COFFEE (Coffea spp.) 

The soil and climatic requirements for Arabica and Robusta varieties are as follows:  

Arabica RobustaElevation                          500-1000 m above MSL  1000-1500 m above MSLAnnual rainfall                  1000-2000 mm    1600-2500 mmBlossom rain                 Feb-March (2.0-4.0 cm)  March-April (2.5-4.0 cm)Backing rain April-May (5-7.5 cm) April-May (5-7.5 cm)Shade                               Uniform thin  Medium to lightTemperature                 20-30ºC   15-25ºCRH                80-90%   70-80%                                                    In both cases, soil should be deep, friable, and rich in organic matter with a pH of 6.0-6.5.

Coffee Tree Growth CycleDry and/or cool season

– Floral initiation– Reduced vegetative growth

Wet season– Flowers open, fruit set and begin

development– Active vegetative growth

Dry and/or cool season– Fruit ripen– Flower buds initiate– Reduced vegetative growth

The Seed of the Fruit is the Economic PartThe Coffee Fruit is called a Cherry

Time to mature fruit – Arabica, 7-8 months– Robusta, 11-12

monthsProductive for 20-30 yearsBoth need pruning for best production

Coffee ProductionPROPAGATION

– For arabica, Most is done by seed– Clonal propagation For hybrids, Robusta types

PLANTING– Slightly acid (pH 5.2 to 6.3) well drained soil– Beginning of wet season– Vertical position or 30° angleSpacing - need light for fruit ripening– Arabica, 1350 trees/ha– Robusta, 900-1000 trees/haTime to fruiting– Take 3-4 years to obtain mature plant

– Initially coffee was planted under shade– Small holders may use mixed farming

Shade for coffee production

HarvestingMost done by hand

– Ripe berries only Pick every 8-10 days–

Diseases & Pests ProblemsLosses due to diseases

Coffee processingGrading process

– Re-dry and clean the parchment beans before using.

– Remove testa (hulling and polishing)– Sort on size and density

Roasting (370°F to 540°F)– Removes moisture

Light roast lose 3-5% moisture Dark roast lose 8-14% moisture

– Time (up to 30 min) determines flavorDecreasing the amount of

– Chlorogenic acid– Trigonelline

Grinding

Wet Method• Start on Harvest Day

– Separate trash and defective berries by flotation

– Good berries are depulped same day

• Fermentation– Only to remove mucilaginous covering

–  Excessive heat destroys flavour

• Washed –Water under pressure• Dried - spread out to dry under

– Sun– Artificial heat– Gives coffee that is cleaner, brighter, fruitier,

better acidity (best quality)

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Dry Method• Natural Method• Most traditional and least expensive

• Drying (Indonesia, Ethiopia, Brazil, Yemen)

– Initial drying done on trees– Spread on concrete, tileor matted surface• 2” thick and constantly raked• 3-15 days until specific moisture• Pergamino is dry and crumbly

• Remove pericarp– Mortar and pestle or machine

• Chaff removed via winnowing and picking• Sorted by size, shape, density and colour• Packed in 60 kg bags for processing

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Health Benefits• Reduced risk of gallstone disease• Cancer• Liver protection• Cardio-protective• Laxative/diuretic• Prevention of dental caries

• Anti-diabetic• Anti-oxidant

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Risks• Blood pressure• Effects on pregnancy• Iron deficiency anaemia• Coronary artery disease

• Cancer• Gastrointestinal

problems• Anxiety and sleep

changes• Cholesterol

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