THE COFFEE TREE

Family: Rubiaceae
Latin name: Coffea
Malian name: Coffee

OBJECTIVES OF CULTURE
The coffee tree is cultivated for its fruits that produce 'coffee beans'. After having
Roasted, these beans are used to prepare a drink in almost all parts of the world.
Coffee is used to flavor pastries, ice creams,…
The pulps of dried or fresh fruits are used as organic fertilizer or animal feed.
cattle. An interesting caloric value of the chaff and the husks is also noted.
dry.
The tannins contained in the pulp can be used to tan hides. The pulp, rich
in carbohydrates, can be used to prepare essential oils for the
perfumery.
Coffee is one of Madagascar's main resources and ranks third among agricultural products.
exported in currency earnings after vanilla and shellfish.
2. BOTANY
Of African origin, we currently know of more than a certain number of coffee tree species. But two of them
only are cultivated and supply the world, Arabica coffee originating from Ethiopia and Coffra
Canephore.
The coffee plant C Arabica, the most anciently known, is the most widespread (the entire production of Central America and
Austral represents more than 60% of global production.
The Robusta coffee plant belongs to the species C Canephora, the most widely cultivated in tropical Africa.
In Madagascar, coffee culture has spread throughout the entire eastern coastal strip.
The coffee tree C is a perennial shrub 8 to 12 meters tall in the wild. The shape of the shrubs
borrows varied silhouettes, according to the different species and varieties (spreading, drooping, in robe, upright, fastigiate,
multicaule, bushy, slender, dwarf). These forms are given to them by the aerial organs:
Erect, vertical stem (orthotropic)
Opposite branches in more or less horizontal positions (plagiotropic)
- Feuilles entières deux à deux opposées
Axillary buds of the stem: primary bud giving rise to plagiotropic branches with bud fittings.
stuck between the stem and petiole, providing orthotropic suckers and inflorescences
Inflorescences: 3 to 5 inflorescences per leaf axil
Flowers: a floral bud ends the small branches of the inflorescences, each flower is formed by a reduced calyx.
whose lobes are limited to notches, a corolla, an ovary, and linear anthers.
Fruits: drupe, commonly called cherry, sub-globular in shape, red at maturity, reaching 8 to 15mm
of height depending on the species. Each ripe fruit consists of an exocarp (skin), a fleshy mesocarp,
whitish-yellow (pulp) and with 2 seeds attached by their flat side.
Each seed is protected by two envelopes: the first, the endocarp, is thin and of a sclerous texture.
(patch); the second, the perisperm, is a very thin membrane (film) more or less adhering to the seed.

