Just About Coffee - Your online resource for coffee info - Drinking guide, History, Types of coffee, Coffee Tree... » Coffee companies The coffee tree The coffee tree is a shrub with a straight trunk, which can survive for about 50 to 70 years. The first flowers appear during the third year, but production is only profitable from the fifth year onwards. 18th century botanists classified Coffee as a member of the Rubiaceous family. Of around sixty different species of coffee tree, two alone dominate world trade - the Coffea arabica, or, more simply, Arabica, which represents 75% of production; and the Coffea canephora, which is commonly known by the name of the most widespread variety: Robusta. Here is a list of the three most wellknown coffee plants, all related: Arabica (from Ethiopia, known from prehistoric times) beans do best at altitudes of 3,000 to 6,500 feet where the slower growing process concentrates their flavors. They have a much more refined flavor and contain about 1 percent caffeine by weight. Because of its delicate nature, it yields only 1 to 1.5 pounds of green coffee per year.

This is the coffee that specialty roasters search for. It accounts for about 75% of the world production. Because the arabica tree is susceptible to disease, frost, and drought, it requires very careful cultivation with just the right climatic conditions. Robusta (from Congo, discovered in 1898) beans come from a high yield plant that is resistant to disease. It does best at lower elevations and has harsh flavors. It contains about 2 percent caffeine. It bears more coffee cherries than the arabica plant. It yields 2 to 3 pounds of green coffee a year. This plant is used for the lower grades of coffee that are sold in the market. Although generally not found in gourmet shops, robusta beans are often used in the processing of soluble (instant) coffees and popular commercial blends. Liberica (from Western Africa, of no great importance in coffee trade) is the third recognized commercial variety, it is also hardy and low-altitude. It is a minor crop of coffee from Africa and is similar to robusta. A detailled list about the differences between the Arabica en Robusta bean can be found on this page .

The flowers of the coffee tree The flowers are white with 5 or 6 petals. The pistil that emerges from the cupule is tipped with delicate stigmas. The shape and scent resemble those of jasmine, and it is for this reason that the coffee tree was called "Arabian Jasmine" in the 17th century. The flowers form glomerules, or little tufts made up of 8 to 15 elements, at the base of the leaves. They produce the same number of berries, commonly known as cherries because of their colour. The flowers last only a few hours and wilt as soon as fertilisation has taken place: however, others quickly replace them. As a result, it is not uncommon to find leaves, flowers and berries on the tree at the same time! One tree can produce over 30,000 flowers in a year. The leaves of the coffee tree The coffee tree is an evergreen with spear-shaped leaves, which are green and shiny on the upper side.

As with all Rubiaceous plants, the leaves grow in pairs on either side of the stem and they are stipulated - that is to say, the two foliaceous organs are to be found at the base of the leaf stalk. The leaves of the Robusta trees are much larger than those of the Arabica. The cherry The cherry is the name usually given to the fruit of the coffee tree. Botanists prefer to call it the "drupe". Green to begin with, the berries ripen over several months, becoming successively yellow, then red, garnet red, and finally almost black. The ideal time for harvesting is when the berries are red. Inside the drupe, protected by the "mesocarp" or pulp, lie two small beans separated by a groove. These must be extracted and roasted before they can be used for consumption. Coffee is a member of the Rubiaceous family (Gardenias, Quinquina, Garence), it has a lot in common with Jasmine. The plant was first classified in 1753 and there are now about 60 different species, each having different varieties. However, there are two main types: Arabica and Robusta.

Coffee grows on varied soils - volcanic, siliceous clay, alluvial and peat and sand. Like the vine, soil gives a particular character to the same botanical species and different "Vintages" arise. Soil must be deep (roots are 1 to 2 metres) and acid (pH 4.5 to 6). Important growing factors are: Avoiding excessive cold and heat. 1200-1500mm of rain per annum. A few hours of light per day. No strong winds. Altitude - The higher the better. Coffee grows between 28 degrees North and 30 degrees South; so growing areas include Central America, Caribbean, Brazil, West Africa, East Africa and Yemen, Madagascar, India, Indonesia and Vietnam. Sponsors The Coffee Plant | Mail Order Coffee, Espresso Coffee, Fairtrade Coffee, Organic Coffee | Roast and Post Coffee Co.® Decaffeination Coffee comes from the Latin form of the genus Coffea, a member of the Rubiaceae family which includes more than 500 genera and 6,000 species of tropical trees and shrubs.

Other members of the family include the gardenias and plants which yield quinine and other useful substances, but Coffea is by far the most important member of the family economically. Eighteenth century Swedish botanist Carolus Linnaeus (1707-1778) first described the genus but, to this day, botanists still disagree on the classification because of the wide variations that occur in coffee plants and seeds. Linnaeus classified the coffee shrubs in the family Rubiaceae comprising 4,500 species of which 60 are called 'coffea'. Species of coffea range from small shrubs to trees as tall as 32 feet high and the leaves can range in colour from purple to yellow, however, green is the predominant colour. Coffee is a tropical plant which grows between the Tropic of Cancer and the Tropic of Capricorn but requires very specific environmental conditions for commercial cultivation. Temperature, rainfall, sunlight, wind and soils are all important, but requirements vary according to the varieties grown. All coffee neesd good drainage, but it can grow on soils of different depths, pH and mineral content, given suitable applications of fertilizer.

