Coffee plants, also known as Coffea arabica, are a popular indoor plant that is native to Ethiopia. They are prized for their glossy leaves and delicate white flowers, which eventually give way to coffee berries. Coffee plants are also known as ‘Arabica Coffee Plants’, due to their species name, and are part of the Rubiaceae family. Today, coffee cultivation has expanded to various regions worldwide, including Central and South America, Asia, and parts of Africa.
Table of contents
I. Appearance and Characteristics
Coffea arabica, also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is currently the dominant cultivar, representing about 60% of global production. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.
Endemic to the southwestern highlands of Ethiopia, Coffea arabica is today grown in dozens of countries between the Tropic of Capricorn and the Tropic of Cancer. It is commonly used as an understory shrub. It has also been recovered from the Boma Plateau in South Sudan. Coffea arabica is also found on Mount Marsabit in northern Kenya, but it is unclear whether this is a truly native or naturalized occurrence; recent studies support it being naturalised. The species is widely naturalized in areas outside its native land, in many parts of Africa, Latin America, Southeast Asia, India, China, and assorted islands in the Caribbean and in the Pacific.
The coffee tree was first brought to Hawaii in 1813, and it began to be extensively grown by about 1850. It was formerly more widely grown than at present, especially in Kona, and it persists after cultivation in many areas. In some valleys, it is a highly invasive weed. In the Udawattakele and Gannoruwa Forest Reserves near Kandy, Sri Lanka, coffee shrubs are also a problematic invasive species.
Coffee has been produced in Queensland and New South Wales of Australia, starting in the 1980s and 90s. The Wet Tropics Management Authority has classified Coffea arabica as an environmental weed for southeast Queensland due to its invasiveness in non-agricultural areas.
Wild plants grow between 9 and 12 m (30 and 39 ft) tall, and have an open branching system; the leaves are opposite, simple elliptic-ovate to oblong, 6–12 cm (2.5–4.5 in) long and 4–8 cm (1.5–3 in) broad, glossy dark green. The flowers are white, 10–15 mm in diameter, and grow in axillary clusters. The seeds are contained in a drupe (commonly called a “cherry”) 10–15 mm in diameter, maturing bright red to purple and typically containing two seeds, often called coffee beans.
All parts of the coffee plant except the beans are toxic to people and pets when eaten.
II. How to Grow and Care
Sunlight
As a plant that naturally grows in bright forest shade, the Coffea Arabica needs strong indirect light. It will scorch in harsh direct sun and quickly develop brown leaf spots and edges. Indoors, they prefer a location close to a bright window. They do well with a few hours of gentle morning sun: an east-facing window is often ideal. The plant can also adapt to lower light conditions (such as a west-facing window) but will grow much slower and will not flower or produce beans.
Humidity
Coffee plants prefer high humidity, so it’s important to keep them in a room with a humidifier or group them together with other plants to form a microclimate. Dry air can cause the leaves to become dry and crispy.
Not sure if humidity is high enough? You can measure the level of humidity with a hygrometer or LTH meter.
Temperature
Coffee plants prefer temperatures between 60°F and 75°F (16°C to 24°C), so it’s important to keep them in a room that is not too hot or too cold. Avoid placing them near drafts, air conditioning vents, or radiators, as sudden temperature changes can stress the plant and cause its leaves to drop.
Watering
The Coffee Plant is a fairly thirsty plant that likes more water than you might expect. You never want it to let it sit in soggy soil, but you’ll probably need to water at least weekly during the warm season. The plant uses less water in cool weather, so adjust as needed. One reason this is a good beginner’s plant is that it droops to let you know when it needs water – but don’t wait for it to wilt before you water! The plant will bounce back quickly, but it’s not a healthy practice to let it wilt regularly.
The best way to water is to soak the soil and let the excess drain out. This helps cleanse the soil of residue fertilizers and ensures the soil is thoroughly hydrated. Let the top half-inch dry before rewatering, but don’t allow the soil to dry out completely. Ideally, the plant likes steady moisture around its root ball, but letting the surface dry helps keep it from becoming waterlogged.
Soil
Although the arabian coffee can tolerate a variety of soil types, it grows best in fertile and well-draining soil. If potting, a soil mixture of horticultural sand and peat moss works well for this type of plant, and make sure that the pot or container has drainage holes. The ideal soil pH is between 4.2 to 6.0 – it prefers a slightly acidic soil since alkaline soils with a pH above 7.0 may lead to yellowing of the leaves.
Fertilizing
The arabian coffee will benefit from the right use of fertilizers. Use a half-cup of complete fertilizer and apply it evenly on the ground. The ideal application technique is to form a ring around the plant, making sure not to put any on any part of the plant itself. Ideally, fertilization should be done in spring and summer when the plant is in its active growth stage. Newly repotted coffee should not be fertilized in its first year.
