What can be a consequence of selecting unripe cherries during harvesting?

Selecting unripe cherries during harvesting can lead to unwanted bitterness in the final coffee product. Unripe cherries typically have a higher concentration of certain compounds that contribute to a bitter flavor, such as chlorogenic acids. These compounds do not break down properly during the processing and roasting stages, resulting in a cup of coffee that may taste harsh and less palatable.

In contrast, ripe cherries are more likely to yield sweet, balanced flavors, as they have undergone the natural processes of maturation that develop their sugars and aromatic compounds. Choosing ripe cherries ensures a more desirable flavor profile, enhancing overall quality. Hence, the harvesting of unripe cherries can adversely affect both the taste and quality of the coffee.