3. ECOLOGY
3.1. Juvenile growth assessment
The coffee tree multiplies naturally by its seeds. It can also be multiplied by cuttings, by grafting and
even by layering
The mature seed (coffee bean) dressed or not in its parchment can germinate as soon as it is harvested (absence of a waiting period)
dormancy) under humidity and sufficient temperatures (25 - 30°C)
Juvenile growth continues in height until the first branching appears. The leaves
Cotyledons wither and fall off 4 to 6 weeks after germination.
The young plant has 4 to 8 pairs of branches after about a year.
The aerial device is equipped with all its vegetative attributes.
Growth is regulated by the alternation of dry and wet seasons
3.2. Productivity phase
About two or three years ago, a certain balance between the aerial system/root system determines maturity.
blooming
A first harvest can possibly be assured in the 3rd year.
Around 5 to 6 years, the plant is considered mature; its height is about 3m (often reduced to 2m by pruning)
All constructive functions are based first on the framework of the tree (stem, its branches)
primary, then secondary and tertiary? Importance of second-order branches for training and
fruiting in Arabica.
Foliation continues on the branches as the internodes develop. The fall of
leaves are permanent
Photosynthesis and transpiration depend on stomatal density, cuticular permeability and
the pigmentation of the limbus
3.3. The flowering
It ensures the reproduction of the species and production.
Wood bearing inflorescence located on primary branches for Canephora, and on secondary ones.
for Arabica
Evolution: appearance of the floral bud until the blooming of the floral glomerules: at least two months and
half
Passage from green bud stage to blooming white bud: 6 to 7 days
The floral blossoms are grouped together once or twice following the triggering rains (tornadoes) at
course of the dry season (for canéphora) or at the beginning of the rainy season (Arabica). Small blooms
annexes can occur in four-season climates
In case of ecological maladaptation of the species, there is viremia or star formation. It is an anomaly of
floral development, a premature opening of floral buds during the last stage of flowering, leading to
the sterility of the flower.
3.4. Pollination
Ensured by insects (bees and ants), the wind, gravity
Pollen has a life of 3 to 4 days under normal conditions.
3.5. The fruiting
About a month and a half after flowering, the development of the embryo begins. This phase initiates the
fruit set
Until the final maturation in berry (red skin), it takes a duration of: 6 to 8 months for C Arabica.
9 to 11 months for C Canephora
This duration is influenced by altitude (cooling of the atmosphere)
The growth rate of the fruit is as follows:
0 to 8 weeks slow growth
8 to 24 weeks: rapid growth
Beyond 24 weeks: poor development
Color modification: ripening
Fruit drop 'shedding': a small proportion (16 to 20%) of all fertilized flowers reach the stage
ripe fruit
3.6. Vegetative decline phase - sterility
This stage corresponds to a degradation: a strong decline of the air system (a drop in production) and a deterioration.
of the radical system
The first signs of fatigue usually appear after 15 to 20 years of fruiting.

4. ECOLOGY

PARAMETERS COFFEA ARABICA Coffea canephora

Tropical tempered by altitude at 2 Equatorial or subequatorial climate
Climate contrasted seasons warm and humid
1,500 – 1,800 mm: per year with season
1,300 – 2,500mm/year spread over 9 to ...
Rainfall dry marked (4-5 months)
10 months
Average: 18 – 22°C 20 – 25 ° (Min: 11°C) without deviation
Temperature
(Min : 4°, Max : 31°C) marked daily
Insolation Heliotrope Heliotrope
Altitude 1,300 – 1,800m Less than 1000m
Light, deep with acidic reaction No specific requirements for the floors
Soil type
(4,5<pH<6,5) profound

