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Cherry coffee Term used to designate the fruit in its state of complete physiological maturation and, therefore, in the ideal point for harvesting. The moisture content 50-70% and the sugar composition of its pulp put it as a fruit, with all the conditions of perishability. However, processing the coffee after harvesting follows the techniques of other grains that are harvested dry or almost dry. Some cultivars produce red cherries and other yellow cherries.