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The
harvesting period can be anywhere from
three weeks to three months. When the fruit is ripe, it is
almost always handpicked, using either selective picking,
where only the ripe fruit is removed or strip-picking,
where all of the fruit is removed from a branch all at once.
Because a tree can have both ripe and unripe berries at the same
time, one area of crop has to be picked several times, making
harvesting the most labor intensive process of coffee bean
production.
The
methods of
processing the coffee berries in Cote d'Ivoire is wet
processing, the flesh of the berries is separated from the
seeds and then the beans are fermented – soaked in water for about
two days. This dissolves any pulp or sticky residue that may still
be attached to the beans. The beans are then washed and dried in
the sun, usually on cement or brick for **3
weeks.
