When harvesting, it is necessary to choose red ripe cherry, which are made by picking baskets with the rate of 95% as satisfactory. The fully ripe cherry is red, the stalks are only slightly green, without pests and diseases. Thus, the quality will be very high. When making coffee, the taste will be more delightful.
If the harvesting green coffee cherry, there will be a lot of water, no mucus covering the outside… the cherry is not satisfactory, when processed into products, there will be no aroma and the taste will be unpleasant.
Coffee should be harvested by hand, not plucking the whole bunch as this will affect the flower bud below.
During the harvest process, the farm needs to prepare clean tarpaulins and picking basket to harvest so that the fruit does not stick to the soil or be mixed with the fallen fruits on the ground (if they are mixed, it will accidentally create risk of spreading fungi).
In addition, there are cases that will give non-quality seeds such as:
The cherries which are not harvested in time with dark or brown color (because the viscous layer is dry);
Coffee plants that are undernourished, fruits will be or drought for a long time, bunches with large amount of fruits will be forcedly ripe. Broken branches will suffer from this phenomenon as well (when added to water fruits will float above);
Dried coffee on the tree or falling to the ground with a black shell, the bean attacked by fungus will give poor quality;
For the fruit has been attacked by pests and diseases, when processing, the bean will be black or flat.
In addition, if the input of raw materials has low ripening rate or too much impurity, the proportion obtained is also very low, coffee quality is also low.
In the process of harvesting coffee, pay attention not to break the branches or pluck too many leaves, especially for the bunches of leaves and flower buds at the top of the branches because this will affect the productivity of the next crop.
With ripe cherries fallen on the ground, they must be be picked up to avoid spreading the fungus.