In order to roast and brew the coffee, it must first be picked from the tree, dried, and the bean, or seed, removed from the fruit. How those actions are carried out can greatly impact the flavor of the coffee in the cup.
Safra zero, or zero harvest, is a harvesting system that is becoming prominent in Brazil. In the zero harvest system a producer prunes the branches of a coffee tree completely back to the trunk. After a year of regeneration with no yield, the tree will then produce larger amounts of coffee the following year. The process can then be repeated.
Once the coffee is picked and sorted, the beans must be separated from the fruit and dried. The order in which this is done will greatly impact the flavor of the resulting coffee. Two key processing methods are used: natural (or dry) and washed (or wet).