In most producing countries coffee harvesting is still manually, done through two system:
“Picking” technique consists in taking by hand one cherry at a time, choosing only the perfectly ripe ones and leaving the unripe and overripe ones on the plant. It is the best harvesting method but it is the most expensive because it requires a large workforce;
“Stripping” technique is to rip by hand or by pliers all the cherries of a branch in one phase only, when they reach optimal maturity. This is a faster method, but qualitatively less refined because it does not allow a selection.