Coffee Production

HARAMAYA UNIVERSITY
Menschen für Menschen Foundation

Agro-Technical and Technology College
Coffee, Tea & Spices Production and Management (CrPd
4220)
Part-I- Coffee Production and Management
October, 2015
Tsegaye Shimelis (MSc)
November, 2022
1. Introduction
History, Origin and Geographical distribution of Coffee
• Coffee is belong to the genus Coffea in the family Rubiaceae.

• It is one of the perennial, mild stimulant tropical cash crops
• It is second to petroleum in the volume of world trade
commodity
• It is cultivated in some 80 countries in the world
• World green coffee production comes mainly (99%) from two

species namely Arabica and Canephora
• Others are also cultivated but in a very small amount for
different purposes especially for breeding 2
Cont…
 Coffee was discovered by an goat herder named Kaldi
 He noticed that his goats become frisky and danced
around the fields after chewing on the berries from
certain wild bushes
 He tried a few himself, and was soon as overactive as
his herd
 A monk walked by and scolded him for "partaking of
the devil's fruit"
 However, the monks soon discovered that this fruit
could help them stay awake for their prayers and
became uncannily alert to divine inspiration
3
1.1 Origin and Geographical Distribution
Origin:
• Coffee arabica: - tropical highland forests of Ethiopia
– 1300 – 2000 ma.s.l.
– Southern & southwestern parts of the country
• Coffee canephora:- Tropical Africa (Central & western
part)
– < 1000 m.a.s.l.
• Coffee liberica: - West Africa (coastal areas), Liberia
– Low land habitats
• Coffee excelsa:- Closely related to C. liberica
– Lowland forest habitats of west & central Africa
4
1.1 Cont…
Distribution
• A number of taxonomists believe that the name coffee
was derived from Kaffa - a place where coffee might
have been observed first
• It is called Coffee arabica due to the fact that
taxonomists first observed it under cultivation in
Yemen. But no body knows when it was first taken to
Yemen from Ethiopia
• Assumptions about the main routes of Coffee arabica
in the world
– Ethiopia -----Yemen --- Bourbon (Re-union) &
Java --- Amsterdam---West Indies--- Brazil
5
1.2 Coffee Production Cont…
 The leading coffee producing countries are Brazil, Vietnam,
Colombia, Indonesia, Ethiopia, Honduras, India, Uganda
(2021)
 Africa: 20 counties produce coffee but the major ones are:
Ethiopia, Ivory Cost, Cameroon, Uganda, Kenya &
Madagascar
 South America: Brazil, Colombia, Ecuador, Venezuela and
Peru
 Asia: Indonesia, India and Philippines
 North-Central America: Costarica, Mexico, Guatemala, and
Elsavador. Most of the above countries produce Arabica
coffee.
 Angola, Uganda, Madagascar produces Canephora coffee.
 Kenya and Ecuador produce both.
6
1.2 Coffee Consumption
• Consumption varies across different culture and countries
• Countries are grouped in to 4 based on per capital
consumption
– Low consumption: less than 3.5 kg (Eastern
European socialist countries, Canada, North America,
Portugal, Great Britain)
– Medium level consumption: 3.5-7 kg (USA, Italy,
Austria, France)
– Heavy Consumption: 7-10.5 kg (Switzerland,
Norway)
– Extreme consumption: was noted for three
Scandinavian countries (Denmark, Sweden & Finland)
7
1.2 Coffee Utilization
• Raw dried coffee bean have the following approximate
percentage (Arabica)
– Caffeine (C8H10N4O2) : 1-1.5 -Water : 12
– Protein :13 -Fat : 12
– Sugar : 9 - Caffetanic acid : 9
– Cellulose & allied substances: 35 -Ash: 9
– Other soluble substances: 5
• The aromatic complex of roasted beans of coffee is
reported to constitute over 180 volatile principles. It is
widely consumed as recreational beverage
• The main alkaloid in coffee is caffeine.
8
1.2 Coffee Utilization Cont…
Physiological effects of Caffeine

• It stimulates the central nervous system
• It helps in mobilizing fatty acid as usable form of
energy, thus saving natural sugars and reducing
natural fatigue
• Caffeine neutralizes the depressing effects of alcohol
9
Health hazards
• Cause heart diseases (heart attack)
• has diuretic property (high flow of urine) & potential cause
of bladder cancer
– A cup of coffee contains about 80 mg caffeine (Coca
cola contains 30-50 mg caffeine/bottle)
– An adult in good health can take 250-300 mg of
caffeine per day without harm. A dose of about 10 gm
could be fatal.
– Voltaire needed 72 cup coffee/day and lived for 80 years
– Gemsock the world champion of coffee drinkers
consumed 85 large cups in 24 hrs.
10
The main forms of utilization of coffee are:
 Beverage prepared alone or mixed with different
processed food and drinks
 Used as a flavoring matter in the production of foods
& drinks Chewing gum, Chocolate etc
 As de-caffeinated coffee- to reduce the effect of
caffeine on the consumer, caffeine is extracted
(removed). In some countries the % of caffeine is
specified and strictly controlled. Eg. in France 0.1%
 Other forms
– Leaf- Hoja (dried leaves boiled with milk)
– Dried husk used as drink after roasting and boiling
11
1.3 The status of coffee production in Ethiopia
1.3.1 Major Coffee Production Areas
a) West and south west regions (Keffa, Gamu Gofa, Wellega
and Illubabour)
– are the most favorable areas for coffee production
– contribute 60% of the total production
– The region is one of the few areas in the world for coffee
production in terms of weather condition.
• Rain Fall (1500-2500 mm)- adequate
• Elevation (1300-2100)-ideal
• Soil very deep red and fertile with pH value of 4.5-5.5
(slightly acidic)
b) Southern region (Sidamo):
– produce 32% of the country’s production and have very
suitable natural environment condition
12
1.3.1 Major Coffee Production Areas Cont…
C) Eastern region
• Hararghe (Chercher highlands) produces the best quality
coffee in the world
• Hararghe coffee is unsurpassed by any other coffee in the
world. This is attributed in general to the suitability of the
area (low humidity, high altitude & good fertility of the
soil)
d) North-west region
• Gojjam (Finoteselam and Zegie) & Gondar (Azezo)
e) Central Region
• Shoa and Arsi (Arbagugu) and Bale
13
1.3.2 Systems of coffee production
• The methods of coffee production in Ethiopia can be grouped as
follows:
a) Wild/forest-coffee
• Picking coffee from the forest which are self sawn
• About 10% of the coffee production comes from forest coffee,
mostly from the regions of Kefa, Wellega and Illubabour
• Weed control is restricted to one slashing only in a year to
facilitate picking
• Picking is confined to stripping when majority of the berries
are ripe & over ripe. Yield (350 kg/ha) and quality are very
poor
• Currently the area is declining due to new settlement while also
improvements are underway by planting seedlings in open
patches of forests
14
1.3.2 Systems of coffee production
b) Semi-forest Coffee
• Resembles forest coffee production system except
presence of human intervention
• Farmers thin, select forest trees, slash weeds etc.
• Accounts for about 34 % of Ethiopia's total production
• West Wellega (Anfilo), Illubababor, Shaka-Kaffa,
Bench-Maji
15
1.3.2 Systems of coffee production Cont…
c) Garden or small holding plantations
• These are private owned coffee plantations receiving
traditional management
• Limited to 100-500 trees planted around ones dwellings
usually intercropped with enset, chat etc.
• Accounts about 35% of the total production
• Plants get better care of weeding, manuring, shade etc
• Yield and quality are better than the above
• The lion share of export is from 1 & 2 %
• In coffee improvement Woredas of Sidama, Gedo,
West Hararghe & West Wellega
16
d) Plantations coffee
• It is improved coffee production system. follows
recommended cultural practices like row planting,
fertilization, mulching, pruning
• Scheduled annual cultivation, ripe berries are harvested,
modern drying system. Yield and quality are higher than
the above systems
• Both semi- plantation and plantations contribute about 21%.
• South and South western region both in small holding
farmers & large state & private farms.
• *Seven large state farms in Limu, Tepi & Bebeka received
recommended fertilizer, rejuvenation, pruning and
integrated weed management
17
Production Contrib Growth Source of planting Management
system -ution * condition materials level
(%)
Forest/wild 10 Irregular & Volunteer seedlings Almost No
coffee unregulated management
Semi-forest 34 Less Volunteer & nursery Minimum input
coffee (semi- regulated grown seedlings
cultivated)
Garden 35 Relatively Nursery grown Well managed

