The harvesting of the ripened coffee fruits is mainly carried out according to the picking or stripping method.
The picking method consists of manually picking only perfectly ripened fruits while yellow and green ones remain on the branches to ripe to perfection. Since only ripened coffee beans can unfold their specific aroma during the roasting process to the outmost, this method guarantees the best quality in taste and aroma of roasted coffee.
The stripping method comprises only one harvesting interval: an average ripening point has to be defined at which all fruits are torn from the branches. Unripe fruits are manually sorted out after the process.