Atmospheric conditions
According to Dr. Paulina Anastasiu, director of the Botanical Garden in Bucharest, the tree feels good at a temperature of 17-28 ° C, and the soil must be rich in organic matter, nitrogen, phosphoric acid and potassium. About 4-5 years pass from sowing to ripening of the first fruits. At maturity, the tree will produce white flowers with a jasmine-like scent. The process of ripening the fruit is long – depending on the species, it takes 7 to 11 months, from flowering to harvest. The fruit is initially green and changes color to red when ripe.
How to get wet
“The plant gets wet when you notice that the soil is starting to dry out, and it is good to put water not in the middle of the pot, directly on the stem, but on the edge, where the roots are. The leaves are periodically wiped and water is sprayed on them, in order to maintain the humidity “, Paulina Anastasiu also said, during a Nescafe event about the dangers to which the coffee trees on the big plantations are exposed. Because, yes, the coffee tree is quite sensitive to temperature fluctuations, and pests (hundreds of species of insects, worms and spiders) and diseases lurk on the plantations.
How to dry the grains
But if you get over it all, your tree has grown big and has borne fruit, be very careful how you dry the coffee beans! There are two methods: dry processing (whole fruits are put in the sun, on special tables, being constantly turned, about 15 times a day, to dry evenly) and wet processing (they are passed through a device that removes the pulp, then the fruits are left to ferment for 12-36 hours in special tanks). In the end, you can get about half a kilogram of beans from a coffee tree. But, being its own production, it is worth the effort!
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