Coffea arabica L. coffee

Coffea arabica L. coffee
RUBIACEAE

Synonyms:
Coffea vulgaris Moench


Coffea laurifolis Salisb.


Coffea moka Hort. ex Heynh.



Range.—The original native population of coffee
was in the highlands of Ethiopia with possible
disjunct populations in nearby highland areas of
Sudan and Kenya. All of those areas have been
altered and under semicultivation for many years
(Charrier and Berthaud 1985). Coffee was first
cultivated by Arabs during the 14th century and
introduced into the New World and much of the
rest of the tropics during the 17th century (Smith
1985, Wrigley 1988). Today it is cultivated
throughout the moist subtropics and high-altitude,
moist tropics and has naturalized in many of these
areas including Puerto Rico, the Virgin Islands
(Little and Wadsworth 1964), Guam, and Samoa
(Pacific Island Ecosystems at Risk 2002).

Ecology.—The native range of coffee lies at 1,370
to 1,830 m in elevation (Wrigley 1988). In higher
latitudes, altitude becomes less critical. Optimum
temperatures range from 15 to 24 °C. Growth is

impaired above 25 °C. Frosts destroy both leaves

and fruits (Willson 1985). The species requires a
General Description.—Coffee, also known as
minimum of 1200 to 1500 mm of annual
café, is an upright, evergreen shrub or small tree
precipitation. Precipitation in excess of 2500 to
up to 5 m in height and 7 cm in diameter at breast
3000 mm begins to be detrimental (Wrigley 1988).
height. The plant may grow with a single stem, but
Although the species tolerates soil pH’s from 4 to
often develops multiple stems by branching at the
8, pH’s of 5.2 to 6.2 are preferred. Good drainage
base or on the lower stem. The bark is light gray,
is essential, and soil textures lighter than clays are
thin, and becomes fissured and rough when old.
best (Willson 1985). Coffee is tolerant of shade
The wood is light-colored, hard, heavy, and tough.
and usually grows in the forest understory. This
The root system consists of a short, stout central
environment is simulated when coffee is grown
root, secondary roots radiating at all angles, and
under Inga vera Willd. and other shade species.
abundant fine “feeder” roots. The glabrous, shiny,
Also, it will grow well and is often cultivated in
dark-green, opposite leaves have petioles 4 to 12
full sun. There are a number of serious pests and
mm long and ovate to elliptic blades 7 to 20 cm
diseases of coffee in plantations; the effects appear
long, with entire edges, and pointed at both ends.
to be negligible in dispersed naturalized
The fragrant, white flowers are in axillary clusters
populations.
of two to nine. The 1.0- to 1.8-cm drupes are

ovoid, fleshy, green turning red and finally blue-
Reproduction.—Coffee usually flowers and fruits
black. The fruits usually contain two greenish
once per season, but in some areas it flowers
seeds, 8 to 12 mm long, that are rounded and
twice. In Puerto Rico, flowering occurs January to
flattened on one site with a medial groove. Coffee
April (Barrett 1925). It is reported to flower from
is an allotetraploid with 2n = 44 chromosomes
February through May in Nicaragua (Stevens and
(Bailey 1941, Howard 1989, Liogier 1997, Little
others 2001). The flowers are insect pollinated
and Wadsworth 1964, Wrigley 1988).
(Wrigley 1988). The fruits take from 6½ to 7

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months to mature (Bailey 1941). Seeds of the
and trigonelline, which have stimulant and diuretic
varieties naturalized in Puerto Rico vary from
properties, are also present (Burkill 1997).
0.139 to 0.147 g/seed (Barrett 1925). Seeds 8
Caffeine protects vegetative plant parts from insect
weeks old germinate (95 percent in 32 days) better
and fungal attack and inhibits the growth of plants
than fresh seed (Wrigley 1988). However, coffee
and bacteria near germinating seeds (Steiman
seeds stored more than 21 weeks at ambient
1997). Purified caffeine is widely sold as a
temperature begin to rapidly lose their viability
medicinal stimulant, dietary aid, and headache
(Harrer 1963). The seeds are dispersed by birds,
remedy. Leaf poultices are used to treat sores in
and seedlings can be abundant. Artificial Trinidad, and root sap or root infusions are drunk
propagation is usually by seed, but the species can
to relieve scorpion stings (Burkill 1997). Coffee is
be reproduced by budding and cuttings (Center for
also employed in folk medicine to treat asthma,
New Crops and Plants Products 1996).
flu, headache, jaundice, nephrosis, malaria, sores,

and vertigo (Center for New Crops and Plants
Growth and Management.—Coffee has a
Products 1996).
moderate growth rate. Plants begin bearing in 3 to

4 years and are in full fruit production in 6 to 8
References
years. Coffee plants may live over 100 years

(Center for New Crops and Plants Products 1996).
Bailey, L.H. 1941. The standard cyclopedia of
Nursery plants are maintained in containers under
horticulture. MacMillan, New York. 3,639 p.
shade for 6 to 12 months before outplanting

(Wrigley 1988). Also, plantations are established
Barrett, O.W. 1925. The food plants of Puerto
by direct seeding into prepared seed spots (Center
Rico. Journal of the Department of Agriculture
for New Crops and Plants Products 1996). Weed
of Puerto Rico 9(2): 61-208.
control is necessary in the first years after

plantation establishment. Naturalized and escaped
Burkill, H.M. 1997. The useful plants of West
coffee is usually not common enough or does not
Tropical Africa. Vol. 4. Royal Botanic Gardens,
grow fast enough to warrant control.
Kew, UK. 969 p.