Frost is the worst climatic event that could affect a coffee plantation. Though an unusual occurrence (approximately once every 20 years at latitudes above 20 degrees), one night below 0 degrees celcius is enough to cause extensive defoliation with little hope of later plant recovery. Plantation altitude and local wind and rainfall conditions may affect this phenomenon - the highest danger from frost being in southern Brazil or, closer to the Equator, at altitudes around 2,000 metres. Cultivation of coffee trees begins with planting the seeds in potting soil and tended in nurseries for 9 to 18 months, until they reach a height of 18 to 24 inches when they are transplanted to permanent groves. Once planted, the bean, enclosed in its endocarp, develops rootlets in the earth and rises up at the top of a fragile stem. When the bean falls, two round "cotyledon" leaves appear, forming the shoot. It takes a year for the plant to reach just 30 centimetres tall. After three to four years, when they reach maturity, coffee plants bear fruit in lines or clusters along their branches.

The fruit turns red and cherry-like when it is ready to be harvested. Depending on the type of coffee plant, the cherry takes between 6 to 11 months to ripen. The traditional way to grow coffee trees is to grow compatible trees nearby, to keep the coffee trees and their developing fruit from the sun. Often these are economic crops as well such as bananas which mimic the natural habitat of coffee. The modern techniques are to use irrigation systems and fertilizers. Coffee is grown on both large estates and in the smallest of forest clearings. Manpower availability affects the planting style determining plant density. Also field operations like pruning and weed control are implemented in different ways according to local labour situations. Pruning is seldom implemented due to the high labour requirement - just when shrubs tend to grow too tall to be harvested without the aid of a ladder are the higher branches cut to keep the plant no taller than around 2 metres.

Many pests and diseases can affect the coffee plant or its fruits, the most dangerous being: Leaf fungal diseases (Hemilaeia vastatrix = coffee rust) Nematodes invasion of the roots (eg Meloidogyne coffeicola) Insect attack of the leaf (Leucoptera coffeella = bicho mineiro) Insect attack of the cherry (Hypothenemus hampeii = coffee borer) Fungal disease of the seed (eg Colletotrichum coffeanum = coffee berry disease) Pest control is important to improve yield and product quality, and often even to assure the very plantation's survival. Artificial addition of manure or chemical fertilizers is seldom used in coffee farms. Sometimes just cut weeds and coffee cherry pulp deriving from crop processing are spread between rows. Of course soil depletion follows if many years of coffee growing are not alternated with different crops. There are about 25 major species within Coffea, but the typical coffee drinking is likely to be familiar with just two: Coffea arabica and Coffea canephora (var. robusta ). Arabica is autogamous, that is to say, capable of fertilising itself, whereas Robusta is allogamous.

Coffea Arabica: Arabica represents approximately 70 percent of the world's coffee production. Typica and Bourbon are the two best known varieties of C. arabica, but many strains have been developed, including Caturra (from Brazil and Colombia), Mundo Novo (Brazil), Tico (Central America), the dwarf San Ramon and Jamaican Blue Mountan. Coffea arabica is a spontaneous mutation of pre-existing races which doubled the number of chromosomes in the cell. As a result it has 44 chromosomes compared with 22 for most other coffee varieties. The arabica plant is an evergreen, typically large bush with dark green, oval shaped leaves that can reach a height of 14 to 20 feet fully grown. On plantations the plants are kept at a height of about two to three metres to facilitate harvesting and nourish heavy bearing of berries After planting, arabica trees mature in three to four years, when they produce their first crop. The arabica plant can continue to produce fruits for about 50 years although the fruit yield decreases significantly after about 30.

Arabica trees prefer a seasonal climate of 60-75 degrees Fahrenheit and an annual rainful of 60 inches. Primary, non-renewable branches grow from the trunk at an average distance of 15 cm. The plants have taproots that are not very deep. The bright green leaves are shiny on top and dull on the underside; they vary from 5 to 20 cm in length and come to a point. Its' branches carry bouquets of 5-12 small, white flowers with a jasmine-like fragrance that spreads throughout the plantations. The five-petal flowers fade quickly as they wilt as soon as fertilisation has taken place. They are quickly replaced by others, however. Once fertilised they give way to the coffee cherry; these are oval-shaped berries with, usually, two beans side-by-side with their flat sides together. When only one bean develops from a cherry it is called a peaberry. Each tree can produce between 1 and 12 pounds of coffee a year, depending on soil, climate and many other factors.

At high altitudes the plants generally blossom once, while in the lower-lying areas where there are no great seasonal changes the plants blossom several times a year - so that there are almost always fruits on the plants. A hybrid of arabica, Maragogype - called the elephant bean because of its large size - originated from the Maragogype County in the Bahia state of Brazil. Today it is grown in Guatemala, Mexico, Nicaragua, Honduras, El Salvador, Brazil and Zaire. Coffee canephora (var. Robusta): Coffea canephora provides the robusta beans. Robusta, which can grow up to 32 feet in height as a shrub or tree, has a shallow root system. The fruits are round and take nearly a year to mature. The seeds are rounder and smaller than arabica beans. Robusta coffee was discovered in the Congo in 1898 and has become widespread since then - representing about 1/4 of the world's coffee production. It is grown in West and Central Africa, throughout Southeast Asia, and parts of South America including Brazil, where it is known as Conilon.

