eeyrak coffee project

8/4/2019 Eeyrak Coffee Project

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Simply Coffee-licious

3.1 Picture of Coffea arabica

Figure 1, reference 1. Picture of Coffea arabica

3.3 Taxonomy

Scientific name: Coffea Arabica

Common name: Arabica coffee

Family: Rubiaceae

3.4 Meaning of the name

Coffea Arabicais a species of genus Coffeawhich is originally native to the

mountains of Yemen in the Arabian Peninsula; hence it was named as Coffea

arabica. It is also from the South-western highlands of Ethiopia and South-eastern

Sudan.


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3.5 Origin of Coffea Arabica

Coffea arabica was originated from the mountains of Yemen in the Arabian

Peninsula.

3.6 Global distribution of Coffea arabica

Figure 2, reference 4: Global distribution of Coffea arabica


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3.7 Morphology and Anatomy of Coffea arabica

Figure 3, reference 5: Morphology of Coffea arabica

Ripen red

fruits

Leaves with opposite

leaf arrangement

Fragrant small

white flowers

Stem

Green fruit


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Leaves:

Evergreen

Lanceolate/ lance-shaped

Opposite leaf arrangement

3 to 6 in length

Have very short petioles which are united with the short interpetiolar stipules at

the base.

Thin, but of firm texture and slightly leathery.

Upper leaf surface is very dark green in colour but much lighter at the underside

leaf.

Leaf margin of the leaf is entire and wavy.

Flowers:

Small, white, and very fragrant.

Have a delicate characteristic odour

Bear in the axils of the leaves in clusters

tubular, the tube of the corolla dividing into five white segments

Self-pollination

Fruit:

Cherry

Only produced in the new tissue

Colour turn from green to red when ripen

Site for cell division to occur

Seed:

Figure 3, reference 6: Seed of Coffea arabica

3

The one in dotted circle shows the seed for Coffea arabica.


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Figure 4, reference 7: Coffea arabica: Process of seed germination

Figure 5, reference 8: Coffee (Coffea arabica). I is the Cross-section of berry,

natural size; Pkrefers to the outer pericarp; Mkrefers to endocarp; Ekrefers to

spermoderm; Sarefers to hard endosperm; Sp refers to soft endosperm. II is the

longitudinal section of berry, natural size; Disrefers to bordered disk; Serefers

to the remains of sepals; Emrefers to embryo. III is the image of theEmbryo,

enlarged; cotrefers to cotyledon; radrefers to radicle.


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Coffee Bean Development

1. Pinhead Stage

Cell Division occurs in Arabica Coffee

eight weeks after the flowers are self-

pollinated.

2. Pinhead Stage

Little change in size or weight

occurs during this time.

3. Rapid Expansion Stage

After 10 weeks the locules that contain

the ovaries, swell with the rapid cell

expansion of the integument.

The integument is a cavity that will later

be filled by the embryo (coffee bean).

4. Rapid Expansion Stage

The size to which the integument

swells depends on the moisture

present in the soil.

A drought will limit the size of the

integument and therefore the size of

the final bean.


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5. Endosperm growth

The endosperm (the coffee bean) will

consume and replace the integument.

6. Endosperm Growth

The endosperm (the coffee bean)

will consume and replace the

integument.

A layer of integument will remain

and will surround the bean. This is

the silverskin.

At this stage the bean is jelly like,

but will gain dry matter over the

following months.

7. Cherry Ripening

For the next 10 or 11 weeks the cherry

pulp continues to grow and the

endosperm (beans) will absorb 70% of

the total photosynthesates produced by

the coffee tree. This will typically stall the

growth of the tree.


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.

Picture 3 indicates the

change in skin colour of

the skin, but not the

actual coffee pulp which

remains a light pink

colour.

1 2

4 3

5

8. Cherry Ripening

About 5 weeks after the beans are fully formed the fruit will change from a green

to yellow to a bright red glossy colour. At this stage the coffee is ready for

harvesting.


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3.8 Propagation methods

Seeds:

o Viability of the seeds is comparatively short, depending upon conditions

o It is advisable to plant within 2 months of harvesting.

o The older the seeds, the longer germination required and may lose its viability.

o Can be planted with the parchment attached but germination is quicker when it is

removed.

o A more successful seeding method is to raise seedlings in shaded nurseries; at

6-12 months, seedlings are planted out to the field.

Successful Vegetative propagation:

Rooting

Layering

Marcotting

Budding

Single leaf-bud cutting (commonly used for rooting of coffee cuttings)

3.9 Cultural Practices / Nursery Practices (Agronomy)

3.9.1. Planting

Optimal growing conditions for Coffea arabica

1. The subtropical regions, at high altitudes of 16-24. Rainy and dry seasons must

be well defined, and altitude must be between 1800-3600 feet. These conditions

result in one coffee growing season and one maturation season, usually in the

coldest part of autumn. Mexico, Jamaica, the S. Paulo and Minas Gerais regions

in Brazil, and Zimbabwe are examples of areas with these climate conditions.

2. The equatorial regions at latitudes lower than 10 and altitudes of 3600-6300

feet. Frequent rainfall causes almost continuous flowering, which results in two

coffee harvesting seasons. The period of highest rainfall determines the main

harvesting period, while the period of least rainfall determines the second harvest

season. Because rainfall is too frequent for patio drying to occur, artificial drying

with mechanical dryers is performed in this type of coffee growing environment.

Examples of countries that have this climate are Kenya, Colombia, and Ethiopia.


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3.9.2. Irrigation

Coffeashould be watered thoroughly but then allowed to dry out almost completely

before re-watering. In the rest period (winter) they should only be watered when the

soil is almost dust dry. When growing begins in the spring they should be given

phostrogen feed once a week, to encourage new growth.

