{"id":15864,"date":"2021-07-30T11:04:14","date_gmt":"2021-07-30T09:04:14","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=15864"},"modified":"2021-07-30T11:04:14","modified_gmt":"2021-07-30T09:04:14","slug":"all-about-growing-coffee-how-does-a-coffee-tree-grow","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/all-about-growing-coffee-how-does-a-coffee-tree-grow\/","title":{"rendered":"All about growing coffee. How does a coffee tree grow?"},"content":{"rendered":"<p><big><strong>Delving into the world of (not only) <a href=\"https:\/\/www.coffeedesk.com\/kawa\/speciality\/\" target=\"_blank\" rel=\"noopener\">specialty<\/a> coffee, at some point a seemingly banal question pops out: \u201cWhere does coffee come from?\u201d It is followed by: \u201cWhat influences its taste?\u201d, \u201cWhy does <a href=\"https:\/\/www.coffeedesk.com\/coffee\/ethiopia\/\" target=\"_blank\" rel=\"noopener\">Ethiopia <\/a>taste different than <a href=\"https:\/\/www.coffeedesk.com\/coffee\/south-america\/\" target=\"_blank\" rel=\"noopener\">Brazil<\/a>?\u201d, \u201cWhy do they write about elevation on the packet?\u201d. We\u2019re about to describe various elements of the most important stage of coffee production, i.e. its cultivation on a farm.<\/strong><\/big><\/p>\n<h2 id=\"the-coffee-belt\">The \u201ccoffee belt\u201d<\/h2>\n<p>The coffee tree is a plant which requires specific growing conditions for proper vegetation. Optimum conditions are usually found in the tropics and vary greatly between continents and even countries and their regions.<\/p>\n<p>The living conditions in the \u201ccoffee belt\u201d are characterized by, among others:<\/p>\n<ul>\n<li>moderate temperatures all year round and no frost<\/li>\n<li>regular rainfall patterns (dry and wet seasons)<\/li>\n<\/ul>\n<p>So, we can say that <strong>the coffee tree likes a temperate, humid and warm climate, which allows for its growing season to last all year round<\/strong>.<\/p>\n<p>The largest coffee producers in the world include:<\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-medium wp-image-15224 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"coffee producers\"  width=\"800\"  height=\"600\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/YT-KAWOWA-MAPA.005-800x600.jpeg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/YT-KAWOWA-MAPA.005-800x600.jpeg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/YT-KAWOWA-MAPA.005-320x240.jpeg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/YT-KAWOWA-MAPA.005-300x225.jpeg 300w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/YT-KAWOWA-MAPA.005-560x420.jpeg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/YT-KAWOWA-MAPA.005.jpeg 1024w\" ><\/p>\n<p>However, it is easy to notice that, as far as specialty coffees go, there are also smaller producers in:<\/p>\n<ul>\n<li>Kenya<\/li>\n<li>Tanzania<\/li>\n<li>Rwanda<\/li>\n<li>Salvador<\/li>\n<li>Costa Rica<\/li>\n<li>Panama<\/li>\n<li>Myanmar<\/li>\n<li>Bolivia<\/li>\n<\/ul>\n<p>Due to climate change, <strong>the area of the \u201ccoffee belt\u201d is slowly shrinking<\/strong>. The increase in average annual temperatures means that in some places it is no longer possible to grow coffee, or at least it is impossible to achieve the original high quality. Global warming is forcing growers to move their crops to higher altitudes or to replace Arabica with Robusta because it tolerates higher temperatures.<\/p>\n<h2 id=\"coffee-tree-species\">Coffee tree species<\/h2>\n<p>So far, about <strong>150 species of coffee tree<\/strong> have been discovered, but only two are important in global coffee production and have an approx. 99% share in it. These are, of course, <a href=\"https:\/\/www.coffeedesk.com\/coffee\/100-arabica\/\" target=\"_blank\" rel=\"noopener\"><strong>Arabica <\/strong><\/a><strong>\u00a0(<em>coffea arabica)<\/em> and Robusta (<em>coffea canephora)<\/em><\/strong>.<em>\u00a0<\/em>Their taste differs significantly, which results from different living conditions. Let\u2019s look at them in detail:<\/p>\n<table width=\"680\">\n<tbody>\n<tr>\n<td><\/td>\n<td><strong>Arabica<\/strong><\/td>\n<td><strong>Robusta<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>% of world crops<\/strong><\/td>\n<td>60%<\/td>\n<td>40%<\/td>\n<\/tr>\n<tr>\n<td><strong>tree height<\/strong><\/td>\n<td>1,5-3 m<\/td>\n<td>3-6 m<\/td>\n<\/tr>\n<tr>\n<td><strong>crop elevation<\/strong><\/td>\n<td>700-2100 mamsl<\/td>\n<td>0-800 mamsl<\/td>\n<\/tr>\n<tr>\n<td><strong>resistance to environmental conditions and pests<\/strong><\/td>\n<td>low<\/td>\n<td>high<\/td>\n<\/tr>\n<tr>\n<td><strong>yield per hectare<\/strong><\/td>\n<td>low<\/td>\n<td>high<\/td>\n<\/tr>\n<tr>\n<td><strong>body<\/strong><\/td>\n<td>light \/ medium<\/td>\n<td>full<\/td>\n<\/tr>\n<tr>\n<td><strong>flavor profile<\/strong><\/td>\n<td>fruit \/ flowers \/ chocolate<\/td>\n<td>earth \/ cocoa \/ spices<\/td>\n<\/tr>\n<tr>\n<td><strong>acidity<\/strong><\/td>\n<td>medium \/ high<\/td>\n<td>low<\/td>\n<\/tr>\n<tr>\n<td><strong>caffeine content<\/strong><\/td>\n<td>about 1,5%<\/td>\n<td>about 2,5-3%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The main factor influencing the differences in the taste of both species is the content of <strong>caffeine and chlorogenic acid.