The robusta coffee harvest - Step by step from the field

The robusta coffee harvest is not just the moment when cherries are removed from the branches. It is a sequence of decisions that directly influences the quality of the final lot. The process begins with the maturity point. Entering the field at the right moment helps reduce green beans and supports a more uniform harvest. Once the cherries are ready, the harvest can be done manually, semi-mechanically, or with the support of machinery, depending on the structure of the farm and the condition of the crop. After that, the harvested coffee is collected and quickly transported to the processing area. This step is essential to avoid unwanted fermentation and preserve the characteristics of the fruit. At the processing unit, the coffee goes through cleaning and sorting, removing leaves, branches, impurities and lower-quality fruits. Then comes drying, one of the most important stages to reach safe moisture levels and protect the lot during storage. From maturity to storage, every stage matters. In Linhares, Espírito Santo, quality begins in the field with process, precision, and origin. #coffeemarket #machadoax #agriculturecommodities #coffeetrade #coffeebroker