Robusta trees produce their first crop 3 to 4 years after planting and they remain fruitful for 20 to 30 years. The trees prefer equatorial conditions with tempratures between 75 and 85 degrees Fahrenheit and an annual rainfall of 60 inches. Robusta tends to be a hardier, more disease-resistant bean than Arabica which is less expensive to maintain and produces a higher yield. Consequently Robustas are used for the less expensive canned and instant coffees. Arabica coffee grows best at high altitudes (from 1500m to 2500m) while Robusta coffee prospers in lowlands such as rainforests. Before roasting, the colour of robusta beans are yellow to light brown in appearance whereas arabica are green with silver/blueish shades. Some differences between Arabica and Robusta: Pests and Diseases – Casa Brasil Coffees Home Page › Pests and Diseases Pests and Diseases As with any other agricultural crop, the coffee plant can suffer from attacks by pests and diseases. Below are a few examples of each, and how they can affect quality, yield, and cost of coffee beans.

PESTS Black Twig Borer (Xylosandrus compactus Eichhoff) The black twig borer is native to Asia where it is a serious pest of Robusta coffee, but has spread to coffee growing regions throughout the world where it attacks Arabica coffee as well. Females bore into branches, twigs, and suckers, leaving a pin-hole sized entry. The plant is destroyed through tunneling as well as pathogens introduced by the borer. The black twig borer thrives in humid conditions since humidity facilitates the ambrosia fungus upon which the borer feeds in its younger stages. Infestations can be controlled by pruning (specifically removing unwanted suckers) and shade reduction (Wintgens, 2009). Cicadas (Quesada gigas, Dorisiana drewseni, Carineta fascicuata, Carineta spoliata, Carineta matura) Cicadas are often called locusts, though they are actually unrelated. Females lay eggs by cutting into the bark of tree branches and depositing eggs. After hatching, the nymphs falls to the ground where they burrow into the ground and feed from the sap of the tap root and other larger roots.

This can cause chlorosis in the outermost leaves of the plant, as well as premature falling of leaves, flowers, and fruits. These systems are more predominant in dry periods (Moraes et al., 2004). Coffee Borer Beetle (Hypothenemus hampei) The coffee borer beetle is a small black beetle that bores into the lower portion of the coffee fruit and lays eggs in the seed endosperm. The coffee borer beetle thrives in humid conditions and dense crop spacing. The best means to limit infestations are through proper plant pruning and ensuring that all coffee is harvested and no coffee fruit is left in the fields between harvest. Coffee Leaf Miner (Leucoptera coffeela) The coffee leaf miner is a silvery white moth whose larvae penetrate the leaves of coffee plants and feed on the tissues between the epidermis, leaving a hollow area that dries out and results in brown spots. The larvae are around 5 mm long. If not controlled, the coffee leaf miner may cause intense defoliation and loss of production. Infestations are usually greater during hotter and drier periods of the year.

The coffee leaf miner was first classified by French entomoligist Felix Edouard Guerin-Meneville in 1842. In Portuguese the Coffee Leaf Miner is commonly called bicho mineiro. Coffee Red Mite (Oligonychus coffeae) and Southern Red Mite (Oligonychus ilicis McGregor) The coffee red mite and the southern red mite are both spider mites, around 0.5mm in length and colored a reddish-orange with dark spots. Attacks, which are generally isolated, occur on the upper surface of mature coffee leaves. The leaves lose their shine and turn a brown, yellow, or bronze color. In dry and hot periods, the foliar damage can lead to premature defoliation of the plant. Coffee White Stem Borer (Xylotrechus quadripes Chevrolat) The larvae of the coffee white stem borer mine into the stem of coffee plants causing fragility in the plant. Younger plants usually usually die within one season of the infestation while older plants can survive for several seasons, however, with decreased yields and greater susceptbillity to disease.

The coffee white stem borer is found in Asia, where it is considered one of the most devastating pests to arabica coffee production. Green Scale (Coccus viridis Green) Green Scale, also called Coffee Green Scales, is a pale green color with several black spots on its back. Each female lays 50-600 eggs which then hatch within hours (Wintgens, 2009). Like mealybugs, the scale secretes a honeydew that creates a film on the plant leaves. This attracts ants and other insects, and can lead to the growth of a sooty mold that decreases photosynthesis and depreciates the value of the coffee. Control measures are similar to those for mealybugs. Mealybugs (Planococcus spp.) e.g. Coffee Mealybug (Plannococcus lilacinus Cockerell) and Citrus Mealybug (Planococcus citri Risso Mealybugs attack arabica and robusta coffee plants, among others. They can attack the plant at any location, including branches, nodes, leaves, roots, and flower clusters.