<\/strong>\u00a0They are bitter-tasting substances, produced by the coffee shrub to repel pests.<\/p>\n<p>In Robusta cultivation, the risk of pests is higher than in the case of Arabica, hence it needs to produce more of these compounds. On the other hand, Arabica, growing at higher elevations, produces less caffeine and chlorogenic acid, thus producing less bitterness in the cup.<\/p>\n<p>At the same time, Arabica shrubs can use their energy reserves to produce <strong>sugars and lipids<\/strong> as well as aromatic precursors, which leads to a richer, more fruity flavor.<\/p>\n<p>Despite higher costs and more difficult growing conditions, Arabica accounts for the majority of the world\u2019s yield. This is because the consumers prefer its taste. However, due to global warming and growing coffee consumption this trend is shifting in favor of Robusta, which is able to survive in new climatic conditions (mainly at higher temperatures).<\/p>\n<p><strong>To sum up:\u00a0<\/strong><\/p>\n<ul>\n<li>Robusta is more intense, bitter, earthy, with notes of chocolate and spices.<\/li>\n<li>Arabica is fruity, juicy, more delicate, with higher acidity than Robusta.<\/li>\n<\/ul>\n<h2 id=\"strain-varietal-botanical-variety\">Strain, varietal, botanical variety<\/h2>\n<p>To make it even more interesting, each species of coffee tree has several dozen, if not several hundred, botanical varieties, otherwise known as varietals.\u00a0Each varietal brings significant flavor differences into the cup. However, before you can enjoy them as a pour-over coffee or espresso, they must first produce fruit and here comes the question of matching a given varietal to the growing conditions. There is no one-size-fits-all variety that can be grown anywhere in the world. Typically, a few or a dozen specific varietals are used in a given region for the best results. What determines the fact that in a given place one varietal will work and another will not?<\/p>\n<h2 id=\"terroir\">Terroir<\/h2>\n<p>A term familiar to wine lovers, it has a similar meaning as it comes to coffee. It is a combination of factors that shape the final character of the product. The terroir is affected, among others, by:<\/p>\n<ul>\n<li>crop elevation<\/li>\n<li>temperature in the annual and daily cycle<\/li>\n<li>exposure to UV radiation<\/li>\n<li>precipitation characteristics<\/li>\n<li>soil type and biodiversity<\/li>\n<li>the occurrence of strong winds<\/li>\n<li>the level of agriculture \u2013 the knowledge and skills of the producer<\/li>\n<\/ul>\n<p>In addition to these elements, the risks associated with the occurrence of pests and diseases (mainly fungi responsible for the occurrence of coffee leaf rust) are also important.<\/p>\n<figure id=\"attachment_15220\" aria-describedby=\"caption-attachment-15220\" style=\"width: 512px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15220 size-full pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"rust on a leaf\"  width=\"512\"  height=\"341\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 512px) 100vw, 512px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/unnamed-1.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/unnamed-1.jpg 512w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/unnamed-1-320x213.jpg 320w\" ><figcaption id=\"caption-attachment-15220\" class=\"wp-caption-text\">The leaf rust fungus destroys the chlorophyll, preventing plants from photosynthesis, which leads to the slow dying off of trees. Rust is one of the biggest problems for coffee producers today.<\/figcaption><\/figure>\n<p>By analyzing all the terroir elements, the producer should select the appropriate varietal for the given growing conditions. Usually, several different varietals are grown in a given place in case one of them is attacked by a new disease or other unforeseen circumstances. This disperses the risk of destroying the entire crop and increases the variety of tastes offered to consumers.<\/p>\n<figure id=\"attachment_15218\" aria-describedby=\"caption-attachment-15218\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15218 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"coffee plantation\"  width=\"800\"  height=\"1201\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093-800x1201.