2. Brief History of Coffee
Origin
Coffee’s origin can be traced to the 12th century in
Ethiopia, where it is believed to have been first
harvested.
“Traders brought coffee to the Middle East, from where
it began to spread outward in the 15th century,
penetrating every corner of Europe over the next two
hundred years”.
Coffee became a very important means of European
trade as it spread to the Dutch’s, French’s, and British’s
colonies during the 18th and 19th century.
At this time, people from Africa and natives of the
colonies were enslaved to work in the coffee
plantations.
“During the period of decolonization, coffee was put
forward as a miracle crop that would allow developing
countries to achieve economic growth.”
3. Distribution of Cultivated Coffee
Amsterdam
Paris
canephora
arabica
Yemen
1710
1725
1690
1700
Java
Martinique
1900
4. Soil and climatic requirement
Soil: Coffee is not very specific with respect to its soil
requirements. Important features of ideal soil for profitable
coffee cultivation are
Soil depth : It should be more than 75 cm
Shallow or compact soil: Poor root development
and spread. Roots develop only on upper horizons and it
rarely goes deeper than 30 cm.
Deep and permeable soil (>75 cm): Well
developed tap root system, and rhizosphere occupy
considerable soil volume.
Soil PH: Slightly acidic to neutral pH is preferred ( PH of
4.50 to 6.00 and even upto 7.00)
5. Table: Soil and climatic requirement for
coffee
SL.
No.
Climatic Factors Arabica coffee Robusta coffee
1 Soils Deep, friable, rich in organic matter,
well-drained and slightly acidic PH (
PH of 6 to 6.50)
Same as in arabica
2 Extent of Slope Gentle to moderate slope is ideal Gentle slope to fairly level fields to be
preferred
3 Aspect North/East/North-Eastern aspects are
ideal
North/East/North-Eastern aspects are ideal
4 Elevation for better growth
and yield (m)
1000 to 1500m 500 to 1000m
5 Temperature 15 C to 25 C, cool equable 20C to 30 C, hot, humid
6 Relative humidity 70 to80 % 80 ot 90 %
7 Annual rainfall 1600 mm to 2500 mm 1000 to 2000 mm
8 Blossom showers
( 25 to 40 mm)
March – April February – March
9 Backing showers
(50-75 mm)
April – May March – April
6. Table: Climatic factors adversely affecting
production of coffee
Sl. No. Climatic Factors Arabica coffee Robusta coffee
1 Absence of blossom showers
during
March- April March
2 Absence of backing showers during Delayed beyond one month after
blossom showers – Poor crop set
Delayed beyond 20 to 25 days after
blossom rain
- Poor crop set
3 Hail storms Injures floral and vegetative parts Same damage as in arabica coffee
4 Rain on the day of blossom Partial or complete failure of the crop Partial crop failure
5 Western/Southern
Exposure ( with poor soil moisture)
Partial or complete failure Partial crop failure
6 Wind exposure Sensitive Sensitive
7. 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
– Robusta, 11-12 months
Productive for 20-30
years
Both need pruning for
best production
8. The Coffee Fruit is called a Cherry
Exocarp
– Red skin
Mesocarp
– Sweet pulp
Endocarp, hull
– Testa (silvery)
– Bean (embryo and
cotyledons)
9. 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
10. Coffee Production and Yield
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
% Production MT/ha
0.2
0.36
0.19
0.56
0.42
0.65
0.19
0.7
Africa
Africa
C.Amer
C.America
S.America
Asia
Asia
11. 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
13. r- Coffea canephora
m- Coffea canephora & Coffea arabica
a- Coffea spp.