coffee better seedlings
Modern 21 Well Nursery grown Improved

plantation regulated seedlings of management
improved varieties practices
*Contribution of each system to the total annual coffee production of the
country
18
1.3.3 Problems of coffee production
• The area under coffee production in Ethiopia is
estimated 770, 000 ha and provides about 250, 000
metric tones per year.
• 60-65% 0f the country’s revenue comes from coffee. The
country has favorable environment and great wealth of
genetic resource (mine of germplasm).
• In spite of these facts, the national average yield is 325
Kg/ ha which is very low compared to world’s average
yield (568 kg/ha)
• Compared to other coffee producing countries our coffee
is low both in yield and quality
19
1.3.3 Problems of coffee production Cont…
The major problems are:
• System of coffee production
– Majority of the produce come from forest type.
– No or poor pruning and rejuvenation practices
– Poor weed, diseases (CBD & rust), and insect
control
– Poor harvesting techniques stripping green, ripe &
over ripe
– Poor drying and post harvest handling techniques
– Yield and quality are very poor
20
• Marginally suitability of the state owned farms
– Little consideration was given for pre-development
studies of state farms particularly at Bebeka and
tepi farm.
– Aimed to plant 10,000 ha to produce 8,000 t (80%
washed coffee)
• Disease, insect, weed problem
– Diseases- CBD, leaf Rust etc.
21
• Low infrastructural development: some of the
production sites are inaccessible to get inputs timely
and collect the products to the central market.
• Low price offered to coffee producer
• Substitution coffee with other cash crops such as
chat
• Shortage of labor during harvest
– Coffee picking usually coincides with other
operations, like weed control, fertilization etc.
Growers may not handle all these activities by the
family labor timely.
22
• In adequate research and extension activities
compared with the role that this crop plays in the
national economy and problems it has, emphasis
given towards the improvement of varieties, cultural
practices on a wide scale is inadequate
– E.g kenya has made significant achievements in
coffee culture. Farmers follow modern production
and processing techniques. As a result, yield and
quality of coffee from Kenya is by far better then
ours.
23
• Poor cultural practices and management
– Over or under population, in adequate use of
manure and fertilizer, poor pruning & rejuvenating
techniques
• Poor post-harvest handling
– Faulty processing techniques, poor storage and
transportation facilities
24
Chapter 2
The Coffee Plant
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2.1. Morphology of the Coffee Plant
• Coffee Arabica is a small tree, which grows to a
height of 15m when it is not cut. However in
commercial production the height is restricted by
pruning.
• A mature coffee plant consists of a shoot and root
system.
2.1.1. The Shoot System
• The shoot system consists of the stem, the leaves, the
flower and the fruit.
12/03/2022 Coffee production and Management 26

Cont…
• When plagiotropic stems are cut back secondary

plagiotropic stems are produced immediately below the
cut. These secondary branches produce flowers one year
after their formation.
• Coffee is a self-pollinated crop and two days after
flowering, the flowers wither away and the ovaries start
to develop into fruit. Under higher temperatures
abnormal flowers called star-flowers occur which do not
develop to fruit.
12/03/2022 Coffee production and management 27

2.1.1.2. The stem:
• The stem has orthotropic growth habit and it branches

idiomorphically because it produces two buds on the
main stem at each leaf axil.
• From these buds at each leaf axil primary branches or
plagiotropic stems or lateral branches grow on the
opposite side.
• The primary branches produce secondary, tertiary etc.
branches which create the cropping zone of the coffee
plant producing flowers and fruits.
• On each leaf axil on plagiotropic stems there are about 6
buds out of which four of them produce inflorescence
under favorable conditions.
Cont…
• in a normal fruit there are 2 seeds.

• -each seed is 8-13mm long with grooved flat surface
against each other.
• -some abnormal fruits contain only one seed called pea-
berry.
• These cotyledons have a greenish tinge and are known
as beans/commercially green-beans.
• Coffee seeds are recalcitrant in nature, i.e. they have
short life span (it looses its viability in duration of less
than one year (3-6 months). Therefore, it is a problem in
germ-plasma collection and preservation. The fruit will
take 7-9 months to mature.
Coffee production and management
12/03/2022 29
2.1.1.3. The leaves:
• leaves grow in pairs on opposite sides of the lateral

branches.
• leaves are dark-green when mature.
• young leaves are light-green and bronze-tipped in some
varieties of Arabica-coffee.
• leaves are elliptical with an acuminate top.
2.1.1.4. The flowers:
• coffee flowers are small fragrant white clusters.
• they are produced on the leaf axils.
• on each leaf axils, when conditions are good, buds are
initiated i.e. when the coffee tree gets moisture after a
resting period, the flower buds open together
2.1.2. The Root System
• Mostly 80-90% of the roots are found on the top 30
cm soil 5-6 years after planting coffee develops full
root system.
• The root system consists of five types of roots.
• 2.1. 2. 1. The tap-root
• it is the central short and dominant figure.
• mostly branched due to transplanting.
• can grow as deep as 1m.
• Functions: stability and anchorage.
• It ensures supply of water.

