Coffee Family - Rubiaceae Genus - Coffea Species - arabica and canephora

CoffeeCoffee

Family - RubiaceaeFamily - Rubiaceae

Genus - CoffeaGenus - Coffea

Species - arabica and Species - arabica and canephoracanephora

Tropical Horticulture - Texas A&M University

Two Types of CoffeeTwo Types of CoffeeAbout 90 Coffea spp in AfricaAbout 90 Coffea spp in Africa

ArabicaArabica, , C. arabicaC. arabica Tetraploid, self fertileTetraploid, self fertile Ethiopia highlands Ethiopia highlands

– >1600m>1600m– 15-24°C15-24°C– 1300 mm1300 mm

Best qualityBest quality Susceptible to rustSusceptible to rust

RobustaRobusta, , C. canephoraC. canephora Diploid, self incompatibleDiploid, self incompatible Rain forest of Congo Rain forest of Congo

basin basin – <750m<750m– 24-30°C24-30°C– 1550 mm1550 mm

Less flavor, acidityLess flavor, acidity Resistant to rustResistant to rust


Two Types of CoffeeTwo Types of CoffeeAbout 90 Coffea spp in AfricaAbout 90 Coffea spp in Africa

ArabicaArabica, , C. arabicaC. arabica Medium size tree Medium size tree

– 14-20’ tall14-20’ tall Medium vigor Medium vigor LeavesLeaves

– SmallerSmaller– ThinnerThinner

Seedlings uniformSeedlings uniform

RobustaRobusta, , C. C. canephoracanephora

Medium to large tree Medium to large tree – Up to 32’ tallUp to 32’ tall

VigorousVigorous LeavesLeaves

– LargerLarger– ThickerThicker

Seedlings variableSeedlings variable


Distribution of Cultivated Distribution of Cultivated CoffeeCoffee

AmsterdamParis

canephora

arabica

Yemen

1710

1725

1690

1700

Java

Martinique

1900


Coffee Production and Coffee Production and YieldYield

0.2 0.19

0.42

0.19

0.36

0.56

0.650.7

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

% Production MT/ ha

Afr

ica

Afr

ica

C. A

mer

C. A

mer

S. A

mer

ica

S. A

mer

ica

Asi

a

Asi

a


World Coffee World Coffee ProductionProduction

BrazilBrazil– 21.1%, arabica21.1%, arabica– Only country with frost possibility in coffee Only country with frost possibility in coffee

zonezone ColombiaColombia

– 13.9%, arabica13.9%, arabica Indonesia Indonesia

– 7.3%, robusta7.3%, robusta Other important producing countriesOther important producing countries

– Vietnam, Mexico, Ethiopia, India, Guatemala, Vietnam, Mexico, Ethiopia, India, Guatemala, Ivory Coast, UgandaIvory Coast, Uganda

1996 data from Wilson, 1999. Coffee, Cocoa, and Tea. CABI Publishing.


Major ConsumersMajor Consumers

High proportion imported by High proportion imported by developed countriesdeveloped countries– USAUSA 23%23%– EECEEC 39%39%


The Seed of the Fruit is the Economic The Seed of the Fruit is the Economic PartPart

A Drupe like a PeachA Drupe like a Peach

Both begin bearing in Both begin bearing in 3-4 years3-4 years

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

Productive for 20-30 Productive for 20-30 yearsyears

Both need pruning for Both need pruning for best productionbest production


The Coffee Fruit is called a The Coffee Fruit is called a CherryCherry

ExocarpExocarp– Red skinRed skin

MesocarpMesocarp– Sweet pulpSweet pulp

Endocarp, hullEndocarp, hull– Testa Testa (silvery)(silvery)

– Bean Bean (embryo (embryo and cotyledons)and cotyledons)


The Coffee Fruit is called a The Coffee Fruit is called a CherryCherry

ExocarpExocarp– Red skinRed skin

MesocarpMesocarp– Sweet pulpSweet pulp

Endocarp, hullEndocarp, hull– Testa Testa (silvery)(silvery)

– Bean Bean (embryo and (embryo and cotyledons)cotyledons)

– Parchment coffee is the Parchment coffee is the bean, testa, endocarpbean, testa, endocarp

From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.


