THE ANATOMY OF COFFEE
CULTIVATION ON THE PLANTATION
– Harvesting
Handpicking
Strip-picking
– Separating the Beans
from the Fruit Pulp
Wet Processing
Dry Processing
– The Main Coffee-Producing
Countries
– Coffee’s Contribution
to the Ecosystem
In most arabica-growing areas the ripe cherries will be carefully handpicked and dropped into the picker’s basket, the weight of which determines the picker’s pay and can be as heavy as 100 kg.

A tree will be revisited many times until every cherry on it has ripened. The quality of the crop is improved by only harvesting the ripe cherries. However, handpicking is a rather expensive method as it is a slow and labour intensive process. As a result, this method is only used to harvest the finest varieties of coffee.
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