Coffea Arabica "Arabica Coffee Tree" -Edibles- Seeds
Coffea arabica accounts for 70% of the world's coffee production and prefers to be grown in light shade. The trees are difficult to cultivate and each tree can produce from 0.5 to 5.0 kg of dried beans, depending on the tree's individual character and the climate that season. The real prize of this cash crop are the beans inside. Coffea arabica takes about seven years to mature fully, and does best with 1.0–1.5 meters rain, evenly distributed throughout the year. It is usually cultivated between 1,300-1,500m altitude, but it will grow as low as sea level and as high as 2,800m. The plant can tolerate low temperatures, but not frost, and prefers average temperatures between 15-24 °C. Commercial cultivars mostly only grow to about 5 m, and are frequently trimmed as low as 2 m to facilitate harvesting.
Coffea arabica produces small, white, highly fragrant flowers two to four years after planting. The sweet fragrance resembles the sweet smell of jasmine flowers. Flowers opening on sunny days result in the greatest numbers of berries. This can be a curse, however, as coffee plants tend to produce too many berries; this can lead to an inferior harvest and even damage yield in the following years, as the plant favours the ripening of berries to the detriment of its own health. Overflowering can be prevented by pruning the tree. The flowers only last a few days, leaving behind only the thick, dark-green leaves. This is when berries begin to appear.
The berries are as dark green as the foliage, until they begin to ripen, at first to yellow and then light red and finally darkening to a glossy, deep red. At this point, they are called "cherry" and are ready for picking. The berries are oblong and about 1 cm long. Inferior coffee results from picking them too early or too late, so many are picked by hand to be able to better select them, as they do not all ripen at the same time. They are sometimes shaken off the tree onto mats, which means ripe and unripe berries are collected together. Each berry holds two locules containing the beans. The coffee beans are actually two seeds within the fruit; sometimes, a third seed or one seed, a peaberry, grows in the fruit at tips of the branches. These seeds are covered in two membranes; the outer one is called the "parchment coat" and the inner one is called the "silver skin". Coffea Arabica makes an exotic houseplant, and it is very easy to grow in pots indoors.
The information we have on growing Coffea Arabica from seed is to soak them in water for 24 hours, drain, and then sow in damp sand or wet vermiculite, or put the seed between moist coffee sacks. After you germinate coffee tree seeds, remove them from the medium. Place the seed flat side down in a hole made into loam soil with a high humus content to which rotted manure, bone meal or dried blood can be added. You can also try a lightweight, porous soil. Don’t press the soil down. Place ½ inch of mulched grass atop to conserve moisture but remove it when the seed has germinated. Water seeds daily but not too much, just moist. Once your seeds have germinated, the plant can either be left or transplanted in a porous, low pH soil with a high nitrogen content. Orchid fertilizer may be used sparingly on the coffee plant to maintain the low pH and add minerals. Water once a week and allow to drain and again during the week with fertilizer. Keep the soil moist and well drained. Patience is now a definite virtue. It takes two to three years for the tree to flower and possible cherries to be produced. To encourage flowering, reduce watering at the start of winter for the successive two to three months. Once spring begins, water the plant well to shock it into bloom.
* Make your own coffee scrub or have a regular coffee bath to deep cleanse your skin and nervous system.
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*****Please note: Seeds only
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