EN 
PT_BR 
The harvest of coffee In new coffee plantations, specific care is required to avoid damage that could compromise production in subsequent years. Between May and September, the period of greatest harvest concentration in the main Brazilian coffee-growing regions, producers must adapt their management practices to reduce branch breakage, intense defoliation, and plant uprooting.
Coffee plantations producing for the first or second time are still in the canopy formation stage, with expanding root systems and not yet fully stabilized productive branch architecture. Therefore, the coffee plantation is more sensitive to the effort of harvesting, machine vibration, and the movement of people and equipment between the rows.
Among the main risks are using the same intensity of stripping as in mature crops, inadequate positioning of tarpaulins or cloths, incorrect adjustment of stripping machines and harvesters, and lack of planning for team access. These situations can cause branch breakage, soil compaction, and damage to surface roots.
In a new coffee plantation, each broken branch represents a loss of productive area for subsequent harvests. Therefore, harvesting needs to be treated as part of the coffee plantation's establishment management, and not just as a step in removing the fruit.
Management should consider the age of the plants, the number of harvests already collected, the canopy architecture, spacing, the number of stems per plant, and previous pruning. It is also necessary to observe soil conditions, such as moisture, compaction, and slope, as well as the level of mechanization available on the property.
The goal is to remove the fruit with the least possible damage to the plant, preserving the buds that will give rise to the next flowering, the plagiotropic branches responsible for lateral production, the orthotropic branches that define the crown architecture, and the shallow root system.
Damage sustained during harvesting can accumulate over the course of cycles. Branch breakage, plant uprooting, and severe defoliation can reduce the number of productive branches in the following crop and decrease the number of productive nodes per branch.
They can also increase the need for early corrective pruning, delay the crop from entering full production, and cause unevenness within the plot. More damaged plants may exhibit lower productivity and irregular maturation in subsequent years.
Smaller leaf area can also increase susceptibility to water and biotic stresses, while wounds caused during harvesting can hinder plant recovery. These effects can also increase costs associated with replanting, formative pruning, and crop rebalancing.
In the main producing regions of Arabica and Robusta coffee, harvesting predominantly takes place between May and September. In new plantations, the timing of harvesting must balance the stage of fruit maturation with the need to preserve the structure of the plants.
One of the benchmarks is to assess the percentage of ripe fruit on representative branches of the plot. The recommendation is to avoid harvesting too early, when there is a large quantity of green fruit, as stripping tends to require more force and can increase the risk of damage.
It is also necessary to avoid excessive delays. When dried fruits and raisins predominate, they can detach easily, but the plant may suffer greater leaf drop with the slightest touch when under water stress or exposed to strong winds.
Rainfall forecasts should also be factored into planning, mainly to reduce the risk of soil compaction in new crops whose root systems are still developing.
As a guideline, harvesting can be carried out when most of the fruit is in the cherry and overripe stages, with a smaller proportion of green fruit. This condition facilitates stripping with less effort and reduces the risk of damage to branches and buds.
The choice of harvesting method depends on the age and vigor of the plants and the available infrastructure. In the first two harvests, manual harvesting with a cloth and manual stripping generally allows for greater control over the intensity of the work and the force applied to the tenderest branches.
In manual harvesting, movements should be delicate, avoiding sudden twists. The support of the hands should remain close to the branch to reduce the leverage effect that can cause breakage at its base. It is also recommended to avoid pulling the branch downwards and to follow its natural shape during stripping.
Well-fitted netting around the base of the plants helps reduce the need to drag fruit across the ground and, consequently, the trampling of surface roots. The number of people per row should also be controlled to limit traffic between young plants.
Semi-mechanized harvesting, using backpack or portable harvesters, can be used in young crops provided the team is trained and the equipment is correctly adjusted. The vibrating rods or tines should operate at a lower speed and with less pressure on the branches.
The equipment should not be placed on thin branches or near the base of new shoots, where there is a greater risk of strangulation or breakage.
Mechanized harvesting requires greater caution in young coffee plantations. In many cases, the use of self-propelled or trailed harvesters is more suitable when the plants have sufficient architecture and foliage to withstand the impact of the operation.
The adjustment should consider the travel speed, vibration frequency, and the configuration of the harvesting rods. In new plots, gentler passes can be adopted, even if this results in a small number of fruits remaining on the plant, as long as the strategy helps to protect it.
In portable harvesters, the rotation speed and vibration intensity should be reduced compared to the management used in mature crops. The length of the rods needs to be compatible with the size of the plants, avoiding hitting new and thin branches at the top of the canopy.
The way the rod contacts the branch also deserves attention. Preference should be given to the area with firmer wood, avoiding the more tender ends. Periodic stops allow you to check for excessive heating or abnormal vibration, signs that may indicate improper adjustment or component wear.
The movement of people, sacks, equipment, and machinery also needs to be organized during harvesting. In new crops, the goal is to preserve the developing root system and avoid mechanical damage to the plant's base.
Walkways between the rows help reduce trampling near the trunk. In wetter soils, it is necessary to reduce the number of steps taken near the base of the coffee plant to prevent localized compaction.
Temporary storage areas for sacks or piles of fruit should be planned away from young plants. In the case of tractors and implements, wheel widths and alignments must be respected to avoid contact with plants and trellises, if present.
After harvesting, the new crop should be visually assessed. Plants with severe damage to main branches or broken stems may require formative pruning.
Significant defoliation also needs to be observed, as it may indicate excessive harvesting or that the plant was already weakened. Severely damaged or dead plants should be assessed to determine if replanting is necessary.
Recording the areas with the highest incidence of damage helps to adjust management in the following crop season, either by reducing the number of harvesters per row or by altering the intensity of machine use.
After harvesting, nutrition and soil management should also consider the condition of the plants. Coffee plantations that have suffered greater stress may require special attention to nutritional balance and pest and disease control.
Harvesting still needs to be integrated with other crop formation practices. Formative pruning defines the height and architecture of the plants, while shade management, when used, can influence branch distribution and mechanical resistance.
Irrigation and nutrition also affect vigor, branch diameter, and the ability to withstand harvesting efforts. Weed control and soil conservation, on the other hand, help reduce the risk of erosion and slippage for workers and machinery.
This combination of practices allows for more efficient and less aggressive harvesting as the coffee plantation progresses through its production cycles.
When using portable machines or harvesters, it is also necessary to follow safety regulations, use appropriate personal protective equipment, and train teams on the correct handling of equipment and movement within the field, especially in sloping areas.
The recommendations and manuals from the harvesters and crop harvesters manufacturers should be followed, respecting the usage limits and preventive maintenance needs.
The adoption of management practices should be tailored to the specific conditions of each property and should be monitored by an agricultural engineer. This content is for informational purposes only and does not replace professional evaluation under real field conditions.