5. CULTURES
5.1. Multiplication
The coffee tree multiplies by generative means (seeding) or by vegetative means (cutting, grafting)
5.1.1. Multiplication by seeding
Germinator
Soil preparation: thick layers of potting soil 12 to 20 cm
Sowing: seeds placed flat side down against the soil, depth 1 – 2 cm under straw: germination in 14 months,
essential shade
Density: spacing 2 – 3 cm in all directions. (1,000 seeds/m2; 1.75 to 2m2 per hectare of planting)
Duration of stay: 4 to 6 weeks in the germinator (until the cotyledon leaves develop)
Nursery
Arranged in planks of 1.20m to 1.50m on non-stony and debris-free soils, up to 40cm of
depth
 Fertilization: well-decomposed organic fertilizer exceeding 200Kg/are
Replanting: strictly using vigorous plants with a straight taproot
Density: 20 x 20 cm or 1.25 ares for 1 hectare to plant
Interview: shading immediately after transplanting then gradual decrease of shading as
seedlings develop, regular watering (without overdoing it), weeding
* durée de séjour : 12 à 15 mois pour Arabica 6 - 8 mois pour Canephora
5.1.2. Cutting
The production of plants by cuttings is possible with C Canephora (success rate > 70%). The interest in this
the multiplication technique lies in the faithful reproduction of the coffee tree
Cuttings are taken from arching shrubs specially grown in wood parks, before being placed.
in propagation trays called propagators, for 6 to 8 weeks
The wooden park is a set of abundantly manured flower beds, placed under shade and on
of which we planted 16 selected plants per square meter
These plants are called "sticks" which are orthotropic suckers with 6 to 10 tiers of
leaves. The cutting of the sticks takes place in the morning
- L’exploitation du parc à bois peut débuter après 6 à 9 mois
Preparing cuttings: with a sharp pruner and grafting knife, cut the stick to 0.5 - 1cm from the
on top of each node bearing a pair of leaves (to prevent the further development of branches)
emerging from primary, extra-axillary buds
Each piece of baguette, with the 2 sheets cut in their middle or one third of their length (pou
to limit evapotranspiration) is cut to 3 cm (or one inch) below these leaves
Next, we proceed to the splitting of the cuttings: cutting into two longitudinal segments, each bearing
a leaf. However, this operation is only possible with cuttings of sufficient diameter.
The prepared cuttings are arranged in frames or bins filled with alternating layers of stones and soil.
gravel facilitating drainage and supporting the rooting medium. The latter consists of a layer
made of porous, chemically inert material at least 20 cm thick (coarse, fermented wood shavings,
sifted and washed, coarse river sand, rice hulls, or composted coffee husks. These frames called
propagators or cutting pits contain 250 cuttings per m2 (or a density of 15cm x 2.5cm) and
shaded at 50%
Watering takes place once every 2 days in cold and rainy weather and once to twice a day in season.
hot, and preferably done in the evening with clean water
Cuttings stay in the propagators for 2 to 3 months. As soon as the roots are 3 to 4 cm long, we
replication in nursery
The nursery is identical to that of sowing. Draw lines spaced 25 cm apart on the beds, place
on each line, a rooted cutting every 25cm, shade the cuttings during the dry season for 15 days,
weeding, cleaning the flower beds, and watering when the soil dries out
After 6 to 8 months in the nursery, meaning they are 8 to 11 months old, the young coffee plants from the
Cuttings are good to be planted in the open field
In practice, only young plants with 6 pairs of leaves are replanted.
5.1.3 Multiplication by grafting
The rootstock is either a plant from seed or a rooted cutting. The rootstock must be hardy and well.
adapted to the terrain (floodable? Coffea Congensis, dry land? Coffee Excelsa)
The graft is a fragment of scion from an elite tree that one wants to multiply.
Grafting is done by approach, in budding, and especially in ordinary cleft.
The problems of this propagation method, which limit dissemination, concern affinities and
incompatibilities of the varieties or species present and the professional qualifications of the operators.
5.2. Plantation
5.2.1 Soil Preparation
It almost takes a year before the coffee tree is established.
Coffee trees are usually established in forested land
Clear the paths, planting rows, and holes without burning.
Mark the aisles, the planting lines, and the holes
Needs for erosion control, depending on the terrain configuration, the nature of the soil, its importance and
the violence of the rains
- On sloping ground, mark the rows of holes parallel to the contours. Separate the rows by
an anti-erosive hedge of Flemingia, Citronella or Vetiver. In the spaces between, sow a plant of
cover crop (leguminous family)
Plant temporary shading and permanent shading 6 months before the establishment of the coffee trees.
Dig planting holes measuring 50cm x 50cm x 50cm at the previously marked locations.
Spacing:
Arabica: 2m x 2m to 3m x 3m (up to 5,000 plants/ha)
Canephora: 2.5m x 2.5m x 4m (1000 to 1500 plants/ha)
4 to 5 weeks after the holes are made, refill the holes with cover soil. If possible, mix with some
well-decomposed manure (or compost using coffee machining waste) and mineral fertilizer. Treat
also the ground with aldrin (at 20%) at a rate of 20g per hole
4 to 5 weeks after filling in the holes, young coffee trees can be planted. The shade trees
