PLANTATI ON CRO P

COFFEE
DESCRIPTION
What is Coffee? The stuff that lets you get out of bed and off to work in the morning
What is coffee? The beverage that helps you take a few minutes to calm down, relax
and think
What is Coffee? The perfect cap on a perfect meal
What is Coffee? It’s absolutely, incredibly delicious when it’s made properly
S o , what EXACTLY is COFFEE?
Coffee is a beverage that is brewed with very hot or boiling water and coffee beans
which have already been roasted and ground. It is slightly acidic and somewhat bitter, it
is known to have health benefits, and acts as a mild stimulant because of its caffeine
content. Coffee is one of the three most popular beverages in the world alongside
water and tea. It is also one of the most profitable international commodities.
HISTORY
The coffee plant is native to Ethiopia. According to legend
coffee was discovered by an Ethiopian goatherd called
Kaldi. He noticed that goats who ate certain beans became
very lively. Coffee was drunk in Yemen by the 15th
century. By the 16th century, coffee had spread to Persia
(Iran) and Turkey. There were many coffee houses where
people could drink and also socialize.
HISTORY
In the early 18th century, the Dutch began growing coffee in Indonesia also
in Brazil.
19th century coffee plantations in Brazil were booming.
The modern coffee percolator was invented in 1889 by Hanson Goodrich.
Instant coffee was invented by New Zealander David Strang in 1889.
Freeze-dried coffee was invented in 1938.
Decaffeinated coffee was invented by Ludwig Roselius in 1903.
Melitta Bentz invented the coffee filter in 1908.
Achille Gaggia invented the modern espresso machine in 1946.
The first pump-driven espresso machine was made in 1960..
TAXONOMIC CLASSIFICATION
Kingdom - Plantae
Subkingdom - Virdiplantae
Division - Tracheophyta
Subdivision – Spermatophyta
Class - Magnoliopsida
Order - Gentianales
Family - Rubiaceae
Genus - Coffea L.
Species – Coffea arabica L.
MORPHOLOGY
The coffee plant is a woody perennial evergreen that
belongs to the Rubiaceae family. It can grow to
heights of 10 meters if not pruned but producing
countries maintain coffee at 3 meters to ease picking.

Root system- it can extend 20-25 km in total length

and the absorbing surface ranges 400-500 m2
• Vertical roots, tap roots, and lateral roots grows
parallel to the ground
• Extensive supply of nitrogen, calcium and
magnesium.
MORPHOLOGY
Leaf
• ovate leaves and are shiny, dark
green and waxy Leaf area index
is between 7 and 8 for a high
yielding coffee
• 1-3 inches is the distance
between leaf pairs and the stem
MORPHOLOGY
Flower
• 3-4 years after planted, ready to
flower, it follows a shower sweet
smelling white flowers grow in
dense clusters in the axils of the
leaves
• Sexually, arabica is autogamous
where as robusta cannot
pollinate itself.
Since Coffea canephora (robusta coffee) is self-incompatible—meaning it cannot
pollinate itself to produce fruit—it requires cross-pollination. To ensure successful
pollination and maximize coffee yield, you should:

[Link] Multiple Clones/Varieties – Use different robusta coffee clones or varieties

that are genetically compatible to enable cross-pollination.
[Link] Proper Spacing – Interplant compatible varieties within close proximity to
allow for effective pollen transfer.
[Link] Pollinators – Bees, butterflies, and other insects play a key role in
pollination. You can:
[Link] flower-rich vegetation around the coffee farm.
[Link] excessive pesticide use that harms pollinators.
[Link] beehives to the farm to enhance pollination.
[Link] Artificial Pollination (if necessary) – In areas with low pollinator activity,
manual pollination techniques can be applied by transferring pollen from one plant to
another using a brush.
By implementing these strategies, you can improve fruit set and coffee production in
robusta farms.
Fruit/Berry
• 6-8 weeks after flowers are
fertilized, fruit remains as a pin
head
• The ovaries will develop in a rapid
growth period of 15 weeks after
flowering and small green berry
appears
• The berry grows about 15-35
millimeters (0.5-1.25 inches)
• At maturity the coffee berry is
bright red and then turns brown to
reddish brown and falls off the
coffee tree.
 I NTE R E S TI NG F A CTS A B OUT COF F E E