Coffee Tree Growth Coffee Tree Growth CycleCycle

Dry and/or cool seasonDry and/or cool season– Floral initiationFloral initiation– Reduced vegetative growthReduced vegetative growth

Wet seasonWet season– Flowers open, fruit set and begin developmentFlowers open, fruit set and begin development– Active vegetative growthActive vegetative growth

Dry and/or cool seasonDry and/or cool season– Fruit ripenFruit ripen– Flower buds initiateFlower buds initiate– Reduced vegetative growthReduced vegetative growth


Coffee Tree Growth Coffee Tree Growth HabitHabit

Orthotropic stemOrthotropic stem– Erect growthErect growth

Plagiotropic stemsPlagiotropic stems– Horizontal secondary Horizontal secondary

stems growing off of stems growing off of orthotropic stemsorthotropic stems

– These are the fruiting These are the fruiting woodwood


Coffee FarmersCoffee Farmers

Grown under many conditionsGrown under many conditions– Plantations and smaller farmersPlantations and smaller farmers– Under shade and in full sunUnder shade and in full sun– Monoculture and mixed farming Monoculture and mixed farming

systemssystems


Coffee ProductionCoffee Production

PropagationPropagation– For arabica For arabica

Most is done by seedMost is done by seed

– Clonal propagation Clonal propagation HybridsHybrids Robusta typesRobusta types



PlantingPlanting– Slightly acid (pH 5.2 to 6.3) well drained soilSlightly acid (pH 5.2 to 6.3) well drained soil– Beginning of wet seasonBeginning of wet season– Vertical position or 30° angleVertical position or 30° angle

SpacingSpacing - need light for fruit ripening- need light for fruit ripening– Arabica, 1350 trees/haArabica, 1350 trees/ha– Robusta, 900-1000 trees/haRobusta, 900-1000 trees/ha

Time to fruitingTime to fruiting– Take 3-4 years to obtain mature plantTake 3-4 years to obtain mature plant– Fruit on year old woodFruit on year old wood


Shade and Coffee Shade and Coffee ProductionProduction

Both species are understorey Both species are understorey trees trees – Well adapted to shadeWell adapted to shade– Initially coffee was planted under Initially coffee was planted under

shadeshade– Small holders may use mixed Small holders may use mixed

farmingfarming Later unshaded plants were Later unshaded plants were

shown to produce higher yieldsshown to produce higher yields


Shade and Coffee Shade and Coffee ProductionProduction

0

1

2

3

4

5

6

7

8

Shaded Unshaded

FertilizedNo fertilizer

Data from Wilson, 1999. Coffee, Cocoa, and Tea, Figure 6.4.

Conclusion:

High input system - better with fertilizer

Low input system - not as essential



Training/Pruning objectivesTraining/Pruning objectives– Maximize # plagiotrophic stems Maximize # plagiotrophic stems

(fruiting wood)(fruiting wood)– Shape trees Shape trees

Maximize use of space Maximize use of space Ease of managementEase of management

– Maintain open tree to allow good light Maintain open tree to allow good light penetrationpenetration

– Minimize biennial bearingMinimize biennial bearing– Remove diseased and dead woodRemove diseased and dead wood


Single Stem TrainingSingle Stem Training(Central leader)(Central leader)

Cut back orthotropic stemCut back orthotropic stem– Encourages plagiotropic Encourages plagiotropic

stem formationstem formation Repeat for 3-5 yearsRepeat for 3-5 years

– With each cycle the tree gets With each cycle the tree gets biggerbigger

– Lower limbs die due to lack Lower limbs die due to lack of lightof light

Rejuvenate after 3-5 yearsRejuvenate after 3-5 years– To reduce size of treeTo reduce size of tree– Cut back to 40-50 cm heightCut back to 40-50 cm height



