Tropical shrub producing coffee beans. Arabica is the most widely grown species.
Best soil types: volcanic loam, sandy loam, loam
pH range: 4.5 - 6.5 (optimal: 5.5)
Drainage: excellent
Use to identify issues early and prevent crop losses.
Grow Arabica at 1000-2000 m elevation for premium quality — altitude slows cherry maturation, producing denser beans with more complex flavors.
Establish shade trees (Inga, Grevillea, Erythrina) before planting coffee — 40-60% shade cover reduces stress, extends cherry ripening, and supports biodiversity.
Monitor for coffee leaf rust (Hemileia vastatrix) during warm, humid weather — copper-based fungicides applied preventively before the rainy season are most effective.
Prune to maintain a single-stem or multi-stem system — remove vertical suckers and exhausted primary branches to keep production on vigorous 2-3 year old wood.
Harvest only fully ripe (red/yellow) cherries by selective hand-picking — unripe or overripe cherries dramatically reduce cup quality and price premiums.
Apply organic mulch (coffee pulp, grass cuttings) 10-15 cm deep around the drip line to maintain soil moisture, suppress weeds, and recycle nutrients.
Coffee typically takes 1095 days from planting to harvest. Seeds germinate in about 60 days. The best planting season is spring, early summer.
Coffee grows best in volcanic loam, sandy loam, loam soil with a pH of 4.5-6.5. Excellent drainage is required.
Coffee grows best at 18-25°C. Frost tolerance: none. Heat tolerance: low.
Coffee yields approximately 2,000 kg green beans/hectare under good conditions.
WiseYield provides personalized growing recommendations, yield predictions, and disease detection for Coffee and 213 other crops.
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