Cont..
• 2.1.2.2 Axial-roots
• Arise from the tap-root
• grows vertically to a depth of 3m.
• are usually 4-8 in number.
• are thick and branched.
• Functions: water absorption in dry periods
• Anchorage or stability.
• 2.1. 2.3 Lateral-roots
• like axial roots they arise from the tap-root
• they grow horizontally as far as 1.2m to 1.8m.
• they are feeding roots in the upper and richest soil layer.
• they are essential for mineral absorption.
• they can be surface laterals or lower laterals.
2.2 Ecology of Coffee
• Ecological factors (Climate and Soil) have a major
effect on coffee growth & development
• However, the plant is quite flexible & capable of
adapting to a wide range of diverse ecological
situations
• Climate: the major climatic factors are temperature,
water/rainfall, light & wind.
• Coffee arabica well adapted to the humid tropical
highlands, between 1300 & 1800 m.a.s.l., with a total
annual rainfall of 1500 – 1800 mm, average
temperature of 20 to 24 0C.

2.2 Ecology of Coffee cont…
• It can grow at altitudes < 1000m m.a.s.l., with 800 to 1000mm
rainfall in marginal (less suitable) areas. Temperatures < 5 0C
and > 30 0C are also lethal (unfavorable for its production)
• Coffee canephora & other cultivates spp are well adapted to:
– tropical wet lowlands, at < 1000 m.a.s.l.,
– with abundant rainfall (at least 2000 mm),
– average temperature between 24 and 26 0C &
– atmospheric humidity at a constant level approaching
saturation

2.2.1.Temperature
• Most favorable average T0s : 220C to 26 0C, with no
very pronounced differences in day & night time
• No Coffea spp. can survive for any length of time at a
T0 approaching 00C
• Coffee arabica is much more adapted to lower T0s than
Coffee canephora, provided that they are not too
extreme
• Drops in T0 (< 10 0C, particularly < 6oC) result in
physiological problems, as it kills the chloroplasts,
degrade chlorophylls & lower the level of
photosynthesis, causes crinkling of leaves, even kills
the shrub under extreme cases
Temperature cont…
• Increases in T0 above 300C,
– accelerates transpiration,
– dehydrates the tissue, especially if the air is dry
(with insufficient humidity),
– wilting & death of foliage & leaf shedding/fall

2.2.2 Rainfall (Amount & Distribution)
For optimum production:
• 1500 to 1800 mm per year,
• With a pattern consisting of a few months with little
rain or even relative drought, corresponding to the
dormant period that precedes the main flowering
period, then ample rains to promote flowering, fruit
setting & fruiting
BUT
• It is risky to grow with less than 800 to 1000 mm of
annual precipitation, even if it is well distributed, as
productivity fluctuates.

2.2.3 Light/Shade
• In its natural habitat, coffee is found in shaded or
semi- or partially shaded condition
• Due to its response to light, it is traditionally
considered a heliophobic plant, requiring high,
somewhat dense overhead shades,
• Though it can be more productive, but with intensive
cultivation without shade.

2.2.4 Wind
• Effects of Wind:
– Strong wind break the branches & cause leaf fall
– Hot & dry winds cause wilting of leaves & young
shoots & retarded plant growth
– Depress crop yield
– Wind stress may lead to a reduction of leaf area and
internodes length
– Damaging leaves and buds and exacerbating
shedding of developing flowers and fruits
• Windbreaks or shelter trees are to be recommended as
both may improve crop performance.

2.2.5 Atmospheric Humidity
• Air humidity has a significant impact on the
vegetative growth of the coffee tree
• Robusta successfully grows under high air humidity
approaching saturation, or in less humid sites,
provided that the dry season is short.
• By contrast, arabica coffee requires a less humid
atmosphere, comparable to Robusta

2.2.5 Atmospheric Humidity Cont…
• During dry periods, high RH (80-100%) usually

condensing into dew on the leaves by the morning
can offset moisture stress of soil during day time.
• The annual mean RH in the major coffee growing
regions in Ethiopia is about 60% with extremes of 40
and 80% during the dry and wet months, respectively.

2.2,6 Soil Factors
• Coffee does not appear to have very specific soil
requirements,
• The texture & depth of the soil are extremely important,
as the coffee trees are capable of extending their root
system to a considerable depth and occupies considerable
volume of soil, in deep particularly permeable soils.
• In compact & shallow soils, the taproot remains short &
the roots only develop in the upper horizon, at a depth
rarely exceeding 0.3m, demanding for intensive
cultivation (high fertilizer input, irrigation, etc.). In
general, coffee requires acidic (pH: 4.5 – 6.0), deep,
fertile and well drained soils, such as Nitosols,
Cambisols, Acrisols & Luvisols in Ethiopia.
Chapter 3.
Establishing Coffee Production Site

3.1 Coffee Propagation
• Coffee species may be propagated by:
– Seed: major method for Arabica
– Vegetative means such as
• Cuttings: most commonly used (main
orthotropic branch)
• Grafting
• Use to suckers
• Invitro method- recently being developed

3.1.1 Propagation by seed
• Most commercially grown cultivars of arabica coffee
are largely self pollinated and homozygous. Thus they
are normally propagated by seed.
• Selection of mother trees for seed purpose
– Healthy matured trees
– Vigorous growth & desirable agronomic
performance
– Free of diseases and insect pests
– High yield & sustainable production
– Adaptable to the planting site/the agro-ecology
3.1.1 Propagation by seed Cont…
Preparation of seeds
– Pick ripe and healthy fruits
– Depulp the fruits
– Short-ferment coffee seeds for 24 hours
– Rub inside water to remove any traces of pulp still adhering to the
seeds
– Air-dry the seeds in a well-ventilated area
– Moisture content must not be lower than 10% lest viability will be
seriously impaired
– Sorting of seeds against small, abnormally-shaped, infected and
infested seeds
– Selected seeds are ready for raising seedlings
– If coffee seeds are to be stored / transported, treat with charcoal dust
and fungicides (especially copper-based fungicides) and aldrin
dust against termites
Preparation of seeds Cont…
• The seeds normally retain viability for few months
when stored as parchment coffee (best way)
• Numerous reports show that, seed stored under
good conditions have germination rates of:
– 90-98% after three months storage
– 70-75% after 3-5 months storage
– <50% >> 5 >> >>
– 20-25% >> 9 >> >>

3.1.2 Coffee Nursery
• Select a nursery site:
1) On gently slopping land
2) There should be reliable water supply
3) The soil should be fertile of good structure and with high organic
matter content
4) It is advisable to avoid old coffee land because of soil born
diseases and nematodes
5) Located in an area where there is no risk of frost
6) Sheltered from prevailing wind
7) Far from shade and root of trees
8) Close to transportation
9) Should be cleared, well dug and leveled
10) Should be free of weeds particularly perennial weeds, stones,
roots, rubbish etc.…...