VARIETIES OF COFFEE
THE P HI L I P P I NE S I S ONE OF THE F E W COUNTR I E S THA T P R ODUCE S F OUR
V A R I E TI E S OF COM M E R CI A L L Y V I A B L E COF F E E , A R A B I CA , R OB US TA , E X CE L S A
A ND L I B E R I CA .
 ARABI CA
Most common and heavily marketed
coffee variety
-It has sweeter, more delicate flavor
and the coffee itself tends to be less
acidic, fairly delicate requiring a fair
amount of pruning and constant
attention to environmental factors
-Prone to disease
-0.8-1.3%
R OB US T A
Most produced variety contributing 69%
of the Philippines’ 2019 total coffee
bean production.
-Its is known for its fairly strong and
often harsh flavor profile.
-Consists of high levels of caffeine
which makes the plant more resilient
than the Arabica species
-2-2.5%
L I BERI CA
- The flavor has somewhat
woody, very strong taste and
flavor, powerful body and
distinct aroma
EX CELS A

Technically member of the

family Liberica but its species is
actually incredibly distinct.
-It does boast a tart, fruitier
flavor and is known for
showing attributes of both
light and dark roast coffees to
create a unique profile.
 SOIL AND CLIMATIC REQUIREMENT S
Climate Required
• Coffee should be grown in moist, fertile, well-drained soil under a
shaded canopy that receives a healthy dose of sunshine each day.
• Coffee also seems to grow best in high altitudes.
Light intensity
• Coffee plants are known as “short-day,” meaning they’ll develop faster if they
sense over 12 hours of darkness.
• The recommended number of hours of sunshine is 1,800 hours per year. It is
advisable not to exceed this number because it could damage the growth of
the coffee plant and accelerate the ripening speed of the fruit, which is a
negative aspect for quality coffee.
Elevation
• Coffee grown at higher elevations tends to be of higher quality, and with that high
quality comes more complex flavor notes than coffee grown at lower elevations.
• Higher altitudes of 1,800 to 6,300' with cooler climates, while robusta varieties
prefer a lower elevation of 600 to 2,400' with warmer climates. Within those
ranges, the elevation profoundly impacts the coffee.

Slope and aspect (slope % and direction)