The mealybugs secrete a sticky honeydew that both attracts ants and leads to the formation of a black sooty mold which covers the leaves and may affect photosynthesis. Infestations are sporadic; however, they are more common in plantations with non-uniform or limited shade (Wintgens, 2009). The coffee mealybug has been found in Africa, Australia, Asia, and Central and South America. Mealybugs can be controlled by maintaing shade at 30% for arabica and 20-25% for Rubsta (Wintgens, 2009), controlling ant population, the introduction of parasitic wasps, and the use of proper insecticides. Nematodes (Meloidogyne incognita, M. javanica, M. caffeicola, M. arenaria, M. hapla, M. exigua) Nematodes are worm-like organisms that are 0.1-5mm in length. They attack the root system of plants, feeding on the sap. They can form knots in the roots that inhibit the plant from properly feeding.

Symptoms of a nematode infestation are galls, splits, scales and decreased mass in the root system, and chlorosis and defoliation in the upper plant. C. canephora is more resistant to nematode infestations, and thus using seedlings engrafted in C. canephora rootstock is a means of limiting outbreaks. Red Flat Mite (B revipalpus phoenicis Geijskes) The red flat mite is a tiny mite (275 microns) and is reddish-orange in color. It is generally found in branches and fruits near the center of the plant. It can be found throughout the year, with populations peaking during dry periods (Moraes et al., 2004). It does not directly harm the plant, but rather transmits viruses to the plant, including the coffee ringspot virus (CoRSV), which in turn causes premature fruit and leaf drop.

Soldier Fly (Stratiomyiid Fly) (Chiromyza vittata Wiedemann) The Stratiomyiid Fly is found in the Sul de Minas (Southern Minas) coffee region, especially in colder parts of the region (Moraes et al., 2004). The larvae attack the root system during the coffee plant’s initial development, thereby reducing production. These attacks also allow the entry of pathogenic fungi such as Fusarium (Waller et al., 2007). The Stratiomyiid Fly is aptly called the mosca-de-raiz, or root fly, in Portuguese. DISEASES Bacterial Blight (Pseudomonas syringae pv garcae) Bacterial Blight, also called Elgon Die-back, was first identified in Garca, Sao Paulo, Brazil, thus its name “garcae.” It normally occurs in seedling nurseries and affects plant leaves and tissue. Leaves initially appear to be water-soaked, followed by the appearance of necrotic brown lesions surrounded by yellow rings. The leaves eventually dry, curl up, blacken and die; however, they do not fall from the tree (Wintgens, 2009).

Brown Eyespot & Berry Blotch (Cercospora coffeicola) The cercospora coffeicola fungus may attack both the leaves and the coffee berry. The infected leaves show tan spots with grayish-white centers. On green berries, the lesions are sunken and are brown in color with an ashy center. They are sometimes encircled by a purple “halo,” or tissue that has ripened prematurely due to the infection. In red coffee fruit, the lesions are larger, black in color, and can sometimes penetrate all the way to the seed, causing the pulp to adhere to the parchment (Nelson, 2008). Cercospora causes defoliation as well as damage to the coffee fruit. Phoma (Phoma costaricensis Echandi) Phoma is a soil fungus that can attack the coffee leaves and fruit. Coffee leaves attacked by the fungus will develop black or brown spots; coffee fruit will develop black spots while still green/unripe. Climates that are cold, humid, and windy favor phoma attacks, which generally occur after blooming and before fruit ripening. Effects can be mitigated through the use of wind-breaks in areas susceptible to phoma.

Coffee Berry Disease – CBD (Colletotrichum kahawae Waller and Bridge) Coffee berry disease (CBD) is caused by the fungus Colletotrichum kahawae. CBD was first documented in 1922 in Kenya. It attacks coffee berries at any point in their maturation; however, only symptoms detected on young berries can be clearly diagnosed (Wintgens, 2009). The disease can appear in “active” form and “scab” form. In the “active” form, dark-colored indented spots appear on the coffee bean and are followed by a pale pink crust as the spores develop. The berry is destroyed in a matter of days and reduced to an empty, blackened and dried out pouch. The “scab” form is a much milder attack where several small concave spots form on the berry. Coffee Rust (Hemileia vastatrix) Coffee rust is fungus that attacks coffee plants. Its color can range from yellow to orange. First documented in Kenya in 1861, it is now known to be in nearly every coffee-producing region in the world.

Spores set in on the underside of leaves and can cause severe defoliation, impaired photosynthesis, and a decrease in crop production. Copper-based chemicals have been somewhat effective in combating coffee rust, as have fungicides such as Triadimefon, Cyproconazole and Hexaconazole. Due to the historical significance of its destruction, much research has been conducted in genetic resistance to coffee leaf rust resulting in the development of such varieties as Catimor, Colombia, Ruiru 11, and Icatu. California Coffeeberry – California Native Plant Society Blog California Coffeeberry by Vivian Mazur, Inverness Garden Club On a recent hike on Inverness Ridge in Marin County, we came across a particularly large and handsome coffeeberry adorned with fruits in all stages of ripeness—from green to red to black. I was reminded of what an attractive plant the California coffeeberry is and how often it is overlooked as a garden subject. It is a member of the buckthorn family (Rhamnaceae) as is its cousin, ceanothus. Its botanical name used to be Rhamnus californica but was recently changed to Frangula californica.

