The process begins approximately one year before the seed is planted. Men and women walk through the plantations in the heat picking small bags of red ripe fruits from the coffee bushes. Each bag is tagged with the number that identifies the bush. Thousands of these fruits are picked to be dried and later roasted. After grinding each bag of dry, roasted seeds the coffee is made. Then the experts come in, they are called “baristas” they are like wine sommelier but they specialize in coffee. Out of all the bags and lots they chose the most aromatic, strong and better looking coffees. The bushes from where these seeds came are marked and protected with nets to keep the birds away and it is time to wait.
The coffee beans on these plants are not harvested like those in the rest of the plantation; they are allowed to ripen until they fall from the bush when they reach full maturity. The next step is the nursery. A special mix of soil is put into polyethylene bags and two seeds are dropped in each one.