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02 • Selective Harvest
The Chapolera & Selective Hand-Picking
Grain-by-grain hand picking at peak physiological ripeness
100% Hand-Harvested
Harvesters walk steep Andean slopes picking only fully ripe cherries, protecting the plants and maximizing sweetness.
Story & Technical Discipline
Harvesting is the human heartbeat of coffee quality. The traditional figure of the Chapolera embodies rural wisdom passed down through generations. Instead of indiscriminate stripping, our harvesters make multiple selective passes along every row, picking only cherries with 20° to 24° Brix sugar content while leaving unripe fruit on the branch.
Technical Specifications
Harvest MethodSelective hand picking (grain by grain)
Ripeness TargetFull maturity (20° – 24° Brix)
Harvest Frequency3 to 4 meticulous passes per cycle
Social CommitmentFair compensation for harvesting families