However, nurseries are more likely to know it by its former name. The common name, ‘coffeeberry’, comes from the appearance of the ripe berries and not their edibility, though several species of birds and small mammals relish the fruit.California coffeeberry is widespread throughout most regions of California, favoring open woodland, brush canyonsides and chaparral. It is a large, evergreen shrub growing to 15 feet or more in the shade with an open structure and shiny, dark leaves. In the sun, it is more compact with lighter grey-green leaves. The young stems brighten the plant with their reddish color; the spring blooming flowers are greenish and quite small but attract many pollinating insects. Coffeeberry is useful in the garden as an understory or background plant. Where screening is desired, it makes a fine informal hedge. It is also amenable to pruning so it can be shaped to emphasize its arborescent structure. It combines well with toyon, sages, ceanothus and other plants of the dry garden.

There are several named cultivars: ‘Eve Case’ is smaller and more compact than the species with large berries; ‘Seaview’ is a ground cover variety; ‘Mount St. Bruno’ has a dense habit and is particularly tolerant of garden conditions. Coffeeberry’s virtue is in its adaptability; it will happily thrive in sun or shade and is unfussy about soil. It is an ideal plant for the sustainable garden. Rate this: Coffee Plant: Arabica and Robusta - CoffeeResearch.org Arabica and Robusta Coffee Plant Coffee Plant Overview The coffee plant is a woody perennial evergreen dicotyledon that belongs to the Rubiaceae family. Because it grows to a relatively large height, it is more accurately described as a coffee tree. It has a main vertical trunk (orthotropic) and primary, secondary, and tertiary horizontal branches (plagiotropic). The Difference Between Arabica and Robusta Coffee Beans While there are several different coffee species, two main species of coffee are cultivated today. Coffea arabica, known as Arabica coffee, accounts for 75-80 percent of the world's production.

Coffea canephora, known as Robusta coffee, accounts for about 20 percent and differs from the Arabica coffees in terms of taste. While Robusta coffee beans are more robust than the Arabica plants, but produces an inferior tasting beverage with a higher caffeine content. Both the Robusta and Arabica coffee plant can grow to heights of 10 meters if not pruned, but producing countries will maintain the coffee plant at a height reasonable for easy harvesting. Coffee Plant Growth and Development Three to four years after the coffee is planted, sweetly smelling flowers grow in clusters in the axils of the coffee leaves. Fruit is produced only in the new tissue. The Coffea Arabica coffee plant is self-pollinating, whereas the Robusta coffee plant depends on cross pollination. About 6-8 weeks after each coffee flower is fertilized, cell division occurs and the coffee fruit remains as a pin head for a period that is dependent upon the climate. The ovaries will then develop into drupes in a rapid growth period that takes about 15 weeks after flowering. During this time the integument takes on the shape of the final coffee bean.

After the rapid growth period the integument and parchment are fully grown and will not increase in size. The endosperm remains small until about 12 weeks after flowering. At this time it will suppress, consume, and replace the integument. The remnants of the integument are what make up the silverskin. The endosperm will have completely filled the cavity made by the integument nineteen weeks after flowing. The endosperm is now white and moist, but will gain dry matter during the next several months. During this time the endosperm attracts more than seventy percent of the total photsynthesates produced by the tree. The mesocarps will expand to form the sweet pulp that surrounds the coffee bean. The coffee cherry will change color from green to red about thirty to thirty-five weeks after flowing. See Flash movie on Coffee Bean Development . Coffee Plant Root System The roots of the coffee tree can extend 20-25 km in total length ( Malavolta, 195 ) and the absorbing surface of a tree ranges from 400 to 500 m2 ( Nutman ). There are main vertical roots, tap roots, and lateral roots which grow parallel to the ground.

The tap roots extend no further than 30-45 cm below the soil surface. Four to eight axial roots may be encountered which often originate horizontally but point downward. The lateral roots can extend 2 m from the trunk. About 80-90% of the feeder root is in the first 20 cm of soil and is 60-90 cm away from the trunk of the coffee tree (Mavolta, 195-196). However, Nutman states that the greatest root concentration is in the 30 to 60 cm depth. The roots systems are heavily affected by the type of soil and the mineral content of the soil. To be thick and strong, the coffee roots need an extensive supply of nitrogen, calcium and magnesium. During planting the main vertical roots are often clipped to promote growth of the the horizontal roots, which then have better access to water and added nutrients in the top soil. Coffee Leaves The elliptical leaves of the coffee tree are shiny, dark green, and waxy. The coffee bean leaf area index is between 7 and 8 for a high-yielding coffee ( Malavolta, 195 ).

The coffee plant has become a major source of oxygen in much of the world. Each hectare of coffee produces 86 lbs of oxygen per day, which is about half the production of the same area in a rain forest (source: Anacafe). Related Articles: Coffee: Gurney's Tips for Growing Your Own Coffee Plant NEW FOR 2017 Grow Your Own Coffee! Whether it’s the vigorous, caffeine-fueled, morning pick-me-up, or the intoxicating aroma wafting through kitchens, cafes and diners, coffee is one of the most popular drinks in the United States. Many Americans start their day with a freshly brewed cup at home or on the go, but those store-bought coffee brands and gourmet coffee chains can sure get expensive after awhile. This is why we’re giving coffee drinkers some helpful tips on how to grow your own coffee—right in the comfort of your own home. Seeds or Potted? How you choose to start your coffee growing process is, of course, your decision. Like any other plant, you can start with seeds and grow from the very beginning, or purchase a potted plant that’s already sprouted some leaves.

