Coffee Family - Rubiaceae Genus - Coffea Species - arabica and canephora.
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Transcript of Coffee Family - Rubiaceae Genus - Coffea Species - arabica and canephora.
CoffeeCoffee
Family - RubiaceaeFamily - Rubiaceae
Genus - CoffeaGenus - Coffea
Species - arabica and Species - arabica and canephoracanephora
Tropical Horticulture - Texas A&M University
Two Types of CoffeeTwo Types of CoffeeAbout 90 Coffea spp in AfricaAbout 90 Coffea spp in Africa
ArabicaArabica, , C. arabicaC. arabica Tetraploid, self fertileTetraploid, self fertile Ethiopia highlands Ethiopia highlands
– >1600m>1600m– 15-24°C15-24°C– 1300 mm1300 mm
Best qualityBest quality Susceptible to rustSusceptible to rust
RobustaRobusta, , C. canephoraC. canephora Diploid, self incompatibleDiploid, self incompatible Rain forest of Congo Rain forest of Congo
basin basin – <750m<750m– 24-30°C24-30°C– 1550 mm1550 mm
Less flavor, acidityLess flavor, acidity Resistant to rustResistant to rust
Tropical Horticulture - Texas A&M University
Two Types of CoffeeTwo Types of CoffeeAbout 90 Coffea spp in AfricaAbout 90 Coffea spp in Africa
ArabicaArabica, , C. arabicaC. arabica Medium size tree Medium size tree
– 14-20’ tall14-20’ tall Medium vigor Medium vigor LeavesLeaves
– SmallerSmaller– ThinnerThinner
Seedlings uniformSeedlings uniform
RobustaRobusta, , C. C. canephoracanephora
Medium to large tree Medium to large tree – Up to 32’ tallUp to 32’ tall
VigorousVigorous LeavesLeaves
– LargerLarger– ThickerThicker
Seedlings variableSeedlings variable
Tropical Horticulture - Texas A&M University
Distribution of Cultivated Distribution of Cultivated CoffeeCoffee
AmsterdamParis
canephora
arabica
Yemen
1710
1725
1690
1700
Java
Martinique
1900
Tropical Horticulture - Texas A&M University
Coffee Production and Coffee Production and YieldYield
0.2 0.19
0.42
0.19
0.36
0.56
0.650.7
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
% Production MT/ ha
Afr
ica
Afr
ica
C. A
mer
C. A
mer
S. A
mer
ica
S. A
mer
ica
Asi
a
Asi
a
Tropical Horticulture - Texas A&M University
World Coffee World Coffee ProductionProduction
BrazilBrazil– 21.1%, arabica21.1%, arabica– Only country with frost possibility in coffee Only country with frost possibility in coffee
zonezone ColombiaColombia
– 13.9%, arabica13.9%, arabica Indonesia Indonesia
– 7.3%, robusta7.3%, robusta Other important producing countriesOther important producing countries
– Vietnam, Mexico, Ethiopia, India, Guatemala, Vietnam, Mexico, Ethiopia, India, Guatemala, Ivory Coast, UgandaIvory Coast, Uganda
1996 data from Wilson, 1999. Coffee, Cocoa, and Tea. CABI Publishing.
Tropical Horticulture - Texas A&M University
Major ConsumersMajor Consumers
High proportion imported by High proportion imported by developed countriesdeveloped countries– USAUSA 23%23%– EECEEC 39%39%
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The Seed of the Fruit is the Economic The Seed of the Fruit is the Economic PartPart
A Drupe like a PeachA Drupe like a Peach
Both begin bearing in Both begin bearing in 3-4 years3-4 years
Time to mature fruitTime to mature fruit– Arabica, 7-8 monthsArabica, 7-8 months– Robusta, 11-12 monthsRobusta, 11-12 months
Productive for 20-30 Productive for 20-30 yearsyears
Both need pruning for Both need pruning for best productionbest production
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The Coffee Fruit is called a The Coffee Fruit is called a CherryCherry
ExocarpExocarp– Red skinRed skin
MesocarpMesocarp– Sweet pulpSweet pulp
Endocarp, hullEndocarp, hull– Testa Testa (silvery)(silvery)
– Bean Bean (embryo (embryo and cotyledons)and cotyledons)
Tropical Horticulture - Texas A&M University
The Coffee Fruit is called a The Coffee Fruit is called a CherryCherry
ExocarpExocarp– Red skinRed skin
MesocarpMesocarp– Sweet pulpSweet pulp
Endocarp, hullEndocarp, hull– Testa Testa (silvery)(silvery)
– Bean Bean (embryo and (embryo and cotyledons)cotyledons)
– Parchment coffee is the Parchment coffee is the bean, testa, endocarpbean, testa, endocarp
From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.
