Coffee bean rain is needed in the beginning of the season when the fruit is developing and less later in the season as it ripens. When the fruit is ripe, it is almost always handpicked, using either "selective picking", where only the ripe fruit is removed, or "strip-picking", where all of the fruit is removed from a limb all at once. This selective picking gives the growers reason to give their coffee a certain specification called "operation cherry red" (OCR). In rare circumstances, the Asian palm civet eats coffee berries and excretes the beans. These beans are called "kopi luwak", and can
Coffee production in Indonesia farmers remove the outer skin from the cherries mechanically, using rustic pulping machines, called "luwak". The coffee beans, still coated with mucilage, are then stored for up to a day. Following this waiting period, the mucilage is washed off and the coffee is partially dried for sale. At least one U.S. manufacturer, soft drink producer Bai, purchases the non-bean remnants of coffee cherries for use in their products. Otherwise, these remnants are discarded. Collectors and processors then hull the coffee in a semi-wet state, which gives the beans a distinctive bluish-green appearance. This process reduces acidity and increases body, resulting