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File:Coffee leaf robusta-arabica.jpg|Size of typical Robusta or Arabica Coffee | File:Coffee leaf robusta-arabica.jpg|Size of typical Robusta or Arabica Coffee | ||
File:Liberica coffee tree 1.5 years old at fhm garden tumaga zamboanga city.jpg|1.5 year old Cafe-Beria in Tumaga Zamboanga | File:Liberica coffee tree 1.5 years old at fhm garden tumaga zamboanga city.jpg|1.5 year old Cafe-Beria in Tumaga Zamboanga | ||
File:Cafe beria (liberica) tree 030824 at fhm garden tumaga zamboanga city.jpg|Same Cafe Beria (Liberica) tree, now 3 years old. | |||
File:Liberica vs excelsa bean.jpeg|Liberica Vs Excelsa beans | File:Liberica vs excelsa bean.jpeg|Liberica Vs Excelsa beans | ||
File:Liberica bare root seedlings.jpg|Liberica bareroot seedlings grown wild under liberica trees | File:Liberica bare root seedlings.jpg|Liberica bareroot seedlings grown wild under liberica trees. Uprooted in June of 2023. | ||
</gallery> | </gallery> | ||
[[Category:English words to Chavacano]] | [[Category:English words to Chavacano]] | ||
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With the lowest caffeine content among the four varieties, Liberica offers a taste profile that falls between Excelsa, Arabica and Robusta, making it a favored choice for coffee enthusiasts. In the Philippines, many coffee vendors market Liberica beans as Barako coffee (which is sometimes harvested from Excelsa), while it is referred to as BERIA by Chavacanos. | With the lowest caffeine content among the four varieties, Liberica offers a taste profile that falls between Excelsa, Arabica and Robusta, making it a favored choice for coffee enthusiasts. In the Philippines, many coffee vendors market Liberica beans as Barako coffee (which is sometimes harvested from Excelsa), while it is referred to as BERIA by Chavacanos. | ||
====Harvest of Liberica, weight to cherries ratio==== | |||
The number of cherries that can be harvested from a mature Liberica coffee tree can vary significantly based on factors such as the age and health of the tree, growing conditions, and agricultural practices. On average, a well-maintained and productive Liberica tree can yield anywhere from 2 to 5 kilograms of coffee cherries per tree in a single harvest season. However, it's important to recognize that these figures are approximate and subject to considerable variation. Climate, soil fertility, and cultivation techniques also play a significant role in influencing the yield of a coffee tree. | The number of cherries that can be harvested from a mature Liberica coffee tree can vary significantly based on factors such as the age and health of the tree, growing conditions, and agricultural practices. On average, a well-maintained and productive Liberica tree can yield anywhere from 2 to 5 kilograms of coffee cherries per tree in a single harvest season. However, it's important to recognize that these figures are approximate and subject to considerable variation. Climate, soil fertility, and cultivation techniques also play a significant role in influencing the yield of a coffee tree. | ||
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Transporting fresh Liberica cherries presents a general guideline of approximately 200 cherries per kilogram. However, this number may fluctuate depending on the condition of the coffee tree. In cases of drought or inadequate irrigation, the size of Liberica cherries may decrease, resulting in a higher count of around 300 to 400 cherries per kilogram. It's important to consider the variability of cherry size and weight based on the specific circumstances of the coffee tree's growth and development. | Transporting fresh Liberica cherries presents a general guideline of approximately 200 cherries per kilogram. However, this number may fluctuate depending on the condition of the coffee tree. In cases of drought or inadequate irrigation, the size of Liberica cherries may decrease, resulting in a higher count of around 300 to 400 cherries per kilogram. It's important to consider the variability of cherry size and weight based on the specific circumstances of the coffee tree's growth and development. | ||
:Video about Liberica coffee: | |||
::https://www.youtube.com/watch?v=pYdwV6Hd6bk | |||
::https://www.youtube.com/watch?v=FFX1i1Z-mf4 | |||
===4. Excelsa coffee (Coffea liberica var. dewevrei)=== | ===4. Excelsa coffee (Coffea liberica var. dewevrei)=== | ||
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|align=left valign=top| | |align=left valign=top| | ||
[[File:Coffee leaf robusta-arabica.jpg|100px]] | [[File:Coffee leaf robusta-arabica.jpg|100px]]<br> This is Robusta | ||
|align=left valign=top| | |align=left valign=top| | ||
[[File:Coffee leaf of 2 year old liberica.jpg|100px]] | [[File:Coffee leaf of 2 year old liberica.jpg|100px]]<br>The size of the Excelsa coffee leaf and Liberica are very similar in size | ||