• An easterly or southern facing aspect with a slope less than 15% is preferable.
A slight slope will improve air drainage and reduce damage from frost. Do not
plant coffee at the bottom of a slope or in shallow dips where cold air can pool,
as frost damage is more likely here.
• Usually its best not to plant the bottom third of a slope as it will be colder
and sometimes waterlogged.
Soil type
• For successful production, a free draining soil with a minimum depth of one
metre is required. Coffee will not tolerate waterlogging or 'wet feet'.
• Coffee prefers a soil with pH of 5 to 6.
• Coffee can be grown on many different soil types, but the ideal is a fertile,
volcanic red earth or a deep, sandy loam. Yellow-brown, high silt soils are
less preferred. Avoid heavy clay or poor- draining soils.
Effective Soil Depth
• Soil depth at least 80 cm.
• The tap roots will grow down deep. However, there are also many secondary
roots.
• The secondary roots lie within the top 30 cm of soil and their role is to
recover water and nutrients from the soil.
Mode of propagation
Selecting seeds
• Always get seeds from disease and pest-free and high-
yielding trees. Choose only large and fully ripe berries.
• Avoid dry, over ripe berries left on branches.
• Small shriveled, lightweight and abnormal berries should not be
used.
• If you plant Arabica, use rust resistant strains of seeds like S-288, S-
333 and S-795. For the variety Robusta, the productive trees are
those with big broad leaves, big berries and wide-spreading
branches
Planting of Seed
• Water the seedbed before planting.
• Using a pointed stick, make furrows 12 mm deep across the bed and
100 mm, Plant seed flat side down, with seeds 25 mm apart within
the row
• Cover seed with soil mixture - seed should be about 12 mm deep
after planting. Cover beds with rice straw mulch to give extra heat
and to retain soil moisture, water gently. Make sure the seed is not
exposed when watering.
Germination is first seen in the appearance of the
radicle (young root) three to four weeks after sowing. The
hypocotyl (the part between soil and cotyledons) appears
20 to 25 days later and carries the seed which is still
covered in its parchment, out of the ground. Shortly
afterwards, when this light covering is detached, the two
cotyledon leaves open.
Transplant into bags
Depending on temperature, coffee seedlings are ready to be transplanted
from the nursery bed into poly bags about two to three months after sowing.
There are four steps in the process.
• Prepare the potting mixture
• Choose the seedlings.
• Plant seedlings in bags.
• Care for the seedlings.
Potting mixture
-Polyethylene bags with drainage holes should be used. Bag size should be at least 100
mm x 250 mm when filled with soil.
-A mixture of fertile topsoil and manure or compost can be used. All soil, manure and
compost should be sieved. The following mixture could be used:
-5 x 20 L tins of topsoil, 1 x 20 L tin of good quality, dry cattle manure or compost.
-200 g of rock phosphate or [Link] NPK ratio fertilizer., 200 g of dolomite.
Choosing of seedlings
Transplant coffee when it is at the
matchstick or cotyledon (butterfly) stage
before the taproot is well developed.
• Use the best seedlings with a straight
taproot. Discard seedlings with either
a bent taproot
• (J root) or those with few root hairs.
• Do not use larger seedlings (with
more leaves than the matchstick
stage) as these will be too slow in
growing.
• Do not use diseased seedlings.
Care for seedlings
• Remove weeds regularly.
• If soil becomes hard, soften it by using a trowel to break up big, hard clumps of
soil into smaller pieces.
• Water as required to keep the soil damp. Don’t over-water as this can cause
damping-off - a disease caused by a fungus that will kill the plants.
• At three months, apply urea ([Link]) at 60 g/10 L of water. This is enough for 100
seedlings. Apply every 15 days. If leaves become dark green, stop the procedure.
• If you do not use a chemical fertiliser, apply a small amount of finely crushed dry
manure around the plants.
• Check seedlings every day to make sure they remain free from pests and disease.
Remove bags with diseased, dead or damaged plants.
• Continue to keep plants in shade. Two months before field planting, gradually
remove the shade to sun-harden the plants.
• As the plants grow, separate the poly-bags so there is sufficient space for the
developing plant to spread.
Vegetative propagation
Not all coffee establishments are through seeds. Vegetative propagation is best suited for coffee
species such as Robusta, Liberica and Excelsa. Vegetative propagation methods include top-working,
grafting, stem cutting and micro-cutting.
Propagation of the Rooted cuttings
• Single node cuttings are prepared by making a cut at an angle below the node but retaining a pair of
leaves.
• Trimming consists of removing part of the leaves with either scissors, clippers or a sharp knife.
• Then the shoot is cut into sections just above each inter-node. The tender top and the hard base of the
shoot are eliminated.
• Once the sections have been cut, beveled a 450
angle is made at the base of the cutting.
Grafting
Is a cheap and effective way of upgrading coffee trees. It involves
joining two pieces of living tissue, a scion and a rootstock, in
such a way that they will develop like an individual plant. There
Type of grafts
are instances when grafting is most effective. These include: ·Splice or approach Grafting
• To obtain a more resistant root system for trees which are ·Wedge Grafting
facing soil-borne problems e.g. nematodes, root scales,
humid soils, etc.
• Another reason for adopting grafting is to multiply trees
with valuable characteristics which may not be transmitted
by other methods of propagation
To top-work, without uprooting, existing plantations with inferior
planting material period and concentration of ripening,
uniformity and size of the beans, yield, cup taste and bean
composition can all be improved by grafting
Field management & planting trees
Preparing the field
The area to be planted with coffee must be prepared at least one year before the small coffee
trees are planted out. There are five procedures to follow.
• Prepare the land.
• Plant windbreaks.
• Mark out the rows.
• Establish shade trees.
• Irrigation.
Planting the coffee tress
There are four procedures to follow when planting the coffee trees.
• When to plant (seedling size and time).
• Prepare the holes. (Dig holes of 600 x 600 x 600 mm
• Choose the plants.
• Planting procedure.
Plant nutrition & fertilizer management
Fertilizer placement
Spread fertilizer evenly on the soil around the drip line (the
outside edge of the canopy) of the coffee tree, as this is where most
feeder/hair roots are found. Keep fertilizer at least 100 mm from the
stem of the plant; fertilizer applied closer than this can damage the
coffee tree.
Rejuvenation (Change of cropping cycle)
A regular rejuvenation pruning is needed (normally at six to seven years
depending on tree vigour and yield pattern), to maintain a source of new
fruiting wood. Unless trees are renewed, yield will decline over the following
years.
Two rejuvenation methods are used:
• Side pruning
This involve removing one side of the tree, training a new sucker and then
removing the other side of tree two years later. This method is recommended
for all growers, as only 50% of the crop is lost for the two-year period.
• Full stumping
Full stumping involves cutting the tree back to knee height (500 mm
from soil level) and developing a new stem from the stump.
H A RV E STIN G
Harvesting of Coffee
When a coffee tree reaches maturity, which can take from 4 - 7 years, it begins to
bear fruit in clusters along its branches. Referred to as cherries, the fruit is initially
green and turns red when it is ready for harvesting.

