Working in coffee is without a doubt one of the best jobs you could wish for. It's a crop that is more than just a cherry, but a combination of science, passion, and experience. Year after year, producers grow, cultivate, and harvest the coffee cherries.
It's a crop that, like agriculture itself, should be efficient with resources, because year after year, challenges present themselves and we should take into account that producers should be concerned.
Labor shortage is a problem that has to be addressed, migration is the biggest problem. This is because without readily available labor, producers can't harvest on time, and the quality of the coffee is compromised. And then there is also other management duties that need to be given to coffee.
Another important factor that concerns us is the climate, it rains during seasons that it should not (bringing with it fungi like la roya, coffee leaf rust, that every time complicates ways to combat existing products to control it).
Droughts are longer than previous years, and the climate has been changing year after year, and it's something we cannot control. We can only adapt, either with agroforestry systems or introducing better varietals like hybrids.
Something to take seriously is the quality of the coffee, in all the process. We need to take into account more factors and not only the state of the matured grain. Among the factors to take into account are:
Cherry brix degrees, water temperature, pH of mucilage, and type of drying (such as African beds or direct patio), drying temperature, and climate of the final coffee cellar.
If you don't have knowledge of these factors, it can cause losses to the producer.