Picking is the most expensive method because it is hand made. Only the mature cherry are selected so the pickers in charge of the selection have to check the coffee rows many times during the week.
Stripping methodology is “harder” for the coffee plants because cherries are pulled up by pickers’ hands passing strongly along the plants’ branches. Due to this method all kind of cherries are picked up: mature cherries, unripe cherries, rotten cherries, leaves, etc. The quality picking of this method lower of the first method we analysed.
According to the two picking methods used the final coffee cup taste can change a lot. Thanks to the picking system the cherries have a same maturation level while with the stripping system the presence of different maturated cherries could give a worst result into the coffee cup. Due to the presence of unripe cherries the coffee taste will result more bitter and astringent. The picking method has been mechanized where there are flat plantations, but the quality result is very similar obtained from the stripping. Using machines for picking the cherries the risk for plants damages can increase.