provisional should be 50 to 60 cm in height.
5.2.2. Setup
After heavy watering, the clumps of plants are removed from the nursery.
Maintain the soil around the roots with tied banana leaves or braided straw. If the plants are
present in plastic pots, remove them during planting
In the case of a Canephora plantation, set up a mixture of 7 to 8 clones (polyclonal mixture),
to ensure proper fertilization of the flowers afterwards
When setting up, be sure to place the collar at ground level and not to twist the pivot.
Fill the hole by firmly packing the soil around the young coffee plant.
Then protect the young coffee plant with foliage shading (fern or longoza) for 15 days.
Implementation date:
On the East Coast, planting can take place all year round if one has plants in plastic pots. While
the best planting time is from November to March for bare-root plants
In the Highlands, young coffee plants are established at the beginning of the rainy season.
5.3. Shade
In addition to protection from the sun, shading is primarily intended to protect coffee plants from the cold and
against the wind. Shade is also recommended for coffee trees located in rugged mountainous areas,
to preserve the soils from rain erosion.
The disadvantages of its use, during poorly controlled excesses (e.g., decrease in yields, increase in
production cost, risk of disease development in humid conditions, water competition and
nutritional) often balance out its advantages
The use of permanent shading of plots is therefore only recommended when the ecological conditions
are limiting for coffee cultivation (areas exposed to frost, hail, excessive heat or rainfall)
The temporary shading (one to two years) of young coffee plants through intercropping with shrubs provides
against more advantages than disadvantages
5.3.1. Temporary or provisional shading
Sow 6 months before the establishment of the coffee trees on the stakes, immediately after clearing and staking the land.
terrain. The lines are oriented East-West
Use a mixture of crotalaria, Flemingia, and Cajanus Cajan (pigeon pea). Tephosa is prohibited.
attracts the cochineals. The banana tree is not recommended as it is very greedy for potash.
Lighten up to 50cm on either side of the coffee trees when the temporary shading reaches 3m in height. Repeat this
operation as many times as necessary in order not to suffocate the coffee trees
Remove this shade at the end of the 3rd year
5.3.2. Definitive or permanent shading
Plant at the same time as the temporary shading
Use legumes such as Inga Dulcis, Albizia stipulata that are placed on the lines of coffee trees.
Remove a shade tree about two years after the 7th or 8th year of planting
5.4. Intercalary cultures
An intercropped strip culture, sufficiently distant from the base of the coffee trees (approximately 0.70m), consisting of
chosen plants that do not overshadow the growth of young plants, well-maintained, can contribute to it
good practice: enrichment by its harvest residues.
Economic interest of the practice: immediate harvests for the planter, while the coffee plantation does not produce.
again.
Its agronomic interest: fertilization (necessary), weeding, and plant health treatments
(possible) intercultural crops contribute to the good condition of coffee trees.
The most favorable varieties for this type of cultivation:
The bean, the peanut, the ground pea (vouandzou) and in general non-climbing legumes, enriching
the ground by their nodules
Rice, corn (the latter not repeated from one year to the next and harvested before it shades the young
Coffee trees tend to make them flee, despite its always favorable green breeze effect.
* Various vegetables: cabbage, potatoes when the climate allows; spice plants (pepper) or
stimulants (tobacco); the cotton also in a single line
5.5. Permanent associated cultures
We envision the simultaneous and sustainable cultivation, on the same land, of coffee trees and one of the major crops.
the tropical crops (quinine, rubber, oil palm, coconut tree). But this associative system is not
recommended even if it is carried out with partners whose association may be more temporary (e.g.:
banana trees). Because of the competition generated at the level of soil nutrients and water competition (in
always detrimental to the productivity of the whole.
5.6. Interview
- replacement of the missing: regeneration of the old coffee makers. The operation concerns both the coffee makers
"out of economic age" (having exceeded the age limit of 25 to 30 years) than relatively young coffee plants but
degraded
Avoid the "ploughman's madness" or excessive stirring of the inter-row soil causing an activation of
microbial work, resulting in the accelerated destruction of humus and an unfavorable effect on the
soil cohesion
It is therefore recommended to work the soil as little as possible, especially during the rainy season. The maintenance methods
less dangerous to recommend in order are:
mulching (ideal but costly to implement)
Chemical weeding: requires good technical skills from participants and the availability of good ...
herbicides
The living and permanent ground cover: it is the method that ensures soil protection at lower cost.
costs provided that the constitutive species of the cover has been well chosen. It provides a living, resilient soil.
to the climatic weather conditions and opposes the bare weeding system. The recommended plants are the
