Harvesting is a laborious process, always done by hand because of the nature of the plant and the rough growing conditions on our farm.

Mary Harvesting

Because coffee trees bloom several times in the spring, coffee cherries do not ripen at the same time and are picked only when they are red and mature.



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Processing:   After the cherries have been picked, they must be processed in order to remove the seeds or the 'coffee beans'.  We use a mechanical pulper to separate the skins and most of the pulp from the seeds.  This is called the wet process.    

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The seeds and what is left of the fruit are given a water soak overnight that softens the mucilage (pulp) for removal.  This step is called fermentation.

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After the mucilage is removed, the seeds are still encased in parchment and must be carefully dried. The damp parchment is placed on our drying deck in the sun and raked often during the next week until the correct moisture content is reached, 11.5% to 12%. At this point the parchment can be stored.


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The parchment keeps the coffee fresh in storage, but eventually must be removed for roasting. Thrashing removes the parchment skins from the green beans allowing them to be graded to size and the removal of culls and defects. Green coffee must still be roasted, ground and brewed before it reaches your cup.

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