Nicaraguan coffee
Coffee is one of Nicaraguan's main export products. The mountainous region of Matagalpa, where the main coffee plantations are located, lies at an altitude of more than a thousand meters above sea level. To grow coffee, you need a cool and humid climate. The harvest is immediately sent for drying and processing to the valley, where the temperature is much higher.
The work of the coffee bean picker is painstaking and laborious. Wages – piecework. At the time of harvesting, plantation owners employ additional pickers, the number of which may be several times higher than the number of permanent workers.
Coffee plantations in the area of Matagalpa – the center of coffee production in Nicaragua.
Workers collect coffee beans.
Ripe coffee berries can be red or yellow.
Defective berries immediately lay separately.
Tourists can also experience the work of coffee bean pickers. Observing the volunteers, it is difficult to say that there is at least some agricultural benefit from them. But photos for memory are definitely going!
At a specific time at the end of the daily gathering, all workers gather in one place.
A truck arrives for the harvest.
Workers begin handing over coffee beans to receivers. From the worker’s bag, the grains are poured into a measuring tank, and only then into the truck body.
A special person fixes the collected and handed over volume and, proceeding from it, subsequently, an individual salary is charged.
Coffee pickers awaiting delivery of coffee beans to receivers.
Gradually, the truck body is filled with the harvest.
Tired workers scatter home.
Harvested grain is sent for drying. Partially – in enclosed spaces located next to plantations.
And the main part of the crop is immediately sent for drying and processing to the valley, where the temperature is much higher.
Coffee crop prepared for shipment.