3.1.2 Coffee Nursery Cont…
Preparation of nursery beds Cont…
• Width 1.2-1.4m
• Length: variable (convenient length10m)
• Raised by taking top soil of the paths and adding to the bed
• Path: 0.6m
• Sowing seeds (pre germinated /direct)
– Spacing b/n rows is 12-15cm apart if the seedlings are
transplanted at about 20cm ht and 20cm if they are
retained until they grow to about 40cm
– Seeds should be sown to a depth of 1 cm with the
grooved side placed down & embryo tip up
• The nursery bed should be shaded 50%
3.1.2 Coffee Nursery Cont…
Shade the Nursery
• Shade structures could be constructed over individual
beds (1.5m height) or over the entire nursery (2.2m
high)
• The shade cover could be plastic netting or natural
materials such as bamboo, palm leaf, grass etc
• The shade should provide about 50% initially and
then it should be gradually reduced and finally
removed completely to harden off about 2 months
before the seedlings are planted out

3.1.3 Methods of seedling production
• There are several methods but, the choice depends
largely on local conditions.
– Seedlings may be raised on nursery beds or
polybags by direct sowing
– Seeds may be pre- germinated and then planted
out in to nursery beds or poly bags
– Previously seedlings were raised in the nursery
beds and were taken to the field bare- rooted
• However, it has now become a common practice in
many tropical countries to raise seedlings in poly-
bags

3.1.3 Methods of seedling production Cont…
a) Pre-germination of seeds
• Coffee seeds normally require 4-6 weeks to germinate and emerge
on nursery beds/ poly bags
• To reduce this duration, there are techniques involve keeping the
seeds moist until the radicles emerge and then transplanted. i.e.
– seeds may be spread on sand bed and covered with sacks or
straw
– could also be spread thinly between moist sacks
– water soaked but only for a while
b) Sowing to seed beds
• An alternative method to is to saw the seeds on seed beds and
prick them at cotyledon (butterfly) stage before the taproot is well
developed
• Then transplanted to nursery beds or poly bags
Germination process

3.1.3 Methods of seedling production Cont…
c) Container grown seedlings
• Polythene bags are widely used
• Size of the bags is 30x18cm when the seedlings are kept long
(40cm ht, 12-14 months). If however they are transplanted earlier
(20-25cm ht.), the size will be about 25x 12cm (containing 1.5 kg
of compost)
• Potting media can be made from different materials mixture of top
soil (forest soil), sand, gravel, coffee pulp, coffee husk, peat,
cattle manure etc.
• Typical mixture used in many countries is
– 3 parts top soil
– 1 part coarse sand or gravel
– 1 part rotted cattle manure
• Shade arrangement is similar to nursery grown seedlings
Bare rooted Vs Seedlings in polytube
Bare root seedlings
Advantages Dis-advantages
• Less expensive as farmers • Slow growth rate of
don’t have to buy and fill seedlings
plastic bags • Less efficient in water and
• Easy to bundle and transport nutrient use
the seedlings • Needs uprooting/lifting up
• Allow the farmers to select to transport to planting
seedlings with a well formed sites so liable to
root system
transplanting shock

Bare rooted Vs Container grown Seedlings
Container grown Seedlings
Advantages Dis-advantages
• Seedlings grow faster and • High cost
requre less water
• Impossible to check the
• Prevent spread of soil born
root system
diseases in the nursery
• High transportation cost
• Less root damage during
transportation
• Easy and quicker planting
operation
• Higher field survival rate
• Planting can be delayed

3.1.4 Care of seedlings
• Watering
– First frequent and less amount and then decrease
frequency and increase amount
– Never over water or allow the soil to dry out
– Do not allow the use of hose pipes as it washes
away soil, and seeds are exposed & fail to
germinate. Thus, they should be sprinkled
• Mulch may or may not be used
• Regulate shade first 50%, then gradually decrease
• Weeding- especially perennial grasses
3.1.4 Care of seedlings Cont…
Nutrition:
• If the soil/ media consist of manure, composts or forest soil,
extra fertilizer may not be needed
• If necessary (sign of deficiency) N can be applied by
spraying the leaves with urea (30-50g) dissolved in 10 lit
of water) 2-3 times at monthly intervals per bed (1x5m)
• The seedlings should then be watered with plain water to
wash- off fertilization solution to avoid the risk of leaf
scorch
• Trace elements in the form of compound like BAYFOLAN
is also used in the form of spray to have healthy and
vigorous seedlings
3.1.4 Care of seedlings Cont…
Hardening off before field transplanting
• Seedlings can be transplanted when they attain about 20 cm ht.
(6-9 months) or delayed till they develop to about 40 cm (12
months)
– 1st type: cheaper to produce but survival rate is reduced
– 2nd type: cost of maintenance is increased about 1 year
• High survival rate
• Grow earlier than those planted at small stage
• In both cases, hardening them is essential to high light
intensities and moisture stress so that they can tolerate the
actual conditions in the field
3.1.5. Establishing planting site
3.1.5.1. Field preparation: Clearing
• Methods of clearing vary from place to place.
A) In some places they are generally burned. But this practice
has drawbacks:
• Destruction of humus
• Loss of nutrient elements
• Rapid deterioration of the soil which has been extensively
exposed

Cont...d
B) A two step (stage) felling (clearing)
• First the undergrowth is cut and incinerated
• Then large trees (with diameter > 20 cm) are cut. These could
be sold as timber. Others are heaped together and burnt or left
in windrows to decompose gradually
C) Some trees may be selectively left for shade. But usually they
are unsatisfactory because they are unsuitable in their growth habit

3.1.5.1 Field preparation: Clearing Cont…
• Large trees whose stumps can not be up rooted
should be ring- barked at least one year ahead of
clearing
• If possible the use of heavy duty machines such as
bulldozers should be avoided as they create soil
compaction and remove topsoil or bringing up the
sub- soil
• After clearing the land should be ploughed and any
remaining stumps and roots removed
• On sloping land care should be taken to reduce the
risk of soil erosion (slop should be 5-10 up to 20,
more than 20% need terracing)
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3.1.5.2.density of Planting
• Density of planting is dependent on various factors:
a) Variety- dwarf Vs vigorous
b) Growth habit: compact Vs open
c) Climate: warm- rapid growth and need wide space
compared with cool environment.
d) Fertility of soil
e) Slope of the land
f) Shade
g) Maintenance method: manual or mechanical-
rejuvenation
h) Pruning system
i) Harvesting method
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Plantation lay out and density of Planting Cont…
• Plantation Layouts tested for coffee are:
a) Square planting : square with staggered rows
b) Triangular planting: in equilateral /isosceles

triangles
c) Hedge rows : Single hedge row
- Double hedge row
- Triple hedge row

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Spacing of the plants
• In older plantations, the standard densities most
widely used in many countries is 2mx2m to 3mx3m
with a plant population of about 1000 to 2500/ha
• Plantation densities in recent years are increasing.
There are generally over 5000 trees/ha and
sometimes over 10,000/ha. The reason for this is that
to exploit land more efficiently and maximize yield