Coffee growing region of the World
Source: Wikipe
14. Gresser, Charis and Sophia Tickell. “Mugged: Poverty in Your Cup.” Oxfam
International 2002:7
World Coffee Production
15. Total area under
cultivation of
Coffee in India
333,000 ha
Total production
of coffee
276,350 MT
Main coffee type #1 Arabica
#2 Robusta
Largest Coffee
producing state:
Karnataka
183,100 ha (Area)
182,500 MT(Production)
Coffee producing Region
Area under coffee in India (2.60 per cent of world acrage
(8th position in the world) Accounts for 3 per cent of world
coffee production. area.
16. 1)Size of holdings in India:
About 98 per cent of Indian coffee growers are
of small holding (i.e., < 10 ha) accounting to
1.48 lakh growers.
2) Production and productivity of coffee in
India:
Productivity of Arabica coffee = 815 kg/ha
Productivity of Robusta coffee = 1065 kg/ha
Average productivity = 946 kg/ha
19. Two Types of Coffee
Arabica, C.
arabica
Tetraploid, self fertile
Ethiopia highlands
– >1600m
– 15-24°C
– 1300 mm
Best quality
Susceptible to rust
Robusta, C.
canephora
Diploid, self incompatible
Rain forest of Congo basin
– <750m
– 24-30°C
– 1550 mm
Less flavor, acidity
Resistant to rust
20. Two Types of Coffee
Arabica, C.
arabica
Medium size tree
– 14-20’ tall
Medium vigor
Leaves
– Smaller
– Thinner
Seedlings uniform
Robusta, C.
canephora
Medium to large tree
– Up to 32’ tall
Vigorous
Leaves
– Larger
– Thicker
Seedlings variable
21. Arabica Coffee varieties developed at
CCRI Balehonnur
Variety Method of crop
improvement
Feature
1 Selection-1 S-288 Has high percentage of defective beans due to false poly embryony
2 Selection-2 Pedigree selection Seed distribution of this selection was withdrawn due to high bean abnormality
3 Selection-3
( S- 795)
Multiple crosses
( Released in 1945-
46)
S-288 (S3l-1) x arabica = Selection –3 ( S-795)
Has least bean abnormality when compared to S-288 ( Selection-1)
Occupied large area under coffee since its release in 1945-46
High yield = 20 q/ha
Good cup quality
High proportion of A grade beans.
4 Selection-4 Pure line selection
5 Selection-5 Hybridization
6 Selection-6 Interspecific
hybridization
followed by back
crossing
S-274 ( A robusta type) X Kents ( Arabica) = F1 , F1 was back crossed with
7 Selection-7
(San Raman Hybrids)
Multiple crosses
(1953)
San Raman is a dwarf mutant from – An arabica type. Introduced int in 1953. This mutant
segregates into 70 per cent Dwarfs and 30 per cent Tall plants.
Suitable for high density planting.
22. 7 Selection-7
(San Raman Hybrids)
Multiple crosses
(1953)
San Raman is a dwarf mutant from – An arabica type. Introduced int in
1953. This mutant segregates into 70 per cent Dwarfs and 30 per cent Tall
plants.
Suitable for high density planting.
8 Selection – 8 (Hibrido- De
timor)
Pure line selection
(1968 –69)
Spontaneous hybrid of robusta and arabica, spotted from island and was given
for cultivation from 1968 -69
9 Selection-9 Hybridization Selection-8 X Tafarikera = Drought hardy and widely adopted plants.
Sln.9: Selection 9 is a derivative of a cross between an Ethiopian Arabica
collection, ‘Tafarikela’, and ‘Hybrido-de-Timor’. Sln.9 has inherited all the
superior cup quality traits of Tafarikela. This variety has won the Fine Cup
Award for best Arabica at the ‘Flavour of India - Cupping Competition 2002’
organised by Coffee Board of India.
10 Selection – 10 Double crosses Caturra crosses other than HDT,
Caturra is highly susceptible to rusts
11 Selection –11 Interspecific hybridization C. liberica X C. eugenioides obtained through amphiploidy. It resembles arabica
and is resistant to leaf rust and moderately tolerant to drought.
