Minimising post-harvest losses in coffee is key to maintaining quality, preserving value, and securing better market prices. From harvesting to storage, every step a farmer takes can either improve or ruin the final product.
Yekosefati Sekabembe, a seasoned commercial coffee farmer, says the quality of coffee begins with harvesting.
He insists on timely and careful picking of only the ripe red cherries, warning against the common practice of mixing them with shrivelled, black, discoloured, or unripe beans.
“Unripe beans are not only of poor quality but also tend to be discarded during milling, resulting in both weight and quality loss,” he says.
Henry Sekyewa, an agronomist, says it is important to use clean, safe, and soft materials during harvest.
He recommends spreading tarpaulin or soft sheets underneath the coffee trees to catch any falling beans.
This reduces contamination and ensures that beans don’t come into contact with dirt. If beans do fall, they should be gathered gently and inspected before further processing.
Sekyewa adds that harvested beans must be sorted immediately to remove green beans, leaves, twigs, and any foreign matter.
“Farmers are also advised to pick regularly, every two weeks is ideal, to avoid overripe cherries and to maintain the tree’s productivity. This practice ensures consistent quality and reduces the risk of pest infestations or disease.”
Primary processing is another critical stage where farmers often lose up to 30% of their harvest.
Ponsiano Nyombi, another coffee farmer, explains that wet and dry processing must be done with care to prevent molding.
He explains that mold develops when drying is too slow or when coffee is stored in poorly ventilated conditions. Mouldy coffee develops off-flavours, rendering it unattractive to buyers and reducing its market value.
“Proper drying techniques, adequate ventilation, and clean storage spaces are essential to preserving the integrity of the coffee beans,” he says.
