We start our days with kaapi, and sometimes, it is the only thing that keeps us going throughout the day.
This ritual would not be the same if it weren’t for all the people who make it possible for us to enjoy our morning kaapi with ease and comfort.
For farmers, especially, coffee cultivation is a year-round commitment that defines their lives.
In this blog post, we’re going to take you through a typical year in the life of a coffee farmer and what the change in months means for their craft.
Preparing for a New Season
The end of a harvest doesn’t signal a pause for coffee farmers. Work begins almost right away to prepare for the next season.
It starts with caring for the coffee plants. Shade trees are nurtured so that the coffee plants receive balanced sunlight and protection, weeds are cleared, old branches are pruned, and soil health is maintained. All of this is done in time for the rains.
Farmers also repair pathways and tend to equipment.
To a visitor, it may not be apparent, but a lot of foundational work is being done at this stage, which is crucial for the success of the coming months.
The Blooming Months
The first rains bring a dramatic change to the farm. In a matter of a few days, white flowers bloom on the coffee plants, turning the entire space into a mesmerising sight of white.
Known as coffee flowers, they have a sweet fragrance that is often compared to that of jasmine flowers.
This transition is not just visually appealing. It marks an important time in the journey of a coffee plant as it points to the arrival of the new crop and indicates what the coming harvest might look like.
Coffee farmers pay close attention to the plants because factors like too little rain, too much rain, or unpredictable weather can affect the coffee cherries.
The blooming months are ones filled with hope. At the same time, coffee farmers keep plant health in check so that the next stage can progress smoothly.
Growing and Caring for the Cherries
In time, the white flowers fall away, letting small green coffee cherries take their place.
Unlike some other crops that are harvested multiple times a year, coffee takes months to grow, so farmers wait patiently, monitoring the growth of the cherries.
While it may seem like these months are only about waiting, farmers find themselves occupied with several tasks at the farm. Apart from observing the plants, they clear weeds, check rainfall patterns, and adapt routines to account for changing weather.
One coffee growing season can look different from another, so coffee farmers must know how to respond to situations at the farm.
Harvest Time
The moment coffee farmers have been looking forward to all year is here.
Coffee cherries turn a bright red, the farm begins buzzing with activity, and the next most integral phase in the bean-to-cup journey starts with the harvest time.
Since coffee cherries ripen at their own pace, it’s not as simple as just picking all of the cherries at once from the trees.
Coffee farmers, aided by their workers, pick only the cherries that are ready. This means they must return to the same tree again and again to check if the other coffee cherries can be harvested or not.
It’s careful work that yields positive results when done right.
The days become longer, there are more people working on the farm, and there’s a greater sense of teamwork that keeps everyone moving forward.
Coffee farmers also handle sorting cherries, processing the beans, and coordinating transport.
There’s a lot of excitement in this stage, but it also comes with anticipation as farmers hope that the quality and market conditions are favourable. Only then can they be rewarded well for their year’s efforts.
After Harvest
Once the cherries have been picked, the work isn’t over yet.
Some coffee farms also wash and dry the cherries at their own processing mill. Then they ship the green coffee beans to buyers.
Coffee farmers ensure the cherries are handled with care and that their quality is preserved.
After the season’s harvest has left the farm, the farmers pay close attention to what worked during the season, what could’ve been better, and formulate plans on how to improve their craft in the coming seasons.
Coffee farming is a lot more labor-intensive than we realise. No sooner has one harvest been shipped than preparations for the next season begin all over again.
The next time you have a cup of kaapi, take a moment to think beyond the beans and reflect on how an entire year’s worth of work has gone into it.
This isn’t meant to make kaapi feel overwhelming, but simply to help you appreciate it much more.
Want to know what it’s like to step into a South Indian coffee plantation? Read more here.
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