New Page 1

Some important facts for growing Coffee Seedlings!

by Peter Morrissey

· Coffee seed [parchment] should be picked from desired Cultivars to suit the local climate, soil type, and harvesting method to be used.

· Do not pick the largest seeds on the tree as the latest coffee processing equipment has a sieve screen to remove green [under ripe] cherry and the larger beans will follow this path.

· The beans slightly larger than medium [In Australia] will STILL be a size 18 or 19 when hulled.

· The beans should be pulped and have the mucilage removed with an enzyme overnight, next day wash the seed until ALL rubbish is removed and seed should be nice and clean.

· Now dry the seed for a couple of days, turning frequently each day, do not dry in very hot direct sunlight as this will crack and distort the seed.

You are trying to get a moisture content of about 16%, as coffee can JUST be stored at this content if kept in small hession bags in a well ventilated area [Ideally a cool room].

· After 3 months the seed rapidly looses it viability to shoot and generally 2nd rate seedlings are produced.

· Plant the seeds in a Hot house [Igloo] covered with solar weave, seedbeds can be about 1.3 X 2.4 mtrs in area, with a drainage system so that water will not remain under the bed.

With good quality seed this will produce approximately 20 000 seedlings ,about 13 kg of parchment [seed] will be required for this area.

· Washed river sand [course] is best for the bed, have it 75mm deep then spread the seed, then just cover the seed with a fine layer of sand.

· Root and collar rot can be a problem so it’s a good idea to treat the sand after first planting and then every 3 weeks with a suitable fungicide

· Have a watering system with a timer as the bed will need to be watered 3 or 4 times a day in summer.

· Don’t try to grow the seedlings out of season, in the cold with heat pads, as damage to the roots will occur and you can’t fool Mother Nature anyway!

· In Australia it works well to plant the seedbed in the 1^st week of summer so seedlings are ready to transplant to a nursery in the last month of summer. The seedlings will then be ready to plant in the field the following October which is VERY important as the young coffee trees will have the maximum amount of growing time in the field before winter.

PLEASE CONSULT A PROFESSIONAL HORTICULTURALIST BEFORE ATTEMPTING THIS NEXT STEP

· When ready to transplant to a nursery [butterfly stage] a good quality potting mix should be used with added NPK slow release fertilizer and water crystals.

A maximum soil particle size of 5mm because of "J "rooting,

Cylindrical or tapered air pruning type trays should be used to reduce the "J "root syndrome. [readily available from a variety of suppliers]

The seedlings should be inspected for a strong, straight and healthy root system by careful and competent nursery staff.

The height the seedling is placed in the potting mix is CRITICAL.

· Seedlings will also need additional fertilizers [granular and foliar] during the time spent in the nursery. There is no hard and fast formular, you need to monitor the plants carefully and react accordingly.

· Brown spot [cercospora] can be a major problem in the nursery and can cause mass defoliation.

It’s most at risk of striking undernourished seedlings that are in an over moist environment, however the young trees still need watering 4 or 5 times a day in summer as they have only a small pot of soil and it can be very hard to find the right watering balance.

A well-designed sprinkler system is critical.

· Before planting in the field the seedlings should be hardened off in the full sun for a couple of weeks. Use a product to prevent leaf burning [e.g. Envy] when the trees are 1^st moved outside.

Also use it again when the seedlings are planted in the field as it also stops planting shock [water transpiration]

This is just a brief guide and as stated before PLEASE seek professional help before undertaking major seed germination endeavours as just 1 mistake can result in total annihilation.

Back to Home