**2. Coffee harvesting and its impact on coffee quality**

Production of speciality coffee needs a proper plan for harvesting the coffee cherries as it gives good economic returns for producers. The time of harvest varies in different places. According to the processing method to be implemented, harvesting the coffee cherries without causing damage to the tree is an important task. In most of the coffee-producing countries, coffee is harvested once per year. As the coffee cherries mature, the coffee fruit contains suitable chemical compositions which lead the fruit to the best quality [10]. The coffee fruit also contains volatile compounds that are responsible for the aroma and flavour properties of the coffee. These compounds are present at a very low amount at the early stage of the coffee cherry, but later on, it increases as the coffee transformed to the maturity stage [10]. There are two strategies (strip and selective picking) for harvesting the coffee cherries, which are widely used.