legumes due to the secondary enrichment in nitrogen through their nodules (Mimosa inisa, Desmodium
ovalfolium (green leaf), Desmodium intortum (silver leaf), Pueraria javanica, Flemingia congesta
Maintenance of shade trees and periodic thinning of them
Aldrin spreading as a preventive measure at a rate of 15 cm3 of emulsifiable product at 20% in 2 liters per
coffee tree during the first 2 years
Periodic pruning of coffee trees (every 2 months during the hot and humid season)
5.7. Size
The young coffee tree, when it enters production, exhibits a beautiful architectural and functional symmetry, where
Branches are arranged regularly from the base to the top. Flowering and fruiting, more or less
abundant, fill the oldest glomeruli. Thus, the reproductive surface increases at the same time.
the tree develops new branches that themselves branch out into secondary palmettes or
tertiaries
As it ages, the beautiful vegetative and reproductive harmony deteriorates:
The stem rises to considerable heights (5m to 15m depending on the species or variety) leading to a
high bouquet of young shoots
The branches lengthen, shedding leaves at their base after fruiting.
In the middle part of the tree, these leafless branches dry up and die, leaving behind
on the anarchic trunk of unproductive gluttons.
The size of the coffee tree will therefore aim to maximize the effective surface area of branches and nodes.
foliage likely to bear new and abundant blooms and capable of ensuring them
development without physiological hazards. Moreover, the size will allow crops to have a robust appearance.
and balanced, supporting well-oriented fruitful branches facilitating their exploitation
In coffee cultivation, three main methods can be adopted: single stem pruning, multiple stem pruning,
free growth adapted to accelerated periodic renovation.
Currently, the single-stem size (unicaule) is being abandoned because it is too expensive and too complicated.
We prefer the size of several 'multistem' stems, which yields higher returns than those of trained trees.
with a single stem.
5.7.1. Training size
After the recovery of the young coffee plants during the first hot season (from November to early February on the Coast-
We will proceed with arching in order to force the young coffee trees to emit suckers.
To this end, we remove the lower branches and maintain the coffee tree horizontally using a hook where
of a link.
We keep 4 shoots distributed around the base and as close as possible to the collar, 2 to 3 months later.
The head of the main stem, which is parallel to the ground, is usually removed because it will, at best,
that a low production.
5.7.2. Production size
The principle is to keep the stems in production only until their third harvest without pinching them. After the
last harvest, we will remove a few of them. They will be gradually replaced by sprouts, of
in such a way as to constantly have 4 rods in production:
- The 4 previous shoots grow, bloom, and produce their first harvest. Remove all the shoots that
appear.
At the end of the second harvest, keep an additional shoot.
After the 3rd harvest, remove one of the oldest stems and keep a new shoot. Do the same at
the outcome of the 4th and 5th harvest
After the 6th harvest, remove the last of the stems from the initial shoots and always keep one.
new rejection.
5.7.3. Regeneration size
It applies to coffee plants that are not managed rationally and generally have only a single trunk.
It is also done by periodic harvesting of high, exhausted, and unproductive stems.
Only vigorous plantations with adequate shading should be pruned.
- The topping period must be during the dry season, as soon as possible after the harvest, in order to achieve
an early departure of new shoots and their flowering a year later. The pollarding is done between the mis
from August to October on the East Coast
First, we start by adjusting the shading by reducing it if it is too thick.
Then cut the coffee tree stump at an angle at a height of 0.30 to 0.40 m after clearing the vegetation around.
from the foot. Take the opportunity to clarify the planting and replace the missing feet
Three months after the topping (around February/March), carry out selective thinning by choosing three to six.
the most robust gourmands, well distributed around the well-lit stump and remove the others
One to two months later, make a second selection of gourmands and eliminate the new shoots to
finally keep the three or four stems planned
After the 3rd or 4th harvest, cut except for one which serves as a sap collector.
Choose 4 new gourmands
As soon as the sap harvesting is finished, remove the
The 4 new outputs will provide the next harvest and the cycle starts again like this.
5.8. Fertilization
Regarding organic fertilization:
Bring as much well-decomposed farm manure as possible per hole at the time of planting.
Then bring every 4 years: 40 to 50 tons of farm manure as a cover around each coffee tree.
Add a little ammonium sulfate to the manure to facilitate its decomposition.
As for mineral fertilization:
At planting, bring 500g of dicalcium phosphate and 500g of dolomite with the manure per hole.
For coffee plants aged 1 to 3 years, apply 50g of urea per plant (in April on the C.E.) and 50g of urea per plant in
November
For coffee trees in production, apply 100g per year of 20 - 10 - 10 per foot in two times: in April and in
November
In case of magnesium deficiency, provide 100g per foot and per year of kieserite.