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093-800x1201.jpg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093-1023x1536.jpg 1023w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093-320x480.jpg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093-560x841.jpg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093.jpg 1066w\" ><figcaption id=\"caption-attachment-15218\" class=\"wp-caption-text\">La Soledad coffee farm in Guatemala \u2013 shrubs growing in the shade of trees, high in the mountains, shrouded in fog that provides moisture and reduces the temperature. In such conditions, some of the best coffees in the world are grown.<\/figcaption><\/figure>\n<h2 id=\"coffee-tree-life-cycle\">Coffee tree life cycle<\/h2>\n<p>Now that we know the basic information about the taxonomy of the coffee tree, we can take a look at the practical side of growing this plant. Where does it start?<\/p>\n<p>Each new tree sprouts from a seed of a fruit (cherry). Growing a seedling requires gentle conditions, which are provided in the so-called \u201cnurseries\u201d. These are places located on plantations or in their vicinity, where the tree grows for about 12 months to a height of about 40 cm and becomes strong enough to be planted in its final location on the farm.<\/p>\n<figure id=\"attachment_15216\" aria-describedby=\"caption-attachment-15216\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15216 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"coffee farm\"  width=\"800\"  height=\"533\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4915-800x533.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4915-800x533.jpg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4915-1160x773.jpg 1160w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4915-1536x1023.jpg 1536w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4915-320x213.jpg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4915-560x373.jpg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4915.jpg 1600w\" ><figcaption id=\"caption-attachment-15216\" class=\"wp-caption-text\">Coffee nursery at Finca La Soledad farm.<\/figcaption><\/figure>\n<p>From that moment on, the coffee tree grows for the next 4 years before it bears any fruit. All this time it must be fertilized, looked after and nurtured. Many seedlings will not survive this period and will have to be replaced with new ones and the whole process will then start all over again.<\/p>\n<figure id=\"attachment_15214\" aria-describedby=\"caption-attachment-15214\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15214 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"coffee plant\"  width=\"800\"  height=\"1067\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4346-800x1067.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4346-800x1067.jpg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4346-1160x1547.jpg 1160w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4346-1152x1536.jpg 1152w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4346-320x427.jpg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4346-560x747.jpg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4346.jpg 1200w\" ><figcaption id=\"caption-attachment-15214\" class=\"wp-caption-text\">The shrub right after being planted on the farm.<\/figcaption><\/figure>\n<p>4-5 years after being planted, the tree produces its first fruits. Usually so few that it does not allow for commercial production. However, it is then possible to find out the quality potential of the planted area.<\/p>\n<p><strong>The first commercial yield usually appears about 7 years after planting<\/strong>, and from that moment the trees maintain their full yield capacity even for about 40 years. Then their productivity drops, but they are still able to give yield. There are known cases of excellent-quality harvests from over 60-year-old shrubs.<\/p>\n<p>The life cycle of a shrub may be determined by its age, but much more often it is concluded by a disease (currently rust is the biggest scourge) or a cataclysm (e.g. hail, storm, drought).<\/p>\n<h2 id=\"from-yield-to-yield-i-e-a-year-in-the-life-of-a-coffee-tree\">From yield to yield, i.e. a year in the life of a coffee tree<\/h2>\n<p>When the tree reaches its production stage, the same cycle repeats every year. Depending on the country and the crop elevation, particular moments, such as flowering or harvesting fall in different months.