Harvesting uniquely occurs two times a year. The main harvest is gathered throughout October, November and December, while the second, which is a smaller harvest, is gathered during April and May. In order to protect the flowers, the pods must be cut carefully one by one. On the trunk and the lower branches this is done with a machete, and on the top branches with a long curved knife.
After having been picked, the pods are broken, and when they open, the red grains that are inside a thick white colored pulp can be seen. This pulp is taken out with a special spoon and is placed over a cover of banana leaves that are placed on the ground. Afterwards this is covered with more leaves and the bunch is left alone to ferment during the next six days. The fermentation process is very important; since during this time the pulp decomposes and both the enzymes of the grain as well as those of the pulp have a reaction on the grains, destroying the bitter acid taste, and at the same time, increase its fat content.
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