COFFEE CHERRY HARVESTING

As the flowers fall, tiny green buds emerge, signaling the start of a remarkable transformation. Over the next eight months, these buds evolve into cherries, a mesmerizing process that sets the stage for the harvest.

In India, the harvesting season typically commences from November to January for Arabica and extends from December to February for Robusta, the harvest season is a carefully orchestrated event. The ripe cherries, having matured over months, are plucked at their peak, ensuring optimal flavor and quality.

Most notably, coffee cherries are hand-picked, a labor-intensive practice that demands skill and precision.

Image: Coffee cherry maturity selection for Picking

“The careful selection of robust, hand-picked coffee cherries is crucial! Flawed or underripe cherries can significantly affect the ultimate quality of the brewed cup.”

The changing hues of coffee cherries tell a story of maturation. From vivid green to luscious red, the cherries evolve over eight months. This visual transformation not only adds to the scenic beauty of the plantations but also signifies the readiness of the cherries for picking.

As the sun sets over the coffee plantations, a poetic rhythm emerges. In the fading light, migrant laborers smile, their faces painted with the satisfaction of a day’s hard work. Their toil, a rhythmic dance with the land, resonates through the plantations. With each sunset, they embrace the promise of a new day, ready to dance again with the dawn.

cherry picking is not merely a task—it’s a celebration, an ode to the symbiotic relationship between humans and nature. The next time you savor your cup of coffee, remember the hands that picked those cherries, the landscapes they traversed, and the timeless tradition that brought that aromatic elixir to your mug.