11 coffee

8/11/2019 11 coffee

1/38

CoffeeFamily - Rubiaceae

Genus - CoffeaSpecies - arabica and canephora

8/11/2019 11 coffee

2/38

Tropical Horticulture - Texas A&M University

Two Types of CoffeeAbout 90 Coffea spp in Africa

Arabica, C. arabica

Tetraploid, self fertile

Ethiopia highlands >1600m

15-24C

1300 mm

Best quality Susceptible to rust

Robusta, C. canephora

Diploid, self incompatible

Rain forest of Congo basin

8/11/2019 11 coffee

3/38


Two Types of CoffeeAbout 90 Coffea spp in Africa

Arabica, C. arabica

Medium size tree

14-20 tall

Medium vigor

Leaves

Smaller

Thinner

Seedlings uniform

Robusta, C. canephora

Medium to large tree

Up to 32 tall

Vigorous

Leaves

Larger

Thicker

Seedlings variable

8/11/2019 11 coffee

4/38


Distribution of Cultivated Coffee

AmsterdamParis

canephora

arabica

Yemen

1710

1725

1690

1700

Java

Martinique

1900

8/11/2019 11 coffee

5/38


Coffee Production and Yield

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

Africa

Africa

C.

Am

er

C.

Am

er

S.

Am

erica

Asia

Asia

8/11/2019 11 coffee

6/38


World Coffee Production Brazil

21.1%, arabica

Only country with frost possibility in coffeezone

Colombia 13.9%, arabica

Indonesia

7.3%, robusta

Other important producing countries

Vietnam, Mexico, Ethiopia, India,Guatemala, Ivory Coast, Uganda

1996 data from Wilson, 1999. Coffee, Cocoa, and Tea. CABI Publishing.

8/11/2019 11 coffee

7/38Tropical Horticulture - Texas A&M University

Major Consumers

High proportion imported bydeveloped countries

USA 23%

EEC 39%

8/11/2019 11 coffee


The Seed of the Fruit is the Economic PartA Drupe like a Peach

Both begin bearing in3-4 years

Time to mature fruit Arabica, 7-8 months

Robusta, 11-12 months

Productive for 20-30years

Both need pruning forbest production

8/11/2019 11 coffee


The Coffee Fruit is called a Cherry

Exocarp

Red skin

Mesocarp Sweet pulp

Endocarp, hull

Testa (silvery)

Bean (embryo andcotyledons)

8/11/2019 11 coffee


The Coffee Fruit is called a Cherry

Exocarp Red skin

Mesocarp

Sweet pulp

Endocarp, hull

Testa (silvery)

Bean (embryo andcotyledons)

Parchment coffee is thebean, testa, endocarp

From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.

8/11/2019 11 coffee


Coffee Tree Growth Cycle

Dry and/or cool season

Floral initiation

Reduced vegetative growth

Wet season Flowers open, fruit set and begin

development

Active vegetative growth

Dry and/or cool season

Fruit ripen

Flower buds initiate

Reduced vegetative growth

8/11/2019 11 coffee


Coffee Tree Growth Habit

Orthotropic stem

Erect growth

Plagiotropic stems Horizontal secondary

stems growing off oforthotropic stems

These are the fruitingwood

8/11/2019 11 coffee

13/38


Coffee Farmers

Grown under many conditions

Plantations and smaller farmers

Under shade and in full sun

Monoculture and mixed farmingsystems

8/11/2019 11 coffee

14/38


Coffee Production

Propagation

For arabica

Most is done by seed

Clonal propagation

Hybrids

Robusta types

8/11/2019 11 coffee

15/38


Coffee Production

Planting

Slightly acid (pH 5.2 to 6.3) well drained soil

Beginning of wet season

Vertical position or 30 angle

Spacing - need light for fruit ripening

Arabica, 1350 trees/ha

Robusta, 900-1000 trees/ha

Time to fruiting

Take 3-4 years to obtain mature plant

Fruit on year old wood

8/11/2019 11 coffee

16/38


Shade and Coffee Production

Both species are understorey trees

Well adapted to shade

Initially coffee was planted undershade

Small holders may use mixed farming

Later unshaded plants were shownto produce higher yields

8/11/2019 11 coffee

17/38


Shade and Coffee Production

0

1

2

3

4

5

6

7

8

Shaded Unshaded

Fertilized

No 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

8/11/2019 11 coffee

18/38


Coffee Production

Training/Pruning objectives

Maximize # plagiotrophic stems(fruiting wood)

Shape trees

Maximize use of space

Ease of management

Maintain open tree to allow good lightpenetration

Minimize biennial bearing

Remove diseased and dead wood

8/11/2019 11 coffee

19/38


Single Stem Training(Central leader)