Benefits.—As an exotic species in New World
Center for New Crops and Plants Products. 1996.
forests, coffee has had a gentle impact on
Coffea arabica L. Perdue University. http://hort.
biodiversity and contributes to wildlife food and
perdue.edu/newcrop/duke_energy/Coffea_
cover, and soil stability. The wood is used mainly
arabica.html. 7 p.
for fuel in the New World but is turned into chairs

and other types of furniture in Africa (Cheney
Charrier, A. and J. Berthaud. 1985. Botanical
1925). Coffee is a good honey plant and yields a
classification of coffee. In: M.N. Clifford and
light-colored honey (Little and Wadsworth 1964).
K.C. Willson, eds. Coffee: botany, biochemistry,
Coffee berries, edible and slightly sweet, are eaten
and production of beans and beverage. The AVI
occasionally by children and field workers. The
Publishing Company, Inc., Westport, CN. p. 13-
fruit pulp, which is removed during processing, is
47.
sometimes fed to livestock but more often is

composted for fertilizer and mulch (Center for
Cheney, R.H. 1925. Coffee. The New York
New Crops and Plants Products 1996). Coffee
University Press, New York. 244 p.
seeds have been chewed as a stimulant in East

Africa from ancient times (Center for New Crops
Harrer, A.E. 1963. Coffee growing. Oxford
and Plants Products 1996). The hot drink “coffee”
University Press, London. 127 p.
is brewed from the roasted and ground seeds (or

“beans”) and is one of the world’s most popular
Howard, R.A. 1989. Flora of the Lesser Antilles,
beverages. It is used to flavor candies, liquors, and
Leeward and Windward Islands.
pastries. Probably the principal reason for its
Dicotyledoneae. Part 3. Vol. 6. Arnold
popularity is the addictive stimulant alkaloid,
Arboretum, Harvard University, Jamaica Plain,
caffeine (1,3,7-trimethylxanthine), 1.1 to 1.3
MA. 658 p.
percent in the beans, but varying greatly in the

beverage due to different brewing practices. The
Liogier, H.A. 1997. Descriptive flora of Puerto
alkaloid is present in the leaf at 0.30 percent, twig,
Rico and adjacent islands. Vol. 5. Editorial de la
0.04 percent, stem 0.01 percent, and central root,
Universidad de Puerto Rico, San Juan, PR.
0.01 percent. Other alkaloids, xanthine, guanine,
436 p.

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Little, E.L., Jr. and F.L. Wadsworth. 1964.
Common trees of Puerto Rico and the Virgin
Islands. Agriculture Handbook 249. U.S.
Department of Agriculture, Washington, DC.
548 p.

Pacific Island Ecosystems at Risk. 2002. Coffea
arabica L., Rubiaceae. http://www.hear.org/
pier_v3.3/coara.htm. 3 p.

Smith, R.F. 1985. History of coffee. In: M.N.
Clifford and K.C. Willson, eds. Coffee: botany,
biochemistry, and production of beans and
beverage. The AVI Publishing Company, Inc.,
Westport, CN. p. 1-12.

Steiman, S. 1997. The effects of caffeine in Coffea
arabica L. http://www.grayskies.net/honeybear/
arabica.htm. 2 p.

Stevens, W.D., C. Ulloa-U., A. Pool, and O.M.
Montiel, eds. 2001. Flora de Nicaragua.
Monographs in Systematic Botany Vol. 85, No.
3. Missouri Botanic Garden Press, St. Louis,
MO. p. 1,911-2,666.

Willson, K.C. 1985. Climate and soil. In: M.N.
Clifford and K.C. Willson, eds. Coffee: botany,
biochemistry, and production of beans and
beverage. The AVI Publishing Company, Inc.,
Westport, CN. p. 97-107.

Wrigley, G. 1988. Coffee. Longman Scientific
Technical and John Wiley & Sons, Inc. New
York. 639 p.

_________________________________________

John K. Francis, Research Forester, U.S.
Department of Agriculture, Forest Service,
International Institute of Tropical Forestry, Jardín
Botánico Sur, 1201 Calle Ceiba, San Juan PR
00926-1119, in cooperation with the University of
Puerto Rico, Río Piedras, PR 00936-4984

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