12 Selection –12- (Cauvery/
Catimor)
Exploitation of natural
hybrids by involving
hybridization
Cross between Cauturra X HDT*
23. Cauvery Coffee (Selection –12)-
Features:
Cauvery hybrid is a F4 Cross between Caturra ( A semi
dwarf variety of arabica ) X Hybrid de Timor ( A
semi-dwarf hybrid)
1) Suitable for High Density planting: Cauvery is a
compact bush with vigorous vegetative growth suitable
high density planting.
2) Profuse branching: It is profuse branching, semi erect
and droop when bearing.
per primary=No. of primaries upto 1 m height.
Nodes 16 to 20 (i.e., very close internodes)
3) Precocious : Early flowering and = Early bearing
4) Reaction to leaf rust : At the time of release it showed
high resistance to leaf rust.
24. Chandragiri coffee:
It is a newly released coffee in 2007-08 by Coffee Board with
the original source from Portugal
It was introduced in the year 1975 to CCRI Balehonnur from
Portugal. Farm trials and intensive research trials were taken
up at CCRI Balehonnur.
Features:
1) Bushy growth with slightly bigger leaves than Cauvery coffee
2) Bigger sized berries: It produces 25 per cent bigger sized
berries compared to other varieties.
3) Resistant to leaf rust: Lower (5 to 7 %) leaf rust incidence in
this variety is reported compared to other varieties (20 to 40
%).
4) Tolerant to drought
25. 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 vegetative growth
26. Coffee Tree Growth Habit
Orthotropic stem
– Erect growth
Plagiotropic stems
– Horizontal secondary
stems growing off of
orthotropic stems
– These are the fruiting
wood
27. Growing Conditions
Grown under
many conditions
– Plantations
– small farms
– Under shade
– In full sun
– Monoculture
– Mixed farming systems
28. Coffee Production
Planting
– Slightly acid (pH 5.2 to 6.3) well drained soil
– Beginning of wet season
– Vertical position or 30° angle
Spacing - need light for fruit ripening
– Arabica, 1350 trees/ha
– Robusta, 900-1000 trees/ha
Time to fruiting
– Take 3-4 years to obtain mature plant
– Fruit on year old wood
29. Planting and aftercare
Site selection:
The selected site should have following provisions;
Water supply : As perennial source
Soil rich in organic matter (humus)
Gentle Slope : Slope towards N or NE or E direction
Drainage : Provision should be there for adequate drainage
Altitude: Minimum of 500 m asl (Arabica 1000 m to 1500m
while robusta 500 m to 1000m asl)
Wind break: Eastern wind during December- February causes
injury to plants (cold injury). Hence, wind belts of silver oak or
orange or tree coffee should be raised
Partial shade: Clear natural vegetation for providing required
partial shade to coffee growth. It can be done by selective
felling /retention of desired species of wild shade trees in the
natural forest vegetation.
30. SPACING AND PLANTING:
SPACING
Plane land = square system of planting
sloppy lands =Contour planting
Steep slopes = Terrace planting
Sl. No Type of Coffee
( species)
Variety Spacing
1 Arabica Talls 6’ x 6’ or 7’ x 6’ or 7’ x 7’
2 Arabica Dwarfs
(Cauvery / Sanramon)
5’ x 5’
3 Robusta Talls (S-274 and old robustas)
S-1 R and S-2 R
10’ x10’ or
12’ x 12’
4 Robusta C x R ( S-3R) 8’ x 8’
Other robustas viz.,
Old robusta and S-274
10’ x10’ or
12’ x 12’
31. Opening up of pits
Time: March-April (Immediately after the first few summer
showers to give scope for weathering for about a month (at least
15 to 20 days))
Size of pit: Depending on soil depth /type
45 cm x 45 cm x 45 cm (LBD) - Always leave 15 –20 days for
weathering.
