Every year in the months of December, January and February, picking of coffee on the estate takes place. The farm is buzzing with activity. Women in brightly coloured sarees are all over the farm hand-picking equally brightly coloured coffee cherries, each one ripened to exacting perfection. All of these picked cherries are then collected as per the kind of bean (Arabica or Robusta) and cultivar, and then processed in different artisan ways. A few days later, drying begins and the huge brick yards are covered in tiny mountains of washed, semi-pulped or un-pulped cherries with a beautiful grassy fragrance permeating through the air.