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Every coffee harvest is a challenge, with a considerable expenditure for a coffee farmer. With the harvest, the coffee beans stand not possibly at the end, but only at the beginning of their long trip all around the world.
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During the dry season each year, the coffee plantation becomes quite busy, as workers prepare to harvest the bright red, firm, and glossy coffee cherries.
At the end of April, the meticulously nurtured coffee trees
have blossomed, and now, in mid-December, their branches
hang, heavily loaded with the cherries, ready for the
harvest. Coffee doesn't all ripen at once, but requires up
to 3 or 4 pickings in order to harvest each cherry at it's
peak ripeness. |
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| Many trees have new flowers, immature green beans, and ripe cherries all at once. Thus, the harvest season lasts from mid-December until late Febnruary. The harvest of only mature cherries assures you of a difference in our Costa Rican gourmet coffee that you can taste. |
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Coffee-picking is not as beautiful as it appears in some advertisements and commercials. Instead, it is hard, hot work to pick a basket of ripe coffee cherries. A good worker picks 7-12 baskets a day, depending on the number of ripe cherries remaining in the fields. Once picked, we transport them to the beneficio (coffee mill). There, the first process is wet pulping, which removes the cherry skin from the coffee cherry.
Now, to see what happens during the processing, click here |
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