Spacing recommended in Ethiopia
• Low altitude (900-1250) Bebeka and Tepi- wide spacing
Between rows/ Between plants
– Open 2.25 x 1.6 - compact 2 x 1.30
2.00 x 1.7 2 x 1.50
2.00 x 2.0
• Medium to high altitude (1500-1900) - Limu - narrow
spacing
– Open 1.75 x1.75 - Compact 2.00 x1.30
2.25 x1.60 2.00 x1.55
2.00 x1.75 2.55 x1.55

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Preparation for Planting
• Once the planting distance (spacing) is chosen, the
planting positions are marked out, using stakes made
of local materials. - Marking
• But, the marking (staking) out for large plantations
are done by surveyors in order to make appropriate
alignment of rows
• Then planting holes are prepared:

12/03/2022 67
Preparation for Planting Cont…
• 2-3 months in advance of planting and left open to
allow the exposed sub- soil to weather
• About 1 month before planting, the holes should be
re- filled with top soil, manure and some inorganic
fertilizer. These aerate the soil and stimulate
biological activity
• The holes should be filled to above ground level to
allow for subsequent setting. In the center of the holes
sticks will be planted

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Preparation for Planting Cont…
• The size of holes is about 50 cm wide and deep.
The dimension may be increased or reduced
depending on:
– The size of the seedling
– Soil structure (wider on heavy and compact
soils)

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Planting
• Planting time and care
– Time: should coincides with the start
(on-set) of the main rains- when the soil
is moist enough and the N level in the
soil is rising
• Planting in April proved to have good
establishment in major coffee
growing regions in our country.
– Care: on close supervision and
accounting, we should replace weak and
dead seedlings within 1-2 months after
planting.

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Chapter 4.
Coffee farm management

4.1. Coffee fertilization
• Based on soil analysis & Field trials

- N: 150 – 235 kg/ha
- P: 33 – 77 kg/ha
- K: 0 – 62 kg/ha

4.1. Coffee fertilization Cont…
• Fertilizer Requirement (kg/ha): Hararghe Varieties
– One year old: 105 kg DAP; 67.5 Kg UREA and 0
KCL
– Two years old: 210 Kg DAP; 135 UREA; and 0
KCL
– Three years old and above: 312.5 Kg DAP; 202.5
Kg UREA and no KCL
• The recommended rate must be applied in three or
two splits starting from the commencement of rainy
season

• Fertilizer placement
– Spread fertilizer evenly on the
soil around the drip line (the
outside edge of the canopy) of
the coffee tree, as this is where
most feeder/hair roots are
found.
– Keep fertilizer at least 100 mm
from the stem of the plant;
– fertilizer applied closer than
this can damage the coffee tree.

• Composting and manuring are very effective organic
methods of improving soil fertility.
– They increase the organic matter content of the soil,
– improve the soil structure and
– improve the water holding capacity of the soil
12/03/2022 Maintenance of Coffee Plantation 75

4.2. Shade management
Shade is important in coffee farms, because:
• Reduces the need for intensive management (severe pruning to regulate
leaf to fruit ratio, fertilizer application, etc.)
• Ensures sustainable production with minimum input & less exhaustion of
coffee trees
• Reduce physiological disorders caused by extreme changes in temperature
and light intensity
• Reduction of soil erosion on steeper slopes
• Production of organic matter through litter falls
• Reduction in weed growth
• Curbing/reduction of the biennial bearing pattern
• Improvement in bean size & quality (increases volatile substances
(alkaloids & aromatic compounds
4.2. Shade management Cont…
• Disadvantages of shade trees
– Competition for moisture and nutrients under dry
conditions
– It require regular pruning and thinning to prevent
excessive shading
– Increase in incidence of disease development under
humid shade conditions
– If the shade is dense, the coffee stems become etiolated,
weak and are liable to breakage. For this reason capping
may be necessary
– The cropping potential of coffee under shade is limited
due to reduced flowering and due to this the yield
response to Nitrogen and Potash fertilizers is limited
4.3. Mulching
• Consists of covering the soil
with a thick layer of straw,
grass, dead weeds, coffee
husk etc.
• On large plantations, it is
common practice to grow
elephant grass, Sudan grass
etc. for mulching purpose.
• Is also most effective in
increasing yields under low
rainfall areas ( due to moisture
conservation).
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4.3. Mulching Cont…
• In general the main benefits of mulch are:
– Protect the soil from the impact of falling rain,
increasing infiltration of RF and decreasing Run-
off
– Protect the soil from erosion
– Reduce surface evaporation and conserve moisture
– Reduce weed growth (thick cover not favorable for
weed growth)
– Add organic matter and mineral nutrients to the soil
– Provide a favorable environment for the growth of
roots (feeder roots) through keeping the soil cool and
moist
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4.3. Mulching Cont…
• Disadvantages with mulching:
– Shortage of land for growing mulch material
– Problem of transporting vast quantities of bulky
material, the requirement is ~ 10-20 t/ha dry
material ( 10-15cm thick)
– Under cool condition and high RF, mulch can
make the soil too cold and wet for unsatisfactory
root growth. However this effect can be reduced
by delaying mulch application until the end of the
rains.

12/03/2022 80
4.4. Coffee weeds
• Perennial grassy weeds (such as Cyperus, Cynodon &
Digitaria spp.) may cause considerable yield loss in
highly infested fields
• Control measures:
– Slashing at 2 – 3 weeks interval
– Digging out the underground part
– Herbicide application
• Broad leaf weeds can easily be controlled by
– Slashing before flowering & seed setting
– Herbicide application

4.5. Coffee Pruning
• Pruning is the major component of coffee plantation
management (husbandry)
• Why pruning?
– To shape coffee trees in a desired way and make
them more productive in the space available
– Remove old and diseased wood, non-productive
suckers & unnecessary growths
– Facilitate harvesting of the fruits by promoting
fruiting on easily accessible branches
– Control overbearing & die back
– Maintain tree vigor and well balanced framework
– Minimize the incidence of diseases and insect pests
4.5. Coffee Pruning Cont…
• Type of pruning system in coffee
– Single stem pruning (SSP)
– Multiple stem pruning (MSP)

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Single stem pruning (SSP)
SSP system includes:
• Formative phase pruning:
– Capping at 2m, removal of 10 branches below 30 cm,
removing 20 closer than 15 cm, interlocking 20 branches
• Fruiting and maintenance (productive center pruning):
– Capping 10 after 3rd crop to stimulate 20, removing dead
and infected wood, restricting the number of 20 to 5
bearing and 3 non-bearing , removal of suckers at regular
interval,
• Rejuvenation/renewal phase:
– Stumping back when damaged by harsh biotic and
abiotic factors

