Leslie Massey
Coffee trees can be grown in Australia, and there is a growing demand for locally-grown coffee. Coffee trees were first introduced to Australia in the early 1880s, and the country has since developed several varieties, including the K7, which is bred in northern NSW for its disease resistance, and the Blue Mountain Kenya, which is known for its outstanding balance of flavour, body, and aroma. Coffee trees prefer fertile soil, such as the volcanic soils found in Byron Bay, and require regular watering and fertilisation. They can be grown from seeds obtained from mature berries, and the trees need to be pruned to maintain a height of 1.5 to 2 meters. While coffee trees can be grown in various climates, the Arabica variety thrives in cooler climates and rich volcanic soil, making it well-suited for Australian conditions.
| Characteristics | Values |
|---|---|
| Coffee tree varieties | Arabica, Robusta, Liberica, Gros Indénié, Excelsa, Blue Mountain Kenya, K7, Catui |
| Climate | Thrives in cooler climates and rich volcanic soil |
| Soil type | Fertile, slightly acidic soil with good drainage |
| Watering | Requires access to water as they originate in rainforest areas |
| Sunlight | Full sun to part shade |
| Pruning | Cut off the top of the tree so it's not taller than 1.5 to 2 meters |
| Fertilizer | Fertilize weekly with liquid fertilizer |
| Pests and diseases | No serious pests or diseases, but susceptible to coffee leaf rust |
| Harvesting | Berries are ready to harvest when they are bright red or scarlet |
| Processing | Berries are processed and roasted to make coffee beans |
| Demand | High demand for locally grown coffee in Australia |
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What You'll Learn
- Coffee tree varieties: Arabica, Robusta, K7, Catui, Blue Mountain Kenya, Catuai
- Soil preparation: fertile, volcanic, acidic, compost-rich
- Planting: full sun to part shade, water access, wind protection
- Pruning: cut the top, remove bottom branches, trim spindly/dry/diseased branches
- Harvesting: bright red berries, processing, roasting
Coffee tree varieties: Arabica, Robusta, K7, Catui, Blue Mountain Kenya, Catuai
Arabica coffee trees (Coffea arabica) are believed to be the first species of coffee to have been cultivated. They are widely naturalised in many parts of the world, including Latin America, Southeast Asia, India, China, and the Caribbean. Arabica coffee trees are commonly used as an understory shrub, and they grow well in rich volcanic soil. They produce small, fragrant, white flowers that resemble jasmine, and the berries that follow turn from green to a deep red colour when ripe. Arabica coffee is known for its smooth taste, high acidity, and rich flavour.
Robusta coffee trees (Coffea robusta) are native to central and western sub-Saharan Africa. They are easy to care for and have a greater crop yield compared to Arabica trees. Robusta beans have lower acidity, more bitterness, and a more woody and earthy flavour profile. They also contain almost double the amount of caffeine and more antioxidants than Arabica beans. Due to their strong flavour, Robusta beans are often used as a filler in lower-grade coffee blends, but they are also valued in Italian coffee culture and traditional espresso blends.
K7 coffee trees are known for their tolerance to rust and coffee berry disease, and they have been widely used in breeding programs in Kenya and Tanzania. They are distinguished by their spreading habit on young laterals, with medium to narrow leaves and light bronze-coloured young shoot-tips. K7 trees are well-adapted to high-altitude conditions and strong winds. They are commonly grown in Africa, where multiple-stem pruning is typical, resulting in higher fruit production per tree.
Catui, or Catuai, is a hybrid coffee varietal developed in Brazil by crossing Mundo Novo and Caturra. It is a high-yield Arabica cultivar with compact growth and average-sized beans. Catuai coffee beans are small, round, and greenish-blue, found inside red or yellow cherries. This varietal includes Red Catuai, Yellow Catuai, IAC Catuaí SH3, and Catuai 99, each with slightly different characteristics. Catuai coffee has a balanced, sweet, and acidic flavour profile, and it is highly susceptible to coffee leaf rust.
Blue Mountain Kenya coffee trees (Coffea arabica) are one of the highest-rated coffee varieties in the world, known for their excellent balance of flavour, body, and aroma. They are similar to K7 in growth but mature earlier and have less dense branching, resulting in lower crop yields. Blue Mountain Kenya trees produce quality roasting beans and are resistant to both berry disease and coffee rust. They are well-suited to growth in the Northern Rivers Area of Australia, particularly in acidic soil, which imparts a sweet and tart flavour to the beans.
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Soil preparation: fertile, volcanic, acidic, compost-rich
Coffee trees require fertile, well-structured soil that is deep enough for the taproots to penetrate and grow. The soil should be slightly acidic, with a pH of 5–6.5, and rich in compost and manure to ensure sufficient nutrients for the trees.
Volcanic soil, such as that found in Byron Bay, Australia, and the coffee-growing regions of Indonesia and New Guinea, is ideal for coffee trees. This type of soil is typically fertile and well-drained, providing the necessary nutrients and structure for the trees to thrive.
To prepare the soil for planting coffee trees, it is essential to ensure proper drainage and protect the soil from erosion. Mulching or using cover crops, such as legumes, can help achieve this. Leaving vegetation or spreading palm fronds on the ground can also protect the soil from the sun and rain, while providing organic matter as it decomposes.
