Upload
prabhakarareddyav
View
126
Download
6
Embed Size (px)
DESCRIPTION
Citation preview
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)
11
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
12
Health Benefits• Reduced risk of gallstone disease• Cancer• Liver protection• Cardio-protective• Laxative/diuretic• Prevention of dental caries
• Anti-diabetic• Anti-oxidant
13
Risks• Blood pressure• Effects on pregnancy• Iron deficiency anaemia• Coronary artery disease
• Cancer• Gastrointestinal
problems• Anxiety and sleep
changes• Cholesterol
14