6. HARVEST AND YIELD

Age of first harvest: 3 - 4 years
Only pick the fully ripe cherries (red). Unripe cherries (green) only produce coffee beans.
of inferior quantity. Overripe cherries (brown) produce coffee beans that have a bad taste and
defective presentation.
Harvest only cherry by cherry in several times as they ripen.
The harvested cherries must be taken immediately to the processing place.
Average yield of a coffee tree: 5 to 10 Kg of cherries, or 1 to 2 Kg of marketable coffee, which translates to a yield of
300 to 800 kg/ha
Viability: an average of 20 years. It can reach 50 years.

7. DISEASES AND ENEMIES

Two major scourges can be distinguished: orange rust and grain borer.
Rust (a cryptogamic disease caused by Hemileia vastatrix and H coffeicola) manifests itself through
the appearance of yellowish spots on the leaves, drop of diseased leaves that can lead to complete defoliation
of the shrub.
The bark beetle is an insect that perforates cherries, which can lead to the drop of the fruit or its depreciation.
quality.
Furthermore, there are the root rot diseases (longitudinal cracks and rot of the pith and main roots)
due to mushrooms for which the only effective means of control consist of isolating the diseased plants by trenches
deep enough, pull them out (along with the shade) and incinerate all the trunks and woody debris. The anthracnose
fruits cause cherries to fall.
It is treated with copper solutions. Scale insects can attack roots and aerial organs.
sleeve around the collar, causing the disease called Phtiriosis (dangerous for young coffee plants) or the
sooty mold.

[Link]
To obtain merchant coffee, the beans must be removed from their husks.
Two methods are used:
Wet processing: it is the most interesting because the grains, once processed, will require very little
conditioning. Their color is very uniform. corn a wet processing facility requires
a minimum of 200 ha plantation to be profitable
. The dry processing: which is the most used and the simplest

9. BIBLIOGRAPHY
"Memento of the Agronomist" - New edition. French Republic - Ministry of Cooperation - 1984
- « Recueil des Fiches Technique d’Agriculture Spéciale » par M. Paul HUBERT-Ingénieur Agronome – 1968 –
Volume 1
"Larousse Agricultural" published under the direction of Jean-Michel Clément – Larousse Bookstore – 1981
- « Le caféier » par H.R. Cambrony – Edition, Maisonneuve et Larose – Agence de Coopération Culturelle et
Technique - Regional and Rural Cooperation Technical Center - 1987
- "The Coffee Sector in Madagascar" - Document
- Created by CITE and GRET - October 1990
The Arabica Coffee Cultivation in the Central Highlands by the Christian Union of Fianarantsoa - 1956