COFFEE.docx

Coffee
Introduction
 This section will give you detailed and exhaustive information about the crop you have
selected. The information is categorised into two types: About the Crop and Crop
Management. Depending on the nature of the information you require, just click on the
relevant link. This will open out a set of sub-links to further narrow down your selection.
The 'About Coffee' section, for instance, contains the sub-links 'History', 'Morphology' and
'Growth' of Coffee.
 The 'Crop Management' section of each crop contains a list of sub-links that give you
information on a whole host of topics concerning that crop, like: Disease Management,
Insect Management, Harvesting and Storage, Land Preparation, Water Management and
many others.
History
Introduction
 Coffee is a non alcholic beverage, grouped under stimulent beverage. Ethiopia is the home
of C.arabica but the center of origin of C. canephora is less definitely known
 Coffee cultivation is mainly confined to the states of Karnataka, Kerala, Tamil Nadu and
Andhra Pradesh and on a limited scale to Arunachal Pradesh, Assam, Madhya Pradesh,
Manipur, Meghalaya, Mizoram, Nagaland, Orissa, Sikkim, Tripura and West Bengal.
 Arabica (Coffea arabica) and Robusta (Coffea canephora) are the two principal economic
species that are extensively cultivated in India, of which Arabica accounts for about 53%
and Robusta 47%.
 Coffee production in India has been around 3,04,500 tonnes.
 There are about 1,00,000 registered growers of whom 98% are small growers with 10
hectares and below.
 Coffee cultivation is confined mostly to hilly tracts of Western and Eastern ghats. A well
distributed annual rainfall ranging from 1250 to 3000 mm. is preferable for coffee.
 A major portion of the areas is under the South-Westerly monsoon and only a small area is
under North-Easterly monsoon.

 This plant grows well at temperatures between 10o
and 30o
celcius. For Arabica coffee, a
cool and equable climate is preferable while Robusta thrives well in hot humid conditions.
 The temperature, humidity, rainfall, shade, soil condition and elevation are some of the
important factors which influence growth of coffee plant.
 Elevation influences the species cultivated and therefore the quality of coffee. Arabica
grows well at elevations between 900 and 1200 meters while Robusta grows luxuriantly at
lower elevations.
Morphology
 The coffee plant is a woody perennial evergreen
that belongs to the Rubiaceae family.
 Two main species are cultivated today.
 Coffea arabica known as Arabica coffee accounts
for 75-80% of the world's production.
 Coffea canephora, known as Robusta coffee, is
more resilient plant than the Arabica shrubs, but
produces an inferior tasting beverage.
 The coffee plant can grow to heights of 10 meters if not pruned, but producing countries
maintain coffee at three meters to ease picking.
Plant
 Coffea Robusta is a shrub type plant and it grows similar to a bush, in that it has several
trunks.
 Although, the coffee plant may have one trunk, it tends to have more. Additionally, this
characteristic of trunking is different among the various coffee species.
 Coffea Arabica is a tree type plant and drives a straight up trunk with branches paired off
outward and lower branches tend to droop downward.
Root
 The root system can extend 20-25 km in total length and the absorbing surface of a tree
ranges from 400 to 500 m2
.
 There are main vertical roots, tap roots, and lateral roots which grow parallel to the
ground.

 To be thick and strong, the root system needs an extensive supply of nitrogen, calcium and
magnesium.
Leaf
 Oblong - ovate leaves of the coffee tree are shiny, dark green, and waxy.
 The leaf area index is between 7 and 8 for a high-yielding coffee.
 It is a bipolar leaf structure, where two leafs grow from the stem opposite each other.
 The distance between leaf pairs and the stem is about 1 to 3 inches.
 The leaf pairs generally are at 90 degree rotation for each pair on the stem. It is an
evergreen.
Flower
 Three to four years after the coffee is planted, following a shower sweet smelling white
flowers grow in dense clusters in the axils of the leaves.
 Flowers have five-toothed calyx and a tubular five-parted corolla.
 Five stamens and a single bifid style. Flowers last only a few days.
 Sexually, the Coffea arabica is autogamous, in that it can pollinate itself, where as the
Coffea Robusta can not pollinate itself.
Fruit
 About 6-8 weeks after the flowers are fertilized, cell division occurs and the 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.
 After pollination of the coffee plant, a small green coffee berry appears called a drupe.
 This coffee berry grows to about 15-35 millimeters (0.5 inch to 1.25 inches) depending on
species. The coffee berry grows in clusters.
 When the coffee berry is ripe it turns red. At maturity, the coffee berry is bright red.
 After what is considered ripe, the coffee berry turns brown to reddish brown and falls off
the coffee tree.

Berry
 There are typically two seeds per coffee berry packed with the flat end facing each other,
but that is not always the case.
 A special case which is common is called peaberry which is a single seed. But, there can be
more than two in a coffee berry also.
Varieties
There are 7 commercially important varieties and selections of C.arabica grown in India.
1. 1. 'Old Chiks'
2. 2. 'Coorgs'
3. 3. 'Kents'
4. 4. 'S.288'
5. 5. 'S.795'
6. 6. 'S.1934'
7. 7. 'Catimore'.
Of these, three important arabica strains, viz., 'Old Chiks', 'Coorgs' and 'Kents' were under
extensive cultivation before the release of CCRI selections.
Some important varieties
S. 298
 A hybrid released in 1938, open pollinated, vigorous with spreading habit, fruits, round to
oblong, red or yellow with red streaks. Resistant to leaf rust.
S. 795
 Released in 1946, F2 hybrid of S288 x Kent, vigorous, and spreading fruits oblong, beans
bold resistant to leaf rust
S. 1938
 Released in 1960-61. F4 hybrid of S288 x Kent. resembles Kent in fruit and seed characters
to a large extent.

