Visitors to the Central Highlands in September and October of the lunar calendar will find the atmosphere bustling, family members busy on the coffee fields and in the drying yards.
Every year, when it comes to September and October of the lunar calendar, all over the basalt red land is bustling with ripe coffee after a year of hard care. Visitors to the Central Highlands almost always find the atmosphere bustling, family members bustling from coffee fields to drying yards.
In order for the harvest to happen quickly, farmers often start their working day early in the morning. At that time, a large canvas was spread under the tree to catch ripe coffee berries from the branches. Just like that, the canvas is pulled from one root to another until it is full, the harvester removes the fallen leaves and broken branches, then leaves them to dry.
Exposure time depends on weather conditions to last from 6 to 30 days. When this process is over, most of the finished products are sold to factories, leaving the households to roast and grind themselves. Normally, roasting a batch of peeled coffee at home takes 30 minutes and is done purely by hand.
Some tourists often mistakenly think that coffee berries must have a specific aroma. However, in fact, coffee only smells after it is fully roasted. Therefore, in the preliminary processing process, each family has its own secret to create aroma and rich flavor. Every harvest season passes, people in the Central Highlands often keep some coffee at home as a gift to reward themselves after a year of hard work.
Through this period, in March, coffee flowers bloom white again, floating on each field. The Central Highlands will then put on a new color of gentle and elegant clothes, start a new cycle, wait for the sun and wind, and the caregivers to form a bunch of fruit.