Planting material selection for planting:
Seed propagation and
Vegetative propagation
A) Seed propagation in coffee
Preparation of seeds
Selection of berries: Only ripe berries are marked from marked coffee
trees for seed collection and remove pulp and get beans.
Discard floats and defective beans
Seed treatment: Treat seeds with fungicide and dry seeds under
shade.
32. B) Vegetative propagation:
1)Cuttings and 2) Grafting
Propagation by cuttings:
Selection of shoots: Select orthotropic
(vertical shoots) suckers from elite trees.
Age of shoot: Semihard wood and of about
six months old. ( 3 to 6 months old shoots are
better)
33. 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
34. Shade and Coffee Production
0
1
2
3
4
5
6
7
8
Shaded Unshaded
Fertilized
No fertilizer
Conclusion:
High input system - better with fertilizer
Low input system - not as essential
35. 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
36. Types of training
Single stem training: Suitable under India conditions.
Multiple stem: Practiced in American and Latin American
countries.
1) Single stem system:
Topping of growing main-stem
Purpose of topping/capping:
1) To restrict vertical growth and facilitating lateral
branching giving increased fruiting area.
2) Thickening of main stem: It also helps in diversion
of food material to thicken the main stem and primary
branches.
As soon as the plant reaches a desirable height (first
topping height) the growth of bush is restricted by
topping/capping.
37. Raising of second tier:
Depending on the fertility of the soil and
spreading of the plant when plants attain
about 4.50 to 5 ft height (135 to 150 cm)
the second tier is raised.
38. Table: First topping height in coffee
Sl. No. Variety Topping height
I - Tire
(cm)
Remarks II Tier height
1 Arabica Tall 60 to 75 ( 2.5 feet) In about 9-12
months stage after
planting
4.50 to 5 ft
2 Arabica Dwarfs 90 to 135 ( 3 to 4.5 ft.)
3 Robusta 105 to 120 cm (3.50 to 4
ft)
In about 18-24
months stage
4.50 to 5.00 ft
39. Single Stem Training
(Central leader)
Cut back orthotropic stem
– Encourages plagiotropic stem formation
– Select one orthotropic as new leader
Repeat for 3-5 years
– With each cycle the tree gets bigger
– Lower limbs die due to lack of light
Rejuvenate after 3-5 years
– To reduce size of tree
– Cut back to 40-50 cm height
41. 2) Multiple stem system (Agobiada system)
Countries: Practiced in African and Latin American
countries. Here multiple stems are encouraged by bending
the main stem ( i.e., Agobiada system
In India multiple stem training system is practiced under
certain circumstances viz.,
Replanted fields: When old blocks are to be replanted
with a new material, the old plants are stumped and
converted into multiple stem to yield crops until the new
plants come to bearing.
High density planting: Here coffee is planted very closely
in the initial years and later thinned out to normal spacing.
Here the plants which are to be thinned out ( removed or
going plants) are raised on multiple stems for enabling the
main plants to spread out their laterals.
42. Multiple Stem Training
(Modified Central Leader)
Leave 2-8 orthotropic stems
Pruning
– Cut out wood in center
– Continues growing taller
– Cropping area moves higher
Rejuvenation every 4-6 years
– Need to lower fruiting surface
– Allow basal suckers to grow
46. PRUNING IN COFFEE
Benefits of pruning in coffee:
Yield regulation : Pruning reduces the risk of
overbearing in any of the particular year.
Pest and disease incidence : By pruning there
will be better entry of sunlight and air in to the
bushes there by minimizing the incidence of pests
and diseases.
Manageable shape : By proper pruning the tree
is maintained in a manageable shape thereby
improving the efficiency of field operations viz.,
spraying, swabbing, harvesting etc
47. Methods Of Pruning
1) Light pruning:
Time of pruning: Starts after the harvest of coffee (
December to February) and continues till the onset of
monsoon. However, it is better to prune after few summer
showers.