In an attempt to develop varieties resistant to leaf rust ( a deadly disease). Central coffee research
station (CCRI) at Balapur (Karnataka) released the following varieties of Coffee for cultivation.
Selection 5
 Hybrid (Debamachy x S. 881) vigorous and free from rust.
Selection 6
 Hybrid (Robusta x rents arabica) big plants with robusta type of branching. Fruit is medium
in size
Selection 8
 (Hybrides-de-Timor) - A spontaneous hybrid of robusta - arabica origin, with other arabica
varieties.Drought hardy, beans medium to bold, resistant to leaf rust; suitable for different
coffee zones.
Selection 10
 Catura crosses. progenies of Catura x S. 795, vigorous with good spread, early, prolific, or
ought hardy, resistant to leaf rust. Suitable for different coffee zones.
Cauvery
 F4 cross between Cature x Hibride-de-Timer, comes to bearing within 5 years. Highly
prolific (2.5 t/ha, amenable for close planting, resistant to leaf rust.
Other varieties like Sachin more, Coffea canephora, Sel 274, C x R, HRC (Hawaian Red cuturra) are
also grown in Tamilnadu.
Varieties of robusta Coffee
Selection IR (S.274)
 High yielder vigorous, with shallow root system. Bold seeds,resistant to leaf rust, comesup
well at lower elevation.
Selection SR

 Hybrid (C.Congersis, C.canephora) compact growth, bushy with drooping branches, bold
seeds, suitable for high density planting.
Management Time Table
Operation Schedule
A schedule of operations to be carried out on a coffee estate is given below
January
South-West monsoon areas
1. 1. Harvest and Processing of arabica coffee
2. 2. Collection of gleanings
3. 3. Commencement of robusta harvesting and processing
4. 4. Pruning and handling of arabica coffee
5. 5. Scuffling in new clearings to conserve moisture and dis-lodging weeds
6. 6. Mulching in new clearings
7. 7. Control measures against root mealybug, if necessary
8. 8. Cleaning fire path
9. 9. Nursery - Preparation of germination beds and sowing of seeds.
North-East monsoon areas
As above except item 5.
February
1. 1. Robusta harvesting and processing
2. 2. Collection of arabica gleanings
3. 3. Regulation of permanent shade
4. 4. Pruning and handling of arabica
5. 5. Pre-blossom manuring

6. 6. Pre-blossom spraying with Bordeaux mixture against leaf rust and anthracnose (twig
die-back)
7. 7. Control measures against root mealybug, if necessary
8. 8. Collection and destruction of pupae of hairy caterpillars.
9. 9. Cleaning fire path
10. 10. Nursery - Preparation of secondary beds, filling, arranging baskets/bags and
transplanting
11. 11. Preparation of land for new planting, removal of undergrowth and selective felling of
trees and their disposal.
12. 12. Sprinkler irrigation during the second fortnight
13. 13. In young clearings, watering young seedlings when necessary
Harvesting of arabica and robusta. Rest as above.
March
1. 1. Completing of harvesting and gleaning of robusta
2. 2. Pruning and handling of arabica and robusta
3. 3. Permanent shade regulation
4. 4. Pre-blossom manuring
5. 5. Pre-blossom spraying with Bordeaux mixture against leaf rust, if not completed earlier
6. 6. Hot weather borer tracing
7. 7. Collection and destruction of pupae of hairy caterpillars
8. 8. Control measures against root and shoot mealybug and green scale if necessary
9. 9. Fire path cleaning
10. 10. Nursery - Transplanting and after-care of seedlings
11. 11. New clearing - Watering young seedlings when necessary
12. 12. Sprinkler irrigation

Same as above
April
1. 1. Pruning Robusta
2. 2. Borer tracing, removal and burning of affected bushes, swabbing with Lindane 20 EC
or BHC 50 WP
3. 3. Control measures against root and shoot mealybug and green scale if necessary
4. 4. Collection and destruction of pupae of hairy caterpillars
5. 5. Line marking and opening of pits in new clearings
6. 6. Nursery work and after care. Spraying nursery seedlings against brown eye-spot
disease
7. 7. Application of bulk organic manures
Same as above
May
1. 1. Pre-monsoon manuring
2. 2. Spraying leaf rust susceptible coffee with Bordeaux mixture as pre-monsoon
application
3. 3. Borer tracing and swabbing with Lindane 20 EC or BHC 50% - WP.
4. 4. Control measures against shoot mealbug and green scale, if necessary
5. 5.Lopping dadap in the second fortnight depending on weather conditions
6. 6. Pitting in new clearings and planting of dadap stakes depending on weather
conditions
7. 7. Clearing of drains, renovation of trenches and pits.
8. 8. Weeding in new clearings
9. 9. Application of bulk organic manure
10. 10. Application of lime, wherever necessary
11. 11. Nursery aftercare: Spraying nursery seedlings against brown eye-spot disease

Same as above except 5,6 and 10
June
1. 1. Completion of dadap lopping; planting dadap stakes
2. 2. Planting stakes of shade plants
3. 3. Closing pits, planting "ball" and "root" plants including supply planting
4. 4. Staking and mulching
5. 5. Weeding, desuckering, Slash weeding
6. 6. Clearing of drains, renovation of trenches and pits
7. 7. Borer tracing
8. 8. Light traps for collection and destruction of moths of hairy caterpillars
9. 9.Control measures against shoot-mealybug and green scale, if necessary
10. 10. Completion of centering and handling of bushes in black rot endemic blocks and
spraying with 1% Bordeaux mixture.
11. 11. Pre-monsoon spraying with Plantvax 20 EC or Bordeaux mixture to be completed
early
12. 12. Nursery : Thinning and removal of pandal depending on weather and aftercare
Same as above, except items 1 and 2
Liming wherever necessary
July
1. 1. Handling, centering and desuckering. Removal and destruction of black rot affected
twigs, leaves etc. Drenching spray with 1 % Bordeaux during break in the rains.
2. 2. Mid-monsoon spraying with Plantvax 20 EC or Bordeaux mixture during break in
monsoon, if necessary.
3. 3. Weeding
4. 4. Planting including supply planting - weather permitting
5. 5. Removal and burning of shot-hole borer infested twigs.