If you’re not patient and don’t want to wait the time it will take the plant to produce from seeds (sometimes as much as 8 years depending), try a plant that’s already been started in a pot, like Gurney’s Coffee Plant, which produces fruit in 3-4 years. It’s easy, hassle-free and you can get coffee beans sooner rather than later. Getting Started Perhaps more than any other plant, it’s important to replicate the coffee plant’s natural environment: humidity, mist and filtered sunlight. Growing indoors is common in the United States, usually in a windowed room that lets in about 4-5 hours of sunlight a day (you can also use artificial lighting, which may be easier), and stays between 60 and 80 degrees during the day and doesn’t dip below 45 degrees at night. If you live in a warm climate, you can grow outdoors, but temperature regulation will be a challenge, because even one colder-than-usual night can destroy the plant. Just an FYI to keep in mind when deciding where to grow: Coffee makes for a great indoor plant because of its aroma and health-related benefits.

While growing, coffee plants bloom white flowers that emit a jasmine-like scent—rich, sweet, floral and exotic. Assuming you’re going to keep your coffee plant indoors, pick a spot with ample room. Coffee plants can grow up to 10 feet, so keep this in mind. They can be pruned if needed, either by pinching or cutting. Caring for Your Coffee Plant After you’ve placed your indoor plant in the right growing scenario, it’s time to maintain it. Keeping your coffee plant well-watered and well-fed is important. Coffee seeds should be watered daily, and the soil should be kept moist, but well-drained. Not enough water can obviously kill the seed, but so can too much. Fertilizer should be used every two weeks from March through October, and once a month from November to February. It is possible to get quality fruit (the beans) from the plant with absolutely no fertilization, but your quantity may be lesser without fertilization. You should use a water-soluble fertilizer. Gurney’s Fruit Tree Food is recommended. Picking the Fruit Small, green berries will begin to appear 1½ to 2 months after fertilization.

In another 7-9 months, the green berries will begin to turn red, and that’s when they’ll be ripe for picking. Each berry has two beans inside it, but not all berries will change color at the same time, so use discretion when picking. Once you’ve picked your fruit off the tree and removed the beans, roast them and start your day with your very own, homemade cup of Joe! Sign Up for emails: Coffee plant growing and coffee bean propagation. Do you have the patience to wait for three or four years? Well that's about how long it will take you before you can harvest your first beans from your own coffee plant. In the meantime though you can enjoy the dark shiny green leaves and fragrant white flowers of this very unique, ornamental plant. Growing your own coffee plant from seed isn't all that difficult. The coffee 'tree' is actually a variety of tropical evergreen shrub. The coffee tree does not begin to produce its full yield until its sixth year and will continue prime production for about ten years, however coffee Plants may live on for 60 years. The tree, if left alone will grow to a height of between 16 and 40 feet.

In most coffee plantations the trees are kept at a manageable six feet to get the best yield and to make it easier to harvest. The best growing conditions are in a temperature range of 65 degrees Fahrenheit to 75 degrees Fahrenheit. Rainfall should be plentiful and the weather should switch between heavy rainfall and sunshine to bring the berries to full maturity. The type of soil is not too important but good draina ge is a must. Coffee plants are fairly easy to grow in the home as a potted specimen, which should be moved outdoors for the summer if possible. They do best in filtered sunlight, with night temperatures in the lower to mid 60s and day temperatures of 70F or higher. Plant them in any good commercial, fast draining potting soil . The soil should be kept on the moist side, but never soggy. Coffee plants will produce fruit without any fertilizing whatsoever, but for best results and maximum yield, they should be fed every 2 weeks from March to October, and then monthly from November through February. Use a soluble, all purpose (10-10-10) fertilizer. Coffee is easily grown from seed though starting off with a plant is of course much easier.

If you want to give it a shot, you can find coffee seeds at The Seed Rack (The Whatcom Seed Company) near the bottom of the page. If you prefer to start right off with a mature coffee plant you can them at Direct Gardening → The plants will grow to about 10 feet if given ample root room, but can be pruned if this is too big for the allotted space. Pruning may involve simple pinching to produce a bushier plant, or you may go as far as cutting it way back.... Right down to where only two branches near the bottom are left on it. The fruit of the coffee plant are red when they ripen in the fall, with a sweet pulp surrounding the center coffee bean. Each coffee berry has two beans. The coffee tree's fruit does not all ripen at one time. In fact it will have blossoms and berries in various stages of ripening. Only the ripe berries can be picked. The berries cannot be picked when green since they will not ripen once picked. Once you have harvested sufficient beans to brew your first pot of 'home grown' coffee, you will have to roast them .

