How Often Is Coffee Harvested?

The question of how often is coffee harvested is an important one for the coffee industry. Almost all coffee-growing countries harvest coffee between November and February. While there are two major harvests per year in Colombia, Kenya, and other countries, most coffees are harvested once or twice a year. As with any economic activity, coffee harvesting is a major time for farmers and pickers. Here are some important facts about coffee harvesting.

Strip harvesting

Coffee is harvested in three ways: manually, mechanically, and by hand. Manual picking is the most common method. The process involves hand selection of cherries from coffee trees. The picker reaches out and grabs a branch from the trunk. This allows them to “comb” the branch to the end and pull the cherries onto a tarpaulin. Mechanical harvesting requires less labor and costs less than manual picking. Modern strip harvesting equipment can pick more coffee per hour, and is ideal for large-scale farms.

Hand picking is labor intensive and requires a large rural workforce that is often underpaid. With urban populations decreasing the workforce, producers can no longer afford the high cost of hand picking. Strip harvesting involves mechanically stripping all coffee fruit from the tree, resulting in different maturation levels of each lot. It is more efficient, but also produces different levels of maturity, a quality factor that consumers may notice. In addition, strip harvesting of coffee reduces the number of hours the pickers work.

Machine harvesting is another popular method. It is used in coffee plantations in countries where terrain is flat and coffee grows naturally in areas with high rainfall. The machine can easily navigate the rows, making it more efficient and less labor-intensive. Furthermore, Brazilian coffee is generally cheaper than coffee grown in other countries. The lower production costs make this method of harvesting attractive for many farmers. But it is not suitable for every farmer. You should consult with an experienced farmer before implementing this method.

A large percentage of coffee in the world is harvested with strip picking. This method is convenient, easy to do without using machines, and does not require any machinery. During strip picking, the picker simply pulls off the cherries from the branch. This method results in an uneven yield, which is undesirable in the cup. However, strip picking is a more relaxed method than machine harvesting. It is widely used in coffee-growing regions where geography and climatic conditions make machine harvesting inefficient.

Selective harvesting

There are two major methods of selective harvesting coffee. Both methods result in a higher quality crop and increase producers’ revenues. Selective harvesting involves handpicking or mechanical harvesting. The latter is preferred over manual harvesting, which tends to result in more unripe fruit in the crop. Farmers must survey the coffee crop every eight to ten days to determine the most efficient method. There are several benefits to choosing one over the other.

During selective harvesting, pickers only harvest coffee cherries that are ripe and not unripe. The resulting coffee cherries are less likely to be rejected during processing. Moreover, the method reduces the amount of unripe coffee fruit, thus increasing the yield. It also reduces labor costs, which are usually 60-70% of the overall cost of coffee production. The process of selective harvesting is used by most coffee producers, including specialty roasters. Coffee with a SCAA score of 80 or higher is classified as specialty coffee.

The process of selective harvesting coffee is difficult because of the overlap of first natural frequencies and mechanical vibration. To overcome this, researchers used neural networks to create a classifier that can discriminate between green and mature coffee fruits. The method has the greatest success rate during the first half of June, which is regarded as the ideal harvesting period. If this method is adopted widely, it may be a useful tool in the coffee industry.

A recent study analyzed the differences in the natural frequencies and mode shapes of the coffee fruit-stem system. The results revealed that the free end of the coffee fruit was more susceptible to the study, while the opposite occurred in the case of the despolpado coffee. In addition to these studies, Espinosa, Rodriguez, and Guerra (2007) also studied the market dynamics of despolpado coffee and natural coffee.

Manual harvesting

The working conditions in manual coffee harvesting are critical factors in determining the health risks of the work. These risks include repetitive movements, posture and muscle strength. In a recent study, researchers investigated the ergonomics of manual coffee harvesting using a postural tool and electromyography to measure muscular activity. The study involved 8 volunteers who provided informed consent. The results of the study indicate that manual coffee harvesting is associated with high discomfort levels.

The study’s methodology aimed to determine the working conditions in Colombia’s coffee sector and the physical risks associated with manual coffee harvesting. The researchers measured muscle activity and angular segments and determined that there were several ergonomic risk factors in manual coffee harvesting. The study identified the ulnar extensor muscle as one of the primary risk factors and found that reducing the extensor carpi ulnaris muscle use decreased latent risks associated with manual coffee harvesting.