Coffee Harvesting Methods

There are two main methods of harvesting coffee:
Strip picking
In this method, all the cherries are stripped off the branch at once. This
strategy is usually done by machinery or by hand. The whole coffee cherries are
harvested at one time. The harvested coffee may not achieve the desired quality
due to the mixture of underripen or overripen coffee cherries.
Selectively Picking
Individual cherries are hand-picked one by one. In this harvesting system,
only the ripened coffee cherries are harvested selectively by hand from the
whole tree or branches. The harvested coffee meets the standards due to
the uniformity of the cherries.
 Postharvest
Processing
Postharvest processing of coffee cherry involves
dry or wet processing, grading, sorting,
marketing, blending, and roasting. A series of
physical and chemical changes occur during
coffee roasting that are responsible for the
development of pleasant aroma and flavour of
coffee.

Harvested ripe coffee cherries are rinsed and

submerge in water. These floaters are defective
beans, leaves, branches and other foreign objects.
3 Common
Postharvest Coffee
Processing
Methods
1. Washed Process Coffee

Washed process coffees are done by separating the

beans from the fruit or the skin, fermented, and washed.
The process starts with de-pulping. It is the squeezing or
separation of beans from the skin. De-pulping happens
after 8-12 hours of the harvest. The pulped beans are left
with mucilage and are fermented and removed through
the washing process. After the beans are washed, they
are dried until they reach the desired moisture content.
Drying can reach up to two weeks depending on the
weather.
Washed process are best done in areas which water is
abundant.
2. Honey or Pulped Natural Process Coffee
The honey process is similar to the first
couple of stages of the washed process.
After the coffee cherries are pulped, they are
laid to dry right away while its mucilage is still
attached. The name honey comes from its
sticky texture in the drying process. Drying
can reach two to three weeks depending on
the weather.
Honey process is best done on dry climate.
3. Natural or Dry Process Coffee

The natural or dry process is done

by drying the coffee cherries (while
skin is still attached). Natural
process coffee is the most eco-
friendly but can be laborious
especially in a wet climate.
Natural process is best done on dry
climate and when water is scarce.
 How Coffee Processing
Affects Coffee Flavor?

