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Coffee

Coffee. Family - Rubiaceae Genus - Coffea Species - arabica and canephora. Arabica , C. arabica Tetraploid, self fertile Ethiopia highlands >1600m 15-24°C 1300 mm Best quality Susceptible to rust. Robusta , C. canephora Diploid, self incompatible Rain forest of Congo basin <750m

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Coffee

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  1. Coffee Family - Rubiaceae Genus - Coffea Species - arabica and canephora

  2. Arabica, C. arabica Tetraploid, self fertile Ethiopia highlands >1600m 15-24°C 1300 mm Best quality Susceptible to rust Robusta, C. canephora Diploid, self incompatible Rain forest of Congo basin <750m 24-30°C 1550 mm Less flavor, acidity Resistant to rust Two Types of CoffeeAbout 90 Coffea spp in Africa Tropical Horticulture - Texas A&M University

  3. 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 Two Types of CoffeeAbout 90 Coffea spp in Africa Tropical Horticulture - Texas A&M University

  4. Amsterdam Paris 1725 Martinique Yemen arabica 1700 1690 canephora 1900 Java 1710 Distribution of Cultivated Coffee Tropical Horticulture - Texas A&M University

  5. Coffee Production and Yield Africa S. America S. America C. Amer C. Amer Africa Asia Asia Tropical Horticulture - Texas A&M University

  6. World Coffee Production • Brazil • 21.1%, arabica • Only country with frost possibility in coffee zone • 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. Tropical Horticulture - Texas A&M University

  7. Major Consumers • High proportion imported by developed countries • USA 23% • EEC 39% Tropical Horticulture - Texas A&M University

  8. The Seed of the Fruit is the Economic PartA Drupe like a Peach • Both begin bearing in 3-4 years • Time to mature fruit • Arabica, 7-8 months • Robusta, 11-12 months • Productive for 20-30 years • Both need pruning for best production Tropical Horticulture - Texas A&M University

  9. The Coffee Fruit is called a Cherry • Exocarp • Red skin • Mesocarp • Sweet pulp • Endocarp, hull • Testa (silvery) • Bean (embryo and cotyledons) Tropical Horticulture - Texas A&M University

  10. The Coffee Fruit is called a Cherry • Exocarp • Red skin • Mesocarp • Sweet pulp • Endocarp, hull • Testa (silvery) • Bean (embryo and cotyledons) • Parchment coffee is the bean, testa, endocarp From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing. Tropical Horticulture - Texas A&M University

  11. 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 Tropical Horticulture - Texas A&M University

  12. Coffee Tree Growth Habit • Orthotropic stem • Erect growth • Plagiotropic stems • Horizontal secondary stems growing off of orthotropic stems • These are the fruiting wood Tropical Horticulture - Texas A&M University

  13. Coffee Farmers • Grown under many conditions • Plantations and smaller farmers • Under shade and in full sun • Monoculture and mixed farming systems Tropical Horticulture - Texas A&M University

  14. Coffee Production • Propagation • For arabica • Most is done by seed • Clonal propagation • Hybrids • Robusta types Tropical Horticulture - Texas A&M University

  15. 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 Tropical Horticulture - Texas A&M University

  16. Shade and Coffee Production • Both species are understorey trees • Well adapted to shade • Initially coffee was planted under shade • Small holders may use mixed farming • Later unshaded plants were shown to produce higher yields Tropical Horticulture - Texas A&M University

  17. Shade and Coffee Production 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

  18. 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 light penetration • Minimize biennial bearing • Remove diseased and dead wood Tropical Horticulture - Texas A&M University

  19. Single Stem Training(Central leader) • Cut back orthotropic stem • Encourages plagiotropic stem formation • Repeat for 3-5 years • With each cycle the tree gets bigger • Lower limbs die due to lack of light • Rejuvenate after 3-5 years • To reduce size of tree • Cut back to 40-50 cm height Tropical Horticulture - Texas A&M University

