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Here you see a typical mix on a single branch of coffee ready to pick (some that REALLY needs to be picked, that is, turning dark crimson) while other is yellow-green and will ripen in a few weeks or a month. Actually, this branch is more uniform ripening than you will see in other origins where pickers make 5-6 passes on the same tree. This year, there is so much cherry in Kona, the mills are backed up and the picking crews are in very high demand. Some farmers fly in experienced coffee pickers from Mexico and other coffee origins to harvest, since local labor doesn't fill the need.