6. 6. Nursery : Aftercare of seedlings
1. 1. Dadap lopping
2. 2. Planting dedap stakes, permament shade seedlings and coffee depending on weather
conditions
Rest as above.
August
1. 1. Weeding and desuckering
2. 2. Handling and centering
3. 3. planting if weather permits
4. 4. Borer tracing
5. 5. Control measures against cockchafer, if necessary
6. 6.Removal and burning of shot-hole borer infested twigs
7. 7. Spraying against black rot and berry blotch and tip spray if warranted against leaf rust
8. 8. Manuring (during break in the monsoon)
9. 9. Nursery work
Pre-monsoon spraying with plantvax 20 EC or Bordeaux mixture against leaf rust
Rest as above
September
1. 1. planting coffee and shade trees
2. 2. Borer tracing
4. 4. Control measures against hairy caterpillars

5. 5. Control measures against green scale, if necessary
6. 6. Post-monsoon spraying with Bordeaux mixture or Plantvax 20 EC against leaf rust
7. 7. Spraying nursery seedlings against brown eye-spot disease
8. 8. Manuring
9. 9. Dressing dadap
10. 10. Shot-hole borer tracing, removal and burning of infested twigs
11. 11. Nursery work
Same as above
October
1. 1. Post-monsoon spraying with Bordeaux mixture or plantvax 20 EC to be completed
2. 2. Manuring (post-monsoon)
3. 3. Swabbing with Lindane 20 EC or BHC
4. 4. Control measures against green scale, if necessary
7. 7. Weeding
8. 8. Handling, desuckering and centering
9. 9. Regulation of temporary shade (by lopping dadaps)
10. 10. Cover digging in new clearings and light digging in older areas, if necessary.
11. 11. Opening renovation trenches
12. 12. Thinning or permanent shade trees to remove hanging branches
13. 13. Cleaning and preparation of drying yard, pulper site and equipment
14. 14. Removal and burning of shot-hole borer infested twigs
15. 15. Nursery work: Erection of pandal. Spraying nursery seedlings against brown eye-spot
disease.

Planting of coffee.
Rest as above
November
1. 1. Weeding
2. 2. Liming wherever necessary
3. 3. Cover digging and light digging
4. 4. Permanent shade regulation
5. 5. Swabbing with Lindane 20 EC or BHc
7. 7. Forking, mulching and hutting young plants in new clearings
8. 8. Irrigation with sprinklers, depending on rainfall condition
9. 9. Lime washing young dadap stems
10. 10. Commencement of arabian harvesting and processing
11. 11. Removal and burning of shot-hole borer infested twigs
12. 12. Nursery work
1. 1. Regulation of dadap shade
2. 2. Post-monsoon spraying with Bordeaux mixture or Plantvax 20 EC against leaf rust.
Rest as above
December
1. 1. Harvesting and processing of arabica
2. 2. Scuffling
3. 3. Fire path clearing
4. 4. Liming wherever necessary
5. 5. Mulching and shade butting for plants in new clearings

6. 6. Nursery work
Post-monsoon spraying with Bordeaux mixture or plantvax 20 EC to be completed.
Rest as above
Soils And Climate
Soils And Climatic Requirements Soil Acidity And Liming
Soil and Climatic requirements for Arabica and Robusta under South Indian conditions
S.No. - Arabica Robusta
1. Elevation 1000 to 1500 m (mean sea level) 500 to 1000 m. (mean sea level)
2. Annual Rainfall 1600 to 2500 mm. 1000 to 2000 mm.
3. Blossom Rain March/April (2.5 to 4 cm.) February/March (2 to 4 cm)
4. Backing Rain April/May (5 to 7.5 cm.) April/May (5 to 7.5 cm.)
5. Shade Needs medium to light shade
depending on elevation and aspect
Needs uniform thin shade
6. Temperature 15o
to 25o
C (ideal) (cool equable) 20o
to 30o
o C (ideal) (hot and humid)
7. R.H. 70 to 80% 80 to 90%
8. Soil Deep friable, porous, rich in
organic matter, moisture
retentive,slightly acidic, pH 6.0 to
6.5
Deep friable, porous, rich in organic
matter, moisture retentive,slightly
acidic, pH 6.0 to 6.5
9. Aspect Northern, Eastern and North-
Eastern aspects are ideal
Northern, Eastern and North-Eastern
aspects are ideal
10. Slope A gentle to moderate slope is ideal Gently sloping to fairly level fields
are to be preferred.
The major climatic factors that adversely affect the production of Arabica and Robusta are
S.No. - Arabica Robusta
1. Lack of blossom showers Absence of rain in March/April Absence of rain in March/April
2. Rain on opening day of blossom Partial to complete failure Partial failure
3. Hailstones Injure the floral and vegetative
parts
Injure the floral and vegetative parts
4. Backing showers Absent in May - Poor crop set Absent in April - Poor crop set
5. Severe Western exposures (with
lowering of sub-soil moisture)
Partial to complete Partial to complete
6. Excessive wetness and water
logging
Partial to complete Partial to complete
7. Wind Sensitive to wind disturbances Sensitive to wind disturbances

