Coffee Cultivation
Family: Rubiaceae
Coffee, believed to be native to Ethiopia, was introduced to India around 1600 AD by the Muslim pilgrim Baba Budan. He brought coffee seeds to the hills near Chikmagalur. Presently, coffee is cultivated over approximately 397,150 hectares, producing about 348,000 metric tonnes with a productivity of 876 kg/ha (2015-16). Coffee is frequently intercropped with coconut and arecanut. Karnataka leads in production, followed by Tamil Nadu and Kerala.
Botanical Classification
Coffee belongs to the genus Coffea in the Rubiaceae family, with about 90 species, of which the following are economically important:
- Coffea arabica (Arabica coffee)
- C. canephora (Robusta coffee)
- C. liberica (Tree coffee)
Arabica and Robusta are the most widely cultivated varieties.
Growth Characteristics
The primary branches of coffee plants produce secondary (lateral) branches, which in turn give rise to tertiary and quaternary branches. The auxiliary bud is essential for main crop production. In South India, flowering occurs between September and March. The plant produces drupes (cherry fruits) containing two seeds or a single seed called a peaberry.
Comparison Between Arabica and Robusta
Soil and Climate Requirements
Arabica thrives at elevations between 800–1650 m, while Robusta prefers lower elevations (around 150 m). Ideal annual rainfall is around 225 cm. Coffee requires temperatures between 12°C and 36°C and grows best in red and lateritic soils rich in organic matter, with a pH between 6 and 6.5.
Coffee Varieties
Arabica Varieties
Includes: Selection 1, 3 (S-3 or S-795), 5–10, Kavery, and San Ramon.
Robusta Varieties
Robusta was adopted in India after the emergence of leaf rust in Arabica. It is cross-pollinated. Important varieties include:
- Selection 1R (Set-274)
- Selection 2R (Set-270)
- Selection 3R – an interspecific hybrid with compact growth and high yield
- BR Series (e.g., BR-9, BR-10)
Propagation
Coffee is propagated via seeds and vegetatively through cuttings and grafting.
Seed Propagation
Ripe berries (collected in December) are depulped with ash. Seeds are sown in nursery beds spaced at 2.5 cm, covered with straw and shaded. Germination takes 4–5 weeks.
Vegetative Propagation
Carried out through stem cuttings and wedge grafting. Orthotropic shoots are preferred for upright growth. Seedlings aged 16–18 months are field-planted in June and September–October.
Pit size: 45–60 cm cube
Spacing: Arabica – 2.5 × 2.5 m, Robusta – 3 × 3 m
Manuring Schedule
Shade Provision
Coffee grows best in partial shade. Ideal shade trees include Erythrina lithosperma, Grevillea robusta, Albizia lebbeck, etc. Trees should be pruned regularly and spaced at 4 × 4 m initially, later widened to 10–12 m.
Training and Pruning
Training begins when plants reach knee height (60 cm) by nipping the tip. Only two vertical shoots are allowed to grow. When one shoot reaches 1.2–1.5 m, it is also nipped. Lateral branches form the main framework and are retained for fruit production. Regular pruning is essential to remove unwanted vertical shoots (water shoots).
Harvesting and Yield
Harvest begins after 3–4 years. Economic yields are achieved from the 5th year and can continue for up to 50 years. Berries turn deep crimson when ripe. Harvesting season: October to February.
- Fly picking: October–November (small ripe berries)
- Main picking: December (well-formed berries)
- Stripping: Remaining berries
- Gleanings: Fallen fruits
Yield: Arabica – 4000 to 625 kg/ha; Robusta – 300 to 725 kg/ha
Processing Methods
- Wet processing: Used for plantation/parchment coffee
- Dry processing: Used for preparing cherry coffee