Coffee - Botany, Cultivation and Processing

1. Coffee
Cultivation & processing

2. Coffea
Family Rubiaceae
• Coffee is perhaps the most widely used species for a
nonalcoholic plant beverages and definately makes an
uncompromising part of a common man's daily routine.
• The word coffee is derived from the place called Caffa.
• Coffee belongs to the genus Coffea which consist of
nearby 60 species.
• Only three are commercially important out of these
species. These species are:
1. Arabian Coffee - (Coffea arabica)- (75-80% of global coffee production)
2. Congo Coffee, Robust Coffee - (Coffea robusta) (20% of global
coffee production)
• Liberian Coffee -(Coffea liberica) 1% of commercially grown coffee

3. History and Origin
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• The origin of coffee dates back about 500 years. Coffea
arabica is nature to the highland of Ethiopia, where the
legend of Kaldi, the goatherd is famous regarding origin
or coffee trees.
• The habit of chewing berries was passed to the Arabian
Peninsula in 15th Century by Arab invaders. The Arabs
were the first, not only to cultivate coffee but also to
begin its trade.
• Arab became so fond of coftee drinking that the first
public houses were opened in 1470 in Mecca and
Medina
• It was known in Persia, Egypt, Syria and Turkey by the
sixteenth century.

4. • Coffee had made its way to Europe and was becoming
popular across the continent by the 17th century.
• The coffee was brought to New Amsterdam later called
New York by the British in the mid-1600.
• The Dutch finally succeeded to obtain some seedlings in
the latter half of the 17th century.
• Their first attempts to plant them in India failed but they
were successful with their efforts in Ceylon in 1658 and
on the island of Java (now Indonesia) in 1699.
• By the end of the 18th century, Coffee had become one
of the world's most profitable export crops.
• Brazil is the largest producer of coffee, followed by
Colombia, Ivory Coast, Mexico, Uganda, Indonesia,
Ethiopia, Salvador, Guatemala.
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5. Coffee in India
• Coffee is the second most important beverage crop of India next to
tea.
• Its seeds were brought India from Arabia by Baba Budan in the 17th
Century and were raised in the Baba Budan Hills of Karnataka.
• Commercial plantations of coffee started in India during the 18th
century.
• India produces about 2.5 percent of world's coffee.
• Coffea arabica and Coffea robusta are the two main varieties of
coffee grown in India
• India's coffee growing regions can be divided into three categories:
1. Traditional coffee growing regions: Karnataka, Kerala and Tamil
Nadu
2. Non-traditional (i.e. relatively new) coffee growing regions : Andhra
Pradesh and Orissa on the Eastern Ghats
3. North-Eastern coffee growing regions: Assam, Manipur, Meghalaya,
Mizoram, Tripura, Nagaland and Arunachal Pradesh

6. Morphology
• The coffee tree is an evergreen shrub or tree of 5-10 m
height under natural and1.2-1.5 m under cultural
condition.
• Stem bear spear-shaped green leaves with shiny upper
side.The leaves of the robusta trees are much larger
than those of the arabica.
• A cluster of small snow white star like fragrant flowers
occurs in the axil of each leaf.
• The fruits known as cherries a small, green, fleshy
berries which turn crimson red on maturity.
• Coffee beans are ellipsoidal or oval and have two seeds
or beans contained in a mucilaginous pulp. Each cherry
generally contains two coffee beans; if there is only one
it assumes a rounded shape and is known as a
peaberry.

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Coffee Trees in Bloom

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Soil and climatic conditions for Arabica
and Robusta Coffee
Climatic Factors Arabica coffee Robusta coffee
Soils Rich in organic matter, well-drained
and slightly acidic
PH ( PH of 6 to 6.50)
Same as in arabica
Extent of Slope Gentle to moderate Gentle slope to
slope fairly level fields
Elevation for
better growth and
yield (m)
1000 to 1500m 500 to 1000m
Temperature 15 °C to 25 °C, cool 20°C to 30 °C, hot,
RH 70 to 80 % 80 to 90 %
Annual rainfall 1600 mm to 2500 mm 1000 to 2000 mm
Blossom
showers
March - April February-March

11. Plantation
• Propagation of its plant is through seeds, which
are sown in December-January and beds are
covered with paddy straw to prevent drying.
• Germination within 45 days.
• Tipping is a regular practice and first tipping is
performed when plant is over a 0.5 m and the
second one at 1.5 m.
• The coffee plant can survive for about 70
years.The first flowers appear during the third
year.
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12. Harvesting
• The crop will be ready for the first harvest in about 3 - 4
years.
• The berries are harvested when these are bright red to
deep crimson color, glossy and firm.
• The berries are ready for picking 8 to 9 months after
flowering and are harvested during the dry season (Oct
or February) every year.
• The coffee crop is picked by different ways-
1. Handpicking
2. Stripping method
3. Combing Method
4. Mechanical method
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13. Processing
• Method of removal of the
layer of skin, pulp,
mucilage and parchment
that envelop the beans.
• Coffee beans are
processed by three
different methods
1. Dry method
2. Semi-drying method
3. Wet method.
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Drying De-Pulped Coffee Beans

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Drying Green Coffee

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Dry Coffee Method

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