|align=left valign=top| | |align=left valign=top| | ||
[[File:Robusta leaf vs Arabica leaf - Frank Maletsky.jpg|100px]] | [[File:Robusta leaf vs Arabica leaf - Frank Maletsky.jpg|100px]]<br>Arabica on left hand, Robusta on right hand | ||
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It's important to note that the optimal tree density can vary based on factors specific to the coffee-growing operation, such as soil fertility, climate conditions, availability of irrigation, and the farmer's resources and goals. Therefore, the actual number of coffee trees per hectare may deviate from the average range mentioned above. | It's important to note that the optimal tree density can vary based on factors specific to the coffee-growing operation, such as soil fertility, climate conditions, availability of irrigation, and the farmer's resources and goals. Therefore, the actual number of coffee trees per hectare may deviate from the average range mentioned above. | ||
===Climate and Altitude=== | ===Climate and Altitude=== | ||
Zamboanga City in the Philippines provides a range of climatic conditions that are conducive to coffee cultivation. Arabica, known for its preference for cooler temperatures, flourishes in the city's highland areas with elevations ranging from 1,200 to 1,800 meters above sea level. On the other hand, Robusta is better suited to lower elevations, typically found between 300 to 900 meters above sea level. It is essential to consider the specific climatic requirements of each coffee variety to ensure successful cultivation. Interestingly, Excelsa and Liberica are versatile in their adaptability and can thrive equally well in both low and high altitude environments, making them suitable choices for Zamboanga City's diverse altitudinal ranges. | Zamboanga City in the Philippines provides a range of climatic conditions that are conducive to coffee cultivation. Arabica, known for its preference for cooler temperatures (65*F - 95*F), flourishes in the city's highland areas with elevations ranging from 1,200 to 1,800 meters above sea level. On the other hand, Robusta is better suited to lower elevations, typically found between 300 to 900 meters above sea level. It is essential to consider the specific climatic requirements of each coffee variety to ensure successful cultivation. Interestingly, Excelsa and Liberica are versatile in their adaptability and can thrive equally well in both low and high altitude environments, making them suitable choices for Zamboanga City's diverse altitudinal ranges. | ||
==Keeping your established plantation healthy== | ==Keeping your established plantation healthy== | ||
The Longevity of Coffee Trees: Pruning, Care, Stumping, and Beyond | The Longevity of Coffee Trees: Pruning, Care, Stumping, and Beyond | ||
Coffee trees, like any other plants, require regular trimming and maintenance to ensure their health and productivity. Yearly pruning is essential to remove dead or unhealthy branches, promoting the overall well-being of the trees and facilitating easier access for coffee pickers, be it machines or humans. | Coffee trees, like any other plants, require regular trimming and maintenance to ensure their health and productivity. Yearly pruning is essential to remove dead or unhealthy branches, promoting the overall well-being of the trees and facilitating easier access for coffee pickers, be it machines or humans. More importantly, owners and workers must pay attention to the LEAVES of the coffee tree. The leaves of the coffee tree is an open book to its health status. | ||
However, as coffee trees age and their branches become dense and cumbersome, a more drastic measure known as "stumping" becomes necessary. Stumping involves cutting down the old tree to a height of about 18 to 20 inches from the ground, leaving a slanted cut of around 70% to prevent rot. Coffee trees, being coppice trees, possess the remarkable ability to regenerate. After stumping, several new stems, or suckers, will sprout from the base of the tree. It is crucial to select and retain only 2 to 3 healthy stems while removing the rest. These chosen stems will become the main trunk, growing alongside the new branches that will eventually bear coffee cherries. Within approximately two years, the new suckers will yield fruits, renewing the tree's productivity. | However, as coffee trees age and their branches become dense and cumbersome, a more drastic measure known as "stumping" becomes necessary. Stumping involves cutting down the old tree to a height of about 18 to 20 inches from the ground, leaving a slanted cut of around 70% to prevent rot. Coffee trees, being coppice trees, possess the remarkable ability to regenerate. After stumping, several new stems, or suckers, will sprout from the base of the tree. It is crucial to select and retain only 2 to 3 healthy stems while removing the rest. These chosen stems will become the main trunk, growing alongside the new branches that will eventually bear coffee cherries. Within approximately two years, the new suckers will yield fruits, renewing the tree's productivity. Owners and workers must also pay attention to excess sucker branches voluntarily growing on adult trees. They must be removed. | ||
