The Coffea plant blossoms every time there is significant rainfall, so flowers and berries at differing stages of ripeness can be found on any one plant at the same time. This complicates the harvest process.
Oxygen is roasted coffee's worst enemy, and roasted coffee exposed to air will lose 40% of its aroma after only eight hours. Another enemy is humidity which also jeopardizes flavor and can cause mold. How can this problem be solved?