Harvest Timing: Northern and Southern Hemisphere

The coffee harvest is highly dependent on climate and geographical location. In the Northern Hemisphere, the main harvest takes place between September and February, while in the Southern Hemisphere, plantations are harvested from April to August. 

Even within these time frames, differences exist depending on the region and altitude. The ripening process of coffee cherries can vary greatly due to different climatic conditions, making careful planning and local knowledge indispensable.

Handpicking: Precision Through Human Hands

In many coffee-growing regions, especially in mountainous areas and on smaller plantations, handpicking is the preferred method. Handpicking allows pickers to harvest only the ripe red or yellow cherries while leaving the unripe fruits on the tree.

This method requires a great deal of experience and a trained eye, since the cherries often need to be harvested in several passes to ensure that only the best fruits make it into further processing. Handpicking is especially common in countries like Ethiopia, Colombia, and the highlands of Central America.

Mechanical Harvesting: Efficiency on Large Plantations

On large, flat plantations, such as those often found in Brazil or Vietnam, mechanical harvesting is frequently preferred. Special harvesting machines, which pass over the coffee trees, shake the cherries from the branches, where they are then collected. 

This method is significantly faster and more cost-effective than handpicking, but it has the disadvantage that both ripe and unripe cherries are often harvested together. To ensure quality, careful post-sorting is therefore required.

Growing Areas: Lowlands, Mountains, and Forests

The characteristics of the growing areas influence not only the taste of the coffee but also the harvesting process. Coffee grown in flat regions, such as the vast plantations of Brazil, can be harvested more easily by machine.

In mountainous regions or forests, where coffee plants often grow on steep slopes, mechanical harvesting is hardly possible, which is why manual labor is mainly used. However, the advantage of mountain regions lies in the higher altitude, which favors a cooler climate and a slower ripening process, often leading to a more intense and complex coffee aroma.

Ripeness of the Cherries: When Is the Perfect Time?

The ripeness of the coffee cherries is crucial for the quality of the final coffee. Ripe cherries are either bright red or yellow, depending on the variety. They should be firm, but not too hard, and should come off the branch easily.

In regions with consistent climatic conditions, cherries often ripen at the same time, allowing for a single harvest. In regions with varying climates or in mountainous areas, however, multiple harvests are often necessary to ensure that all cherries are picked at their optimal ripeness.

Harvest Frequency: Picking Once or Several Times?

The frequency of harvesting depends greatly on the region and the chosen method. In some areas, the entire harvest is carried out in a single pass, especially when machines are used.

In other regions, particularly where handpicking is preferred, pickers must plan for several rounds to harvest the ripe cherries without compromising quality. This requires patience and close collaboration with the pickers, who must be able to identify the perfect timing for the harvest.

The harvesting of coffee cherries is a complex process that depends heavily on regional conditions and the chosen harvesting method. Whether picked by hand or harvested mechanically – careful handling of the cherries and proper timing are essential for coffee quality.

Every step, from picking the ripe cherries to processing, influences the taste and aroma of your favorite drink that ends up in your cup.