There are many 'home type' roasters available on the market, which do an excellent job of evenly roasting your beans. Whether you are willing to go to the expense of purchasing one of these is up to you. It is possible to roast y our own beans in the oven. This method will tend to smoke up the house a bit, and the smell of the burned off chaff will tend to linger in the house for quite some time. The amount and size of beans, as well as your altitude will make a difference in the roasting process, so this is a 'live and learn process. The beans should be placed in some form of perforated container, such as a steel strainer or vegetable steamer. Place them in a pre-heated, 250 degree F. oven for about seven minutes. Then increase the oven temperature to 450 degrees. In about ten minutes the beans should begin to crackle. (This timing will depend on the temperature, heat capacity of the oven, and the beans; so keep an eye on them.) When the beans start crackling, mix them up, to promote an even roast. Check their color every two minutes until they have achieved a color slightly lighter than the end color which you desire.

(As the beans cool, they will continue roasting). When they have completely cooled, store them in an air tight container in the refrigerator...... or grind em, brew em and drink it all up! Your browser can not view iFrames, you should allow this option in your browser or get one that can handle iFrames so can experience the full power of the Internet. Rhamnus californica, Coffeeberry Rhamnus californica -- View production Coffeeberry is an evergreen shrub that grows fast to 6-8, sometimes as high as 10 ft.. Coffeeberry is native from the Oregon Coast ranges through most of California into Arizona and Baja. Coffeeberry likes sun to part shade and has low water requirements. It is one of the few bushes that will generally tolerate few shade in coastal gardens. The berries turn red, then black, then whatever color the bird is that eats them in your area. Robins, Thrashers, Thrushes and Tanagers and such come to mind. This plant is almost always deer proof. We had it on sites throughout California and the deer didn't bother it until the 6th year of drought and they decided it was edible.

What I can't figure out is how they got together state wide and changed their minds all at once. On some sites the bushes had been untouched for 20 years and in one week they were defoliated. The same week in Cambria, Paso Robles, Monterey, and the lower Sierras? Maybe they're smarter than we thought. Hooked up with Walkdeer radios? We had one other problem on a site where I removed the weeds with a weedeater and planted them. There was a colony of grasshoppers living in the weeds and they defoliated my plants. I replanted for the customer, leaving the old plants, and 6 months later I checked back and they had the old plants and the new plants! Both were 6' tall! Needless to say the customer was impressed. This plant doesn't have flowers for show but it looks trimmed without trimming, has reddish tints on dark green foliage and can be walked away from in most plantings after a season. Coffeeberry survived the December 1990 frost in gallons fairly well. Not great but the root ball got down to 8 degrees, it puts it somewhere in the hardiness range of Euonymus fortunei var.

Colorata or Mahonia aquifolium. Surprised us again! BUT, in Jan. 2007 the fourth night below 10 F. and one night at around 0 F killed a full sized bush that had survived a tour bus. Use the species when you need a tough but clean 8-10' hedge. We also like coffeeberry for a fire break because it will tolerate "wash off" water once every two weeks. With regular water it burns very poorly indeed. Coffeeberry does track well with the lack of summer rainfall, so after the third year, no deep summer soaks. So great wildlife plant, nice looking, good wildland interface plant, adds drama to a boring garden, great hedge plant, good screen plant, so what are you waiting for, me to plant it for you? This bush is very tolerant of soils, garden conditions and stupid mistakes, just make sure you water it once a week for the first year or so. (Ok, the name Rhamnus californica is being played with as Frangula californica ssp. californica.) Rhamnus californica tolerates sand, clay and seasonal flooding.

Rhamnus californica is great for a bird garden. Rhamnus californica's foliage color is reddish-green and type is evergreen. Rhamnus californica's flower color is na. Communities for Rhamnus californica:Chaparral, Coastal Sage Scrub, Coastal Strand, Mixed-evergreen Forest, Northern Coastal Sage Scrub, Redwood Forest and Central Oak Woodland. ph: Coffee Berry Borer (CBB) Fig. 2. Distribution of the coffee berry borer in the district of Kona, Island of Hawai’i Hawai‘i, in May 2011. Hawai‘i Department of Agriculture. Go here for the most current information on CBB infestation in Hawaii. Damage Fig. 3. Coffee berry with two holes made by coffee berry borer The coffee berry borer female (1.4-1.78 mm) attacks immature and mature coffee berries from about eight weeks after flowering up to harvest season (>32 weeks). Females bore a hole into the coffee berry (Fig.

3) and then construct galleries in the seeds (beans) where the eggs are deposited, followed by larval feeding on the coffee seed (Bustillo et al. 1998, Barrera 2008) (Fig. 4). Three types of damage have been reported: 1) premature fall of young berries, 2) increased vulnerability of infested ripe berries to fungus or bacterial infection, and 3) reduction in both yield and quality of coffee, reducing the income of coffee growers (Damon 2000, Jaramillo et al. 2006). The coffee berry borer can cause yield losses of 30-35% with 100% of berries infested at harvest time. Damage may be greater if harvest is delayed (Barrera 2008). Fig. 4. Coffee berry borer galleries containing eggs (left), and eggs and larvae (right) Back to top Hosts The coffee berry borer has been reported from plants other than coffee.

