Something About Coffee Plants

When you think of coffee, what country comes to mind first? Colombia? Brazil? Or Indonesia? Coffee originally originated in Ethiopia.

Over the centuries, coffee has spread from Africa and the Middle East to the rest of the world, and there are many versions of the story, but the most widely known is that Europeans brought coffee from Yemen to the colonists to grow it. It seems undeniable that the spread of coffee around the world had something to do with this.

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Fast forward to modern times and coffee has become an indispensable cash crop in many countries in Africa, Asia, and South America. Even in countries that do not grow coffee themselves, the roasting and consumption of coffee still drive their economies.

But what is coffee? What makes up a cup of coffee?

Although coffee beans are called beans, they are the seeds of the coffee fruit, and there are usually two seeds in a single fruit.

The coffee plant can be classified as a tree because it can grow up to a height of almost nine meters, but if it is used on a farm, the coffee tree has to be shorter and within reach to make harvesting easier, so coffee gardens often look more like a forest of bushes.

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From the main trunk of the coffee tree, you can see horizontal branches off first, second, and third degree, followed by dark green, waxy leaves growing in pairs.

The leaves are the foundation of the plant, as they are where photosynthesis takes place. In other words, without leaves, there is no energy. Without energy, the plant will never be able to grow the delicious fruit that contains coffee beans.

When the coffee tree has grown for about three to four years, it will flower for the first time. The small, delicate white flowers grow where the leaves and branches meet, releasing a sweet fragrance.

The flowers are where the reproductive system of the plant is located. In other words, the leaves and flowers help to reproduce and maintain the coffee plant.

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Six to eight weeks after pollination, cherry-like fruits appear where the flowers are located. The immature cherry is green. Over time, they will become red, yellow, orange, and even pink according to the variety. As the fruit ripens, they become sweeter and sweeter.

There is also the caffeine content of the fruit, which actually acts as a deterrent to most of its natural enemies. (Unfortunately, it also attracts one of the worst pests in coffee: the coffee borer, which can survive in a caffeinated environment.)

In the fruit, there are many layers of material. The exocarp and the pulp are the outermost layers of the fruit, and then we have the mesocarp, which is where the mucus is located and is called the pectin layer. And in the pectin layer is the seed of the fruit, the coffee bean!

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Inside each fruit, you will find two seeds, unless it is a round bean or has some other defect that prevents it from being two. A round bean is a seed that matures with one larger, rounder seed, not two, and this happens in about 5% of the seeds.

These seeds are the coffee beans. After extensive processing to remove the skin and mucilage, they are then dried, roasted, ground, and finally turned into our favourite drink.

But not all coffee plants are the same.

There are over a hundred different species of coffee, each of which can be further divided into several varieties. These have an impact on the taste of the coffee, the caffeine content, and the way in which the coffee is grown.

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Arabica is the most widely consumed species, accounting for around 70% of the world's volume, and has a better flavour quality and aroma. Valentina Pedrotti, ICFC biologist and coffee value chain analyst in Panama, says: "In the boutique coffee market, the only variety to look for is Arabica.

• More sensitive to climate change
• more susceptible to pests
• Grows in cooler conditions (often associated with higher altitudes and shade)
• Fruit yield is usually lower
• Lower caffeine content
• Sweeter, more complex flavours and more aromas

Robusta, or medium-fruited coffee, is a more adaptable variety, accounting for around 30% of coffee production.

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• Higher resistance to pests and diseases
• Higher caffeine content
• Grows in warmer conditions
• Higher yields, more fruit, and therefore more seeds. However, this also means that a single fruit does not get enough nutrients from a single tree, so the coffee is usually of lower quality
• The taste is usually bitter

Unlike the varieties mentioned above, we often use several varieties of coffee. If you buy a fine coffee, you may be able to see what variety you are drinking in the bag.

The most common varieties include Tippecka, Bourbon, and Cardura. The most well-known variety is the Cuisinart, which is known for its floral flavour and aroma, as well as its tea-like taste, and can sell for as much as $803 per pound in raw form.

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The coffee industry sometimes produces blends that are crossed for industrial or market needs, including disease resistance, higher yields, and better flavour.

Coffee trees can survive for up to 80 years. On commercial farms, however, it can be 20 to 30 years, depending on how they are cared for.

In the first few years of growth, the coffee tree does not bear any fruit, then the coffee does not bear fruit until three or four years later, and only then does it produce more productive fruit.

The life cycle of a coffee tree is similar and as it grows you will see its distinctive branches and bright green leaves. Most producers keep their young fruit coffee trees in a greenhouse until the seedlings are ready to be planted on the farm.

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Once the coffee tree has matured, it will flower, which usually happens within a short time after a lot of rain has fallen. Fruit will be produced shortly after flowering. In some countries, such as Colombia, coffee trees flower twice a year, which means that there are two harvests a year.

Producers and farm workers need to know how to recognize when the coffee is ready to be harvested.

• Arabica takes about nine months from flowering to harvest
• Robusta can be harvested two to three times a year, depending on the climate and soil of the plantation.

The coffee tree is a beautiful plant with red fruit and white flowers, but it may be a sturdy low-altitude variety, or a delicate but flavourful high-altitude variety, a young seedling, an old tree, full of ripe fruit, or a coffee tree with dark green leaves. Either way, it is the tree from which we can enjoy our favourite coffee every day and on which countless people around the world depend for their livelihood.

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