The method chosen by a farmer will have

an impact on the final flavor of coffee.
How Coffee
Processing Affects
Coffee Flavor?
Washed Process
Washed coffee allows the acidity
to shine, you get floral, sour,
citrus fruit profile.
How Coffee Processing
Affects Coffee Flavor?
Honey Process
The level of mucilage attached
influences the sweetness and body
of the coffee. I t has a large
range of flavor profiles. If it has
more mucilage, it can lean towards
fruity notes.
How Coffee Processing
Affects Coffee Flavor?
Natural Process
The natural process increases the
overall sweetness and overpowering the
perceived acidity because of the
mucilage and skin attached.
Theoretically, the flavor profile is fruity,
winey, and fermented.
 Drying
Drying is the most critical steps in coffee processing
methods. Drying is performed to reduce the moisture
contents of coffee bean to the required level (10–12%)
and to separate the parchment from the coffee beans
easily. Sufficient drying is a crucial step to avoid the
developments of molds, which leads to significant
losses and affects coffee quality.

There different coffee drying methods:

Sun (natural) drying
Coffee is typically dried on large
patios made of cement with a 0.5–1%
slope to drain the water. Using the natural
sunlight, drying of coffee takes 7–15 days
for parchment coffee and 12–21 days for
coffee cherries. This duration varies
depending on the weather
conditions. The parchment coffee
needs special attention than cherries to
reduce physical damage (cracking).
Raised Beds Dryer
Often called African beds, this method of
drying is often used where there is a risk of
rainfall during the drying period.
Raised beds allow air to circulate under the
coffee often resulting in a more even
drying. Coffee dried or raised beds still
needs to be turned regularly and the beds
are often built at waist height to allow the
beans to be sorted/ inspected throughout
the drying period.
It takes between 10 and 28 days for coffee
to dry on raised beds.
 Greenhouse-type solar
dryer
Designed to provide efficient drying
even in hazy or partially cloudy
conditions. This solar dryer allows air
to continuously flow around the coffee
product which enables fast drying. A
solar dryer helps to minimize the
moisture content in coffee beans as high
moisture content during storage is
certain to ruin the taste and appearance
of coffee.
Mechanical driers
The mechanical drying, the beans are
heated by hot air that passes through the
machine and dries the coffee. Also, it
carries away the moistures from the
drying coffee. They are often used
where the climate prevents other methods
from being used, or where large volumes
of coffee need drying. Mechanical dryers
can reduce the drying time down to 2-3
days.
 Hulling and sorting
Hulling is the next step after drying. The dried coffee cherries (dry-processed)
or parchment coffee (wet-processed) hulled to remove the covers and get the
coffee beans out of it.

Sorting- The hulled coffee beans then undergo sorting processes, which is done
by machine and hand. Hand sorting is most widely used, and it requires
intensive labour for sorting the coffee beans based on size, colour, and
density. I s a crucial step because it affects the roasting condition. Uniform size
coffee beans should be roasted to achieve uniform roasted beans.

Sieve machines are used to screen the coffee beans according to their size.
The sieving principle is applied in the sorting machine, which is using a big vibrating
flatbed.
Storage The temperature and relative humidity of the storehouse should
be controlled to maintain the coffee quality without losing its
intrinsic sensorial characteristics and physical and chemical
properties and to store for a longer time.

