This document discusses the production technology of coffee. It begins by providing the botanical names and origin of coffee, as well as the major producing states in India. It then discusses topics like production and productivity, varieties grown at different elevations, propagation through seeds and cuttings, nursery practices, training and pruning, soil management, harvesting, processing, and plant protection measures for pests and diseases. The document provides detailed information on the various steps involved in coffee cultivation.

1. SPC 201 PRODUCTION TECHNOLOGY OF PLANTATION
CROPS
TOPIC: PRODUTION TECHNOLOGY OF COFFEE
COURSE TEACHER : Prof .Dr. M.S MARICHAMY
PRESENTED BY,
K.BALA MURUGAN
16UHR006

2. PRODUCTION TECHNOLOGY
OF COFFEE

3. Botanical name : Coffea arabica L.
:C.canephora Linden
Family : Rubiaceae
Origin : Ethiopia
COFFEE

4. A View of Coffee Growing Hills

7. Karnataka,
Tamil nadu,
Andhra Pradesh,
Kerala &
In a limited extent in North Eastern
States.
COFFEE MAJOR PRODUSING
STATES

8. PRODUCTION AND PRODUCTIVITY
 Total Producing AREA = 2,43,117 ha.
 Arabica = 49.41 %
 Robusta = 50.59 %
 Total Production = 1,75,000 tonnes.
 This plantation employs = 3,71,655 workers.

9. COFFEE BOARD
 The Coffee Board of India is an organisation
managed by the Ministry of Commerce and
Industry of the government of India to promote
coffee production in India.

10. BOTANY
C. arabica (Arabica coffee)
C. canephora (Robusta coffee) Extensive
Cultivated.
C. liberica (Tree coffee).
 Coffee is a short day plant.
 In south India Flower initiation takes place
between September – March.

11. • Coffea arabica -90% of world's trade in coffee.
• Coffea arabica has the best flavor.
• C. arabica is a self-compatible polyploid.
• Coffea canephora - 9%.
• C. liberica - 1%.
• Coffea canephora and C. liberica are self-
incompatible diploids.
TYPES OF COFFEE

12. Tree coffee

14. Arabica Estate

15. Robusta Estate

17. Morphology of Coffee Plant

18. • Soil -plenty of humus and of slightly
acidic nature
• (pH – 4.5 to 6.5)
Soil and climate

19. Variet
ies
Eleva
tion
(m)
Rainf
all
(mm)
Distribution
Robusta 500 –
1000
1000 -
2000
Blossom shower –
February - March
Arabica 1000 -
1500
1600 -
2500
Blossom shower –
March - April
Rainfall

20. VARIETIES
Arabica coffee
S.795
Sln.7
Sln.8
Sln.9
Sln.10
Cauvery

22. PROPAGATION
 Generally propagation is through
seeds.
 In late of Robusta, clonal
propagation through
Rooted cuttings
 Grafting
is also being practiced.

23. VEGETATIVE
PROPAGATION
Cuttings :
Robusta coffee is propagated using
single node green semi hard wood
cutting of 10 cm length with leaf clipped
& 3-6 months are planted in poly bags,
filled with Forest soil, sand and cattle
manure in 6:3:1 ratio.

24. Grafting :
 Seedlings uprooted from nursery
are planted in polythene bags and
cleft grafted using scions collected
from suckers.
 Usually Robusta is taken as the root
stock and Arabica as the scion.

25. NURSERY PRACTICES
 Soil – Light loamy Soil.
 Form raised beds of 15 cm height, 1m
width & at conventional length.
In heavy soils, it is necessary to add
coarse sand for drainage and
aeration.

26. NURSERY PRACTICES IN
COFFEE
Preparation of seeds:
 Healthy& well developed fully
ripened berries are harvested from
specially identified plants are used as
seed bearers.
 Prior to planting, the seeds are
treated with Agrosan or any
Organomercurial compound to prevent
fungal infection.

27. COFFEE SEEDLINGS

28. SOWING
 Pre-sowing seed treatment with
Azospirillum & Phosphobacterium
can be done.
 Seeds are sown in December-
January in the bed 1.25 – 2.25 cm
apart with the flat side down wards in
regular rows.
 Covered with thin layer of fine soil &
a layer of paddy straw.