3.9.3. Nutrition

As the coffee hullls and pulp are known to be rich in nutrients, many people often

use coffee grounds as fertilizer. One 60 kg bag of coffee contains 1,026 g of

nitrogen, 60 g of phosphorous, 918 g of potassium, 162 g of calcium, 90 g of

magnesium, 72 g of sulfur, 0.96 g of boron, 0.80 g of copper, 3.6 g of iron, 1.2 g of

manganese, 0.002 g of molybdenum, and 0.72 g of zinc. The pulp resulting from

processing contains 1,068 g of nitrogen, 84 g of phosphorous, 2,250 g of potassium,

246 g of calcium, 78 g of magnesium, 90 g of sulfur, 2.04 g of boron, 1.08 g of

copper, 9.0 g of iron, 1.80 g of Manganese, 0.004 g of Molybdenum, and 4.20 g of

Zinc

3.9.4. Pruning

Coffea arabicacan grow up till 10 metres in height if not pruned but producing

countries will maintain the coffee plant at a height reasonable for easy harvesting.

3.9.5. Training

Coffea Arabica is a tree type plant. The Arabica coffee plant drives a straight up

trunk with branches paired off outward and lower branches tend to droop downward.


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3.9.6. Pest Control

Prone to insect pests like red spider mite, scale insect, white fly and greenfly. Thus,

the best solution is to wash your plant with soapy water every few days to cut down

the insect numbers, or simply give it a good hose down.

Coffee Rust Disease is spread by wind and rain from spores from lesions on the

underside of the plant. Coffee Rust disease in coffee is prevented by spraying with

copper-based fungicides at 3-5 kg/ha at 4-6 week intervals during the rainy season.

Coffee Berry Disease caused by the virulent strain of Colletotrichum coffeanum. The

fungus lives in the bark of the coffee tree and produces spores which attack the

coffee cherries. The initial symptom is brown, sunken lesions on green cherries.

Spore-producing bodies appear as very small black dots in the lesions. The lesions

grow, covering the green cherry and causing it to shrivel and blacken, destroying the

bean. The dried, shrivelled cherries may drop or hang on the tree. These are not the

dried cherries that occur with overbearing dieback. Flowers can also be infected.

Spraying has been determined to be the best way to avoid the coffee berry

disease. Captafol and copper-based fungicides have been effective.

Bacterial Blight of coffee (Pseudomanas syringae pv. garcae) is a disease that

occur where wet and cold conditions prevail and also causes loss of coffeacrops.

The disease causes damage mainly to young tissues, where the bacteria induce

dark necrotic lesions, with yellow halo, and dieback of vegetative shoots. The dark

necrotic lesions with yellow halo are more frequent along the leaf margins, where the

infection is facilitated by mechanical damages. On the branches, the disease

provokes dieback with necrosis from the tip to the base. The infection in flowers andyoung fruits promotes necrosis. Young coffee plants are more affected, with

defoliation, dieback, and excess of shoots and reduced plant development. In

nurseries, infected seedlings loose leaves, the tip dies and can result in plant death.

Best method to control is by using resistant coffee cultivars.

Most common species of root-knot coffee nematodes are Meloidogyne exigua, M.

incognita, M. coffeicola, Pratylenchus brachyurus, and P. All arabica coffee varietals


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are susceptible to nematodes, which are among the most harmful coffee diseases

and pests. Control of nematodes could be by using nematicides.

The coffee leaf miner (Perileucoptera cofeella) occurs mainly in Brazil. The coffee

leaves that are attacked by the caterpillars of the leaf miner moth, this results in

death of the coffee leaf. This affects the crop of the coffee tree as it will lead to a

decrease in crop yield and the quality of the coffee beans will be much reduced. The

tree will not be able to live as long either due to pest problem. Control of coffee leaf

miner is by using insecticides but is not the best efficient method as it may lead to

secondary outbreaks and the coffee leaf miners could have also developed a level of

resistance against the insecticides used for controlling them.

3.9.7. Harvest

Each year coffee is harvested during the dry season when the coffee cherries are

bright red, glossy, and firm.

Ripe cherries are either harvested by hand, stripped from the tree with both unripe

and overripe beans, or all the coffee beans are collected using a harvesting machine.

These processes are called selective picking, stripping, and mechanical harvesting,

respectively. To maximize the amount of ripe coffee harvested, it is necessary to

selectively pick the ripe coffee beans from the tree by hand and leave behind unripe,

green beans to be harvested at a later time.

3.9.8. Post-harvest


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References:

1. http://upload.wikimedia.org/wikipedia/commons/8/80/Coffea_arabica.png

2. http://www.servinghistory.com/topics/Coffea_arabica

3. http://www.worldagroforestrycentre.org/sea/Products/AFDbases/af/asp/SpeciesIn

fo.asp?SpID=547

4. http://www.kupajoe.com/espressocafe/img/coffee.worldc.gif

5. http://www.swsbm.com/Images/New10-2003/Coffea_arabica-5.jpg

6. http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-

04202006000100011

7. https://reader009.{domain}/reader009/html5/0514/5af8c962359aa/5af8c96d41b46.jpg

8. http://www.web-books.com/Classics/ON/B0/B701/21MB701.html

9. http://www.hintsandthings.co.uk/garden/coffea_arabica.htm

10.http://www.coffeeresearch.org/agriculture/beandevel.htm

11.http://www.sbmp.org.br/cbab/siscbab/uploads/bd6b9df0-13e5-dbd2.pdf

12.http://www.ctahr.hawaii.edu/fb/coffee/coffee_diseases.html

13.http://www.coffee-tea.co.uk/leafminer.php

14.http://www.kupajoe.com/espressocafe/plants.htm(for training of tree)

15.
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