Description of Coffea arabica L. var. bourbon Choussy plant
Coffea arabica L. var. bourbon Choussy is a species of Coffea arabica, a plant that has its origin in Ethiopia. This plant is commonly known as Bourbon coffee or Bourbon Pointu coffee. It is believed that this plant is one of the earliest coffee varieties that were cultivated by the French on Reunion Island in the early 18th century.
Appearance of Coffea arabica L. var. bourbon Choussy plant
The Bourbon coffee plant is a small to medium-sized shrub that can grow up to 5 meters tall. The plant's leaves are dark green, glossy, and have a waxy texture. The flowers of the plant are white and have a sweet and pleasant fragrance. The fruit of the plant is a cherry-like berry that turns deep red when it is mature.
Uses of Coffea arabica L. var. bourbon Choussy plant
Coffea arabica L. var. bourbon Choussy is used to produce one of the most sought-after coffees worldwide, Bourbon Pointu coffee. This coffee is considered a gourmet coffee due to its exceptional flavor, aroma, and unique characteristics attributed to the elevation and terroir it grows in. Bourbon coffee beans are usually hand-picked and then processed using the wet method. The coffee is then roasted to achieve a perfect balance between acidity and sweetness.
Bourbon Pointu coffee is usually served as an espresso, but it can also be used to produce other coffee beverages like cappuccino, latte, or drip coffee. This coffee is known for its floral, vibrant, and fruity notes, as well as for its clean and crisp finish. It is a coffee that is highly appreciated by coffee lovers and connoisseurs worldwide.
Light Conditions
Coffea arabica L. var. bourbon Choussy requires bright, indirect light for optimal growth. Direct sunlight can scorch the leaves, so it is best to place the plant in a location that receives filtered light or partial shade. North-facing windows are ideal for this plant as they provide bright, indirect light without direct sunlight.
Temperature Requirements
Coffea arabica L. var. bourbon Choussy prefers a warm, humid environment. The plant thrives in temperatures between 60°F to 75°F (15°C to 24°C). Temperatures below 60°F (15°C) can cause the leaves to yellow and drop off the plant. Similarly, temperatures above 75°F (24°C) can cause the leaves to wilt and dry out. The plant should be kept away from drafty windows or doors, as this can cause fluctuations in temperature.
Soil Requirements
The planting soil for Coffea arabica L. var. bourbon Choussy should be well-draining to prevent waterlogging. A soil pH between 6 and 6.5 is ideal for the plant to uptake essential nutrients. The soil should be rich in organic matter and contain a blend of peat moss, vermiculite, and perlite. The plant prefers a soil that is moist but not waterlogged. It is essential to allow the soil to dry out slightly between watering to prevent root rot.
Cultivation Methods for Coffea arabica L. var. bourbon Choussy
Coffea arabica L. var. bourbon Choussy is a plant that is best grown in areas with warm temperatures that range between 60-70°F. The plant prefers humid areas and soil that is rich in organic matter. When planting the Coffea arabica L. var. bourbon Choussy, make sure to plant it in a location where it will receive partially filtered sunlight.
Watering Needs for Coffea arabica L. var. bourbon Choussy
Coffea arabica L. var. bourbon Choussy requires frequent watering, especially during the hotter months. The soil should always be kept moist, but not waterlogged. Water the plant when the top inch of soil has become dry. It is important to use water that has not been softened by a water softening system as these can cause damage to the plant.
Fertilization of Coffea arabica L. var. bourbon Choussy
When growing Coffea arabica L. var. bourbon Choussy, you should apply fertilizer every four to six weeks during the growth period. The fertilizer should be rich in phosphorus and potassium, such as 10-10-10 NPK fertilizer. You can also use organic fertilizers such as compost or animal manure.
