How is coffee grown?

Updated: Feb 25, 2019

To learn how coffee is grown; the first thing to know is the variety of coffee to harvest to select the right seed. Each coffee variety has unique care requirements once the coffee plants are starting to mature. Once prepared into a coffee beverage, these Coffee varieties have distinctive characteristics. A caramelized, sour or even apple flavour, lingering and non-lingering after tastes; those are just a few traits that differentiate each coffee variety. Coffee varieties are a broad topic, and we will break them down in our next blogs. So don't forget to subscribe to our blog to become a coffee master.

(Hey! we wrote an introduction to coffee varieties, learn more here)

1. The right seed:

To select the right seed, and bring the coffee seed from germination into full bloom. It is necessary to look at the "mother coffee tree"; a coffee tree between 4 to 7 years old. A tree that is between that age group will produce fertile, ready, and healthy seeds. Any seed from a younger or older tree will be harder to bring to germination. It is also vital that the mother tree is not near other coffee tree varieties since these type of plants have naturally occurring cross-pollination. Cross-pollination between varieties causes the seeds of the trees to become unpure because now you don't have a single variety but a hybrid between them. In which case it will grow and produce plants with coffee seeds from these crossed varieties.

2. Plant the seed:

In a bag (which is used for multiple germinations) use fertile, clean and soft soil. Only use organic fertiliser derived from organic material. Dig a whole between 2 to 3 inches deep, place inside one or two seeds. During 90 days, keep the soil lightly moisturized.

3. The "chapola.":

At this stage, the first signs of a healthy growing plant are seen. It is a plant that has the cotyledons (first two leaves) fully open also known as a "chapola" in Colombia.

From the chapola, it is possible to estimate the future health of the plant. A healthy root is mostly straight, and a healthy colour is a vivid green. After assessing the health of the chapola, this one is the transplanted to a bigger reused bag.

4. Growing into a healthy coffee tree:

The chapola will be in the bigger bag for 3 to 5 months. The soil used is clean, certified organic, with a foundation of certified natural ingredients usually derived from fruits, dried leaves and herbs that will help strengthen the plants until they are ready to be planted in their "final" ground.

5. The final spot:

Once the plants reached an approximate age of 8 months, they are transplanted to the last ground. They will be surrounded only by the same variety of coffee. If appropriately cared, the coffee can be productive and harvested for the next 20 to 30 years.

You can buy with confidence knowing that every step of our coffee is carefully monitored so that Kafetero Colombian coffee is as natural, fresh, and pure as possible.

100% Organic, Ethical and Rainforest Conscious.

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