Mixing the soil with manure can improve its structure and nutrient content. It is recommended to fill the planting holes with soil dug out from the surrounding area, placing the soil from the top of the hole at the bottom and vice versa. This practice helps create a favourable environment for the coffee tree's taproot.
In addition to soil preparation, it is crucial to select an appropriate planting site. Coffee trees prefer temperatures between 15 and 24 degrees Celsius and grow well in shady spots sheltered from cold or hot winds. Frost can be detrimental, with temperatures below -2 degrees Celsius potentially fatal for the trees.
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Planting: full sun to part shade, water access, wind protection
Coffee trees thrive in full sun to part shade locations with regular watering. While coffee trees have traditionally been grown in shaded orchards, some varieties, like Catuai, can handle full sun. In fact, Catuai is generally planted at high density, providing higher productivity per hectare. However, Coffea Arabica, which grows wild in the mountain rainforests of Ethiopia, requires some but not too much direct sunlight; two hours a day is ideal. In its natural habitat, the lacy leaves of the upper levels of the rainforest shade the coffee tree.
When growing coffee trees in Australia, it is important to consider the climate and soil type. Arabica coffee thrives in the cooler climate and rich volcanic soil of Australia. Heavy rainfall can cause the trees to produce too much too fast and exhaust themselves, while inadequate rain prevents the trees from flowering or bearing fruit.
To protect your coffee trees from the wind, it is recommended to plant them in a protected position or near hardy trees that can serve as windbreaks. Coffee trees are sensitive to wind, and strong winds can cause defoliation or even the loss of entire trees.
Coffee trees can be grown in pots, which is ideal for small yards. When grown in a pot, coffee trees can be extremely healthy and produce lots of berries. They make a great ornamental plant, adding inspiration and decoration to any garden with their white, jasmine-scented flower clusters and cherry-red berries.
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Pruning: cut the top, remove bottom branches, trim spindly/dry/diseased branches
Pruning Coffee Trees in Australia
Coffee trees can grow up to 15 feet (4.5 m) in their native tropical habitat, so pruning is essential when growing them indoors or in a small space. Pruning helps control the size and shape of the tree, making it easier to harvest the coffee berries and maintain the plant. It also promotes new growth, which can increase the yield and improve the quality of the coffee beans.
When to Prune
Pruning is typically done after the harvest during the spring months. This is to prevent the growth of sprouts that may be susceptible to fungi and diseases.
Cutting the Top
Topping is a type of pruning done in the first two years of production to control the height of the tree and induce lateral growth. The tree is pruned at a height of 1.70 to 1.80 m above the ground for short and medium varieties. This practice may not be suitable for all regions, as it stops the plant from growing vertically, making the stem thicker and more rigid.
Removing Bottom Branches
Removing suckers and dead or dying limbs from the bottom of the tree helps improve air circulation and sunlight exposure, enhancing the quality of the beans.
Trimming Spindly/Dry/Diseased Branches
It is important to trim spindly, dry, or diseased branches to maintain the health of the tree and prevent the spread of infection. When cutting any part of the tree, ensure that the cut is clean and at an angle to avoid creating cavities where water can accumulate and increase the risk of infection.
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Harvesting: bright red berries, processing, roasting
Coffee trees thrive in Australia's subtropical and tropical regions, particularly in Northern NSW and Queensland's Atherton Tablelands, where there is volcanic soil, high rainfall, and cool winters. The Arabica variety, which produces cherry-red berries, is well-suited to Australia's climate and soil conditions.
Harvesting the bright red berries, also known as coffee cherries, is a labour-intensive process. The cherries ripen over nine to ten months, turning from green to crimson or purple. At harvest time, the cherries are picked cherry by cherry, as they can range from green to purple on the same plant and branch. Mechanical harvesting is an option for those with large plantations, but handpicking is more common for small-scale growers.
After harvesting, the berries must be processed. The first step is pulping, which involves removing the skin and pulp within 24 hours of harvesting. This can be done by squeezing each berry by hand or using a tool to tamp the berries in a bucket to force out the seeds. The seeds, or beans, are then dried until they reach a moisture content of 12 per cent. At this stage, the parchment on the beans will be pale straw-coloured and brittle. The beans are then hulled to remove the tough parchment layer, which can be done using a food processor or by hand.
The final step in the process is roasting the beans. Roasting instructions vary depending on the desired flavour profile, but it is generally recommended to roast the beans at a high temperature for a short period to preserve the complex flavours of the bean. Roasting can be done at home using a variety of methods, such as a stovetop popcorn maker, an oven, or a specialised coffee roaster.
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Frequently asked questions
Coffee trees prefer soil that is quite fertile, like the volcanic soils of Byron Bay, and where it naturally grows in Indonesia and New Guinea. The soil should be slightly acidic. Coffee trees originate in rainforest areas, so access to water is essential. Most of the coffee plantations in Australia are further north of Coffs Harbour, although gardeners in Sydney have had success growing coffee in their backyards.
Arabica is a popular variety, thriving in the cooler climate and rich volcanic soil of Australia. Robusta is another variety that is easier to grow and can grow in more varying climates, but it produces harsher flavours. Other recommended varieties include Blue Mountain Kenya, K7, and Catui.
Propagation is done by seed from mature berries. Remove the outer skin when the berry is a dark reddish-brown colour, and you will find two pale seeds inside that can be sown.