Top
Soil management
Soil management practices aim at conserving soil and water in the coffee orchards. It includes
Soil acidity and Liming
 The soil Ph is an excellent indicator of general soil conditons.
 The reaction is acidic when the Ph is less than 7 and alkaline when it is above 7.
 In extreme acid and alkaline ranges the physical conditions of the soil as well as availability of plant nutrients
are adversely affected.
 The optimum Ph range for maintaining adequate supplies of available nutrients in the soil is between 6.0 and
7.0.
 The conditions of heavy rainfall under which coffee is grown in South India brings about leaching of calcium
and magnesium leading to soil acidity. Continuous use of acid forming fertilisers like Ammonium Sulphate also
makes the soil acidic.
The ill effects of soil acidity are
1. 1. Low availability of nutrients like nitrogen, phosphorus, potassium, calcium and magnesium,
2. 2. Toxicity from excess of aluminium, manganese and iron,
Un-favourable physical conditions of the soil,
3. 3. Decreased activity of beneficial micro-organisms and
4. 4. Increased activity of harmful organisms, particularly those causing root disease.
 Indiscriminate liming without evaluation of lime requirement is as bad as not correcting the acidity.
 Lime application in excess reduces the availability of phosphorus and micronutrients.
 Calcium introduced through over liming may hinder the uptake of potassium and magnesium.
 Therefore it is always advisable to approach the soil testing laboratory or Mobile soil testing units of the Coffee
Board for suitable advice on liming and lime requirement based on soil Ph.
 Agricultural lime and dolomite lime are the most commonly used liming materials.
 Lime can be applied to the soil at any time during the year provided there is a gap of one month or a few
showers between lime and fertiliser applications. It is desirable to apply lime when there is sufficient moisture in
the soil for quick reaction.
 Lime should be applied in between rows of coffee and incorporated into the soil by light digging or forking.
Crop Establishment
Planting Orchard Establishment
Planting
 The success of planting depends primarily on vigorous, disease free seedlings raised in the nursery.
 The jungle soils used for raising seedlings should be rich in organic matter, free from nematode parasites,
cockchafer larvae and wireworms.
 Farmyard manure, sand and lime are important ingredients of the nursery soil.
Collection and preparation of seed
 Healthy and mature fruits of normal size and appearance, three quarters to fully ripe, are harvested from
specially selected and marked coffee plants for use as seed bearers.
 'Floats' are discarded, the sound fruits are pulped, the beans drained and sieved to remove defective beans.
 The beans are then mixed with sieved wood-ash, evenly spread out to a thickness of about 5 cm. and are allowed
to dry slowly in shade.
 They are stirred thrice a day to facilitate uniform drying. Excess ash is rubbed-off after five days of drying.
 The seed is farbled thoroughly to remove mutilated, triangular and elephant beans.
 It is again spread out thickly under shade. It is preferable to treat the seed evenly with a good dresser like
Bavistin 50 WP or Vitavax 75 WP at 0.5 g ai. per kg. of seeds before sowing.
 This treatment protects the seed from any fungal infection occuring during germination.

Site
 A gently sloping area of sheltered land without large trees is selected for the nursery. It should also have a water
source closeby.
 Light to medium loamy soils should be used. It should be fenced off from cattle and other grazing animals.
Germination Beds
 A seedbed raised to a height of about 15 cm. usually about 1 metre in width and of convenient length is
prepared.
 Four baskets (about 2 forlits) of fully decomposed cattle manure or compost, about 2 kg. of finely sieved lime
and 400 g. of Rock Phosphate are incorporated into a bed measuring 1 m x 6 m.
 If heavy soils are used, it may be necessary to add coarse sand to facilitate drainage and aeration.
Sowing
 Seeds should be sown in December or January with the flat side facing the soil, the seeds are placed on the
surface of the bed at a distance of 2.5 - 3.0 cm. from one another in regular rows.
 A thin layer of fine soil is then spread on the seeds to cover them.
 The bed is then covered with a layer of about 5 cm. of paddy straw to ensure an even temperature and prevent
the soil surface from drying.
 The beds are watered daily and protected from direct sun light with an over-head pandal constructed for this
purpose.
 The seeds germinate in about 45 days. The seedlings are then
transplanted in secondary nursery beds for raising ball plants or
in nursery baskets or bags as desired.
 Regular watering and after care of the seedlings should follow.
Adequate protection should be given against nursery pests and
diseases
 seedlings are retained in the secondary nursery beds for about 16-18 months. during this period, seedlings may
be manured once in 2 months with urea solution (20 g in 4.5 liters of water)
Top
Estabishment of coffee orchard
Selection of land
 Complete removal of vegetation, particularly the trees is not desired. selective retention of desired species of
wild shade trees is essential, as coffee needs certain amount of shade.
 Land is prepared in advance of a season of planting.If the area is large it may be devided in to blocks of
convenient width.
Spacing

 Arabica coffee at 2.0 - 2.5 m. and Robusta at 2.5 - 5.0 m. either way is considered the best on flat lands with
square system of planting.
 It is a good plan to initially have a close planting at 1.0 - 1.5 m. either way and after harvesting one or two crops,
reduce the population by half.
 Close planting also qucikly covers the ground and helps in reducing soil erosion and weeding costs. Reduction
of population, however, should not be unduly delayed so as to affect the permanent bushes.
 For San Roman (dwarf) hybrids, 1.2 x 1.2 m. spacing could be adopted.
Planting in the field
 Disease free and vigorous seedlings are selected for planting.
 Seedlings with stunted and twisted roots are discarded.
 Rooted plants (16-18 months old), with and without balls, are planted during June and the ball and bag plants
are generally planted from September to October.
 A hole is made in the centre of the pit after levelling the soil. The seedling is placed in the hole, with its tap-root
and lateral roots spread out properly.
 The hole is them filled with soil. Soil around a seedling is packed firmly and evenly about 2.5 cm. higher than
the surrounding ground to prevent stagnation of water around the collar.
 The seedlings are provided with cross-stakes to prevent wind damage and mulched properly.
 Ball and bag seedlings are planted towards the end of the heavy monsoon rains and with the commencement of
North-Eastern rains, i.e., in September. First, the bottom portion of the bag is cut and the tip of the tap-root is
nipped.
 The seedling is gently removed from the bag with its soil and root system intact and planted in the hole.
 The hole is covered with soil and the plant is firmly fixed. It is wise to maintain both types of nurseries and
adopt two planting seasons, viz., June and September.
Planting Shade Trees
 Under the prevailing climatic conditions of India coffee requires partial shade where sunlight is intense.
 At higher elevations shade may not be required. Shade is also necessary to conserve soil moisture and to keep
the soil temperature at optimum level. Shade comprises of two canopies lower (temporary) and upper
(permanent)
 Dadap is commonly used as a lower canopy shade.
 Two metre long stakes are fixed for every two plants of coffee.
 Silver oak and Dadap are planted during June when the rains of South-Westerly monsoon commence. During
the dry season, the stems of young Dadap are either painted with a dilute lime solution or wrapped up in agave
leaves in order to protect them against sun-scorch.
Intercultural Operations
Aftercare Physiological Aspects Of Shade Training And Pruning Shade And Shade Management

