Picking coffee beans is not only a very time-consuming work, but also an art which requires enormous concentration and experience. For a continuous and superior quality the coffee cherries must be harvested and processed at exactly the right time.
You have to harvest approximately 2 kg of coffee cherries to obtain 500 g green coffee. After removing the skin the beans are again manually sorted, individually assessed and checked for their integrity and quality. Speckled, broken, unripe beans are sorted out, because one single poor bean may have a negative impact on a cup of coffee.