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Coffee Anatomy

The Coffee Tree

Arabica coffee 'tree'/plant is an evergreen, typically large bush with dark green, oval shaped leaves that can reach a height of 14 to 20 feet when fully grown. On plantations, commercial coffee trees are rarely allowed to grow to their full height, as they are pruned to expedite harvesting. The tree has shiny dark green leaves and small white flowers that bloom for only a few days. Six to seven months after the flower's appearance, the berries begin to develop. Changing from small, hard and light green, to red and finally to a dark crimson. They are then ready to be picked. The ripe fruit resembles a cherry.

High grown coffee usually matures in about 6months; two or three months longer than lower grown counterparts. Small coffee seedlings are grown in nurseries for an average of a year and then transferred to the plantations. The most suitable climate for coffee growing is tropical.

Cultivation : The best soil for coffee cultivation is rich in potash and highly nutritious with good drainage. Coffee trees cannot tolerate frost and need a stable environment. Although coffee can grow from sea level to altitudes up to 9000 feet, coffee cultivated at higher altitudes is generally preferred. It matures slower and also produces more and better-flavored oils. The mature trees produce fruit for about fifteen to twenty years.

Coffee trees growing at higher altitudes may only flower and bear fruit once a year, while coffee growing in lower more tropical regions may flower three to 5 times a year. Each cherry usually has 2 sections, two chambers. Sometimes, however the fruit develops with only one chamber and these are called pea berries.

Coffee Categories

Although there are more than 20 species of coffee plant, it can be broadly classified into two main categories Arabica & Robusta

Arabica typically grows at altitudes between 1,500 & 6,000 feet, depending on location and is indigenous to Ethiopia. Arabica trees usually yield their crop after 5 years.

Robusta tree grows best at altitudes of 3,000 feet or lower and are indigenous to Zaire; coffee is ready to be harvested from Robusta trees 2 to 3 years after planting. Robusta is more resistant to disease than Arabica and its sturdiness makes it popular with farmer. The flavor of Robusta isn't as popular as Arabica within the America's, however it is popular in countries that favor stronger coffees such as France and Italy

Liberica, grown mainly in Liberia, this is an unpopular tree. Although resistant to disease, it produces a small crop and it is grown in the lowlands. Its flavor has never been much of a hit with consumer, and so far, this type of coffee hasn't become commercially important.

Coffee Grading

Further, depending on 'sieve standards' & physical characteristics of a coffee bean, arabica & robusta can be further classified as follows :

Arabica Plantation A: Minimum 90% by weight shall stand on a sieve with round holes of 6.65 mm.

Arabica Plantation PB : This grade does not have a sieve standard. {Each "cherry" usually contains two seeds, or coffee "beans", although occasionally only one seed develops called a "PeaBerry" (PB). On an average a normal coffee plant yields approx. 60% of Plantation A & 16% of Plantation PeaBerry.}

Robusta Parchment AB : Minimum 90% by weight shall stand on a sieve with round holes of 6.00 mm.