Difference between revisions of "Coffee-"

File:Liberica bare root seedlings.jpg|Liberica bareroot seedlings grown wild under liberica trees

Arabica coffee (Coffea arabica) is highly esteemed for its exceptional flavor complexity, delicate acidity, and enticing aroma. In the Philippines, it thrives in elevated regions such as the Cordillera region and other mountainous areas. Arabica beans boast an extensive range of flavor profiles, encompassing fruity notes, floral undertones, and delightful hints of caramel and chocolate. However, cultivating Arabica coffee presents unique challenges due to its preference for cooler climates and specific growing conditions. The sensitivity of Arabica to heat necessitates its cultivation at higher altitudes, where the lower temperatures provide an ideal environment for its optimal growth. Despite the additional effort and care required, Arabica coffee's superior quality and nuanced flavors make it highly sought after by discerning coffee enthusiasts.

Liberica coffee (Coffea liberica), sometimes referred to as Beria or mistaken for Excelsa, shares the characteristic of growing into large trees with the Excelsa variety. Like Robusta, both Liberica and Excelsa require cross-pollination for fruit development. However, a notable distinction lies in the size of their fruits. Excelsa produces relatively smaller fruits compared to the size of Arabica and Robusta cherries, while the Liberica cherry stands out due to its larger size, making it easily recognizable.

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, while it is referred to as BERIA by Chavacanos.

Excelsa coffee trees, like their Liberica counterparts, have the remarkable ability to grow into large trees. However, what sets Excelsa apart is its production of relatively smaller fruits compared to the size of Arabica and Robusta cherries. These cherries add a distinctive tartness and complexity to coffee blends, offering a truly unique taste experience. Excelsa coffee combines the best of both worlds, harmoniously merging the fruitiness of Arabica with the boldness that Liberica brings to the table.

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.

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.

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.

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.

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 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. Wet processing involves removing the outer pulp and fermenting the beans, while dry processing involves drying the cherries intact before removing the dried skin and parchment.