A curious feature of the coffee tree is that not all of the cherries mature simultaneously. Both flowers and fruit, ripe and unripe, may be present on the tree at the same time.

The botanical nature of the coffee tree makes harvesting by mechanical means very difficult and although labour intensive, Aroma favours the method of using of pickers who walk between the rows of trees, filling their baskets or bags with ripe cherries. This produces the absolute best quality coffee. Stripping the coffee cherries from the tree, regardless of their maturity, results in inferior quality with many defects.