In India coffee cherries are processed in three ways, after harvesting the coffee cherries. The process followed by the farmer is based on available resources (water, electricity & labor).
Because of the Indian climatic conditions’ coffee harvesting is done only in one season; between November to January for Arabica coffee and December to February for Robusta coffee. Most of the coffee cherries are harvested manually (hand-picked) and this requires more labor as harvesting ripe & healthy coffee cherries is key! Defective or unripe cherries can have a big impact on the quality of the final cup.