However, coffee experts consensus is that a green coffee peaks in flavor and freshness within one year of harvest and that over-aged coffee beans lose much of their essential oil content. It is later hulled where the dry pulp and parchment are removed in a single operation. Wet processing is often used to reduce the acidity in gourmet coffees; this results in a balanced coffee with a vibrant and almost fruity essence.
This fresher coffee was, to some degree, rejected as Europeans had not developed a taste for unaged coffee. There is typically one major harvest a year.
The mill will hull, sort and grade the coffee, and the hulling process will remove the fruit. Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine.
Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at the peak of ripeness.
After this point, the caffeine is the only material removed from the beans, so no coffee strength or other flavorings are lost.
As the cherries dry, they are raked or turned by hand to ensure even drying and prevent mildew.