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Growing Coffee Coffee Plant Propagation For propagation of Arabica coffee, ripe red cherries are collected, pulped, and the mucilage is removed by fermentation. The freshly picked coffee seeds (typically referred to as beans) can either be planted immediately or dried for later use. Coffee drying takes place on wire mesh trays in the shade. Correctly storing coffee beans is essential for a longer seed life. Dried coffee seeds can be used up to a year or more if properly stored. Coffee Bean Germination Process There are two basic methods for the germination of seeds. In one method, coffee seeds are peregrinated by spreading on a sand bed and covering with moist burlap bag sacks or straw. The seeds are watched closely and removed as soon as radicals emerge. An alternative method of germinating coffee beans is to mix the seeds with moist vermiculite or expanded polystyrene and keep in the polythene bag (Mitchell, 46). Coffee seedlings are grown in nursery beds or polybags and are planted in the coffee fields when they reach 20-40 cm. Growing Coffee Seeds in Nursery Beds Once peregrinated, the coffee seedlings are planted in nursery beds containing soil consisting of well rotted cattle manure (10-20 liters per meter) and phosphate fertilizer (100 g per meter) (Mitchell, 47). Nursery beds should be built to be 1 meter wide and 50 cm deep and seedlings are spaced between 12-15 cm apart (for 20 cm tall plants) or 20 cm apart (for 30-40 cm tall plants) (Mitchell, 47). The nursery beds are shaded 50 % for the first couple months. Shading is reduced slowly and completely removed the last two months before planting coffee seedlings. For more information about growing coffee seeds in nursery beds, visit the United Nations Food and Agriculture Organization. Growing Coffee Seeds in Polybags Polybags, made of black diothene (200-gauge), are commonly used and filled with a mixture of topsoil, well rotted cattle manure, course sand, gravel, coffee pulp, and coffee husks (Mitchell, 48). A ratio of three parts top soil to one part course sand and one part cattle manure is often used. A top dressing of nitrogen is applied by applying 20 g urea in 5.0 L of water per meter of bed (Mitchell, 48) Coffee Growing at Home Growing a coffee plant at home is a rewarding experience that will help you learn and appreciate the work involved in producing a good cup of coffee. It is a very easy plant to take care of and is a great conversation piece, especially during flowering or cherry development. Ideally you should start with a freshly picked coffee cherry, but unless you are in a producing country this will not be possible and you should skip to section 2. Section 1. Harvesting and Preparing the Coffee Seeds. Ripe cherries should be harvested and picked from trees with good production and without any disease or other affliction. The cherry is the pulped by hand, washed with water, and fermented in a small container. The fermentation stage is complete when the mucilage no longer clings to the coffee. Wash away the fermented mucilage with fresh water. Any coffee beans that float at any stage of washing should be discarded. The beans must then be dried to about 20% moisture content on mesh screen in open and dry air, but not in direct sunlight. After pulping a coffee will have between 60-70% moisture content so you can determine the appropriate stopping point simply by weighing the beans. Otherwise you can simply bite open be bean and ensure that it is dry on the outside and slightly soft and moist on the inside. Alternatively, a pulped bean can be used immediately for planting and in some areas this is considered advantageous. Section 2. Germination. If coffee cherries are not readily available green coffee can be purchased from a local supplier, but it is essential that the bean is of a recent crop and recent shipment. I would recommend ordering green coffee from www.sweetmarias.com and asking for the most recent crop. The potential for germination will continue for almost four months, but after this time the germination rate is several fold less and germination time is