Coffee is made from the roasted seeds of the coffee fruit. This fruit takes seven to nine months to grow, and about three to five months to harvest. Most of the work and time that goes in to making a cup of coffee, takes place here.
Harvest is in its peak and the biggest pass of the trees is happening. Also, seedlings are being prepared for the coming growing season.
The beginning of the growing season. The rains have just begun to start falling sporadically, trees are flowering and beginning new growth, and most of the shade trees in the farm are being pruned.
The first fertilization is taking place. Older coffee plants are being pruned or stumped, and new areas of the farm are being cleared to make room for new plants.
The middle of the rainy season. The second fertilization is taking place. New plants are being planted in the farm.
The third fertilization is taking place. Cherries are beginning to reach full size, and begin the ripening phase of their development.
The rainy season has ended, and summer has begun. Harvest is beginning and by the last month of the year, is beginning to reach its peak.
Raw coffee beans are seeds. These seeds take about twelve days to germinate and sprout roots, and six months to develop into small plants, ready to be planted within the farm.
After six months of developing within a polybag, young plants are replanted within the farm. From this point, it will take two to three years before they develop into fully mature plants; producing a full yield.
In El Salvador, the common expression is that flowering takes place, eight days after the first big rain. This is the period of time where the coffee plant is pollinated and begins to develop new cherries.
For seven to nine months after flowering, cherries develop in clusters on the branches of coffee plants. They are then hand picked according ripeness. Each plant will be picked three to five times over the course of harvest, which can last from October to March in El Salvador, depending on the time of flowering.