CoffeeCoffee

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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

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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

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Distribution of Cultivated Distribution of Cultivated CoffeeCoffee

AmsterdamParis

canephora

arabica

Yemen

1710

1725

1690

1700

Java

Martinique

1900

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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

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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.

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Major ConsumersMajor Consumers

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

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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

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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)

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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.

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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

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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

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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

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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.