Coffee

Family - Rubiaceae Genus - Coffea Species - arabica and canephora

Two Types of Coffee

About 90 Coffea spp in Africa

 

Arabica, Arabica, C. arabica

Tetraploid, self fertile Ethiopia highlands
>1600m 15-24 15-24C 1300 mm


 

Robusta, Robusta, C. canephora

Diploid, self incompatible Rain forest of Congo basin
<750m 24-30 24-30C 1550 mm

 

Best quality Susceptible to rust

 

Less flavor, acidity Resistant to rust

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Two Types of Coffee

About 90 Coffea spp in Africa 


Arabica, Arabica, C. arabica

Medium size tree
1414-20 tall




Robusta, Robusta, C. canephora

Medium to large tree
Up to 32 tall

 

Medium vigor Leaves

Smaller Thinner

 

Vigorous Leaves
Larger Thicker

Seedlings uniform

Seedlings variable

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Distribution of Cultivated Coffee

Amsterdam Paris 1725

Martinique arabica canephora

Yemen 1700 1690 1900 1710 Java

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Coffee Production and Yield

0.7 0.6 0.5 0.4 0.2 0.19 0.42 0.36 0.56 0.65 0.7

S. America

0.3

Africa

Africa

0.2 0.1 0

C. Amer

C. Amer

0.19

% Production

Asia

MT/ha

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Asia

World Coffee Production



Brazil
21.1%, arabica Only country with frost possibility in coffee zone

Colombia
13.9%, arabica

Indonesia
7.3%, robusta

Other important producing countries

Vietnam, Mexico, Ethiopia, India, Guatemala, Ivory Coast, Uganda
1996 data from Wilson, 1999. Coffee, Cocoa, and Tea. CABI Publishing.

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Major Consumers


High proportion imported by developed countries

USA EEC 23% 39%

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The Seed of the Fruit is the Economic Part

A Drupe like a Peach

Both begin bearing in 3-4 years Time to mature fruit

Arabica, 7-8 months 7Robusta, 11-12 months 11-

Productive for 20-30 20years Both need pruning for best production
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The Coffee Fruit is called a Cherry



Exocarp
Red skin

Mesocarp
Sweet pulp

Endocarp, hull
Testa (silvery) Bean (embryo and
cotyledons)
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The Coffee Fruit is called a Cherry



Exocarp
Red skin

Mesocarp
Sweet pulp

Endocarp, hull
Testa (silvery) Bean (embryo and
cotyledons) Parchment coffee is the bean, testa, endocarp
From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.

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Coffee Tree Growth Cycle



Dry 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 Tropical Horticulture - Texas A&M University vegetative growth

Coffee Tree Growth Habit



Orthotropic stem
Erect growth

Plagiotropic stems
Horizontal secondary stems growing off of orthotropic stems These are the fruiting wood

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Coffee Farmers


Grown under many conditions

Plantations and smaller farmers Under shade and in full sun Monoculture and mixed farming systems

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Coffee Production


Propagation
For arabica


Most is done by seed Hybrids Robusta types

Clonal propagation
 

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Coffee Production


Planting
Slightly acid (pH 5.2 to 6.3) well drained soil Beginning of wet season Vertical position or 30 angle 30

Spacing - need light for fruit ripening

Arabica, 1350 trees/ha Robusta, 900-1000 trees/ha 900-

Time to fruiting
Take 3-4 years to obtain mature plant 3Fruit on year old wood
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Shade and Coffee Production



Both species are understorey trees

Well adapted to shade Initially coffee was planted under shade Small holders may use mixed farming

Later unshaded plants were shown to produce higher yields

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Shade and Coffee Production

8 7 6 5 4 3 2 1 0 Shaded Unshaded
Data from Wilson, 1999. Coffee, Cocoa, and Tea, Figure 6.4.

