Each harvest an expectation.

After three years, the coffee plantation was ready for the long-awaited harvest. The plantation workers were ready to start the day's work. A beautiful sun was shining on the lush land; in the distance, the metallic clouds worried the foreman… The telephone rang, announcing the reception of a message…

— Gentlemen, we have at least four hours before the storm hits, so let's get to work. The foreman addressed the thirty or so day laborers who had registered for the pick-up more than two hours ago.

Empowered with sacks and gloves and straw hats, the laborers set off chewing tobacco palm. Five hundred meters from the hut, they looked like ants in the recolored earth.

The foreman looks at his watch again, it is 9:50 am. Worried about the information he has received, he pulls the whistle to alert the laborers to return. Already the gray clouds are above them, darkening the area.

Gusts of wind as expected hit the coffee trees. A gigantic funnel of air, blowing in a cyclonic spiral upwards, whirling like a whirlwind, produced by the interaction of a violent storm with winds in the troposphere, was expected, but this time the tornado did not form. Half an hour later, the whistle blows again, indicating that the storm has passed. The workers leave the shelter and, after celebrating, continue their work.

In three days, the entire harvest was harvested. The first threshing of the coffee beans began quickly and for two days the beans were washed until the seeds turned white, thus removing the mesocarp or slime that gave the coffee its overheated taste.

The washed coffee beans were spread on the two cement patios. They were kept in sunlight for a week until the seed turned golden, indicating that the beans were ready for the second threshing. During the night, the beans were sheltered in the barn, lit by 150-watt incandescent lamps.

The sun-dried kernels are taken to the threshing machines, the husks are removed from the bean, revealing the blue majesty of the fruit. The foreman announces that the year's harvest is about 10 tonnes.

The moment of truth arrives, the buyers arrive to taste the batch of coffee. An elderly lady, five decades old, demands to be given a choice of 100 grams of beans from the lot, which she roasts, grinds and brews herself in a coffee pot. If she liked the texture, aroma, and taste of the elixir, she would buy the entire shipment.

The knowledgeable woman took the required sample and carried out the indicated processes. The blue coffee beans turned cinnamon-coloured as she stirred them with a wooden spoon in the iron crucible. The aromas that filled the place were magical. The foreman and the laborers tried not to doubt their product, but expectations grew as time went by.

The darkened grains were ground in a grinder. On the side, a white ceramic collector collected a brown granular powder. From there, the intimidating cupper took enough to fill the greca express, which she placed on the cooker at a moderate setting. Five minutes later, the sound of the greca announced that the caffeinated beverage was ready to be tasted. Into a ceramic cup, the woman poured the fretwork. Like a wine taster, she swirled the dark liquid and breathed in a couple of times, then, very slowly, her lips touched the cup until she took a sip, and another… She asked for sugar to be supplied and added a few cubes and approved again and again…

A minute after a deafening silence, the unique cupper congratulated everyone on a job well done. The harvesting, picking, and processing of the coffee was a success. The coming Christmas that year was going to be full of blessings. Everyone celebrated and thanked nature and God for having rewarded them for their work.