20/12/2022
The coffee plant: where one of the most popular beverages in the world is born
The drink most appreciated by Italians comes from a large African plant, of which there are around 80 varieties : the coffee tree, now cultivated in many countries in the tropics, after its widespread proliferation from the 15th century. But what does it look like and where does this pleasant and intensely flavored brown powder come from? Let's find out what this shrub looks like, how it is grown and in which countries.
The coffee tree: origins and characteristics
The coffee tree (genus Coffea) is a leafy shrub belonging to the Rubiaceae family, native to East Africa, more precisely Ethiopia. Its ideal habitat is between the Tropic of Cancer and the Tropic of Capricorn, that is to say in the tropical regions of Asia, Africa and America: these regions have soils rich in humus, nitrogen and potassium, guarantee a temperature between 17° and 30°C and annual rainfall between 1,200 and 2,000 ml.
The foliage is dark green, vivid and intense, with a slightly wavy edge and a glossy, fleshy surface. This plant can reach 12 meters in height in its natural habitat, while in plantations these shrubs are expertly pruned and never exceed three meters in height: higher, harvesting would become much more difficult. Also, pruning is fundamental to keep the plant clean and unobstructed, so that the fruits and the whole plant can benefit from adequate levels of ventilation.
The fruits of the coffee tree look like cherries
The coffee tree flowers several times a year, after each rain; the small white flowers give way in a few days to fruits, which look like cherries, and which acquire a color between green and red depending on their degree of maturity. The transformation from flower to fruit lasts about 9 months, and therefore it is quite common to find on the same plant fruits at different stages of maturation, depending on the rains, and this alternation contributes to the beauty of the plant.
Coffee cultivation
The climatic conditions and the quality of the ground are of fundamental importance in the good growth of a coffee tree. The best conditions are found in our latitudes, in the tropics, characterized by a hot and humid climate, an alternation of abundant rains and dry seasons, and a temperature between 15 and 30°C.
In the climate present in Europe, the coffee tree can only be grown ornamentally and reaches a maximum height of 2 meters, but in its natural habitat, this shrub produces fruits and seeds, which then become this dark and fragrant powder whose the famous drink is extracted.
Here are the different phases of coffee cultivation, on medium and large scale plantations:
The process begins with the sowing of selected grains; coffee plants are delicate and, during the first year, they are kept inside greenhouses (or nurseries), to then be transplanted.
Plants are fertilized to ensure optimum growth and pruned so that an adequate amount of air can circulate between the leaves and the fruit. In this way, the coffee tree will grow lushly and healthily.
After flowering, which occurs with the rains, fruits begin to grow on the plants which will then be harvested at the appropriate time of maturity and later dried to obtain the seeds.
The plant can form in two different ways:
– by sowing: we then choose the most beautiful coffee beans which we sow at a depth of about 2 cm. After 6 to 8 weeks, the seeds will come out of the ground.
– by cuttings: the end of a coffee tree branch can be planted directly. The first roots will then develop after 2 weeks.
After a year after planting, the coffee tree has a height of 30 to 50 cm, it must then be replanted. He did not produce his first coffee beans until three years later. However, they must be closely monitored in order to avoid any disease or animal nuisance.
A coffee tree has a lifespan of 15 to 20 years, a period of time during which it will have produced 700 to 800 g of green coffee per year. Visit our coffee culture space if you want to know more!
Harvesting the fruits of the coffee tree: picking and shelling
The quality of the coffee does not only depend on the variety, but also on the degree of homogeneity of the fruit harvest: if the beans are harvested while they are not yet ripe, they risk giving a flat and astringent final taste. to the drink, while if they are too ripe at the time of harvest, the coffee obtained risks having a rancid and rather unpleasant taste.
Manual harvesting, called picking, is the solution that allows the fruits to be selected one by one, leaving those that are not ready to be harvested on the plant. With this method it is possible to obtain a higher quality product, even if the cost is higher because it requires more manual work. A specialized worker, depending on the characteristics of the plantation, may be able to collect up to 120 kg of drupes per day.
Manual defoliation, on the other hand, is a harvesting technique where all the fruits are removed from the plant, regardless of their degree of maturity: in fact, the drupes are not selected until later, by hand or using the Floating, which consists of immersing them in a tank of water to remove dried or overripe fruit.
In large plantations, on the other hand, mechanical means are used to carry out the harvest: more precisely, large wheeled machines suitable for work on flat ground.
Arabica and Robusta: the main varieties of coffee trees
There are around 80 different varieties of the Coffea plant, but worldwide there are two that provide almost 99% of total production: Arabica and Robusta . The first is considered the most valuable quality coffee, although the plant is more delicate and suffers particularly if the climatic conditions are not ideal. Its habitat is generally located at an altitude between 800 and 2,200 meters. The Robusta variety, discovered more recently compared to Arabica, develops more at lower altitudes, and has the advantage of great adaptability and resistance to both pests and an irregular climate.