Tropical Horticulture - Texas A&M University
Coffee Tree Growth Coffee Tree Growth CycleCycle
Dry and/or cool seasonDry and/or cool season– Floral initiationFloral initiation– Reduced vegetative growthReduced vegetative growth
Wet seasonWet season– Flowers open, fruit set and begin developmentFlowers open, fruit set and begin development– Active vegetative growthActive vegetative growth
Dry and/or cool seasonDry and/or cool season– Fruit ripenFruit ripen– Flower buds initiateFlower buds initiate– Reduced vegetative growthReduced vegetative growth
Tropical Horticulture - Texas A&M University
Coffee Tree Growth Coffee Tree Growth HabitHabit
Orthotropic stemOrthotropic stem– Erect growthErect growth
Plagiotropic stemsPlagiotropic stems– Horizontal secondary Horizontal secondary
stems growing off of stems growing off of orthotropic stemsorthotropic stems
– These are the fruiting These are the fruiting woodwood
Tropical Horticulture - Texas A&M University
Coffee FarmersCoffee Farmers
Grown under many conditionsGrown under many conditions– Plantations and smaller farmersPlantations and smaller farmers– Under shade and in full sunUnder shade and in full sun– Monoculture and mixed farming Monoculture and mixed farming
systemssystems
Tropical Horticulture - Texas A&M University
Coffee ProductionCoffee Production
PropagationPropagation– For arabica For arabica
Most is done by seedMost is done by seed
– Clonal propagation Clonal propagation HybridsHybrids Robusta typesRobusta types
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Coffee ProductionCoffee Production
PlantingPlanting– Slightly acid (pH 5.2 to 6.3) well drained soilSlightly acid (pH 5.2 to 6.3) well drained soil– Beginning of wet seasonBeginning of wet season– Vertical position or 30° angleVertical position or 30° angle
SpacingSpacing - need light for fruit ripening- need light for fruit ripening– Arabica, 1350 trees/haArabica, 1350 trees/ha– Robusta, 900-1000 trees/haRobusta, 900-1000 trees/ha
Time to fruitingTime to fruiting– Take 3-4 years to obtain mature plantTake 3-4 years to obtain mature plant– Fruit on year old woodFruit on year old wood
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Shade and Coffee Shade and Coffee ProductionProduction
Both species are understorey Both species are understorey trees trees – Well adapted to shadeWell adapted to shade– Initially coffee was planted under Initially coffee was planted under
shadeshade– Small holders may use mixed Small holders may use mixed
farmingfarming Later unshaded plants were Later unshaded plants were
shown to produce higher yieldsshown to produce higher yields
Tropical Horticulture - Texas A&M University
Shade and Coffee Shade and Coffee ProductionProduction
0
1
2
3
4
5
6
7
8
Shaded Unshaded
FertilizedNo fertilizer
Data from Wilson, 1999. Coffee, Cocoa, and Tea, Figure 6.4.
Conclusion:
High input system - better with fertilizer
Low input system - not as essential
Tropical Horticulture - Texas A&M University
Coffee ProductionCoffee Production
Training/Pruning objectivesTraining/Pruning objectives– Maximize # plagiotrophic stems Maximize # plagiotrophic stems
(fruiting wood)(fruiting wood)– Shape trees Shape trees
Maximize use of space Maximize use of space Ease of managementEase of management
– Maintain open tree to allow good light Maintain open tree to allow good light penetrationpenetration
– Minimize biennial bearingMinimize biennial bearing– Remove diseased and dead woodRemove diseased and dead wood
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Single Stem TrainingSingle Stem Training(Central leader)(Central leader)
Cut back orthotropic stemCut back orthotropic stem– Encourages plagiotropic Encourages plagiotropic
stem formationstem formation Repeat for 3-5 yearsRepeat for 3-5 years
– With each cycle the tree gets With each cycle the tree gets biggerbigger
– Lower limbs die due to lack Lower limbs die due to lack of lightof light
Rejuvenate after 3-5 yearsRejuvenate after 3-5 years– To reduce size of treeTo reduce size of tree– Cut back to 40-50 cm heightCut back to 40-50 cm height
Tropical Horticulture - Texas A&M University
Single Stem TrainingSingle Stem Training(Central leader)(Central leader)
Cut back orthotropic stemCut back orthotropic stem– Encourages plagiotropic stem Encourages plagiotropic stem
formationformation– Select one orthotropic as new Select one orthotropic as new
leaderleader Repeat for 3-5 yearsRepeat for 3-5 years