<\/p>\n<p>The first harbinger of the upcoming harvest is <strong>flowering<\/strong>. About 6-9 months before the cherry appears, beautiful, delicate and jasmine-scented flowers bloom on the branches. Each of them may become a future fruit. During flowering, the farm gets covered with a carpet of white petals and a delightful aroma that can make your head spin. It is a wonderful sight and one-of-a-kind feeling that can only be experienced on the spot, and only for a short time of the year.<\/p>\n<figure id=\"attachment_15212\" aria-describedby=\"caption-attachment-15212\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15212 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"flowering coffee\"  width=\"800\"  height=\"533\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5313-800x533.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5313-800x533.jpg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5313-1160x773.jpg 1160w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5313-1536x1023.jpg 1536w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5313-320x213.jpg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5313-560x373.jpg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5313.jpg 1600w\" ><figcaption id=\"caption-attachment-15212\" class=\"wp-caption-text\">Blooming coffee tree shrub and its delicate jasmine-smelling flowers.<\/figcaption><\/figure>\n<p>In the following months fruit ripens. The buds that had previously grown flowers turn into single cherries that grow and change their color from green to burgundy, which signifies full maturity. The higher the shrubs grow, the slower and fewer of their fruit ripen. However, this results in the quality \u2013 it is no coincidence that the best coffees in the world grow at heights of about 2,000 meters above sea level.<\/p>\n<figure id=\"attachment_15210\" aria-describedby=\"caption-attachment-15210\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15210 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"stages of coffee development\"  width=\"800\"  height=\"534\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5380-01-800x534.jpeg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5380-01-800x534.jpeg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5380-01-1160x774.jpeg 1160w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5380-01-320x213.jpeg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5380-01-560x374.jpeg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5380-01.jpeg 1334w\" ><figcaption id=\"caption-attachment-15210\" class=\"wp-caption-text\">The stages of the coffee fruit development.<\/figcaption><\/figure>\n<p>With the advent of the dry season, that is astronomical summer, the harvesting season begins on the farms. This is the most intense moment of the year \u2013 several-hour working days are standard because it is crucial to quickly harvest ripe cherries and process them. As the coffee tree bears fruit at an uneven pace, coffee from the same shrubs is harvested 2 or 3 times at intervals of about 10-14 days.<\/p>\n<figure id=\"attachment_15232\" aria-describedby=\"caption-attachment-15232\" style=\"width: 587px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15232 size-full pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"coffee cherries\"  width=\"587\"  height=\"880\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 587px) 100vw, 587px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/cherries_maturation.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/cherries_maturation.jpg 587w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/cherries_maturation-320x480.jpg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/cherries_maturation-560x840.jpg 560w\" ><figcaption id=\"caption-attachment-15232\" class=\"wp-caption-text\">Unevenly ripening coffee fruit.<\/figcaption><\/figure>\n<p>After harvesting, the trees are tired \u2013 they may look wilted. They need several weeks to regenerate, with proper fertilization and plenty of light.<\/p>\n<h2 id=\"not-only-the-coffee-tree\">Not only the coffee tree<\/h2>\n<p>The farm is a complex ecosystem \u2013 <a href=\"https:\/\/www.coffeedesk.com\/coffee\/speciality\/\" target=\"_blank\" rel=\"noopener\">specialty coffees<\/a> hardly ever grow in monoculture systems, and the proper growth of shrubs requires shade trees, among others. These are plants with wide-spreading crowns that grow quickly and shade the coffee shrubs. This prevents sunburn and is standard on the best farms. The shade should be about 70% at the time of harvest, and after the harvest, the trees are trimmed to allow more light to the coffee tree and thus allow it to regenerate.<\/p>\n<figure id=\"attachment_15230\" aria-describedby=\"caption-attachment-15230\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15230 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"tree cutting\"  width=\"800\"  height=\"1201\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4967-800x1201.