After-care
 The clearing should be well fenced to prevent damage to coffee and dadap from stray cattle.
 The plants should be protected against cockchafer attack during the first two years by applying the
recommended insecticides around the seedlings.
 Weeds should be eradicated wither manually or by using a weedicide depending on the nature of weeds. It is
important that grass weeds should be eradicated in the first year itself.
 The soil around the seedlings should be mulched properly and the plants provided with artificial shade with
branchlets of jungle trees.
 No manure needs to be applied till May/June of the following year. Sprinkler irrigation may be given wherever
it is possible. The greatest damage occurs especially when the seedlings are exposed directly to sunshine.
 It is advisable to give a spray of Bordeaux mixture along with Urea and Potash during December to protect the
seedlings from pests and diseases, e.g., green bug and Cercospora.
 A manuring schedule should be followed meticulously.
Top
Physiological aspects of shade
 High light intensities and temperature experienced during the drought period are not conducive for normal and
healthy growth of coffee plants.
 Therefore there is necessity for protecting the coffee plants during the above period by providing both temporary
and permanent shade trees.
Following are the advantages of shade for coffee
 Shade maintains soil fertility, controls premature yellowing, defoliation and die-back; it helps to maintain steady
yields and longevity of plants.
 Controls undue exposure, conserves soil moisture, reduces waterloss through transpiration besides cooling the
atmosphere around the coffee bush. It protects the plants from moisture stress.
 Depresses weed growth. Optimum light intensity required for photosynthesis and other metabolic functions will
be obtained through filtered shade.
 Shade regulation by lopping temporary shade trees like Dadap could be done more than once a year depending
upon the requirement of light intensity for growth. Likewise permanent shade could also be regulated depending
on the need.
Top
Training And Pruning
 Training of the bush is one of the requisites of good management. It leads to a strong framework and promotes
production of bearing wood. The plant is trained either on single stem or multiple stem system.
 Under South Indian conditions periodical handling and pruning are essential. The type and frequency of pruning
has to be decided from a number of factors like the type of vegetative growth, aspect, incidence of pests and
pattern of blossom showers etc.,
 Centering and desuckering are to be carried out for about 5 to 6 years after planting. Removal of the dead and
whippy wood is essential during the early years. Mature plants may call for a medium to severe pruning once in
4 years.
Single Stem System
 As soon as the plants reach a desired height (75 cm or 2.5 ft. for arabica and 105-120 cm or 3.5 to 4 ft. for
robusta) they are topped, i.e., growing apex of the stem is severed.
 Arabica takes about 9-12 months and Robusta 18-24 months to come to the topping height. Topping restricts
vertical growth, facilitates lateral spreading of plants and increase the nearing area.
 Low topping (60-70 cm) is advocated in areas of severe wind and exposure. All vertical sprouts are removed
during April/May.
 The age for raising the second tier is determined by the fertility of soil and spreading habit of the plant. This
height at 135-150 cm. (4.5 to 5.0 ft) is maintained permanently.
Pruning
 Weeds should be eradicated either manually or by using a weedicide depending on the nature of weeds. It is
important that grass weeds should be eradicated in the first year itself.

 The principle objective of pruning is to divert the vigour of plants to certain parts by excising the other parts.
Thus it is essentially a thinning process.
 Pruning not only induces better productive efficiency in the plant but also helps in crop regulation and prevents
over bearing in any one year.
 Pruning improves efficiencyof fungicidal/insecticidal sprays and fertiliser uptake and is a good preventive
measure against pests like green scale, mealybug and shot-hole borer. In the absence of a pruning programme,
after a few initial crops, the crop tends to confine to the top portion of the crown. The secondaries and tertiaries
in the lower parts also grow thin and whippy. This self-shading reduces the yield and also encourages build uo
of weak parasites.
 Pruning is generally done immediately after harvest and till the onset of monsoon.
Rejuvenation and Replanting
 Rejuvenation of old stands of coffee can be carried out by collar pruning and raising of new frame-work from a
sucker arising from the collar. This can also be combined profitably with interlining of new plants. Interlining or
underplanting in old fields is the most practical way of replanting old and debilitated stands.
Top
Shade And Shade Management
Important characteristics of a shade tree
1. 1. A shade tree should be fast growing and spreading to allow a uniform amount of filtered light.
2. 2. Its root system should be deep, so that it does not compete with coffee plant for food and moisture.
3. 3. The trees which serve as alternative hosts to the major insect pests of coffee must be avoided.
 Dadap (Erythrina lithosperma) is generally used as a lower canopy shade in India.
 It is always planted along with coffee in the new clearings.
 It is easily raised from stakes, has very quick growth, stands frequent loppings, regenerates very rapidly and is a
legume that enriches the soil by fixing the atmospheric nitrogen through its root nodules.
 Dadaps are lopped 2 to 3 times a year to regulate the light requirements according to season.
 Dadap is lopped at the commencement of the South-West monsoon to allow more light and regulated during
winter when the dry weather begins.
 The most popular permanent shade trees belong to the Indian fig and legume families. They are
Among the figs
1. 1. Ficus glomerata,
2. 2. F. retusa,
3. 3. F. nervosa and
4. 4. F.tsjkela
and Among legumes
1. 1. Albizia stipulata,
2. 2. A. lebbeck,
3. 3. A. moluccana
4. 4. A. sumatrana
 Other common shade trees are Dalbergia latifolia, Artocarpus integrifolia, Bischofia javanica and Grevillea
robusta.
 Permanent shade trees are generally planted about 12 to 14 m apart.
 It is desirable to plant a large number at first and gradually thin them out as they grow and spread out
.
 The trees have to be regulated in such a way that in course of time, they have their canopy about 10 to 14 m
above coffee plants.
 Shade trees require constant attention by way of pruning and lopping to provide the required filtered shade.
 Shade trees are usaully raised from seeds as well as stakes. Seedlings are grown in the nursery for about a year
before they are transplanted in the field.

