Coffea arabica

TAXONOMIE

FamilleRubiaceae

GenreCoffea

Zone10

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À PROPOS

Coffea arabica, commonly known as the Arabian coffee plant, is a species of flowering plant in the Rubiaceae family. It is native to the highlands of Ethiopia and is one of the most popular coffee species cultivated worldwide. The plant can grow as a shrub or small tree and prefers seasonally dry tropical climates.

AUSSI CONNU SOUS LE NOM

Arabian Coffee

Arabischer Kaffeestrauch

Bergkaffee

Coffee

Coffeetree

Arabica coffee

Arabicakaffee

Coffea arabica var. amarella

Coffea arabica var. angustifolia

Coffea arabica var. bourbon

Coffea arabica var. brevistipulata

Coffea arabica var. bullata

Coffea arabica var. columnaris

Coffea arabica var. erecta

Coffea arabica var. longistipulata

Coffea arabica var. maragogype

Coffea arabica var. mokka

Coffea arabica var. monosperma

Coffea arabica var. murta

Coffea arabica var. pendula

Coffea arabica var. polysperma

Coffea arabica var. pubescens

Coffea arabica var. purpurascens

Coffea arabica var. rotundifolia

Coffea arabica var. straminea

Coffea arabica var. sundana

Coffea arabica var. variegata

Coffea bourbonica

Coffea corymbulosa

Coffea laurifolia

Coffea moka

Coffea sundana

Coffea vulgaris

APERÇU

EauMouillé

SolLimoneux

LumièreLumineux indirect (6 Heures)

Température20° C

Humidité70

GDD5 475

pH6

Pression1 013

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Demander

DÉTAILS

Instructions d'entretien

Coffea arabica requires bright, indirect light and moderate temperatures. It thrives in high humidity and should be kept evenly moist but not waterlogged. Regular pruning is necessary to maintain its shape and encourage healthy growth.

Récolte

Coffea arabica cherries are typically harvested once they have ripened to a bright red color, which usually occurs 7 to 9 months after flowering. The cherries are often hand-picked to ensure only the ripe ones are collected, although mechanical harvesting can also be used in some regions. After harvesting, the cherries need to be processed promptly to prevent spoilage. This involves either a wet or dry method to remove the pulp and mucilage, followed by drying the beans to a moisture content of about 10-12%. Proper storage in a cool, dry place is essential to maintain the quality of the beans until they are ready for roasting.

Sol

The plant prefers well-draining loamy soil that retains moisture but does not become waterlogged. A mix of peat, perlite, and loam works well. Ensure the soil is slightly acidic to neutral in pH.

Engrais

Use a balanced fertilizer with an N-P-K ratio of 10-10-10. Fertilize the plant every 2-4 weeks during the growing season to support its nutrient needs.

Rempotage

Repot Coffea arabica every 1-2 years or when it outgrows its current pot. Choose a pot that is slightly larger than the current one and ensure it has good drainage. Repotting is best done in the spring.

Propagation

Propagate Coffea arabica through seeds or cuttings. Seeds should be sown in a well-draining soil mix and kept moist. Cuttings can be taken from healthy branches and rooted in a similar soil mix.

Taille

Prune the plant regularly to remove dead or damaged branches and to maintain its shape. Pruning also encourages new growth and helps the plant stay healthy.

Toxicité

Coffea arabica is not toxic to pets or humans. However, the beans contain caffeine, which can be harmful if consumed in large quantities.

Supplémentaire

Ensure the plant is protected from cold drafts and sudden temperature changes. Regularly mist the plant to maintain high humidity levels, especially in dry indoor environments.

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