Other studies have focused on the effects of mechanical impact on the coffee rama. Garcia, G.E., R. Martinez, and T.C. Olivero analyzed the movement and time of manual coffee harvesting. The researchers also looked at the impact of the method on yield. Manuel harvesting has become an important activity in coffee crops, providing employment for rural workers and the raw materials for high quality coffee. The Alfa device is a mechanical aid for manual harvesting that employs a three-toothed blade beater and a DC motor powered by dry batteries. This device also has a separate receiving system for detached fruits. The research was conducted in two stages: Phase I and Phase II.

Another major advantage of manual coffee harvesting is the fact that it provides more jobs on the farm. Though the jobs may not be highly paid and are often low-paying, they offer good living conditions. Another advantage of hand picking is that it promotes environmental sustainability. In the future, coffee farmers will suffer consequences for using environmentally damaging methods of farming. There are a number of factors to consider when selecting a harvesting method. It is important to carefully choose the best method that meets the needs of the farmers.

Mechanised harvesting

Mechanised harvesting of coffee is the process of using machines to pick coffee fruits, seeds, and pods. While the human labour involved in the process of picking coffee is still significant, the process of using machinery can greatly increase the efficiency of the harvest. For example, the use of breakers during the harvesting process can increase yield per hectare. Manual harvesters are also more reliable because they can ensure that the entire crop is harvested, preventing the coffee from falling on the ground. However, manual harvesting of coffee can take longer than mechanised harvesting, as the fruit of the coffee is picked first and the remaining beans are removed afterwards.

Mechanical harvesting has been around for over twenty years and has become increasingly common in some regions. Almost all harvesters today use the same basic design. They all have diesel engines that drive a large hydraulic pump that drives multiple smaller hydraulic motors, which operate the rams, conveyers, cleaning fans, height adjustment, steering, and wheel drives. Hydraulic motors are weather resistant, durable, and can have a high torque.

This process reduces the amount of labor needed to harvest the coffee fruit and minimizes future losses of plant production. It is more efficient than manual harvesting, and can be used on steep terrain. Moreover, mechanised harvesting can be done by a single operator, which can reduce operation time by up to 40%. The time and motion of the harvesters can be measured in hours per hectare. Using semi-mechanised harvesting, a mobile harvester, or a combination of both, can reduce labour costs and increase productivity.

Both methods have their pros and cons. Manual picking produces the highest quality coffee, but requires a large labour force willing to work for low wages. This workforce is increasingly difficult to find and afford, mainly due to the rising urban population. Mechanised harvesting of coffee also saves time. The harvesters are no longer reliant on the labor of human workers, and they can be more productive with the available land.

Wet milling

There are two basic methods of coffee production: dry milling and wet milling. Both methods are used in the same area, but one is preferred over the other. Dry milling is more efficient when the climate is warm and there is adequate infrastructure in the region. The benefits of wet milling over dry milling include the ability to pick coffee cherries at their ripest stage. However, the downside of dry milling is that the beans are more likely to suffer from secondary fermentation.

Dry milling is the second method, and is used when the farming community has limited storage space. It removes the fruit and the parchment layer surrounding the seed. Then, it is sorted, packaged in burlap, and sent to roasters. The coffee is then ready for sale. Dry milling is an effective way to protect coffee’s freshness and quality. Despite the differences, the end result is the same: a delicious cup of coffee!

Wet milling takes place in two distinct stages. First, the coffee cherries are picked. The cherries are then transported to a wet mill for processing. This process is almost like alchemy: coffee is sorted based on density, and then depulped, or separated from the cherry. This process can make a coffee more bitter or sweet depending on the origin. It can also increase caffeine levels in coffee.

Next, wet milling is an essential part of coffee processing. Wet mills typically process coffee for a small number of producers. These are usually owned by a single producer or group of farmers. Smaller coffee producers can work together to purchase land for a micro mill to collectively control harvesting and processing. Today’s micro wet mills have greatly improved their machinery. These machines now allow even small-scale producers to invest in modern motorised pulpers.