Jute bags - are the most cost-effective green bean

packing option, which explains why they are so often
used. They are also durable and easy to handle, as
well as pack and stack. They are sturdy, strong and
do an effective job of transporting beans when care is
taken to protect coffee from contamination.
Roasting,
Grinding,
and Brewing
 Roasting
The most critical factor in the coffee value chain is
roasting, where the physicochemical changes lead to
the fulfilment of the roasted coffee characteristics.
Roasting is considered the essential steps in
the formation of the aroma and flavour
properties.
-When the roasting temperatures are higher than
200°C, the precursors in green coffee are
transformed into roasted coffee constituents, which
lead to the development of diverse aroma test and
colour.
Three Steps of
Coffee Roasting
Process
[Link] stage
[Link] stage
[Link] stage
There are different kinds
of roasting conditions.
A. Light roast;
B. Medium roast;
C. Medium-dark roast;
D. dark roast
 Grinding
The coffee beans are crushed and changed
into powder at different particle size. It is done
using a grinding machine (electrical) or using
mortar. However, to achieve a uniform
ground size, an electrical grinder is the best
choice. Blenders can also be used for grinding
coffee beans, and the larger particle size and the
broadest distributions can be seen while blending
the coffee beans.
The 7 Types of Coffee Grinds:
 Brewing
Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew.

Coffee brewing methods

Drip Filtration Steeping Vacuum Filtration Pressurized Infusion

(Espresso)
 Coffee Packaging

Valved packaging Vacuum Tin cans Capsules

 Common Pest and Diseases in the Philippines
G reen coffee scale
Green coffee scale ( Coccus viridis), Scales suck the plant sap, Sooty
mould often develops on leaves
Symptoms
Green oval shaped scales about 2 to 3 mm long. Often found
concentrated on leaf veins and tips of new shoots. Infestations then
produce spots of honeydew, which become covered with a black sooty
mould. Defoliation of badly affected trees can occur.

There are a number of natural predators of coffee scale such as wasps,

ladybugs and Verticillium fungus.
Mineral spraying oils at 200 ml/ 20 L water applied as a spray to affected
plants.
Carbaryl 85 % (naphthyl methylcarbamate) wettable powder at 20 g/10 L
water applied as a spray. Apply weekly until scales disappear.
Aphids
Aphids (Toxoptera aurantii) can occur in large
numbers on new shoots in the rainy season. Aphids
suck sap from young shoots and cause damage to
these developing shoots.

Symptoms
Large numbers of small black aphids (2 to 3
mm long) concentrated on new growth. Often
associated with black sooty mould.

Control Preventative:
Neem oil (azadirachtin) 10 to 20 ml/L, plus, soft,
finely grated laundry soap at about 7 g/L water.
 White stemborer (Xylotrechus quadripes)
Damage is caused by the white larvae, which hatch from eggs deposited in
cracks and crevices and under loose scaly bark of the main stem and
thick primary branches, especially on plants exposed to sunlight.
The lifecycle of both pests is completed during the rainy season, but often
damage is more evident during the dry season.

Symptoms
Wilting of leaves and dead trees or branches. Affected branches are easily
broken off.
Larvae remain inside the tree and are normally no seen. Usually damage is
not economically important, although individual trees can be lost.

Burn affected trees or branches with borers inside.

Do not plant trees with twisted taproots. These deformed roots result in
weak trees that have been shown to have a high incidence of stemborer
infestation.
Coffee berry borer
Coffee berry borer (Hypothenemus hampei) is a relativity new, but very
serious problem. It is causing significant damage, with perhaps as high as 50%
yield loss.
Symptoms
Fruit drop of young, green cherries. A small hole is evident on the cherry.
Cherries that do not drop often have defective, damaged beans

Control Preventative:
Orchard hygiene (keeping the area clean, removing dropped cherries,
removing carry-over fruit from coffee bushes are suggested).
Endosulfan 35 EC at a rate of 6 ml/4.5 L of water applied at early fruit set
(2 mm cherry size) and later 120 to 150 days after fruit set if required.
Cypermetrin and Deltametrin, pyrethroids (0.01%) at 26 ml/15L of water
are an alternative, or Chlorpyrifos used at recommended rate on label.
Mealybug
Mealybugs (Planococcus spp.) are small sucking insects (about 3
mm long) covered with a white mealy wax that feed on young
shoots and young roots.