significantly longer. Fresh seeds should germinate in 2.5 months, but old seeds can take as long as 6 months. It is advisable to pregerminate the seeds. First soak the seeds in water for 24 hours. Then sow the seeds in damp sand or wet vermiculite in which the excess water has been drained. Alternatively, you can place the seeds between moist coffee sacks, which should be watered twice a day and well drained. Once the seed germinates very carefully remove it from the sand, vermiculite, or burlap bags. A hole about 1.25 cm deep should be made into a soil of friable loam soil with a high humus content. Rotted manure, bone meal, and dried blood can also be added. If this type of soil is not readily available try a light weight and porous soil. Place the seed flat side down (in pergamino if possible) in the hole and sprinkle soil to cover the hole. Do not press the soil down firmly. Placing a 1/2 inch of mulched grass on top will help preserve moisture, but should be removed when the seed has fully germinated. The seeds should be watered daily. Too much water or too little water will kill the seed. The soil should remain well drained, but moist at all times. After germination the plant should either be left alone or carefully removed and planted in a soil with a low pH and high nitrogen content. The soil should be porous. Therefore, course sand or basalt gravel dust can be added. Manure can also be added. A fertilizer that is appropriate for orchids can be used sparingly for the coffee plant to maintain mineral levels and a low pH (acidic). Section 3. Care. The plant thrives under artificial plant lighting indoors. The outside temperature in countries outside the Tropic belt is too volatile and too cold to allow the tree to develop. I recommend watering the tree twice per week in what I call a full watering and a half watering. In a half watering, I simply add some water to the soil and allow it to drain. In a full watering I add water, allow it to drain, and then add water with fertilizer and allow it to drain. The key is to keep the soil most, but well drained. After two or three years flowering and possibly cherries can be expected, but do not expect high-quality coffee unless you are at a high altitude and are monitoring the conditions of the artificial microclimate carefully. For more details please see the rest of the agriculture section. In theory it is feasible to grow a high-quality coffee at home under the right conditions. To spur flowering wait until the beginning of winter and significantly reduce watering for 2-3 months. When Spring begins water the plant well, which should shock it into producing flowers. From this point forward water well and regularly. Arabica coffee is self-fertilizing so you will not need to worry about pollinating. Once the cherries mature you can harvest, pulp, ferment, dry, roast, and drink your own coffee production.

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 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). Planting Coffee Beans The following guide explains the fertilizer components recommended when planting coffee seedlings: Before you plant coffee, Mavolta recommends that 80 g of P2O5, 12 g of K2O, 200 g of dolomitic limestone (or 100 g of calcined limestone), 0.2 g of boron, 0.2 g of copper, and 1.0 g of zinc in a 0.4 x 0.4 x 0.4 meter hole (201) in each coffee planting hole. After the coffee plants are established, four applications of 5.0 g of nitrogen, 10-15 cm from the trunk, are recommended (Mavolta, 201). In the first year 10 g of nitrogen and K2O is applied 3-4 times. In the second year 12 g of nitrogen and K2O is applied 3-4 times. After this time the amount of fertilizer recommended depends on productivity and is given in Table 1. Table 1. Recommended amounts of N, P2O5, and K2O relative to coffee plant productivity. (Source: Mavolta, 200) Productivity: 60kg bag/hectare2 	Nitrogen 	Element P2O5 	K2O 10 	80-90 	15-20 	80-90 15 	90-110 	20-25 	90-110 20 	110-130 	25-30 	110-130 25 	130-150 	30-35 	130-150 30 	150-170 	35-40 	150-170

