The rainy season does play an important role in producing a coffee cherry that will bear fruit. But if the rainy season comes at the same time during the harvest season, then it also means a threat to the mature coffee cherries. High rainfall can make the coffee cherries fall to the ground, which if left in a long enough period will make the cherry (that falls) it ferment. Meanwhile, you can visit CoffeeGearSpy.com to find the recommended coffee machines online.
Another risk that can also occur, the coffee cherries remain in the tree trunks but the experienced cracking process-the surface of the fruit has a significant “crack”. It was the condition that was happening in El Salvador not long ago. Cracking occurs because too much water is absorbed too quickly to make the cells in the blooming cherry shell ‘expanding excessively’. As a result, cherry skin becomes broken.
In the end, this incomplete coffee cherry will produce a low cupping score (because of the sweetness of many coffee cherries seeping out) in addition to cherry weight that also decreases and is lighter. In other words, because of cracking, coffee cherries can lose a considerable amount of fruit flesh which generally affects the sweetness factor of coffee that will be processed later.
This excessive rainfall problem is not only detrimental to those working in the coffee farming sector, but also in processing. For those who concentrate on packaging and shipping, rain can lead to a more serious impact. If the rain comes so intense, the coffee cherries need to be dried over and over again and will often require further processing. All this will certainly cause problems on the quality of coffee produced later.
Like the domino effect, the turmoil of the harvest in El Salvador is currently at risk for the “timeline” of the next harvest. Since coffee flowers are already blooming, it is likely that they will start the next crop in August 2017, a few months ahead of time.