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4967-800x1201.jpg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4967-1023x1536.jpg 1023w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4967-320x480.jpg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4967-560x841.jpg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_4967.jpg 1066w\" ><figcaption id=\"caption-attachment-15230\" class=\"wp-caption-text\">Pruning shade trees after harvesting.<\/figcaption><\/figure>\n<p>Another all-year-round activity is, among others, weed removal \u2013 high soil fertility and favorable climatic conditions are an ideal environment for the rapid development of unwanted plants that compete with the delicate coffee trees for space and food. They grow very quickly and their removal is part of the daily routine on the farm.<\/p>\n<p>These are just a few of the many aspects that need to be taken care of when running a coffee farm that produces specialty-quality beans. What does it look like in the case of the so-called commodity coffee or just plain coffee for the masses?<\/p>\n<h2 id=\"quantity-quality\">Quantity> Quality<\/h2>\n<p>To understand what a unique product <a href=\"https:\/\/www.coffeedesk.com\/coffee\/speciality\/\" target=\"_blank\" rel=\"noopener\">specialty coffee<\/a> is, it is worth comparing it with what constitutes approx. 95% of the world\u2019s crops, i.e. <strong><em>commodity coffee<\/em><\/strong>. Here, the producers are not rewarded for higher quality, because <strong>all that matters is that the product they supply meets the minimum requirements necessary to qualify as an export product<\/strong>. So, the only way to increase revenues is higher production.<\/p>\n<p>This is clearly evident <strong>in Brazil \u2013 the largest coffee producer in the world<\/strong>. Coffee farms with a capacity of 200 ha are considered medium-sized. The area of 400 hectares or 600 hectares is not unusual, and the largest plantations are 2,000 hectares (although it should be noted that the average size of a farm in Brazil is 8 hectares). To compare, the average size of a farm in Colombia is 4.5 ha.<\/p>\n<p>In order to achieve large-scale production and increase the farm yield per hectare, it is necessary to industrialize the entire process, including cultivation and harvesting. This is detrimental to quality, although a lot of progress has been made in this field in recent years and Brazil regularly supplies coffee scoring 76-78 points in any quantity at C-price.<\/p>\n<p>In practice, the farms are located in low-lying, wide and flat areas, without shade trees that hinder the work of harvesters, i.e. mechanized units for collecting cherries. The use of artificial fertilizers and pesticides is necessary, among others, because such farms are monoculture and thus susceptible to pests and soil barrenness.<\/p>\n<h2 id=\"environmental-factors\">Environmental factors<\/h2>\n<p>Coffee is grown in tropical regions that are particularly valuable in terms of environmental protection, biodiversity and the preservation of the original character of rainforests. Like any agricultural activity, the cultivation of coffee also has an impact on the natural environment. However, <strong>the production of specialty coffee contributes to this in only a slight degree, and often requires laborious restoration of the environment to a state as close to pristine as possible, because only under such conditions it is possible to achieve the highest quality<\/strong>. Specialty farms are often located in national parks (eg Elida Estate in Panama, producing one of the most expensive coffee in the world), or wild bird sanctuaries (eg Finca Hartmann in Panama).<\/p>\n<figure id=\"attachment_15228\" aria-describedby=\"caption-attachment-15228\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-15228 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"The logo of Finca Hartmann, which is also a wild bird reserve.\"  width=\"800\"  height=\"533\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5554-800x533.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5554-800x533.jpg 800w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5554-1160x773.jpg 1160w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5554-1536x1023.jpg 1536w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5554-320x213.jpg 320w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5554-560x373.jpg 560w, https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/DSC_5554.jpg 1600w\" ><figcaption id=\"caption-attachment-15228\" class=\"wp-caption-text\">The logo of Finca Hartmann, which is also a wild bird reserve.