The Optimal Coffee Environment: Best Climate Conditions for Growing Coffee Beans For growing Arabica coffee beans, there are two optimal growing climates: The subtropical regions, at high altitudes of 16-24° (Illy, 21). 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 (Illy, 21). The equatorial regions at latitudes lower than 10° and altitudes of 3600-6300 feet (Illy, 21). 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 (Illy, 21). Robusta coffee is grown at much lower altitudes (sea level-3000 feet) in an area 10° North and South of the equator (Illy, 22). It is much more tolerant to warm conditions than Arabica coffee. For more information about coffee growing regions, ecology, and the best climate for coffee trees, visit the National Coffee Association or the International Coffee Organization When buying soil for growing coffee, the following values are recommended for coffee soil (Malavolta, 201): P (resin) - 15-30 µg/cm3. P (Mehlich 1): 10-20 ppm SO4-S: 10-15 µg/cm3. K% CEC (pH 7.0): 10-15% Ca% CEC (pH 7.0): 40-60% Mg% CEC (pH 7.0): 10-15% V%: 60-70% CEC (pH 7.0): 7-10 meq/100 cm3. B (hot water): 0.4-0.5 ppm. B (0.05 N HCl): 1.0-1.2 ppm. Cu (Mehlich 1): 2-3 ppm. Zn (Mehlich 1): 4-7. Analysis of Soil: Correcting Problems Lime is often used to help correct acidic soils to a pH between 4.5-5.5 in the first 20 cm of soil. When planting coffee, the holes should be covered with 250-500 g of limestone per meter (Mavolta, 199). Production increases of up to 500% have been observed by adding limestone. In Brazil the highest producing plantations had a pH from 6.0-6.5, a cation exchange capacity of 40-50%, and the base saturation in the upper 20 cm was 60% (Malavolta, 198). The requirement for lime can be calculated as follows: Lime needed = (T(V1-V2)/RPTN)p where T - meq/100 cm3 of exchangeable H+Al+K+Ca+Mg V1=S/T*100 RPTN=Relative Power of Total Nutrition. The average is 75%. p=factor of compensation for depth: = 0.5 for 0-10 cm. = 1.0 for 0-20 cm. =1.5 for 0-30 cm. (From Malavolta, 198). To correct problems with acidity below 20 cm deep phosphogypsum is often applied. Mavolta suggest that phosphogypsum should be applied when aluminum saturation is higher than 20% or the participation of Ca in the effective CEC is lower than 40% (Malavolta, 200). Coffee Fertilizer Since the coffee hullls and pulp are 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 (Malavolta, 197). 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 (Malavolta 197). Mineral deficiencies in mineral content can usually be detected visually from looking at the coffee bean leaves. See Coffee Bean Leaf Analysis for more information on laboratory tests available Coffee Bean Leaf Analysis Coffee estates that are serious about production and quality will conduct a coffee leaf sample analysis to chemically analyze their soil and foliage. This will help them detect deficiencies and recommend a fertilization program. Usually the third and fourth pair of coffee leaves from the fruit bearing terminals are tested after they have reached one-third of their full size (Mavolta, 197). See chart of Mineral Deficiencies. The following numbers and explanation are recommended by the soil analysis laboratory at Cooxupe, in Guaxupe, Brazil. Recommended Coffee Bean Leaf Nutrition Levels Units 	Low 	Medium 	Adequate Nitrogen 	g/kg 	<23 	23-27 	28-31 Phosphorous 	g/kg 	<1.2 	1.2-1.6 	1.7-1.9 Potassium 	g/kg 	<18 	18-21 	22-25 Calcium 	g/kg 	<6 	6.0-9.0 	10.0-13 Magnesium 	g/kg 	<2 	2.0-2.6 	2.7-3.5 Sulfur 	g/kg 	<1.2 	1.2-1.7 	1.8-2.3 Zinc 	mg/kg 	<5 	5.0-10 	11.0-20 B 	mg/kg 	<30 	30.0-49 	50.0-80 Copper 	mg/kg 	<6 	6.0-9 	10.0-15 Manganese 	mg/kg 	<70 	70-99 	100-150 Iron 	mg/kg 	<80 	80-119 	120-200

Recommended Coffee Leaf Ratios Minimum 	Maximum 	Min for leaf 	Max for leaf. N/P 	15.0 	18.0 	15 	20 N/K 	1.1 	1.4 	0.9 	1 N/S 	12.0 	17.0 	12 	14 N/B 	467.0 	620.0 	350 	640 N/Cu 	1867.0 	3100.0 	1867 	3200 P/Mg 	0.5 	0.7 	0.4 	0.6 P/Zn 	85.0 	190.0 	107 	190 K/Ca 	1.7 	2.5 	1.6 	2.6 K/Mg 	6.0 	9.0 	6 	10 K/Mn 	146.0 	250.0 	120 	440 Ca/Mg 	2.8 	4.8 	3.1 	4.8 Ca/Mn 	67.0 	130.0 	60 	214 Fe/Mn 	0.8 	2.0 	0.6 	3.6