Nutrient Management
Nutritional Requirement Manuring Schedule For Coffee
Nutritional Requirement
Nitrogen Deficiency Sulphur Deficiency
Phosphorous Deficiency Zinc Deficiency Potassium Deficiency
 Coffee is a perennial crop and the tree has the dual function of maturing the berries and producing fresh wood
for the succeeding crop.
 It has been estimated that a crop of one tonne of clean coffee removes from the soil 34 kg of N, 5 kg of P2O5 and
45 kg of K2O in the case of Arabica and 35 kg. of N, 7 kg. of P2O5 and 39 kg. of K2O in the case of Robusta
varieties.
 The nutrients removed by the crop account for only one-third of the total requirments for producing a healthy
framework and cropping wood. Considerable quantities of nutrients are also lost through leaching under a heavy
rainfall and as a result of the fixation and immobilization of nutrients in the soil.
 Such a depletion may lead to the impoverishment of the soil and the consequent reduction in yield. It is ,
therefore, necessary to replace the lost nutrients by applying adequate quantities of fertilizers.
Top
Manuring Schedule For Coffee (nutrients in kg/ha)
- Pre-
blossom (March)
Post-blossom
Pre-monsoon (May)
Mid-
monsoon
(August)
Post-
monsoon
(October)
Total
- N:
P2O5
K2O
N:
P2O5
K2O
N:
P2O5
K2O
N:
P2O5
K2OO
N:
P2O5
K2O
.ARABICA
Young coffee, first year
after planting
15:10:15 15:10:15 - 15:10:15 45:30:45
Second and third years 20:15:20 20:15:20 - 20:15:20 .60:45:60
Fourth year 30:20:30 20:20:20 - 30:20:30 80:60:80
Bearing coffee, 5 years and
above:
- - - - -
For yield per ha less than
1250 kg.
40:30:40 40:30:40 20:0:0 40:30:40 140:90:120
For yield per ha of 1250
kg. and above
40:30:40 40:30:40 40:30:40 40:30:40 160:120:160

ROBUSTA
For yield per ha less than
120 kg.
40:30:40 - - 40:30:40 80:60:80
For yield per ha. of 1250
kg. and above
40:30:40 40:30:40 20:0:0 40:30:40 140:90:120
Soil application of 120kg of rock phosphate and 5kg of phosphobacterium per ha increases nutrient content of leaves and
also the yield of coffee.
Water Management
Irrigation
 Soil moisture is a major factor limiting production particularly in areas of low precipitation and long drought
periods.
 Sprinkler irrigation is mainly used as an insurance against failure of good blossom or backing showers. It is also
used on 'marginal' areas where water is available in plenty on young plantations to help in establishment of
Coffee and shade.
 Scanty blossom showers may give rise to 'padding' or shanking irrigation is used to supplement blossom or
backing showers.
 Experiments conducted recently on irrigating Robusta coffee indicated that irrigation with sprinkler during the
drought period from November to April increased number of nodes per branch hastening ripening and gave
higher yields of coffee.
 It was found necessary to irrigate every 20-25 days during this period.
 To maintain soil moisture at required level for continuous vegetative growth, an irrigation of 40 mm (1.5
inches/acre) was found adequate.
Insect Management
Introduction Scale Stem Borer Thrips

Coffee Pests in South India
 Over 50 species of insects have been recorded on coffee in South India but only a few of these are of economic
importance.
 As coffee is a perennial plant, it is subject to attack not only by passing insects but also by sedentary insects
which maintain a series of generations without leaving the plant.
 Almost all parts of the coffee plant are subject to attack by some insect or other. Coffee in South India is planted
and grown under a carefully cultivated and trained canopy of shade trees. This is of considerable importance for
the maintenance of optimum ecological conditions.
Top
Green Scale
 This insect encourages a black sooty fungus to grow which kills
the plant.
 This insect is spread and protected by ants. Banding the plant
tends to control this insect, thus controlling the fungus.
Control
 Spraying of dieldrin, malathion or parathion controls the insect
Top
White stem borer
 An insidious pest of older coffee trees. It is a beetle with long
antennae curving over their back.
 They lay their eggs under the bark of the thicker main stems.
 The grubs, white colored, tunnel into the wood and
progressively burrow their way around in the tree.
Symptom
 Symptoms are small amounts of woody waste around small holes in the trees.
 Unfortunately, once deep inside the tree, the larvae are hard to kill.
 If not stopped early, this pest can kill whole areas of trees.
Control
 Dieldrin spray mixed with Methylene and blue dye is applied to the trunk and main stems of the tree with a
brush to kill these best when outside the tree.
 This concoction should be applied once or twice a year, just before it rains.