<\/figcaption><\/figure>\n<h2 id=\"from-early-dawn-to-dusk\">From early dawn to dusk<\/h2>\n<p>What is the average working day on a farm like? It starts very early in the morning with the first rays of the sun. During the harvest season, the workers start picking the fruit, which is then transported immediately to the processing station. Regardless of its type, time is a key factor, as uncontrolled fermentation lowers the quality of the final product. All this high up in the mountains, with no cars or machines. The only means of transport is your own legs, and you carry several dozen-kilogram bags from the farm on your back.<\/p>\n<p>With the influx of freshly picked fruit, the coffee mill and patio area become the most burdened part of the production chain. When the fruits pass to the drying stage, the work continues. They need to be stirred regularly, the more often, the better. In certain climatic conditions, the fruits are covered overnight to protect them from moisture and low temperatures and then placed on the patio for drying again each morning. All this time, additional selection of unwanted beans takes place to ensure the highest quality.<\/p>\n<p>In the final stage, the coffee should be properly packed and prepared for transport. 60 kg bags are hand-packed in containers and secured against a several-week journey across the ocean.<\/p>\n<p>When the hectic stage of harvesting and processing is over, there is still a lot of work to do on the farm. Pruning shade trees, fertilizing, removing weeds, planting new shrubs, maintaining infrastructure and processing equipment, as well as quality control and sales are an endless list of tasks for producers and their employees.<\/p>\n<p><strong>The coffee tree is a delicate and demanding plant, which, however, can repay the hard work with wonderful effects in the cup and sustain millions of people around the world.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Delving into the world of (not only) specialty coffee, at some point a seemingly banal question pops out: \u201cWhere does coffee come from?\u201d It is followed by: \u201cWhat influences its&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/www.coffeedesk.com\/blog\/all-about-growing-coffee-how-does-a-coffee-tree-grow\/\" class=\"button button-primary button-effect\"><span>Czytaj wpis<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":12,"featured_media":15218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88,81,104],"tags":[1359,2208,736,735,2376,2377,2378],"powerkit_post_featured":[],"class_list":{"0":"post-15864","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-beans","8":"category-coffee","9":"category-lifestyle-en","10":"tag-coffee-en","11":"tag-coffee-beans","12":"tag-coffee-cherries","13":"tag-coffee-tree","14":"tag-growing-coffee","15":"tag-plant","16":"tag-plantation"},"acf":[],"author_display_name":"Maciej Duszak","author_url":"https:\/\/www.coffeedesk.com\/blog\/author\/maciej-duszak\/","featured_image":"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093-800x1201.jpg","post_tags":["coffee","coffee beans","coffee cherries","coffee tree","growing coffee","plant","plantation"],"post_categories":["Beans","Coffee","Lifestyle"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>All about growing coffee. 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How does it grow? \u2013 Blog Coffeedesk.com\" \/>\n<meta property=\"og:description\" content=\"Delving into the world of coffee inspires a question: &quot;Where does coffee come from?&quot; Read to learn everything about growing coffee!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.coffeedesk.com\/blog\/all-about-growing-coffee-how-does-a-coffee-tree-grow\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Coffeedesk.pl\" \/>\n<meta property=\"article:published_time\" content=\"2021-07-30T09:04:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2021\/05\/IMG_5093-e1622121353104.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1066\" \/>\n\t<meta property=\"og:image:height\" content=\"1600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Maciej Duszak\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@maciej_duszak\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Maciej Duszak\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.coffeedesk.com\\\/blog\\\/all-about-growing-coffee-how-does-a-coffee-tree-grow\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.coffeedesk.com\\\/blog\\\/all-about-growing-coffee-how-does-a-coffee-tree-grow\\\/\"},\"author\":{\"name\":\"Maciej Duszak\",\"@id\":\"https:\\\/\\\/www.coffeedesk.com\\\/blog\\\/#\\\/schema\\\/person\\\/6bb85bf87b01ddd5700c0c8ea89dd495\"},\"headline\":\"All about growing coffee. 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