Single stem pruning (SSP) Cont…
• Advantages of single stem pruning
– The plant will have a manageable height for spraying
chemicals and for picking
– Regular production can be permanently achieved at an
optimum economic level on all plots in the plantation.
(Growth is uniform)
– Appropriate for shade grown spps. (because of manageable
ht)
– It permits the use of mechanical harvesters
– The production will be on secondary branches and this makes
it appropriate for use with many commonly grown spps. and
varieties which naturally produce fruits on secondary growth.
These include C. arebica var. typica, certain clones of C.
canephora, Mundo Nova hybrids
12/03/2022 86
Single stem pruning (SSP) Cont…
• Disadvantages
– Cropping in the early years is less (due to capping)
– Costly, due to the many cultural operations
necessary
– It requires skilled work force, specially formative
pruning which is the main pruning is estimated to
be most labor intensive task. An average worker
can prune 50 trees/day

12/03/2022 87
Multiple stem pruning (MSP)
In MSP system: Fruits mainly on 10 branches so frequent
replacement by new stem is very essential.
• Formative phase pruning:
– Removing suckers of original stump, bending those
flexible stemmed cultivar (Agobiado), capping
young seedlings (3-4 months)
• Fruiting and maintenance phase:
– Successive removal of suckers, dead and diseased
wood.
• Rejuvenation/renewal phase
– Periodically cutting back marginally productive
stems after (7-8) years, depending on cultivar
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12/03/2022 89
Multiple stem pruning (MSP) Cont…
• Advantages:
– Its implementation is simple: no skilled labor
required
– The operation can be done fairly rapidly (less
expensive than single stem pruning)
– Very well suited to Robusta coffee and Arabica
selection with open growth habit
– Yield is higher due to early bearing

12/03/2022 90
Multiple stem pruning (MSP) Cont…
• Disadvantage
– The bushy habitat of the stump branches and their
height make them unsuitable for mechanical
picking by the automatic harvesters which are
currently available
– An excessive number of stems per tree and the
intermingling of their internal secondary branches
may also complicate plant protection treatments
• N.B In spite of its drawbacks, the low cost of the
method has led to it being adopted on many
commercial plantations
12/03/2022 91
4.6. Coffee Rehabilitation
• There are several methods of Rehabilitation which can be
applied according to plant conditions. Among the major ones
are: Topping and Stumping.
1. Topping: is cutting the upper part of a coffee plant
• For reasons like dieback, frost damage, drought etc, the upper
part of coffee plants could be unproductive while the lower
branches could remain in good condition.
• This method is applicable to both single and multiple stem
plants.
• The topping height would be at about 1.50m from the ground
or as low as 1m according to the height of the affected part.
• One or two suckers could be encouraged to grow on the top of
the plants to replace the removed part.
12/03/2022 92
Coffee Rehabilitation Cont…
2. Stumping
• is an important rehabilitation method when the whole tree
becomes unproductive.
Method of stumping
a) The coffee plants are cut at 30cm to 40cm from the ground by
leaving 1 or 2 branches ( lung branch or breather)
– Leaving one or two old heads for one more year will have the
benefit of harvesting some crop the following season until the
new suckers take over production.
– Stumping is done at an oblique angle so that the rain water can
quickly be drained off ( paint the wound to prevent attack by
fungi or pest
– Should be done soon after harvesting to promote early growth
of the new shoots which should flower one year late
12/03/2022 93
Coffee Rehabilitation Cont…
Method of stumping Cont…
2) After stumping, many suckers will grow and out of these the
required number may be selected. Three months after
stumping, selective thinning should be made
• In Plantation where coffee tree population is low, stumping
alone will not be enough to improve production.
• The population has to be increased by replanting coffee
between the rows of the existing trees one year earlier to
stumping so that the young plants can grow at a similar
height as the sucker of the stumped plants
• Food crops can also be intercropped at least in the first year
until the new suckers grow

12/03/2022 94
4.7. Coffee diseases
• There are several field diseases and disorders affecting
leaves and berries.
• Diseases include:
– Coffee berry disease
– Coffee wilt diseases
– Cercospora leaf spot (all ages of coffee);
– Coffee leaf rust (all ages but more on bearing coffee);
– Black sooty mould (all ages) and
– Anthracnose (more prevalent on bearing coffee).
• The severe disorder, overbearing dieback, occurs on
bearing coffee.
4. 7.1. Coffee Berry Diseases (CBD)
• Caused by Colletotrichum kahawae ( syn. C.
coffeanum).
• Believed to have originated from Coffea eugenioides
• In 1951, the disease was reported western districts
and central provinces of Kenya.
• 20-25 % yield loss.
Coffee Berry Diseases (CBD)
• Symptoms Dark brown, slightly sunken

spots on berry
Spot enlarges and reach the

beans
Whole berry becomes brown,

dried up, and brittle
shells
Diseases Cycle & Dispersal
Wet season Germination

Dry Season
Germ tube
5 hr
Over winter as conidia
Appresoria
Infection peg
2-3 WKs
Diseases Cycle & Dispersal
Dispersion Mechanisms:
Water
Human (handling and picking)
Movement of infected plant material (seedlings)
Seed (infected)
CBD
Climatic Condition that Favors CBD
 Generally high rainfall, air humidity(> 75 %)
and low temperature(10-26 oC).
 In Ethiopia at an altitude:
 > 1750 m high severity
1500 - 1750 m Moderate
< 500 m not a problem at all.
4.7.2. Coffee Wilt Diseases (CWD)
o Caused by Fusarium xylairoides (Gibberella
xylarioides).
o In Ethiopia, wilting of Arabica coffee tree known
as "sudden death disease" as early as the 1960s.
o It has been hypothesized that as it is the result of
a mutation in the pathogen population.
o Annual losses at a National level:
 US$ 9,644,279 in Uganda
 US$ 3,750,976 in Ethiopia and
 US$ 197,551 in Tanzania (Oduor et al., 2003).
Symptoms of CWD
o Is a vascular or
systemic disease.
o Wilting, chlorosis and
defoliation of the aerial
parts of the coffee bush
o Blue-black coloration
(streak) which can be
seen under the bark
Control the CWD Incidence
o Cultural Practices
Uprooting and burning infected material.
Replanting should not be done for 6–12 months
after uprooting infected bushes.
Not using CWD-infected dead bushes as firewood,
fencing or staking material
Sterilization of farm implements during changing
cycles or pruning
Control the CWD Incidence
o Chemical control:
Evaluation of fungicides is in progress.
Some indications in the literature of
copper ox chloride being effective during
the previous occurrence of CWD.
4.7.3. Coffee leaf rust
• Coffee leaf rust (Hemileia vatatrix) occurs on leaves and can cause
leaf drop if severe.
• Symptoms
– The first symptom is the formation of pale yellow spots up to 3
mm in diameter on the underside of the leaves.
– As the spots expand, they become powdery and yellow to orange
in color and may reach 20 mm in diameter. Occasionally the
whole leaf becomes covered with rust spots.
– Older rust spores become brown at the center surrounded by
powdery orange spots.
• Causes
– Variety: Typica and many other Arabicas are susceptible under
poorly shaded conditions and at altitudes of less than 1000 m.a.s.l.
– Plant health: Healthy plants are less susceptible.
Coffee leaf rust Cont…
Control
• Preventive:
– Plant tolerant varieties.
– Follow the recommended
nutrition programme.
– Plant pure Arabica at high
elevation only and always
use good shade.
• Chemical:
– Copper sprays (See label
directions for rates).
Chapter 5
Coffee harvesting, processing & quality
determination
5.1 Coffee Harvesting
• In Arabica coffee it takes about 6-9 months from
flowering to maturity of fruits
• is a very labor intensive costly operation (50% of
the total production cost)
• Essential Precautions for harvesting:
– fruits should be picked only when they have
reached optimum maturity ( especially for wet
processes coffee)
– Color should be purplish red, not yellow or dark
brown.
– harvests must be done by selective hand picking
5.1 Coffee Harvesting Cont…
• Essential Precautions Cont…
– Ladders have to be used when shrubs are tall and their
branches are beyond the reach of the harvesters.
– Cherries should not be stored for long periods in bulk
because there is a risk of over heating which can lead to
bruising, fermentation, production of bad odorous and
discoloration ( dark color) of beans.
– Photo-sanitary harvesting: Which are carried out after the
main harvest aimed at removing any overripe cherries
which are likely to be a substrate/ food for fungi and insect
pests (borers) if left on the trees/ also green berries are
stripped for the same reason and could be dried and sold as
low grade coffee locally after harvesting we determine
yield.
• However in many countries harvesting is practiced