 Uproot and destroy the tree if the plant was already effected fully.
Top
Coffee thrips
 These are small active insects usually found underneath the leaves. They suck the life out of the leaf so the
symptom is dying leaves.
 These are sucker type insects that like dry draughty periods. Proper mulching which keeps the humidity up
generally thwarts their appearance.
 A small amount of these pests can do a large amount of damage.A soution of 1.5 ml methyl o demeton in one
litre water sprayed on leaves from underneath tends to inhibit the thrips.
Disease Management
Introduction Rust
Introduction
 Arabica and Robusta coffee are susceptible to fungal diseases. Arabica is more susceptible to disease than
Robusta Coffee.
 Leaf Rust, commonly known as coffee rust, caused by Hemileia vastatrix is the major disease of great economic
importance. In South India during severe attack, coffee plants become completely defoliated with consequent
die-back of twigs, debility and starvation.
 In a favourable year for disease, the damage is so devastating that only barren and dead twigs could be seen
devoid of cropping branches for the succeeding year.
Top
Coffee Rust : Hemileia vastatrix
Introduction
One of the most feared pathogens to coffee growers is Hemileia vastatrix. In 1869, the fungus appeared in Ceylon (now
Sri Lanka) and within ten years it devastated the entire coffee industry.
Symptom
 This disease is temperature related. The spore gets on the leaf,
germinates, and sucks nutrition out of the leaf.
 Coffee rust is characterized by yellow-orange powdery lesions
on the abaxial surface of leaves where it attacks through
stomata. it rarely occurs on stems or fruit.
 At colder temperatures, the germination process is slow.
 At higher altitudes, the temperature and humidity is such that the
spores germinate so slow that the leaf dies of natural causes
before its life is sucked out of it.
 The plant then replenishes the leafs before the leaf dies of the
disease.
Disease cycle
 Spores are spread by wind because they are very light and passing animals Simply touching the diseased tree
will attach spores the toucher and will flick spores into the atmosphere.
 Spores move from the ground up to the leaves during rain periods. Spores will also move up the plant from rain.
 Spores last a long time on the ground. An area affected by Hemileia Vastatrix may never recover.

Control
 Control is very difficult.
 Sparying of triadimefon, copper fungicides found effective
Harvesting And Ripening
Harvesting Drying
Harvesting
 For the preparation of both Parchment and Cherry, picking of the right type of fruits forms an essential part of
processing
 Coffee fruits should be picked as and when they become ripe; on
gently squeezing the fruit, the bean inside pops out easily.
 Under ripe and over ripe fruits cause deterioration in quality, the
former tending to produce 'immature beans' and the latter 'foxy'
coffee.
 If, for any reason, it is not possible to pick coffee as and when it ripens, the over and under ripe fruits should be
scrupulously sorted out before using the fruits for pulping.
 They may be dried separately as cherry. It is advisable to wash and dry frequently the bags used for collecting
the harvested fruits.
 Bags in which fertilisers, pesticides and fungicides are stored should never be used for this purpose.
There are four types of picking
Fly picking
 This is the first picking in the season and consists of selective picking of ripe berries during Octomber and
continued till February
Main picking
 Well formed and fully ripend berries are harvested 4-6 times at 10-15 days intervels from December onwards.
Bulk yields are obtained during this period
Stripping
 Final harvest and consists of picking all the berries left in the plant.
Cleanings
 Collection of dropped berries
Top
Drying
 The next stage in processing consists of drying the parchment in the sun until the moisture content is sufficiently
reduced to permit storage of beans till they are despatched to curing works.
 It is necessary to emphasise that proper drying contributes to the healthy colour of the bean and other quality
factors. Both over drying and under drying will lead to poor quality.
 Under drying leads to rapid deterioration of beans. Under dried parchment turns mouldy and gets bleached
during storage and subsequent curing operations.

 Draining of excess water shortens the drying time. This can be done either on specially constructed drainage
platforms or on racks made of perforated galvanized iron sheets.
 Drying of surface moisture on the beans should be carried out as quickly as possible.
 After the surface drying, the parchment is spread on clean tiled
or concrete drying floor.
 The parchment should be dried slowly in the later stages by
spreading to a thickness of about 7 to 10 cm (3 to 4 inches).
 Drying at this stage should be steady and continuous. If the parchment is spread too thin, rapid drying of arabica
at this stage causes the parchment skin to split which may lead to cracking of parchment, shrunken and boat-
shaped beans and discolouration of the beans.
 Stirring and turning over coffee, at least once an hour, is necessary to facilitate uniform drying.
 The parchment should be heaped up and covered in the evening and kept covered until next morning. The cover
may be removed and coffee spread again next morning when there is no mist and there is bright sun shine.
 It is desirable to keep the parchment covered during the hottest part of the day between noon and the early part
of the afternoon. Sun drying may take about 7 to 10 days under bright weather conditions.
 At the right stage of dryness the parchment becomes 'crumbly' and the beans split clean without a white fracture
when between the teeth and the dark spots at either extremity of the beans just about disappear.
 The parchment is now ready for test weighing. Drying is complete when sample forlits of coffee record the same
weight for two days consecutively. At this stage, coffee is shifted to the stores where it is spread on the floor for
two to three days to attain uniformity in moisture content.
 During this stage it may be turned over twice or thrice daily so that the lot as a whole is uniform in moisture
content.
 When coffee is being dried it is necessary that all naked beans, pulper nipped and bruised beans, blacks, greens
and other defective beans are sorted out and despatched to curing works separately.
 The coffee may then be bagged into clean, new gunnies.
 Coffee of different lots should be bagged separately.
 New gunnies should always be turned inside out and well aerated before use as otherwise the coffee will absorb
natural oils and off odours from the bag and give rise to an 'acrid' cup.
Pulp cum washer for coffee
 It is to pulp and wash the coffee parchments
 Pulping and washing are the two estate level important operations in the processing of coffee parchments. This
unit consists of a puling unit and a washing unit.
 Compared to the traditional pulpers and washers, which are operated separately with two different power units,
this unit is operated by a single power source. Besides the water requirement for pulping and washing is reduced
considerably.
 Cost of the unit is Rs. 50,000/-
 Salient features:
o Suitable for both pulping and washing
o Requires less water (4 litres per kg of parchments) compared to 14 litres by the conventional pulpers.
o Breakage is minimum.
Preparation Of DIF Coffees
Preparation Of Cherry Preparation Of Parchment Coffee Processing