Cut back orthotropic stemCut back orthotropic stem– Encourages plagiotropic stem Encourages plagiotropic stem

formationformation– Select one orthotropic as new Select one orthotropic as new

leaderleader Repeat for 3-5 yearsRepeat for 3-5 years


– Lower limbs die due to lack of Lower limbs die due to lack of lightlight




Cut back orthotropic stemCut back orthotropic stem– Encourages plagiotropic stem Encourages plagiotropic stem

formationformation– Select one orthotropic as new Select one orthotropic as new

leaderleader Repeat for 3-5 yearsRepeat for 3-5 years


– Lower limbs die due to lack of Lower limbs die due to lack of lightlight



Multiple Stem TrainingMultiple Stem Training(Modified Central Leader)(Modified Central Leader)

Leave 2-8 orthotropic Leave 2-8 orthotropic stemsstems

PruningPruning– Cut back (or bend) Cut back (or bend)

orthotropic stemorthotropic stem Encourages orthotropic Encourages orthotropic

stem formationstem formation Select several Select several

orthotropic stems to be orthotropic stems to be new leadersnew leaders

– Eliminate growth in center Eliminate growth in center of treeof tree




PruningPruning– Eliminate growth in Eliminate growth in

center of treecenter of tree– Continues growing tallerContinues growing taller– Cropping area moves Cropping area moves

higherhigher




PruningPruning– Cut out wood in centerCut out wood in center– Continues growing tallerContinues growing taller– Cropping area moves Cropping area moves

higherhigher

Rejuvenation every 4-6 Rejuvenation every 4-6 yearsyears– Need to lower fruiting Need to lower fruiting

surfacesurface– Allow basal suckers to Allow basal suckers to

growgrow



Rejuvenation every 4-6 Rejuvenation every 4-6 yearsyears– Allow suckers to growAllow suckers to grow

Remove old branchesRemove old branches

– Stump with “lung”Stump with “lung” Once suckers begin to Once suckers begin to

grow remove “lung”grow remove “lung”


HarvestHarvest

Most done by handMost done by hand– Ripe berries onlyRipe berries only

Pick every 8-10 daysPick every 8-10 days

– In Brazil, allow In Brazil, allow cherries to dry on treecherries to dry on tree

Machine harvest in Machine harvest in BrazilBrazil– Oscillating fingersOscillating fingers– 7-9% immature fruit7-9% immature fruit

From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.


Disease and Pests Disease and Pests ProblemsProblems

Losses due to diseasesLosses due to diseases– AfricaAfrica 15%15%– AsiaAsia 10%10%– S. Am.S. Am. 12%12%

Coffee rust Coffee rust ((Hemeleia vastatrixHemeleia vastatrix))– HistoryHistory

First in Sri Lanka in 1880First in Sri Lanka in 1880 Now throughout worldNow throughout world

– ControlControl Robusta/hybrids resistantRobusta/hybrids resistant Less serious above 1700 mLess serious above 1700 m Cu fungicidesCu fungicides

Coffee Berry Disease Coffee Berry Disease (Colletotrichum)(Colletotrichum)– Cause berry rotCause berry rot


Disease and Pests Disease and Pests ProblemsProblems

Insert Fig Insert Fig 8.4, p 878.4, p 87

Losses due to pestsLosses due to pests– AfricaAfrica 20%20%– AsiaAsia 15%15%– S. Am.S. Am. 15%15%

Coffee Berry BorerCoffee Berry Borer– HistoryHistory

Originate in AfricaOriginate in Africa Now throughout worldNow throughout world

– DamageDamage Larvae feed on beanLarvae feed on bean

– ControlControl Berry removalBerry removal ChemicalsChemicals IPMIPM

Monkeys, birdsMonkeys, birdsFrom Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.