N/P – The nitrogen in purine and pyrimidine match the phosphororic acid proportions of these nucleic acids. N/K –Nitrogen and phosphorous work together in facilitating coffee growth and vegetation. Without one or the other these processes are weakened. N/S – All vegetable proteins have sulfur containing amino acids. This is measured to determine the proportion of sulfur containing amino acids in relationship to the other amino acids. N/B and N/Cu – An increase in the absorption of nitrogen helps growth, but can decrease the amount of Boron or Copper. P/Mg – Magnesium is indispensable for the absorption of phosphorous. P/Zn, P/Cu, P/Fe, P/Mn – An excess of phosphorous causes an absence of Zn, Cu, Fe, and Mn. K/Ca, P/Mg, K/Mn – Potassium inhibits the absorption of Ca, Mg, and Mn. Ca/Mg and Ca/Mn – The Ca is essential for the absorption of Mg and all of the other elements. However, too much results in a decrease in the absorption of various other cations including K, Mg, Mn, and Al. Fe/Mn – An excess of Fe results in a loss of absorption of Mn and an excess of Mn causes reduced absorption of Fe. High amounts of N – Provokes shortages of Fe, Cu, Mn, and Zn. High amounts of P – Diminishes the theoretical Zn and reduces the availability of Mn Low amounts of P – Induces a deficiency in Mo. High levels of K – Induce a deficiency in Zn. K – Stimulates the absorption of Zn. High levels of Mg – Induces deficiencies in Zn and Mn. High levels of Mo – Induces deficiencies in Fe and Mn. High levels of B – Reduces the absorption of Zn. High Cu, Fe, Mn – Makes it difficult to absorb Zn. High levels of S/SO4 – Reduces absorption of Mo. CEC = [(meq Ca/meq K) + Ca + Mg + Al] x 100 The Optimal Coffee Environment: Best Climate Conditions for Growing Coffee Beans For growing Arabica coffee beans, there are two optimal growing climates: The subtropical regions, at high altitudes of 16-24° (Illy, 21). 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 (Illy, 21). The equatorial regions at latitudes lower than 10° and altitudes of 3600-6300 feet (Illy, 21). 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 (Illy, 21). Robusta coffee is grown at much lower altitudes (sea level-3000 feet) in an area 10° North and South of the equator (Illy, 22). It is much more tolerant to warm conditions than Arabica coffee. For more information about coffee growing regions, ecology, and the best climate for coffee trees, visit the National Coffee Association or the International Coffee Organization Harvesting Coffee Beans Coffee Harvesting Times Each year coffee is harvested during the dry season when the coffee cherries are bright red, glossy, and firm. How to Harvest Coffee Beans 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. For more information about coffee harvesting equipment or the methods of coffee bean harvesting, read "Coffee Harvest" by Michael Clark. Brazil's Process of Coffee Bean Harvesting In Brazil, harvesting the same coffee tree several times is less cost effective than separating and discarding the unripe or overripe cherries. Therefore, Brazil typically harvests using the stripping method when 75% of the coffee crop is perfectly ripe. Stripping is feasible and cost effective in Brazil due to the uniform maturation of Brazilian coffees. In stripping, the coffee beans are pulled from the tree and fall to the ground where they are caught by sheets. The beans are removed from tree debris by tossing the coffee in the air allowing the wind to carry away sticks and leaves. The coffee is then put in 60 L green baskets, which is the tool are measurement used by coffee producers to determine wages. Some coffee estates, such as Fazenda Monte Alegre in Sul de Minas Brazil, have a computerized system to determine wages for picking coffee beans. This system accounts for the amount of coffee collected from each person, the difficulty of the coffee harvesting conditions, and the production of the region being harvested. Coffee Weight About 12-20 kg of export ready coffee will be produced from every 100 kg of coffee cherries harvested. For more information about picking coffee beans, visit "How Coffee Works: Red Cherry to Green Bean

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 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).