– With each cycle the tree gets With each cycle the tree gets biggerbigger
– Lower limbs die due to lack of Lower limbs die due to lack of lightlight
Rejuvenate after 3-5 yearsRejuvenate after 3-5 years– To reduce size of treeTo reduce size of tree– Cut back to 40-50 cm heightCut back to 40-50 cm height
Tropical Horticulture - Texas A&M University
Single Stem TrainingSingle Stem Training(Central leader)(Central leader)
Cut back orthotropic stemCut back orthotropic stem– Encourages plagiotropic stem Encourages plagiotropic stem
formationformation– Select one orthotropic as new Select one orthotropic as new
leaderleader Repeat for 3-5 yearsRepeat for 3-5 years
– With each cycle the tree gets With each cycle the tree gets biggerbigger
– Lower limbs die due to lack of Lower limbs die due to lack of lightlight
Rejuvenate after 3-5 yearsRejuvenate after 3-5 years– To reduce size of treeTo reduce size of tree– Cut back to 40-50 cm heightCut back to 40-50 cm height
Tropical Horticulture - Texas A&M University
Multiple Stem TrainingMultiple Stem Training(Modified Central Leader)(Modified Central Leader)
Leave 2-8 orthotropic Leave 2-8 orthotropic stemsstems
PruningPruning– Cut back (or bend) Cut back (or bend)
orthotropic stemorthotropic stem Encourages orthotropic Encourages orthotropic
stem formationstem formation Select several Select several
orthotropic stems to be orthotropic stems to be new leadersnew leaders
– Eliminate growth in center Eliminate growth in center of treeof tree
Tropical Horticulture - Texas A&M University
Multiple Stem TrainingMultiple Stem Training(Modified Central Leader)(Modified Central Leader)
Leave 2-8 orthotropic Leave 2-8 orthotropic stemsstems
PruningPruning– Eliminate growth in Eliminate growth in
center of treecenter of tree– Continues growing tallerContinues growing taller– Cropping area moves Cropping area moves
higherhigher
Tropical Horticulture - Texas A&M University
Multiple Stem TrainingMultiple Stem Training(Modified Central Leader)(Modified Central Leader)
Leave 2-8 orthotropic Leave 2-8 orthotropic stemsstems
PruningPruning– Cut out wood in centerCut out wood in center– Continues growing tallerContinues growing taller– Cropping area moves Cropping area moves
higherhigher
Rejuvenation every 4-6 Rejuvenation every 4-6 yearsyears– Need to lower fruiting Need to lower fruiting
surfacesurface– Allow basal suckers to Allow basal suckers to
growgrow
Tropical Horticulture - Texas A&M University
Multiple Stem TrainingMultiple Stem Training(Modified Central Leader)(Modified Central Leader)
Rejuvenation every 4-6 Rejuvenation every 4-6 yearsyears– Allow suckers to growAllow suckers to grow
Remove old branchesRemove old branches
– Stump with “lung”Stump with “lung” Once suckers begin to Once suckers begin to
grow remove “lung”grow remove “lung”
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HarvestHarvest
Most done by handMost done by hand– Ripe berries onlyRipe berries only
Pick every 8-10 daysPick every 8-10 days
– In Brazil, allow In Brazil, allow cherries to dry on treecherries to dry on tree
Machine harvest in Machine harvest in BrazilBrazil– Oscillating fingersOscillating fingers– 7-9% immature fruit7-9% immature fruit
From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.
Tropical Horticulture - Texas A&M University
Disease and Pests Disease and Pests ProblemsProblems
Losses due to diseasesLosses due to diseases– AfricaAfrica 15%15%– AsiaAsia 10%10%– S. Am.S. Am. 12%12%
Coffee rust Coffee rust ((Hemeleia vastatrixHemeleia vastatrix))– HistoryHistory
First in Sri Lanka in 1880First in Sri Lanka in 1880 Now throughout worldNow throughout world
– ControlControl Robusta/hybrids resistantRobusta/hybrids resistant Less serious above 1700 mLess serious above 1700 m Cu fungicidesCu fungicides
Coffee Berry Disease Coffee Berry Disease (Colletotrichum)(Colletotrichum)– Cause berry rotCause berry rot
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Disease and Pests Disease and Pests ProblemsProblems
Insert Fig Insert Fig 8.4, p 878.4, p 87
Losses due to pestsLosses due to pests– AfricaAfrica 20%20%– AsiaAsia 15%15%– S. Am.S. Am. 15%15%
Coffee Berry BorerCoffee Berry Borer– HistoryHistory
Originate in AfricaOriginate in Africa Now throughout worldNow throughout world
– DamageDamage Larvae feed on beanLarvae feed on bean
– ControlControl Berry removalBerry removal ChemicalsChemicals IPMIPM
Monkeys, birdsMonkeys, birdsFrom Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.
