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Other Names: Café, Java, Joe
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Related To:
[Rubiaceae]Kratom, Guarana
Main Uses:
The dried, hulled seeds are the "coffee beans" of worldwide commerce.
Growth Rate:
Moderate. Can grow past 20 feet in ideal climates.
Mature Height/Spread:
Small tree up to 20 feet. Can be kept pruned to a certain size.
Flowering/Pollination:
Small, white, star-shaped, fragrant.
Tolerance:
Can stand some dryness, but prefers soil moisture and humidity. Low tolerance for salt.
Soil/Nutrition:
Acidic to neutral, rich humus, prefers high nitrogen and potassium levels. Appreciates mulching and compost.
Light:
Shade to full sun, but prefers shade. Shade grown coffee has different, more desirable taste characteristics.
Wind:
Needs a somewhat sheltered location.
Temperature:
Can tolerate temperatures in the 30's briefly. Is basically a tropical.
Dangers:
None.
Diseases Prone:
Scale, mealybugs, grasshoppers, coffee leaf disease.
Bearing Age:
3-4 years.
Fruit:
Coffee fruit, called "cherry" is ripe when it turns red. Coffee seeds should squeeze-pop out easily from the flesh.
History/Origin:
The coffee plant itself is native to upland Ethiopia where it is thought to have been first cultivated by humans. Wildlife is noted to be drawn to eating the wild berries for the substantial burst of energy. The beans were first made into sticks or cakes which were chewed upon as a source of energy throughout the day.
The coffee beverage was first known in Abyssinia during the beginning of the 1400's, which was really a basic decoction of the beans, boiled 3 times.
Species Observations:
The thin red cherry flesh is edible, mildly sweet and has some nutritional value, but otherwise not too interesting. There are 1-3 seeds per cherry, typically 2. The rare single seeded coffee is known as "peaberry," and is sometimes sold separately for its different characteristic flavor, which is often considered superior.
Propogation:
Coffee is most often grown from fresh seeds, although softwood can be rooted from cuttings or by layers. Fresh seeds can take a month or longer to begin sprouting. Sprouting from "green" coffee may or may not be possible, depending greatly on how the beans were processed.
Container Culture:
Medicinal Uses:
Coffee has a stimulating effect on the mind, body, and elevates the mood. By this stimulating effect, it also enhances metabolism. It has a contracting effect on the colon, and is also stimulating to the gallbladder and the digestive system. Coffee is also well known to be a diuretic.
Nutritional Information:
Black coffee has very few calories. The caffeine derived from coffee metabolizes faster than the caffeine from tea, its effects lasting for a few hours. Coffee has a high amount of antioxidant polyphenols. For many people, coffee actually stands as a primary source of antioxidants.
Preparation / Food:
Coffees come in a variety of blends, varietals, and roasts. A varietal is where coffee comes from one grove, or small region of the world, such as Kona, Jamaican Blue, or Sumatra Lintong. A "blend" is a combination of different regional beans to produce a particular balance of tastes and aromas. The "roast" of a coffee is the amount of time it has spent in a coffee roaster. Dark roasts are darker beans, and have a sharper, more robust, burnt taste. Medium roasts often showcase coffee's more fruity aspects. Certain varietals and blends benefit from particular roasting durations and methods.
The use of automated coffeemakers are fairly self-explanatory, though as coffee making goes, they offer little in terms of outstanding taste, being more of a convenience than anything else.
For those who are concerned with a more genuine coffee taste experience, a more delicious coffee comes from a manual device called a "french press." One can also make press-type coffee in their kitchen by using fresh grounds, boiling water, and a very fine strainer. Pour barely boiling water over coarsely ground coffee, let brew 3-4 minutes, then pour through strainer to filter out the grounds.
Powdering the beans and using small amounts in breakfast shakes or mixed in milk will provide a more steady stream of energy throughout the day. The beans release their stimulants over a longer period of time as they pass through the digestive system. This is perhaps more practical and less wasteful method of coffee use and consumption.
Spent coffee grounds can be used to organically acidify garden soils, but do not use them in abundance.
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"Tree is in fine shape and budding! Packing was exceptional. Thank you so much!"
- Satisfied Customer 1
"WOW, Plant is 10X better than expected. Great condition. Thank you very much."
- Satisfied Customer 2
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