We start working at 5:30 in the morning, first thing I do is to drink a cefecito (cup of coffee) then I listen to the birds and see my Father's garden. At 6:00 am the hand pickers arrive, we hand over the “coco” (collecting bucket) and sacks to put the coffee in. I tell them which lot they will be working in. At 12:00 they come to the house again to have lunch, and we start to weigh the collected coffee, taking note of the amounts each of them collected. My father and I work together at the washing station, he in one station and I at the other. In the afternoon at around 4:30 and 5:00 pm, the collectors leave the plantation, they eat a big piece of bread with coffee or lemonade, we weigh again the rest of the coffee they bring and we continue (me and my father) making grain selection and flotation till 9:00 pm, it is all day crouched and sitting. Once we do all this, we begin fermentation in bags or baskets depending on what profile we are looking for, and according to the amount of coffee we have during the day, this is an average day of harvest in the farm.Once the fermentation starts, we need to continue working on the de-pulping, the fermentation and grain selection. After the coffee fermentation process is complete, we take it to the drying room. The coffee needs to be moved every half hour for it to dry properly, so we do that as well. That is more or less a working day in the farm.