Fertilized No fertilizer

Conclusion: High input system - better with fertilizer Low input system - not as essential
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Coffee Production


Training/Pruning objectives
Maximize # plagiotrophic stems (fruiting wood) Shape trees
 

Maximize use of space Ease of management

Maintain open tree to allow good light penetration Minimize biennial bearing Remove diseased and dead wood
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Single Stem Training

(Central leader)


Cut back orthotropic stem

Encourages plagiotropic stem formation

Repeat for 3-5 years 3With each cycle the tree gets bigger Lower limbs die due to lack of light

Rejuvenate after 3-5 years 3To reduce size of tree Cut back to 40-50 cm height 40Tropical Horticulture - Texas A&M University

Single Stem Training

(Central leader)


Cut back orthotropic stem

Encourages plagiotropic stem formation Select one orthotropic as new leader

Repeat for 3-5 years 3With each cycle the tree gets bigger Lower limbs die due to lack of light

Rejuvenate after 3-5 years 3To reduce size of tree Cut back to 40-50 cm height 40Tropical Horticulture - Texas A&M University

Single Stem Training

(Central leader)


Cut back orthotropic stem

Encourages plagiotropic stem formation Select one orthotropic as new leader

Repeat for 3-5 years 3With each cycle the tree gets bigger Lower limbs die due to lack of light

Rejuvenate after 3-5 years 3To reduce size of tree Cut back to 40-50 cm height 40Tropical Horticulture - Texas A&M University

Multiple Stem Training

(Modified Central Leader)
 

Leave 2-8 orthotropic stems 2Pruning

Cut back (or bend) orthotropic stem  Encourages orthotropic stem formation  Select several orthotropic stems to be new leaders Eliminate growth in center of tree

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Multiple Stem Training

(Modified Central Leader)
 

Leave 2-8 orthotropic stems 2Pruning

Eliminate growth in center of tree Continues growing taller Cropping area moves higher

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Multiple Stem Training

(Modified Central Leader)
 

Leave 2-8 orthotropic 2stems Pruning

Cut out wood in center Continues growing taller Cropping area moves higher

Rejuvenation every 4-6 4years

Need to lower fruiting surface Allow basal suckers to grow

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Multiple Stem Training

(Modified Central Leader)


Rejuvenation every 4-6 4years

Allow suckers to grow


Remove old branches Once suckers begin to grow remove lung

Stump with lung



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Harvest


Most done by hand

Ripe berries only


Pick every 8-10 days 8-

In Brazil, allow cherries to dry on tree



Machine harvest in Brazil

Oscillating fingers 7-9% immature fruit
From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.

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Disease and Pests Problems



Losses due to diseases

Africa Asia S. Am. 15% 10% 12%

Coffee rust (Hemeleia vastatrix)

History
 

First in Sri Lanka in 1880 Now throughout world Robusta/hybrids resistant Less serious above 1700 m Cu fungicides

Control
  

Coffee Berry Disease (Colletotrichum)

Cause berry rot
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Disease and Pests Problems



Losses due to pests

Africa Asia S. Am. 20% 15% 15%

Insert Fig 8.4, p 87

Coffee Berry Borer

History
 

Originate in Africa Now throughout world Larvae feed on bean

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

Damage


Control
  

Berry removal Chemicals IPM

Monkeys, birds Tropical Horticulture - Texas A&M University

Coffee Processing
Bean Processing done on the Farm

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 flavor
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Wet Method


Washed
Water under pressure

Dried - spread out to dry

Sun Artificial heat

Best quality
Gives coffee that is cleaner, brighter, fruitier, better acidity
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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, tile or matted surface
  

2 thick and constantly raked 3-15 days until specific moisture Pergamino is dry and crumbly

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Dry Method
(Most traditional and least expensive)


  

Remove pericarp Mortar and pestle or machine Chaff removed via winnowing and picking Sorted by size, shape, density and color Packed in 60 kg bags for processing

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Industrial Processing
(Usually by importing company)


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

Roasting (370F to 540F) (370 540

Removes moisture
 

Light roast lose 3-5% moisture 3Dark roast lose 8-14% moisture 8Decreasing the amount of
Chlorogenic acid Trigonelline

Time (up to 30 min) determines flavor



Grinding
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Industrial Processing
(Usually by importing company)


Caffeine Reduction
Add water to beans Extract with
 

Methylene chloride and ethyl acetate Residual solvent removed via low level steam drying

Caffeine can be recovered with water extraction of organic solvent

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Industrial Processing
(Usually by importing company)


Once ground the beans lose flavor rapidly Grinding Coarse to medium (600-1100 m) (600

Home percolators Europe (400-500 m) (400USA (600-700 m) (600-

Fine grinds (Automatic percolators)




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Industrial Processing
(Usually by importing company)


Instant Coffee
Extract soluble solids, volatile aroma and flavor with water

Drying
Drum drying - poor appearance Spray drying - loses flavor volatiles Freeze drying - best product
   

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

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Any Questions?