  20. Single Stem Training(Central leader) • Cut back orthotropic stem • Encourages plagiotropic stem formation • Select one orthotropic as new leader • Repeat for 3-5 years • With each cycle the tree gets bigger • Lower limbs die due to lack of light • Rejuvenate after 3-5 years • To reduce size of tree • Cut back to 40-50 cm height Tropical Horticulture - Texas A&M University

  21. Single Stem Training(Central leader) • Cut back orthotropic stem • Encourages plagiotropic stem formation • Select one orthotropic as new leader • Repeat for 3-5 years • With each cycle the tree gets bigger • Lower limbs die due to lack of light • Rejuvenate after 3-5 years • To reduce size of tree • Cut back to 40-50 cm height Tropical Horticulture - Texas A&M University

  22. Multiple Stem Training(Modified Central Leader) • Leave 2-8 orthotropic stems • Pruning • Cut back (or bend) orthotropic stem • Encourages orthotropic stem formation • Select several orthotropic stems to be new leaders • Eliminate growth in center of tree Tropical Horticulture - Texas A&M University

  23. Multiple Stem Training(Modified Central Leader) • Leave 2-8 orthotropic stems • Pruning • Eliminate growth in center of tree • Continues growing taller • Cropping area moves higher Tropical Horticulture - Texas A&M University

  24. Multiple Stem Training(Modified Central Leader) • Leave 2-8 orthotropic stems • Pruning • Cut out wood in center • Continues growing taller • Cropping area moves higher • Rejuvenation every 4-6 years • Need to lower fruiting surface • Allow basal suckers to grow Tropical Horticulture - Texas A&M University

  25. Multiple Stem Training(Modified Central Leader) • Rejuvenation every 4-6 years • Allow suckers to grow • Remove old branches • Stump with “lung” • Once suckers begin to grow remove “lung” Tropical Horticulture - Texas A&M University

  26. Harvest • Most done by hand • Ripe berries only • Pick every 8-10 days • In Brazil, allow cherries to dry on tree • Machine harvest in Brazil • Oscillating fingers • 7-9% immature fruit From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing. Tropical Horticulture - Texas A&M University

  27. 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 Disease and Pests Problems Tropical Horticulture - Texas A&M University

  28. 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 Disease and Pests Problems From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing. Tropical Horticulture - Texas A&M University

  29. Coffee Processing Bean Processing done on the Farm

  30. 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 Tropical Horticulture - Texas A&M University

  31. Wet Method • Washed • Water under pressure • Dried - spread out to dry • Sun • Artificial heat • Best quality • Gives coffee that is cleaner, brighter, fruitier, better acidity Tropical Horticulture - Texas A&M University

  32. Dry Method (Natural Method)(Most traditional and least expensive) • Drying (Indonesia, Ethiopia, Brazil, Yemen) • Initial drying done on trees • Spread on concrete, tile or matted surface • 2” thick and constantly raked • 3-15 days until specific moisture • Pergamino is dry and crumbly Tropical Horticulture - Texas A&M University

  33. 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 Tropical Horticulture - Texas A&M University

  34. 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 (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 Tropical Horticulture - Texas A&M University

  35. Industrial Processing(Usually by importing company) • Caffeine Reduction • Add water to beans • Extract with • Methylene chloride and ethyl acetate • Residual solvent removed via low level steam drying • Caffeine can be recovered with water extraction of organic solvent Tropical Horticulture - Texas A&M University

  36. Industrial Processing(Usually by importing company) • Once ground the beans lose flavor rapidly • Grinding • Coarse to medium (600-1100 μm) • Home percolators • Fine grinds (Automatic percolators) • Europe (400-500 μm) • USA (600-700 μm) Tropical Horticulture - Texas A&M University

  37. Industrial Processing(Usually by importing company) • Instant Coffee • Extract soluble solids, volatile aroma and flavor 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 Tropical Horticulture - Texas A&M University

  38. Any Questions?

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