Canada Coffee Alicante


Harvesting Coffee
Five years after planting, the coffee berries ripen from green to red and they are harvested. Coffee plants are usually harvested either by strip picking or by selective picking. When strip picking, all the coffee cherries are removed off an entire branch at the same time. Additional sorting is required later on, to separate the ripen coffee cherry from the rest. By contrast, hand picking will only remove the ripen coffee fruit, but requires returning to the same tree several times for only the ripe berries. There is almost no sorting required afterwards.

Sometimes machines are used to harvest coffee, mostly if the plantation is on a flat area. The trees are shaken, and the berries are harvested off the ground, and sorted afterwards. Typically harvesting starts in spring and can take a few months.

Processing the Coffee Harvest
The coffee cherries are processed so that their outer layers are separated from the inner coffee seed ("beans"). There are three major types of processing the harvested coffee cherry: natural dry, semi-washed and washed.

Natural Dry
Natural Dry
Natural Dry

The Natural or dry-processed produces bold, heavier, sweet and smooth coffees.
Semi-washed
Semi-washed
Semi-washed

The semi-washed (or pulp-natural) produces a fruitier, yet heavier-body type of coffee.
Washed
Washed
Washed

The washed or wet-processed produces cleaner, milder, and brighter coffees.

The Processing step is followed by Milling, which helps remove any remaining fruit or parchment, leaving only the green beans ready to ship to the roaster. When stored properly in a cool, dry place, green coffee does not drop in quality from about 6 months up to 1 year until roasting.

Continue to cupping and grading coffee