Arabica Coffee Bean Varietals Coffee Arabica Coffee Beans Although many varietals of Coffee Arabica exist, C. arabica varietal Arabica (includes var. typica) and C. arabica var. bourbon (named from the island of Bourbon where it was first cultivated) are considered to be the first coffee varietals. Other varietals are believed to be a product of these two cultivars. Production and resistance generally governs the types of coffee beans that a farm will choose to plant. Coffee quality is a secondary factor most of the time. Coffee Bean Types Typica - This is the base from which many coffee varietals have been developed. Like the other Coffea Arabica varietals that have been developed from it, Typica coffee plants have a conical shape with a main vertical trunk and secondary verticals that grow at a slight slant. Typica is a tall plant reaching 3.5-4 m in height. The lateral branches form 50-70° angles with the vertical stem. Typica coffee has a very low production, but has an excellent cup quality. Bourbon - Bourbon coffee plants produce 20-30% more coffee than Typica, but have a smaller harvest than less most coffee varietals. Bourbon has less of a conical shape than Typica coffee plants, but has more secondary branches. The angles between the secondary branches and the main stem are smaller, and the branch points on the main stem are closely spaced. The leaves are broad and wavy on the edges. The fruit is relatively small and dense. The cherries mature quickly and are at a risk of falling off during high winds or rains. The best results for Bourbon coffee are realized between 3,500-6,500 feet. Cup quality is excellent and similar to Typica. Caturra - Caturra is a mutation of Coffee Bourbon discovered in Brazil. It is a mutation with high production and good quality, but requires extensive care and fertilization. It is short with a thick core and has many secondary branches. It has large leaves with wavy borders similar to Coffee Bourbon. It adapts well to almost any environment, but does best between 1,500-5,500 feet with annual precipitation between 2,500-3,500 mm. At higher altitudes quality increases, but production decreases. Catuai - Catuai is a high yielding coffee plant resulting from a cross between Mundo Novo and Caturra. The plant is relatively short, and the lateral branches form close angles with the primary branches. The fruit does not fall off the branch easily, which is favorable with areas with strong winds or rain. Catuai also needs sufficient fertilization and care. Pache comum - Pache comum is a mutation of Typica coffee first observed on the farm El Brito, Santa Cruz Naranjo, Santa Rosa, Guatemala. Many consider the cup to be smooth or flat. This coffee varietal adapts well between 3,500-5,500 feet. Pache colis - Pache colis was found in Mataquescuintla, Guatemala in a farm consisting of Caturra and Pache comum. The coffee fruits are very large and the leaves are roughly textured. Pache colis provides some resistance to phoma. It has secondary and tertiary branching, and typically grows to 0.8-1.25 m. It adapts well to altitudes of 3,000-6,000 feet with temperatures between 20-21°C. Catimor - Catimor is a cross between Timor coffee (resistant to rust) and Caturra coffee. It was created in Portugal in 1959. Maturation is early and production is very high with yields equal to or greater than the yield of other commercial coffee varietals. For this reason the method of fertilization and shade must be monitored very closely. The Catimor T-8667 descendants are relatively small in stature, but have large coffee fruits and seeds. The Catimor line T-5269 is strong and adapts well to lower regions between 2,000-3,000 feet with annual rainfall over 3,000 mm. T-5175 is very productive and robust, but can have problems at either very high or very low altitudes. At low altitudes there is almost no difference in cup quality between Catimor and the other commercial coffee varietals, but at elevations greater than 4,000 feet Bourbon, Caturra, and Catuai have a better cup quality. Kent - Kent is used for its high yield and resistance to coffee rust. Mundo Novo - Natural hybrid between Typica coffee and Bourbon coffee. The plant was first found in Brazil. The plant is strong and resistant to disease. Mundo Novo has a high production, but matures slightly later than other kinds of coffee. It does well between 3,500-5,500 feet with an annual rainfall of 1,200-1,800 mm. Maragogype - This coffee varietal is a mutation of Typica coffee and was discovered in Brazil. The Maragogype coffee plant is large and is taller than either Bourbon or Typica. Production is low, but the seeds are very large. Maragogype adapts best between 2,000-2,500 feet. The cup characteristics are highly appreciated in certain coffee markets. Amarello - This coffee varietal, as its name indicates, produces a yellow fruit. It is not widely planted. Blue mountain - Blue mountain is a famous coffee varietal favored for its resistance to the coffee berry disease and ability to thrive in high altitudes. It was first grown in Jamaica and is now grown in Kona, Hawaii. Blue mountain coffee, however, cannot adapt to all climates and maintain its high quality flavor profile. Coffee Drying Coffee Bean Moisture Measurement Before shipment, coffee is