Coffee ProcessingCoffee Processing
Bean Processing done on Bean Processing done on the Farmthe Farm
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Wet MethodWet Method
Start on Harvest DayStart on Harvest Day– Separate trash and defective Separate trash and defective
berries by flotationberries by flotation– Good berries are depulped same Good berries are depulped same
dayday Fermentation Fermentation
– Only to remove mucilaginous Only to remove mucilaginous coveringcovering
– Excessive heat destroys flavorExcessive heat destroys flavor
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Wet MethodWet Method
WashedWashed– Water under pressureWater under pressure
Dried - spread out to Dried - spread out to drydry– SunSun– Artificial heatArtificial heat
Best qualityBest quality– Gives coffee that is cleaner, Gives coffee that is cleaner,
brighter, fruitier, better aciditybrighter, fruitier, better acidity
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Dry Method (Natural Method)Dry Method (Natural Method) (Most traditional and least (Most traditional and least
expensive)expensive)
Drying Drying (Indonesia, Ethiopia, Brazil, Yemen)(Indonesia, Ethiopia, Brazil, Yemen)
– Initial drying done on trees Initial drying done on trees – Spread on concrete, tile or Spread on concrete, tile or
matted surfacematted surface 2” thick and constantly raked 2” thick and constantly raked 3-15 days until specific moisture3-15 days until specific moisture Pergamino is dry and crumblyPergamino is dry and crumbly
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Dry MethodDry Method(Most traditional and least (Most traditional and least
expensive)expensive)
Remove pericarpRemove pericarp– Mortar and pestle or machineMortar and pestle or machine
Chaff removed via winnowing and pickingChaff removed via winnowing and picking Sorted by size, shape, density and colorSorted by size, shape, density and color Packed in 60 kg bags for processingPacked in 60 kg bags for processing
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Industrial ProcessingIndustrial Processing(Usually by importing company)(Usually by importing company)
Grading processGrading process– Redry and clean the parchment beans before usingRedry and clean the parchment beans before using– Remove testa (hulling and polishing)Remove testa (hulling and polishing)– Sort on size and densitySort on size and density
Roasting (370°F to 540°F)Roasting (370°F to 540°F)– Removes moistureRemoves moisture
Light roast lose 3-5% moistureLight roast lose 3-5% moisture Dark roast lose 8-14% moistureDark roast lose 8-14% moisture
– Time (up to 30 min) determines flavorTime (up to 30 min) determines flavor Decreasing the amount ofDecreasing the amount of
– Chlorogenic acidChlorogenic acid– TrigonellineTrigonelline
GrindingGrinding
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Industrial ProcessingIndustrial Processing(Usually by importing company)(Usually by importing company)
Caffeine ReductionCaffeine Reduction– Add water to beansAdd water to beans– Extract withExtract with
Methylene chloride and ethyl Methylene chloride and ethyl acetateacetate
Residual solvent removed via low Residual solvent removed via low level steam dryinglevel steam drying
– Caffeine can be recovered with Caffeine can be recovered with water extraction of organic water extraction of organic solventsolvent
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Industrial ProcessingIndustrial Processing(Usually by importing company)(Usually by importing company)
Once ground the beans lose flavor Once ground the beans lose flavor rapidlyrapidly
GrindingGrinding– Coarse to medium (600-1100 Coarse to medium (600-1100
μm)μm) Home percolatorsHome percolators
– Fine grinds (Automatic Fine grinds (Automatic percolators)percolators)
Europe (400-500 Europe (400-500 μm)μm) USA (600-700 μm)USA (600-700 μm)
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Industrial ProcessingIndustrial Processing(Usually by importing company)(Usually by importing company)
Instant CoffeeInstant Coffee– Extract soluble solids, volatile aroma Extract soluble solids, volatile aroma
and flavor with waterand flavor with water DryingDrying
– Drum drying - poor appearanceDrum drying - poor appearance– Spray drying - loses flavor volatilesSpray drying - loses flavor volatiles– Freeze drying - best productFreeze drying - best product
Best retention of flavorBest retention of flavor Produces granulesProduces granules No evaporation so no loss of flavorNo evaporation so no loss of flavor Coffee oil for head space aromaCoffee oil for head space aroma
Any Questions?Any Questions?