Normally the fruit is harvested from the coffee plant by hand, as there are beans at different levels of maturity on the same bush, and only the red cherries (mature) should be collected. The next stage of coffee preparation is processing, and there are two different processes to separate the bean from the cherry:
the wet method and the dry method.
The wet method
The wet method requires greater investment and care. This method still helps to preserve the intrinsic qualities of the coffee beans, causing less waste. The main characteristic of this method is that the pulp is extracted after harvesting of the cherries, without allowing them to dry, as occurs in the other method.
The dry method
The dry method is a more simple and inexpensive method. After the harvest, the cherries are spread out on a surface of cement, tiles or straw mats, and preferably exposed to the sun's rays. Periodically the cherries are moved around, to prevent them from fermenting. In case of a fall in temperature or the onset of rain, they can be covered to protect them.