Cut back orthotropic stem

Encourages plagiotropicstem formation

Repeat for 3-5 years With each cycle the tree gets

bigger

Lower limbs die due to lackof light

Rejuvenate after 3-5 years

To reduce size of tree

Cut back to 40-50 cm height

8/11/2019 11 coffee

20/38





Select one orthotropic asnew leader

Repeat for 3-5 years

With each cycle the tree getsbigger




Cut back to40-50 cm height

8/11/2019 11 coffee

21/38





Select one orthotropic asnew leader

Repeat for 3-5 years

With each cycle the tree getsbigger




Cut back to40-50 cm height

8/11/2019 11 coffee

22/38


Multiple Stem Training(Modified Central Leader)

Leave 2-8 orthotropic stems

Pruning

Cut back (or bend) orthotropicstem

Encourages orthotropicstem formation

Select several orthotropicstems to be new leaders

Eliminate growth in center of

tree

8/11/2019 11 coffee

23/38



Leave 2-8 orthotropic stems

Pruning

Eliminate growth in centerof tree

Continues growing taller

Cropping area moves higher

8/11/2019 11 coffee

24/38



Leave 2-8 orthotropicstems

Pruning

Cut out wood in center

Continues growing taller

Cropping area moveshigher

Rejuvenation every 4-6years

Need to lower fruitingsurface

Allow basal suckers togrow

8/11/2019 11 coffee

25/38



Rejuvenation every 4-6years

Allow suckers to grow

Remove old branches

Stump with lung

Once suckers begin to

grow remove lung

8/11/2019 11 coffee

26/38


Harvest

Most done by hand

Ripe berries only

Pick every 8-10 days

In Brazil, allow cherriesto dry on tree

Machine harvest in

Brazil Oscillating fingers

7-9% immature fruit


8/11/2019 11 coffee

27/38


Disease and Pests Problems

Losses due to diseases

Africa 15%

Asia 10%

S. Am. 12%

Coffee rust (Hemeleia vastatrix) History

First in Sri Lanka in 1880

Now throughout world

Control

Robusta/hybrids resistant Less serious above 1700 m

Cu fungicides

Coffee Berry Disease (Colletotrichum) Cause berry rot

8/11/2019 11 coffee

28/38


Disease and Pests Problems

Insert Fig

8.4, p 87

Losses due to pests

Africa 20%

Asia 15%

S. Am. 15%

Coffee Berry Borer

History

Originate in Africa

Now throughout world

Damage

Larvae feed on bean Control

Berry removal

Chemicals

IPM

Monkeys, birds


8/11/2019 11 coffee

29/38

Coffee Processing

Bean Processing done on the

Farm

8/11/2019 11 coffee

30/38


Wet Method

Start on Harvest Day

Separate trash and defective berries

by flotation Good berries are depulped same day

Fermentation

Only to remove mucilaginouscovering

Excessive heat destroys flavor

8/11/2019 11 coffee

31/38


Wet Method

Washed

Water under pressure

Dried - spread out todry

Sun

Artificial heat

Best quality Gives coffee that is cleaner,

brighter, fruitier, better acidity

8/11/2019 11 coffee

32/38


Dry Method (Natural Method)(Most traditional and least expensive)

Drying (Indonesia, Ethiopia, Brazil, Yemen)

Initial drying done on trees

Spread on concrete, tile or mattedsurface

2 thick and constantly raked

3-15 days until specific moisture

Pergamino is dry and crumbly

8/11/2019 11 coffee

33/38


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

8/11/2019 11 coffee

34/38


Industrial Processing(Usually by importing company)

Grading process

Redry and clean the parchment beans before using

Remove testa (hulling and polishing)

Sort on size and density

Roasting (370F to 540F)

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

8/11/2019 11 coffee

35/38



Caffeine Reduction

Add water to beans

Extract with Methylene chloride and ethyl acetate

Residual solvent removed via low levelsteam drying

Caffeine can be recovered withwater extraction of organic solvent

8/11/2019 11 coffee

36/38



Once ground the beans lose flavorrapidly

Grinding

Coarse to medium (600-1100 m)

Home percolators

Fine grinds (Automatic percolators)

Europe (400-500 m)

USA (600-700 m)

8/11/2019 11 coffee

37/38



Instant Coffee

Extract soluble solids, volatile aroma andflavor with water

Drying Drum drying - poor appearance

Spray drying - loses flavor volatiles

Freeze drying - best product

Best retention of flavor Produces granules

No evaporation so no loss of flavor

Coffee oil for head space aroma

8/11/2019 11 coffee

38/38

Any Questions?

Date post:	03-Jun-2018
Category:	Documents
Upload:	jinal-shah
View:	220 times
Download:	0 times

11 coffee

Documents