The maturation of coffee lasts from six to eleven months and the blooming and crop season depends on the climate and ground.
With a good approximation we can say that in the crop lands located north of the equator, the blooming period corresponds to our spring time and the crop is carried out during the winter time. The blooming in the lands located south of the equator is at the end of our summer time and the crop, starting during the spring time continues until the summer time.

The fructification can be very irregular and for this reason it is not difficult to find on the same plant some flowers, some green, red and brown cherries.
The drupes do not maturate at the same time, but during the complete crop period depending on the climate conditions and on the areas of the plantations location.

As soon as the fruits achieve the perfect maturation, the rotation crop must be carried out. By removing the drupes one by one with the hands or with a special equipment, a goods quality of the product is obtained. But if the crop is done after the maturation, the drupes can ferment, turn bitter or fall spontaneously, compromising the production.

The complete crop process, which is not easy for the above mentioned reasons, is difficult and expensive and for this reason the drupes are usually cropped once in the middle of the maturation period, when most of them are mature. Also the not very mature ones are cropped, either to reduce the cost of a new crop or to avoid the attack of the Stephanoderes coffea coleopter.

The current technology has allowed the use special equipments (used in the most extended cultivations) that carry out an automatic drop. They are big tracked vehicles, driven by a man, that while passing above each shrub row, shake and recover the drupes.

The variety and the quantity of the drop changes from area to area, but approximately the crop is between 200 Kg to 600/700 Kg of product/hectare.