Coffea arabica and C. canephora
Rubiaceae (coffee family)
Location: Sugar, fiber and root crops
Origin: There are two main species of coffee; Coffea arabica from Ethiopia and Coffea canephora from Central Africa.
Biophysical Requirements: Coffee will grow under a wide range of climatic conditions. High quality coffee is obtained at altitudes of 1,200 to 1,700 meters where the temperature ranges from 16 to 22C (61‐72F). Coffee is an evergreen, glabrous, glossy‐leaved shrub or small tree up to 5 m tall. Young seedlings should have temporary shade. Coffee fruits take 7‐9 mo. to mature. Immature fruits are green, ripening yellow and mature fruits are red or crimson. Five to six pounds of whole fruit provide about one pound of clean coffee.
Food Uses: C. arabica supplies the largest quantity (75‐80%) and best coffee beans to the world market. Robusta coffee (C. canephora) is a longer lived tree, more resistant to diseases, has larger leaves, beans are smaller and lower in quality than C. arabica, and supplies about 20% of the world market.