Symptoms
White waxy colonies are usually found on the underside of tender
leaves and in soft stem areas around berries. Also, they are
found on young roots near the main root, especially where soil is
loose around the trunk. Mealybugs are often associated with a
heavy infestation of sooty mould.

Control Preventative:
Spray Chlorpyrifos on the soil around the tree to kill ants. Ants
disrupt the natural enemies of the mealybug. Malathion and
Carbaryl sprays can also be effective. Apply according to label
recommendations.
Leaf miner
Leaf miner (Leucoptera coffeina) is often present,
especially in shaded coffee.

Symptoms
Transparent areas in the leaf; larvae are present on the
underside of the coffee leaf. Fully-grown larvae are
about 6 mm long.

Control:

Normally a minor problem with no control warranted.

Cercospora leaf spot (brown eye spot)
A fungus that occurs on leaves when plants are under stress. The fungus can
develop both in seedbeds and after plants have been transplanted into bags. It
is the most common nursery disease and a sign of poor management.
Symptoms
Brown spots on leaves gradually expanding with reddish
brown margin. Spots on both sides of the leaf.
When there are many spots, leaves appear to have been burnt.
Causes
Soil too wet.
Too much shade or too much sun.
Lack of air movement.
Lack of nitrogen and potassium.
Control Preventative:

Space plant bags to allow air movement

Proper fertilizer application (refer section on nursery management).

Chemical
Copper sprays such as the following will give control:
Cercospora (berry blotch & brown eye spot)
This occurs on the leaf but can also occur on berries where it is known as berry blotch.
Symptoms
Brown spots on leaves gradually expanding with reddish brown margin. Spots on both
sides of the leaf.
Brown sunken lesion on green berries surrounded by a bright red ring (berry blotch).
Causes
Low leaf nitrogen and potassium. Insufficient shade.
Stress from drought, sun exposure, poor fertilizer management, excessive weed
competition.

Control
Preventative:
Maintain well-fertilized plants with 50% shade cover.
Chemical:
Should not be needed with good management.
Copper sprays such as the following will give control in severe cases on isolated plants:
Coffee leaf rust
Coffee leaf rust (Hemileia vatatrix) occurs on leaves and can cause leaf drop if severe.
Symptoms
• The first symptom is the formation of pale yellow spots up to 3 mm in diameter on the
underside of the leaves.
• As the spots expand, they become powdery and yellow to orange in colour and may
reach 20 mm in diameter.
• Older rust spores become brown at the centre surrounded by powdery orange spots.
• Leaf drop occurs, which if severe, can lead to dieback and berry loss and a loss of both
yield and quality.
• Berries tend to be very small, not fully ripe and turn black.
Control
Preventative:
Plant Catimor selections or other more tolerant varieties such as good selections of
S 795. Follow the recommended nutrition programme.
Plant pure Arabica at high elevation only and always use good shade.
Chemical:
Monthly copper sprays (May to October). See label directions for rates.
CROP INDUSTRY IN
THE PHILIPPINES
TOP PRODUCING COUNTRIES (2022)
The State of the Philippine
Coffee Industry
Today, the Philippine coffee industry lags
behind the rest of the world when it comes to
the modern specialty coffee movement. The
majority of coffee consumed in The Philippines
comes from other countries like Vietnam and
Indonesia. The comparatively small scale of the
Philippines’ coffee industry means Philippine
coffee is more expensive and lower quality than
its competitors. In a catch-22 scenario,
Philippine coffee producers can’t afford to take
the necessary steps to improve their coffee
because the demand for Philippine coffee is low
due to its bad reputation.
COFFEE INDUSTRY IN THE PHILIPPINES
COFFEE INDUSTRY IN THE PHILIPPINES
COFFEE INDUSTRY IN THE PHILIPPINES