before fruits are fully matured ( green or just “
turning”) because
– Labor problem: stripping all together ( mature,
immature and overripe)
– Fear of theft of ripe cherries from the plant
– Damage by berry borer.( if stayed up to normal
maturity stages)
• Yield in mature plantation average yield are:

– Poor: when <500kg of clean coffee/ha.
– Average: when 500-1000kg of clean coffee/ha
– Good: when 1000-1500 kg of clean coffee/ha.
– V. good: when 1500- 2000kg of clean coffee/ha.
– Excellent: When > 2000kg of clean coffee/ha.
5.2 Coffee Processing
• Factors that determine coffee quality

– Genotype,
– Climate conditions
– Soil characteristics of the area
– Agricultural practices
– Harvesting methods and timing
– Post-harvest processing techniques(Grading,
packing and transporting),
• Coffee processing transforms fresh coffee cherries
into clean, green bean of 12% moisture ready for
export or for roasting.
112
5.2 Coffee Processing Cont…
• Involves harvesting, pulping, fermenting,

washing, drying, hulling, cleaning, grading,
sorting, storing and transporting green beans.
• It can be broadly divided into two main
components:
– Wet Processing (cherry to dry parchment) and
– Dry Processing (dry parchment to exportable
green bean)
113
5. 2 .1 Dry Processing/Natural method
• Harvesting red ripe cherries

1
• Drying cherries in a desirable way

2
• Hulling dry buni (dried cherries)

3
• Sorting beans by size (grading)

4
5. 2 .1 Dry Processing/Natural method Cont…
• Is the oldest, simplest and requires little machinery
• There are variations on how the process may be
carried out, depending on the size of the plantation,
the facilities available and the final quality desired
• The three basic steps are cleaning, drying and hulling
• Firstly, the harvested cherries are usually sorted and
cleaned, to separate the unripe, overripe and damaged
cherries and to remove dirt, soil, twigs and leaves
• The coffee cherries are then spread out in the sun,
either on large concrete or brick patios or on matting
raised to waist height wire mesh tables to dry
• As the cherries dry, they are raked or turned by hand
to ensure even drying.
• Avoid mixing cherry harvested on different days (i.e.
of different moisture contents);
• It may take up to 4 weeks before the cherries are
dried to the optimum 11% moisture content,
depending on the weather conditions.
• On larger plantations, machine drying is sometimes
used to speed up the process after the coffee has been
pre-dried in the sun for a few days.
• The drying operation is the most important stage of the
process, since it affects the final quality of the green
coffee.
– over drying will result too many broken beans during
hulling (broken beans are considered defective beans).
– Under drying will be too moist and prone to rapid
deterioration caused by the attack of fungi and bacteria.
• The dried cherries are stored in bulk in special silos or in
bags until they are sent to the mill where hulling, sorting,
grading and bagging take place.
• All the outer layers of the dried cherry are removed in one
step by the hulling machine.
• The dry method is used for about 95% of the Arabica
coffee produced in Brazil, most of the coffees
produced in Ethiopia, Haiti and Paraguay, as well as
for some Arabica's produced in India and Ecuador.
• Almost all Robustas are processed by this method
• It is not practical in very rainy regions, where the
humidity of the atmosphere is too high or where it
rains frequently during harvesting
5.2.2 Wet processing:
• This method requires the use of specific equipment and substantial
quantities of water (2 to 10 L water per kg of fresh cherry).
• When properly done, the qualities of the coffee beans are better
preserved, producing a green coffee which is homogeneous and has
few defective beans.
• The coffee produced by this method is usually regarded as being of
better quality and commands higher prices.
• As in the dry method, preliminary sorting and cleaning of the
cherries is as soon as possible after harvesting.
• This operation can be done by washing the cherries in tanks filled
with flowing water. Screens may also be used to improve the
separation between the ripe and unripe, large and small, cherries.
5.2.2 Wet processing Cont…
• After sorting and cleaning, the pulp is removed from the cherry.
– This operation is the key difference between the dry and the
wet methods, since in the wet method the pulp of the fruit is
separated from the beans before the drying stage.
• The pulping is done by a machine which squeezes the cherries
between fixed and moving surfaces.
• The flesh and the skin of the fruit are left on one side and the
beans, enclosed in their mucilaginous parchment covering, on
the other.
• The clearance between the surfaces is adjusted to avoid damage
to the beans.
• The pulping operation should also be done as soon as possible
after harvesting to avoid any deterioration of the fruit which
might affect the quality of the beans.
• The pulped beans go on to vibrating screens which
separate them from any un-pulped or imperfectly
pulped cherries, as well as from any large pieces of
pulp that might have passed through with them.
• From the screens, the separated pulped beans then
pass through water-washing channels where a further
flotation separation takes place before they are sent to
the next stage.
• Because the pulping is done by mechanical means, it
normally leaves some residual flesh as well as the sticky
mucilage adhering to the parchment surrounding the
beans.
• This has to be completely removed to avoid
contamination of the coffee beans by products resulting
from the degradation of the mucilage.
• The newly pulped beans are placed in large fermentation
tanks in which the mucilage is broken down by natural
enzymes and can easily be washed away.
Cont..
• Unless the fermentation is carefully monitored,
the coffee can acquire undesirable, sour flavors.
• For most coffees mucilage removal takes
between 24 and 36 hours, depending on the
temperature, thickness of the mucilage layer and
concentration of the enzymes.
• The end of the fermentation is assessed by feel,
as the parchment surrounding the beans loses its
slimy texture and acquires a rougher "pebbly"
feel.
12/03/2022 Coffee production and processin 123

