1. Harvesting: 
   - Coffee cherries are hand-picked, typically from September to March. Farmers select ripe cherries, which are often bright red.
   - This labor-intensive process relies on experienced pickers who can distinguish between ripe and unripe cherries.

2. Processing:
   - Traditional Methods:
After picking, cherries are processed using the dry method. They are spread out in the sun to dry, enhancing flavor and sweetness.

   - Hulling:
Once dried, the outer layers are removed to extract the green coffee beans.

3. Quality Control:
   - Farmers assess quality through cupping, ensuring that only the best beans are prepared for export.