dried and a coffee moisture meter is used to measure coffee bean moisture. Coffee must be dried from approximately 60% moisture content to 11-12% moisture content. Coffee is typically dried on large patios made of asphalt or cement and then transferred to mechanical dryers. The coffee on the drying patios is shifted every 30-40 minutes and is shaped into long rows of no more than 5 cm in height. Next to each row is open ground, which is warmed and dried by the sun. The coffee is then shifted onto the dry portion of the patio, and the section where it was previously is now allowed to dry in the sun. This helps accelerate the coffee drying process and prevents fermentation and moldy beans from developing. This method is widely used in Brazil, but less widely used in Guatemala or Costa Rica where the coffee is more often piled perpendicularly to the old piles. Drying coffee solely by patio takes 6-7 days for washed coffees, 8-9 days for pulped naturals (semi-washed), and 12-14 days for natural (dry-processed) coffees. This is why coffee beans are typically dried on a patio until they reach a moisture content of 15% and are then transferred to mechanical dryers. Once the coffee reaches a 25% moisture content or less, it can be piled at night and covered with cotton cloths to allow the coffee to breath. If it rains, these piles can also be covered with plastic. Coffee should not be covered with burlap sacks since this will impart a distinct burlap flavor and aroma to the coffee. Coffee Drying Stages In a study done in Kenya, Kamau reports that there are six stages to drying coffee. 1) Skin drying. Moisture 55-45%. 2) White Stage drying. Moisture 44-33%. 3) Soft Black stage. Moisture 32-22%. 4) Medium Black Stage. Moisture 21-16% 5) Hard Black Stage. Moisture 15-12% 6) Fully dry coffee and conditioning. 11-10%. In this study he found that sun drying coffee for stage three is mandatory for coffee quality. He also reports that as long as the temperature was between 40-50°C--which means a bean temp of 35°C--then the coffee quality will not be seriously compromised during the other coffee drying stages. The final two coffee drying stages (15-11% moisture) take just six hours at 40°C in a mechanical dryer. Coffee Drying Equipment There are several coffee dryer systems available. Many older dryers are converted grain dryers that are not as efficient as the new horizontal barrel dryers. The new coffee dryers are designed to mix the coffee evenly to ensure uniform drying. Drying coffee by using mechanical dryers accelerates the slowest part of the coffee drying process (15-11%) and helps prevent fermentation. In some environments that have a high humidity the entire drying process must take place in mechanical dryers. Mechanical dryers should never be set higher than 40-45°C and this question should be asked before buying any coffees that have been mechanically dried. At higher temperatures the germ is killed and the flavor potential of the coffee is ruined. At extreme temperatures the bean crystallizes, and when smashed with a hammer, will break like glass. Other Machinery for Drying Coffee The best, but least utilized method of drying coffee is by using drying tables. In this method the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee. The coffee is mixed by hand and the drying that takes place is more uniform and fermentation is less likely. Most coffee from Africa is dried in this manner and select coffee farms around the world are following their lead. A relatively new method of drying coffee is solar drying. Solar coffee dryers are more economically sound than mechanical coffee dryers because they don't rely on fossil fuels or electricity. They are also more efficient than the patio drying technique because their hotter drying temperatures dry coffee beans at a faster rate. While solar coffee dryers have great potential for saving energy, they are not widely used today. For more information about solar coffee drying systems, visit EcoVentures International or the MesoAmerican Development Institute. Video showing patio drying: medium (4.6 Mb) or small (1.1 Mb). Videos of mechanical drying: medium (1.57 Mb) or small (736 Kb). Coffee History According to a coffee history legend, an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula. Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect. The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born. Despite the appeal of such a legend, recent botanical evidence suggests a different coffee bean origin. This evidence indicates that the history of the coffee bean beagan on the plateaus of central Ethiopia and somehow must have been brought to Yemen where it was cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion rather than just a stimulant. The Optimal Coffee Environment: Best Climate Conditions for Growing Coffee Beans For growing Arabica coffee beans, there are two optimal growing climates: The subtropical regions, at high altitudes of 16-24° (Illy, 21). 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 (Illy, 21). The equatorial regions at latitudes lower than 10° and altitudes of 3600-6300 feet (Illy, 21). 