29. TRAINING
COFFEE IS TRAINED IN TWO SYSTEMS;
 SINGLE STEM SYSTEM.
 MULTIPLE STEM SYSTEM.

30. Tropical Horticulture - Texas A&M University
SINGLE STEM TRAINING
(CENTRAL LEADER)
 Cut back orthotropic stem
 Repeat for 3-5 years
 Rejuvenate after 3-5 years

31. Tropical Horticulture - Texas A&M University
MULTIPLE STEM TRAINING
(MODIFIED CENTRAL LEADER)
 Leave 2-8 orthotropic stems
 Pruning

33. PRUNING

34. Handling
o Thinning out the flush or young shoots after the
rains.
o Any time but usually after the main rains.
o Replace mature secondaries with young shoots

35.  Removal of unwanted suckers – done any time.
 Every three to four months .
 Do not allow suckers to grow unless for change
of cycle or to replace a broken head
Desuckering

37.  DIGGING
TRENCHING
MULCHING
WEED CONTROL
SOIL ACIDITY AND LIMING
IRRIGATION
Soil management

38. Shade Coffee: An Environmental
Solution
 The coffee plant evolved in Africa under the
rainforest canopy and grows best in the
shade.
 A traditional coffee farm can provide habitat to
varied birds, mammals, reptiles and
amphibians,insects, trees and flowering plants.
 About 200 different species of birds are known
as neotropical migrants

39. Shade Coffee Plantations
Recently Planted 7-8 Years Old
(2-3 years)

40. Species
Pre- Blossom
March
N:P2O5:K2O
Post –
blossom May
N:P2O5:K2O
Mid monsoon
August
N:P2O5:K2O
Post-
monsoon
October
N:P2O5:K2O
Total
Arabica
Young coffee
1st year after
planting
15:10:15 15:10:15 --- 15:10:15 45:30:45
2nd and 3rd
year
20:10:20 20:10:20 --- 20:15:20 60:45:60
4th year 30:20:30 20:20:20 --- 30:20:30 80:60:80
Bearing coffee
5 years and
above for less
than one
tonne/ha crop
40:30:40 40:30:40 --- 40:30:40 140:90:120
For one tonne
/ ha and above
40:30:40 40:30:40 40:30:40 40:30:40 160:120:160
Robusta
For less than
one tonne/ ha
crop
40:30:40 --- --- 40:30:40 80:60:80
For 1 tonne
/ha and above
40:30:40 40:30:40 --- 40:30:40 120:90:120

41. Harvesting
• Newly established coffee take between 2 -
3yrs depending on the variety.
• Already established coffee have two picking
season;
• Early crop between April-May .
• Late crop between September to January .

44. Tropical Horticulture - Texas A&M University
WET METHOD
 Start on Harvest Day
 Separate trash and defective berries
by flotation
 Good berries are depulped same
day
 Fermentation
 Only to remove mucilaginous
covering
 Excessive heat destroys flavor

45. Tropical Horticulture - Texas A&M University
DRY METHOD
(MOST TRADITIONAL AND LEAST EXPENSIVE)
 Remove pericarp
 Mortar and pestle or machine
 Chaff removed via winnowing and
picking
 Sorted by size, shape, density and
color
 Packed in 60 kg bags for
processing

46. INDUSTRIAL PROCESSING
(USUALLY BY IMPORTING COMPANY)
 Grading process
 Redry and clean the parchment beans
before using
 Remove testa (hulling and polishing)
 Roasting (370°F to 540°F)
 Removes moisture
 Light roast lose 3-5% moisture
 Dark roast lose 8-14% moisture
 Time (up to 30 min) determines flavor
 Decreasing the amount of
 Chlorogenic acid
 Trigonelline
 Grinding

47. VARIOUS ROASTS

48. ROASTING THE BEANS

49. PLANT PROTECTION
• White stem borer
• Berry borer
• Shot hole borer beetle
• Green scales
• Mealy bugs.
PESTS

50. • Rust
• Black rot
• Collar rot
• Brown eye spot.
DISEASES

51. 750 - 1000 kg dry
parchment /ha
Yield