This beetle can survive in several other host plants, and has even been reported to reproduce in some of them (Damon 2000); but it is not clear how much reproduction can actually occur outside of coffee, the beetle's primary host. Some of these possible alternate host plants occur in Hawaii, including haole koa (Leucaena leucocephala), black wattle (Acacia decurrens), and red fruit passion flower or love-in-a-mist (Passiflora foetida). However, researchers in Hawaii have to date found only a very low incidence of coffee berry borer in any of these other plants, and feel that wild (uncultivated) coffee plants are a much more serious reservoir beetle populations.. Back to top Where can we find the coffee berry borer? Infestation occurs in berries on the tree, and reproduction continues in berries even if they have fallen to the ground (Fig. 6) and in parchment coffee, provided that moisture content does not fall below 13.5% (Damon 2000).

Between harvest seasons, females remain inactive in old berries on the tree or ground waiting for the first rains, which stimulate them to emerge and search for new berries in which to begin the next cycle. Coffee berry borers develop faster on the ground due to less extreme temperatures (Baker et al. 1992). Up to 150 coffee berry borers can be found in a single berry between seasons (Brocarta No. 3, 1993). Back to top What can we do about it? Recommendations The recommendations below relate only to cultural control in the field and in wet and dry mills. The fungus Beauveria bassiana has also recently been approved for use in Hawaii as the products BotaniGard ES and Mycotrol O . Please refer to their product labels for application instructions. Additional information on the use of B. bassiana has also been made available by BioWorks Inc. , and by the Kona Coffee Farmers Association . The insecticide Provado (imidacloprid) is used in coffee for control of green scale, but is not recommended here, as it has not been evaluated nor labeled for use against coffee berry borer.

Select qualified personnel Every farm should have at least one person who can learn the basic facts about the coffee berry borer, assess the infestation levels, and carry out the management techniques as they become available. It is important that pickers and farmers understand that much of the control of the coffee berry borer depends upon an Integrated Management Program (IPM). In Hawai‘i, sanitation in the field and in the wet and dry mills is important to reduce the spread of CBB. Manage the coffee berry borer based on the annual stages of coffee production Pruning season December through February is the pruning season for most farms in Kona. There are two types of pruning: the Kona style, which prunes one or two verticals each year, and the Beaumont-Fukunaga style, in which all the verticals on the tree are pruned in the same year every three to five years (Bittenbender and Easton Smith 1999). Before pruning begins, remove any remaining berries on the trees before they fall on the ground during pruning. Research in Colombia has found as many as 3.2 million coffee berry borers per acre (including immature stages and adults) in berries that were not removed before pruning.

Reproduction continued after three months of being on the ground. Seventy days after pruning, approximately 80% of the coffee berry borers emerged from the fallen berries, and emergence continued for at least another 80 days (Bustillo et al. 1998). The coffee berry borer continues breeding in out-of-season berries when the seed is soft (Damon 2000). This means that inseminated females are constantly leaving and seeking berries in neighboring coffee farms (Castaño et al. 2005). Pruning should be done after harvest. Before pruning, remove all the remaining berries, including immature out-of-season berries, raisins (cherries dried on the tree) and drops (fallen berries). Use rubber or leather gloves so as not to damage your skin when stripping leftover berries from the tree. Berries should be destroyed by burying in the soil 18 inches deep or by burning. Set baited traps in the pruned fields where the coffee berry borers are emerging from the berries. Back to top Flowering season and fruit development: There are several peak coffee-flowering periods in Kona, depending on elevation.

At 1,200 to 1,700 ft, where the majority of the coffee in Kona is grown, there are three or more major flowering periods and several minor ones per year. At higher elevations (2,000 to 2,500 ft), there are two or three substantial flowerings, in February, March, and April, plus minor flowerings at almost any time of the year. At lower elevations, flowerings tend to occur only in February through March. Coffee has a prolonged and variable fruiting season, berry growth is slow, and all berries do not ripen simultaneously (Bittenbender and Easton Smith 1999). Baited traps can be installed at a rate of 8 per acre and be suspended from the coffee tree at a height of 5 feet (1.5 m). The attractant or lure is a 3:1 mix of methanol and ethanol (Dufour and Frérot 2008). See How to Make a Coffee Berry Borer (CBB) Trap ). Use soapy water to kill the insects in the traps. Check and clean the traps weekly and add new soapy water.

Baited traps do not guarantee the removal of the coffee berry borer from the field; however, they do indicate the presence of the beetle in the field. Back to top Harvesting season: During the harvesting season, it is important to supervise and emphasize the importance of efficient harvesting, removing all ripe and dropped fruit. The coffee berry bags should be made from synthetic fiber instead of the burlap that is more commonly used. Bags should be tied shut at harvest to avoid the escape and dispersal of CBB. These sacks should not be left all day in the coffee plantation; they should be carried to the wet mill as soon as possible. Set up baited traps in the wet mill area. The drainage of the wet mill should have a mesh to capture CBB adults emerging from the fruits. Drying decks with permanent plastic roofs should have the normally open ends covered with fineto prevent the escape of coffee berry borers. Put a trap at each end of the drying deck. Back to top After harvesting season A management program for coffee berry borer starts with harvesting all raisins and dropped berries. These should be burned or buried as outlined above.

Once the harvesting of mature fruits is done, monitor out-of-season infestations with traps and observations in each field.

Question: What colour is the berry of a coffee plant?
Answer: Red