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 (Illy, 21). Robusta coffee is grown at much lower altitudes (sea level-3000 feet) in an area 10° North and South of the equator (Illy, 22). It is much more tolerant to warm conditions than Arabica coffee. Color Sorting Coffee Beans Color sorting is frequently used to remove the defective coffee beans that were not removed during coffee processing or hulling. Many countries sort coffee beans by hand due to inexpensive labor, but for most countries investment in a color sorting machine, or color separator, is necessary. There are several types of color sorting instruments available on the market produced by two companies: Sortex and Xeltron. The Color Sorter The methodology behind color sorting machines is similar. The color of each coffee bean is quickly measured using a type of CCD camera system and depending on this wavelength measurement the bean is either allowed to flow downward or is shot with a puff of air into the reject pile. Monochromatic machines remove white and black coffee beans since they have a lighter or darker hue than the average. The more specific bichromatic color sorting machines detect and eliminate coffee beans that are white, unripe, broken, insect damaged, and black. For more information about color sorting machines or the process of sorting coffee beans, visit Coffeereview.com or TeaandCoffee.net. Coffee Mills: Density Sorting Coffee Beans Molecular density sorting is one of the best ways to separate broken, small, undeveloped, and otherwise defective coffee beans. There are usually 2-3 stages of density sorting. In the first stage, the very dense rocks and stones are removed from the coffee. In the second stage, the coffee is hulled and the debris is removed. The third stage is most important and uses a densimetric table to separate the coffee into three or more densities. The settings on the machine must be continuously monitored to ensure that proper density sorting is occurring. The light and less dense coffee beans move to the right bottom side of the table, whereas the dense high-quality coffee beans move to the upper third of the table. This table will also remove any remaining debris that have made it through the previous density sorting stages. If the coffee mill is concerned with attaining the highest quality coffee possible, it may run the upper third coffee again to further separate any small deviations in density. The History of Coffee The coffee tree probably originated in the province of Kaffa, in the area known today as Ethiopia. There is no real evidence to show exactly when, or how, it was first discovered that a rich and stimulating brew could be made from the bean (or seed) within the fruit of the coffee bush, but it is thought that before coffee was ever appreciated as a beverage, native people may have chewed the ripe cherries and beans as food. There is evidence to suggest that coffee trees were cultivated in monastery gardens 1,000 years ago, and commercial cultivation followed, although the first reports of this, from the Yemen, were not recorded until the fifteenth century. The first coffee houses were opened in Mecca, where coffee drinking was initially encouraged, and quickly spread throughout the Arab world. The coffee houses, which developed into luxuriously decorated places where music, dancing, chess and gossip could be enjoyed and business conducted, were subsequently suppressed when they became centres of political activity, although they were soon re-established. Trade in coffee, a much-prized commodity, was jealously guarded by the Arabs who would not allow foreigners to visit their coffee plantations, nor fertile coffee beans to be taken out of the country. However, seed-beans or plant cuttings were eventually taken out of Arabia and cultivated in the Dutch colonies in India and Java. The Dutch became the main suppliers of coffee to Europe, with Amsterdam its trading centre. Venetian traders first brought coffee to Europe in 1615, and 30 years later a coffee house or 'café' was opened in Venice. The growth of popular coffee houses, which became favourite meeting places for both social and business purposes, spread from the mid-17th century to other European countries including Austria, France, Germany, Holland and England. Lloyd's of London, the largest insurance market in the world, began life as a coffee house in 1688. From Europe coffee was taken to Virginia, USA, and the last three hundred years have seen coffee make its way around the world, establishing itself in the economies and lifestyles of the main trading nations. Coffee is now one of the most valuable primary commodities in the world, often second in value only to oil as a source of foreign exchange to developing countries. Millions of people around the world earn their living from it. At times in history coffee has been hailed as a medicinal cure-all, and at others condemned as the devil's brew -- in the latter case usually for political or religious reasons, when coffee houses were at their height of popularity as meeting places. However, in the last half-century scientific research has established the facts about coffee, caffeine (responsible for coffee's mild stimulant effect) and our health: in moderation coffee consumption is in no way a health risk, and besides being a most pleasurable experience drinking coffee can indeed confer some health benefits. This CoSIC Web site