Coffee ProcessingCoffee Processing

Bean Processing done on Bean Processing done on the Farmthe Farm


Wet MethodWet Method

Start on Harvest DayStart on Harvest Day– Separate trash and defective Separate trash and defective

berries by flotationberries by flotation– Good berries are depulped same Good berries are depulped same

dayday Fermentation Fermentation

– Only to remove mucilaginous Only to remove mucilaginous coveringcovering

– Excessive heat destroys flavorExcessive heat destroys flavor


Wet MethodWet Method

WashedWashed– Water under pressureWater under pressure

Dried - spread out to Dried - spread out to drydry– SunSun– Artificial heatArtificial heat

Best qualityBest quality– Gives coffee that is cleaner, Gives coffee that is cleaner,

brighter, fruitier, better aciditybrighter, fruitier, better acidity


Dry Method (Natural Method)Dry Method (Natural Method) (Most traditional and least (Most traditional and least

expensive)expensive)

Drying Drying (Indonesia, Ethiopia, Brazil, Yemen)(Indonesia, Ethiopia, Brazil, Yemen)

– Initial drying done on trees Initial drying done on trees – Spread on concrete, tile or Spread on concrete, tile or

matted surfacematted surface 2” thick and constantly raked 2” thick and constantly raked 3-15 days until specific moisture3-15 days until specific moisture Pergamino is dry and crumblyPergamino is dry and crumbly


Dry MethodDry Method(Most traditional and least (Most traditional and least

expensive)expensive)

Remove pericarpRemove pericarp– Mortar and pestle or machineMortar and pestle or machine

Chaff removed via winnowing and pickingChaff removed via winnowing and picking Sorted by size, shape, density and colorSorted by size, shape, density and color Packed in 60 kg bags for processingPacked in 60 kg bags for processing


Industrial ProcessingIndustrial Processing(Usually by importing company)(Usually by importing company)

Grading processGrading process– Redry and clean the parchment beans before usingRedry and clean the parchment beans before using– Remove testa (hulling and polishing)Remove testa (hulling and polishing)– Sort on size and densitySort on size and density

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

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

– Time (up to 30 min) determines flavorTime (up to 30 min) determines flavor Decreasing the amount ofDecreasing the amount of

– Chlorogenic acidChlorogenic acid– TrigonellineTrigonelline

GrindingGrinding



Caffeine ReductionCaffeine Reduction– Add water to beansAdd water to beans– Extract withExtract with

Methylene chloride and ethyl Methylene chloride and ethyl acetateacetate

Residual solvent removed via low Residual solvent removed via low level steam dryinglevel steam drying

– Caffeine can be recovered with Caffeine can be recovered with water extraction of organic water extraction of organic solventsolvent



Once ground the beans lose flavor Once ground the beans lose flavor rapidlyrapidly

GrindingGrinding– Coarse to medium (600-1100 Coarse to medium (600-1100

μm)μm) Home percolatorsHome percolators

– Fine grinds (Automatic Fine grinds (Automatic percolators)percolators)

Europe (400-500 Europe (400-500 μm)μm) USA (600-700 μm)USA (600-700 μm)



Instant CoffeeInstant Coffee– Extract soluble solids, volatile aroma Extract soluble solids, volatile aroma

and flavor with waterand flavor with water DryingDrying

– Drum drying - poor appearanceDrum drying - poor appearance– Spray drying - loses flavor volatilesSpray drying - loses flavor volatiles– Freeze drying - best productFreeze drying - best product

Best retention of flavorBest retention of flavor Produces granulesProduces granules No evaporation so no loss of flavorNo evaporation so no loss of flavor Coffee oil for head space aromaCoffee oil for head space aroma

Any Questions?Any Questions?

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Coffee Family - Rubiaceae Genus - Coffea Species - arabica and canephora