Parts pruned during light pruning in coffee:
1) Old branches
2) Unproductive branches
3) Criss-cross branches
4) Dead and broaken/damaged branches
7) Disease and pest affected parts
8) Suckers
II) Medium to severe pruning:
Periodicity of medium to severe pruning: It is done once
in four years usually to replace the laterals.
49. Manuring in coffee
Nutrition Management
Maintaining optimum pH by liming is essential requirement
for nutrition management in coffee. If proper pH is not
maintained, the applied fertilizers will not be utilised by the
plants effectively.
Soil testing at least once in 2-3 years should be mandatory
for lime and fertilizer applications.
Use agricultural lime analysing 80% calcium carbonate.
November is the best period for lime application. Application
of dolomite lime once in a while in rotation is beneficial.
Application of bulky organic manures like FYM or compost @
5 tonnes/ha once in two years would improve the soil
condition and better utilization of applied fertilizers.
The recommended dose of fertilizers should be applied in
three splits (post-blossom, pre-monsoon, post-monsoon) by
adopting drip circle method.
51. Shade management
Beneficial effects of shade in coffee
– Quality improvement: Shade trees form natural canopy and it
improves aromatic properties.
– Improved foliar health: Shade helps in getting glassy elegant leaves
and controls pre mature yellowing of leaves, defoliation and dieback.
– Mulching effect: Leaves shed from the shade trees acts as soil mulch
which in turn held in conserving the soil moisture and prevents soil
erosion and improves soil organic matter status.
– Temperature regulation: Insulation effect leading to buffering effect
in soil temperature.
– Improved organic matter status of soil : Decomposed leafy
materials improves organic matter content of soil. There will be
minimum loss of humus under shade thereby improving soil physical
conditions.
– Disease incidence : some of the diseases viz., Cercospora leaf spot
and Colletotrichum etc are minimized under shaded situations
– Yield regulations: Shaded situations prevents over bearing in any of
the particular year and results in less variations / fluctuations in annual
yields.
55. Harvesting and yield
Hastening fruit ripening in coffee:
Purpose: Speedy and uniform ripening will give scope for
quick and early harvest = reduced cost of harvesting in coffee.
Harvesting the berries:
In India there is only one cropping season. Arabica coffee
harvested from November to January and Robusta coffee
from December to February. The crop will be ready for
the first harvest in about 3 - 4 years but economic yields
are obtained from 5 - 12 years onwards upto 50 years. The
berries are harvested when they turn red to deep crimson
colour. Season of harvest is from October to February.
Harvesting is done in stages as follows;
56. Harvest
Most done by hand
– Ripe berries only
Pick every 8-10 days
– In Brazil, allow cherries
to dry on tree
Machine harvest in
Brazil
57. Fly picking: Small scale picking of ripe
berries from October - November to
February.
Main picking: Well formed ripe berries are
harvested in December.
Stripping: All left over berries irrespective
of ripening are harvested after main
picking.
Gleanings: Collection of fruits that have
dropped down during harvesting.
58. Disease and Pests Problems
Losses due to diseases
– Africa 15%
– Asia 10%
– S. Am. 12%
Coffee rust (Hemeleia vastatrix)
– History
First in Sri Lanka in 1880
Now throughout world
– Control
Robusta/hybrids resistant
Less serious above 1700 m
Cu fungicides
Coffee Berry Disease (Colletotrichum)
– Cause berry rot
59. Disease and Pests Problems
Insert Fig
8.4, p 87
Losses due to pests
– Africa 20%
– Asia 15%
– S. Am. 15%
Coffee Berry Borer
– History
Originate in Africa
Now throughout world
– Damage
Larvae feed on bean
– Control
Berry removal
Chemicals
IPM
Monkeys, birds
61. 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
62. 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
63. 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 surfac
2” thick and constantly raked
3-15 days until specific moisture
Pergamino is dry and crumbly
64. 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
65. 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 (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 flavor
66. 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