For those with the patience and knowledge, an alternative to stumping is the practice of "air-layering" or "marcotting." By identifying the healthiest primary branch of the coffee tree that bears fruits, this branch can be air-layered, allowing for immediate fruit production upon planting. Unlike planting from seedlings, which can take 3 to 5 years to bear fruits, marcotted coffee trees offer a much shorter timeframe, providing a fruit-bearing tree in the same year. | For those with the patience and knowledge, an alternative to stumping is the practice of "air-layering" or "marcotting." By identifying the healthiest primary branch of the coffee tree that bears fruits, this branch can be air-layered, allowing for immediate fruit production upon planting. Unlike planting from seedlings, which can take 3 to 5 years to bear fruits, marcotted coffee trees offer a much shorter timeframe, providing a fruit-bearing tree in the same year. Marcotting or air-layering, enables farmers to rejuvenate old coffee trees by replacing them with new, healthy branches that are already bearing fruit. | ||
While the average lifespan of coffee trees ranges from 20 to 30 years, with optimal conditions, they can surpass this range and live significantly longer. Proper pruning, regular care, and the practice of stumping contribute to the longevity of coffee trees. Under favorable growing conditions, coffee trees can thrive for up to 75 years, taking advantage of their inherent ability to regenerate through coppicing. | While the average lifespan of coffee trees ranges from 20 to 30 years, with optimal conditions, they can surpass this range and live significantly longer. Proper pruning, regular care, and the practice of stumping contribute to the longevity of coffee trees. Under favorable growing conditions, coffee trees can thrive for up to 75 years, taking advantage of their inherent ability to regenerate through coppicing. | ||
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In conclusion, the longevity of coffee trees is nurtured through meticulous pruning, ongoing care, and the application of stumping or alternative methods such as air-layering. By implementing these practices, coffee farmers can maintain the health and productivity of their trees, ensuring sustained coffee production over extended periods. With the potential to live up to 100 years, coffee trees exemplify their resilience as coppice trees, enriching the heritage of coffee cultivation for generations to come. | In conclusion, the longevity of coffee trees is nurtured through meticulous pruning, ongoing care, and the application of stumping or alternative methods such as air-layering. By implementing these practices, coffee farmers can maintain the health and productivity of their trees, ensuring sustained coffee production over extended periods. With the potential to live up to 100 years, coffee trees exemplify their resilience as coppice trees, enriching the heritage of coffee cultivation for generations to come. | ||
===Pest and Disease Management=== | ===Pest and Disease Management=== | ||
Coffee trees are susceptible to various pests and diseases that can affect their health and productivity. Common pests include coffee berry borer, leaf rust, and nematodes. Implementing integrated pest management practices, such as regular monitoring, pruning infected branches, and using organic or targeted pesticides when necessary, can help mitigate these issues. | Coffee trees are susceptible to various pests and diseases that can affect their health and productivity. Common pests include aphids, coffee berry borer, leaf rust, and nematodes. Implementing integrated pest management practices, such as regular monitoring, pruning infected branches, and using organic or targeted pesticides when necessary, can help mitigate these issues. | ||
A prevalent issue is aphid infestation. Applying a mixture of water, soap, and vinegar effectively eliminates these pests, offering a healthy and eco-friendly solution. | |||
==Harvesting and Processing== | ==Harvesting and Processing== | ||
Coffee harvesting involves handpicking ripe cherries, which are typically red or yellow, depending on the variety. The timing of the harvest is crucial to ensure optimal flavor and quality. Once harvested, the cherries undergo processing, which can be done through either the wet or dry method. | Coffee harvesting involves handpicking ripe cherries, which are typically red or yellow, depending on the variety. The timing of the harvest is crucial to ensure optimal flavor and quality. Once harvested, the cherries undergo processing, which can be done through either the wet or dry method. | ||