Like most small coffee farms in steep mountainous regions, our coffee is hand picked one coffee cherry at a time. Generally three or four passes (or "cuts") are made during the harvest season (which runs from November to March depending on location and altitude), selecting only the red ripe cherries. This is time consuming, labor intensive work, but it results in a better tasting cup of coffee.
Our family members employ several year-round farm workers and during the harvest season contract with several dozen additional seasonal workers to help with this labor intensive work. Employees are provided with slightly above market rate wages and provided transportation, housing and food comparable to our family's own living conditions.