• When the fermentation is complete, the coffee is thoroughly
washed with clean water in tanks or in special washing
machines.
• The wet parchment coffee at this stage consists of
approximately 57% moisture.
• To reduce the moisture to an optimum 11%, the parchment
coffee is dried either in the sun, in a mechanical dryer, or by
a combination of the two.
• The sun drying is done on extensive flat concrete or brick
areas, known as patios, or on tables made of fine-mesh wire
netting.
• The beans are laid out in a layer of 2 to 10 cm, and turned
frequently to ensure even drying.
• Sun drying should take from 8 to 10 days, depending
upon ambient temperature and humidity.
• Coffee dries more quickly if raised on tables because
of the upward draught of warm air.
• The use of hot-air drying machines becomes necessary
to speed up the process in large plantations where, at
the peak of the harvesting period, there might be much
more coffee than can be effectively dried on the
terraces.
• However, the process must be carefully controlled to
achieve satisfactory and economical drying without
any damage to quality.
• After drying, the wet-processed coffee, or parchment
coffee as it is commonly known, is stored and remains
in this form until shortly before hulling.
• The final stages of preparation of the coffee, known as
"curing", usually take place at a special plant just
before the coffee is sold for export.
• The coffee is hulled, to remove the parchment, then
passes through a number of cleaning, screening,
sorting and grading operations which are common to
both wet- and dry-processed coffee.
• Electronic sorting machines may be used to remove
defective beans, including those known as "stinkers"
(aroma defects), which cannot be distinguished by eye.
• The wet method is generally used for all the Arabica
coffees, with the exception of those produced in
Brazil and the Arabica-producing countries
mentioned above as users of the dry method.
• It is rarely used for Robustas.
Recommendations to Process High Quality and Safe
Coffee
• To ensure high coffee quality,
each stage during processing must be undertaken in
the right manner and with facilities which are in a
good order.
• Harvesting
timely and selective picking
Avoid the overripe and under ripe
Prevent cherry from falling to the ground
Pick diseased and insect pest damaged cherry
129
5.2.2.1.Sorting
• Removing immature, overripe, dry, diseased and
insect damaged as well as other plant leaves, twigs
and any other foreign materials
• Small cherry should also be sorted before pulping
starts
130
5.2.2.2 Pulping and pre-grading
• Adjust machine on basis of the size of majority of red
cherries
• Keep the pulper and pre-grader clean and in good
mechanical
• Pulping unit must be repaired and tested before coffee
is taken to factory
• Red cherry coffee should be pulped on the same day
of picking
• Pre-grade the coffee precisely into firsts, seconds and
floaters or lights
131
5.2.2.2 Pulping and pre-grading Cont…
• Use clean water, which is free from
chemicals ,undesirable tastes and odors
– Practice water re-circulation
– Flash the system with clean water immediately
after pulping
– Dispose re-circulated water immediately after
pulping
– Prevent coffee from contacting grease, oils or
exhaust fumes from diesel engines
132
5.2.2.3 Fermentation
• Ferment the different grades of parchment separate
in fermentation tanks
• Never leave the parchment for a longer time than
absolutely necessary in the fermentation tanks;
• Observe the correct fermenting coffee not more
than 1 m depth.
• Intermediate washing will be practiced by gently
stirring the parchment in water every night and the
water drained off
• Finally, never use the fermentation tanks as a
temporary store for wet parchment
133
5.2.2.3 Fermentation process Cont…
• Fermentation of coffee is function of many

– pH, Temp , natural micro flora
– level of pollution in the water used
– variety
– geographical and cultural origin
– standard of picking
– processing method
• In the washed coffee, final quality, among other
factors is greatly dependent up on the fermentation
process
5.2.2.4 Final washing, grading channel and soaking
• Always use clean water, paddles and dikes
• Wash the completely fermented parchment
thoroughly to ensure complete removal of mucilage
• Ensure that grading is efficiently done for complete
separation of the different parchment grades
• Soak parchment in clean water for between 16-24
hours
• Salty water commonly found in boreholes is not
suitable for soaking coffee
135
5.2.2.5 Parchment drying
• Execute the skin drying process within the shortest
time possible
• Parchment should not be left overnight on the skin
drying tables
• When skin drying, defective beans can be
distinguished and sorted out easily
• Practice slow drying during the white stage for 2-4
days to avoid cracking
• Defective beans are also conspicuous at this stage
and should be sorted out
136
• Drying parchment should be stirred regularly and the
layer controlled not exceeds 3 cm-4cm thick
• Avoid re-wetting or pro-longed static moisture
balance at any stage of drying
• Final moisture content for parchment should be a
maximum of 10.5-11.5%
• Avoid over drying parchment to safeguard against
fading and moisture re-absorption (to prevent mould
growth) in storage
137
• Cover from adverse weather conditions to avoid
rewetting while still keeping the coffee well
ventilated at the same time; the m.c dry cherry is a
maximum of 12%
5.2.2.5 Storage and conditioning
• Never store parchment and clean coffee together
with Buni in the store
• Store only under controlled but adequate
ventilation
138
5.2.2.5 Storage and conditioning
• Provide water and dust proof floors, walls, and
roofs; the roof must also provide adequate insulation
in order to minimize heat transfer
• Storage temperature should not be more than 22°C
and relative humidity 50-70% with minimal
fluctuations are ideal
• Allow no contact with concrete wall by placing the
coffee bags on wooden pallets 15 cm away from
either wall or floor surface
• All the factory operators, equipment and materials
must be very clean
139
5.2.2.6 Transport
• Storage and transport pose similar risks to coffee
quality.
• Re-wetting of beans due to leaky tarpaulins or high
humidity inside hot containers standing for long
periods in tropical ports, can result in the coffee
developing mouldy or musty flavors.
• Special techniques for handling bulk or bagged green
beans for container shipping are now well known.

Coffee Production

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Coffee Production

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HARAMAYA UNIVERSITY

Menschen für Menschen Foundation

• Coffee is belong to the genus Coffea in the family Rubiaceae.

• World green coffee production comes mainly (99%) from two

Physiological effects of Caffeine

Garden 35 Relatively Nursery grown Well managed

Modern 21 Well Nursery grown Improved

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• When plagiotropic stems are cut back secondary

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• The stem has orthotropic growth habit and it branches

• in a normal fruit there are 2 seeds.

• leaves grow in pairs on opposite sides of the lateral

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• During dry periods, high RH (80-100%) usually

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a) Square planting : square with staggered rows

b) Triangular planting: in equilateral /isosceles

- Double hedge row

- Triple hedge row

Coffee production and management

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Coffee production and management

Coffee production and management

Coffee production and management

Coffee production and management

Coffee production and management

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• Based on soil analysis & Field trials

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Coffee production and management

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Coffee production and management

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Coffee production and management

Coffee production and management

Coffee production and management