Planting Instructions
Arabian coffee can be grown from cuttings, but the easiest method is by sowing fresh mature seeds. Pre-germination is a crucial step when planting seeds. Soak fresh seeds in water for 24 hours, drain, and sow in wet vermiculite or damp sand. Fresh seeds will begin to grow after about two months, but older seeds may take up to six months.
Arabian coffee can be grown indoors as a houseplant in cooler climates by using a well-draining pot or container. You may need to transfer your plant to a bigger pot with fresh soil after a year or two, to allow room for the roots to grow and spread.
Pruning
Even when used as a houseplant, the arabian coffee still requires pruning as it tends to produce many branches. This practice helps give your plant a better shape and appearance. Use a pair of clean and sharp scissors or pruning shears and cut the stem at a 45-degree angle. Make the cut above the area where the leaf grows out of the stem.
Propagation
The fastest method to propagate a coffee plant is from stem cuttings. The best time to take a cutting is in the early summer.
- Use sterile pruners to cut an 8- to 10-inch stem. Remove all but a pair of upper leaves.
- Dip the cut end in rooting hormone.
- Fill a 4-inch pot with damp potting mix. Insert the cutting deeply into the soil.
- Cover the cutting with a clear plastic dome or plastic bag. Place it in a warm location but out of direct sunlight. Keep it evenly moist.
- When you can gently tug on the plant and feel resistance, you’ll know roots have formed. Remove the cover and place it in a location with partial sun
- As the plant grows in size, repot it into a larger pot.
How to Grow From Seed
While you can’t germinate the coffee beans you buy in a store, you can sprout the ones that grow on your coffee plant, provided it’s not a cultivar (its seeds won’t produce a plant that is true to the parent).
Called “cherries,” the fruit should be picked when they’re a bright crimson color. Coffee seeds are also available from seed companies.
- The “cherries” are ready when you can rub away their flesh. Wash off any residue to release the seeds inside.
- Dry the seeds thoroughly by letting them cure on a plate lined with paper towel for a few weeks.
- Soak the beans in water for 24 hours. Toss any that float.
- Fill 4-inch pots with damp, but well-draining potting mix.
- Plant the seeds ¼ inch deep.
- Keep the pot in a warm location but away from direct sunlight. Keep the soil even moist. It takes six to eight weeks for the seeds to germinate.
- As they grow, transplant the seedlings into larger pots with a well-draining, slightly acidic potting mix and keep them well-watered.
Potting and Repotting
Coffee plants do poorly when rootbound, so repot your plant whenever the roots start to outgrow the pot, gradually stepping up the pot size. Use a pot with large drainage holes and fresh potting soil each time. The best time for repotting is in the late winter before the new growth starts.
Pests and Diseases
Common Pests & Plant Diseases
Coffee plants grown indoors will sometimes suffer from infestations of mealybugs, aphids, and mites. Signs of infestation include tiny webs, clumps of white powdery residue, or visible insects on the plant. Treat infestations as soon as possible with organic pesticides such as insecticidal soap or neem oil to prevent them from spreading to the rest of your collection.
Common Problems
Brown Spots on Leaves
Fungal diseases like leaf spot can give your coffee plant brown spots on its leaves. To remedy this, remove affected leaves and stems and trim away inner branches so there is better air circulation for your plant.
Browning Leaves
Leaves that turn brown and fall off usually do so from leaf scorch. Fixing it is merely a matter of giving your coffee plant more indirect light. Browning leaves can also be caused by too much water or root rot, which is often the result of roots sitting in waterlogged soil.
III. Uses and Benefits
- It has been used for centuries as a source of caffeine and caffeine-containing compounds. The seeds of this plant are used as a spice in many cuisines around the world, including American cuisine.
- The plant produces coffee beans, which are used for making coffee. Coffee beans are often roasted and then ground into a powder that can be added to hot water or other beverages.
- The seeds of this plant contain caffeine, which is why it’s so popular for use in coffee. Coffee beans are harvested from these seeds by removing their outer covering and drying them before roasting or grinding them into powder form for use in instant coffee.
- In addition to treating influenza and anaemia, coffee plants are also used to treat oedema, asthenia, and rage. As well as curing hepatitis, coffee has been found to help with liver dysfunction.
- Nervous shock can be prevented by applying it externally. Intoxication and lethargy can be treated with this stimulant. It can also be used to treat common colds and lung diseases as an antitussive.
- It works wonders for asthma and is cardiotonic, neurotoxic, and neuroprotective.
- As an anticancer, anti-inflammatory, antibacterial, antidiabetic, and antiatherosclerotic agent, coffee oil possesses many biologically active compounds
IV. Harvesting and Storage
Typically, arabian coffee has only one major harvest per year, usually during the cooler, dry season. The harvest season can last for two to four months, and sometimes up to six months as the fruits ripen. There are several methods for harvesting this plant, but the best options for home growers are manual harvesting by hand, including both strip picking and selective picking.
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