The coffee harvest happens over a 15-day period. Usually, each harvest consists of three passes through the "cafetal," or coffee field. The first two pickings are of red cherries only, and the final picking is of any remaining beans, green or red. Green beans are of inferior quality and can't be sold on the international market.

After picking, the coffee is depulped, which means that the beans are separated from the fruit. This is often done by using a hand-operated press.

The beans are then fermented for a period of time, up to as long as two days. This is an art! The length of time depends on the type of coffee, altitude, and local climate. This fermentation has much to do with the acidity, balance, and flavor of the coffee.