Preparation of Cherry
 For preparation of cherry Coffee, fruits should be picked as and when they ripen. Greens and under-ripe fruits
should be sorted out and dried separately.
 The fruits should be spread evenly to a thickness of about 8 cm (3 inches) on clean drying ground.
 It is desirable that drying is carried out on tiled or concrete floors. Coffee should be stirred and ridged at least
once every hour.
 As in the case of parchment the coffee may be heaped up and covered daily in the evening and spread again next
morning after the mist clears up.
 The cherry is dry when a fistful of the drying cherry produces a rattling sound when shaken and a sample forlit
records the same weight on two consecutive days.
 The cherry should be fully dry at the end of 12 to 15 days under bright weather conditions.
 Each lot of cherry may be bagged separately in clean new gunnies.
stripping
 At the end of harvest some amount pf Coffee will still remain green on the plant. These are stripped off
completely, dried and sent to curing works separately. This coffee must be bagged and marked distinctly as
strippings.
Storage and Despatch
 Stores should be kept well ventilated and dry without letting in moisture or rain water.
 The bags containing dried parchment or cherry should be stored on a raised wooden platform to ensure
circulation of air underneath the bags.
 Parchment and cherry coffees should not be stacked together. It is desirable that they are stacked in separate
compartments in the store.
 Other materials, especially fertilisers, pesticides etc., should not be stored in the same room.
 The bagged coffee should be despatched to the curing works at the earliest opportunity.
 The bags must bear labels as to their grade, lot number and other details such as parchment, cherry etc., with
instructions to cure them separately.
 All gleanings, floats (Jelloo) should be packed and sent separately for curing.
Top
Preparation of Parchment Coffee
 Arabica coffee is processed by this method and the market also prefers this method because it yields superior
quality products. This method involves follwoing steps
1. Pulping
 Preparation of Coffee by the Wet method requires pulping equipment and adequate supply of clean water.
 Fruits should be pulped on the same day to avoid fermentation before pulping. The pulper should be properly
adjusted and checked every day for satisfactory pulping and to prevent cuts. Pulper nipped beans and other
deformed beans will result in defective parchment.
 Fruits may be fed to the pulper through siphon arrangements to ensure uniform feeding and to separate lights
and floats from sound fruits.
 Uniform feeding ensures proper removal of skin and prevents cuts, choking of pulper etc. The pulped parchment
should be sieved to eliminate any unpulped fruits and fruit skin.
 It is desirable to separate lights from well filled, mature, heavy beans at every stage. At the pre-fermentation
stage this could be done by passing the coffee in a channel having a pronounced slope (at least 4%) and an
ample cross section (minimum 30 cm x 30 cm).
 The channel should be cemented and smoothened so that no residue sticks to rough surfaces and cracks.
 Where facilities are available grading at the pre-fermentation stage can also be done by passing the parchment
through an 'Asgard pregrader' or a grading sieve to separate heavy beans from the lights.
 The skin separated by pulping should be led away from the vats into collection pits so that microbial
decomposition of the skin will not affect the bean quality when it gets mixed up with the bean.
2. Demucilaging and Washing
 The mucilage on the parchment skin can be removed by any one of the following methods

Natural fermentation
 During this method the mucillage breaks down. time required for fermentation ranges from 36-72 hours
depending on the variety and ripeness of berries. After correct fermentation the mucilage comes out very easily.
Alkali treatment
 After draining of excess the pulped beans are treated with 10% solution of caustic soda in vatts. the mass is
stirred thoroughly and trampled by feet and washed with clean water
3. Washing
 The demucilaged beans are soaked for 24 hours and then washed thoroughly in running water for four times
until the stickyness completely disappers
4. Drying
 The coffee is now in the parchment stage and it is dried
either in the sun or in air driers. The beans are raked and
stirred frequently for unifor drying and colour.
 Sun drying takes about 7-10 days depending on the
weather.
5. Storage
 The dried beans are stored in new clean gunnies
Top
Coffee Processing
Coffee is processed in two ways
1. a. Wet processing by which plantation or parchment coffee is prepared, and
2. b. Dry method by which cherry coffee is prepared.
 Parchment coffee prepared by the wet method is generally favoured by the market. Cherry coffee, because of its
very nature of preparation and dur to its longer contact with the mucilage and fruit skin, is usually associated
with a characteristic flavour known as 'fruity' flavour. Hence it is desirable to process the largest quantity
possible by the wet method.
 Coffee beans readily absorb foreign taints and odours. Pulper yard, pulper vats, siphon and channels as well as
sieves and 'gorumanes' should be checked daily and kept clean. No fruit, fruit-skin, or bean from the previous
day's harvest should be allowed to remain and mixed with fresh coffee fruits or pulped mass. Fermented beans
of the previous day's lots when mixed with fresh and clean parchment will result in deterioration of quality of
the entire lot. Clean water should be used for pulping and washing and all extraneous matters such as leaves,
twigs etc., should be excluded.

COFFEE.docx

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to COFFEE.docx

Similar to COFFEE.docx (20)

More from Kottakkal farook arts and science college

More from Kottakkal farook arts and science college (20)

Recently uploaded

Recently uploaded (20)

COFFEE.docx