Pruning of Coffea arabica L. var. bourbon Choussy
Coffea arabica L. var. bourbon Choussy can be pruned to help regulate its growth and shape. Prune the plant in early spring before new growth appears to remove any dead or damaged branches. Pinching off the tips of the branches can help to encourage bushier growth and may increase flowering.
Propagation of Coffea arabica L. var. bourbon Choussy
Coffea arabica L. var. bourbon Choussy is a widely cultivated coffee plant that is propagated mainly through vegetative means. This is because the plant typically produces few seeds that have a low germination rate.
Vegetative Propagation
One of the most popular methods of propagation for Coffea arabica L. var. bourbon Choussy is through vegetative means. The two most common vegetative propagation techniques used are cutting and grafting.
Cutting is the process of taking a piece of stem or branch from a mature Coffea arabica L. var. bourbon Choussy plant, dipping the cutting in rooting hormone, and planting it in soil or other rooting mediums. The stem or branch will grow roots and eventually develop into its own individual plant.
Grafting is the process of taking a stem from the Coffea arabica L. var. bourbon Choussy plant and attaching it to a rootstock of another coffee plant. Grafting is typically done to improve resistance to certain pests or diseases or to enhance the plant's productivity.
Asexual Propagation
Another method of propagation for Coffea arabica L. var. bourbon Choussy is through asexual means, which involves utilizing tissues or cells from the parent plant. This can be done through techniques such as micropropagation or tissue culture. However, these methods are not widely used in the coffee industry due to their high cost and technical demands.
In conclusion, the most common propagation methods for Coffea arabica L. var. bourbon Choussy are through vegetative techniques such as cutting and grafting. These methods are favored due to their simplicity and ease of implementation.
Disease Management
Coffea arabica L. var. bourbon Choussy is susceptible to several diseases, including:
- Coffee Leaf Rust: This disease is caused by the fungus Hemileia vastatrix and can result in severe defoliation, reduced yields, and even death of the plant. To manage this disease, the use of resistant varieties, cultural practices like pruning and sanitation, and fungicide applications are recommended.
- Coffee Berry Disease: This disease is caused by the fungus Colletotrichum kahawae and can cause premature fruit drop and reduced yields. Fungicide applications, removal of diseased berries, and cultural practices like pruning and proper sanitation can help manage this disease.
- Coffee Wilt Disease: This disease is caused by the bacteria Xylella fastidiosa and results in the wilting and death of the plant. Management strategies for this disease include the use of resistant varieties and removal of infected plants.
- Root Rot: This disease is caused by several soil-borne fungi and can result in reduced growth, wilting, and death of the plant. Proper soil drainage, avoiding overwatering, and the use of fungicides can help manage this disease.
- Anthracnose: This disease is caused by several fungi and can cause damage to leaves, twigs, and berries. Fungicide applications and cultural practices like pruning and sanitation can help manage this disease.
Pest Management
Coffea arabica L. var. bourbon Choussy is also susceptible to several pests, including:
- Coffee Berry Borer: This pest is a beetle whose larvae bore into the coffee berry, resulting in reduced yields and quality. Management strategies for this pest include the use of pheromone traps, insecticides, and cultural practices like harvesting and removing infested berries.
- Coffee Mealybug: This pest feeds on the plant's sap, resulting in reduced growth and yield. Cultural practices like pruning and sanitation, the use of natural enemies like ladybugs and lacewings, and the use of insecticides can help manage this pest.
- Coffee White Stem Borer: This pest is a beetle whose larvae bore into the stem of the plant, resulting in reduced growth and even death of the plant. Management strategies for this pest include the use of resistant varieties and removing infected plants.
- Coffee Berry Moth: This pest is a moth whose larvae bore into the coffee berry, resulting in reduced yields and quality. Management strategies for this pest include the use of pheromone traps, insecticides, and cultural practices like harvesting and removing infested berries.
- Coffee Bean Weevil: This pest feeds on the coffee bean, reducing its quality and market value. Management strategies for this pest include the use of pheromone traps and insecticides.
