Overview of Coffea Divaricata K.Schum.
Coffea Divaricata K.Schum. is a species of flowering plant in the Rubiaceae family that is native to tropical Africa and Madagascar.
Common Names of Coffea Divaricata K.Schum.
Coffea Divaricata K.Schum. is commonly known as Wild Coffee, Bush Coffee, or Madagascar Coffee.
Appearance of Coffea Divaricata K.Schum.
The plant has broad, leathery leaves with hairy undersides, and it can grow up to 10 feet tall. It blooms from May to August, producing clusters of small, white flowers that have a sweet fragrance. The fruit of the plant is a small, red berry that contains one or two seeds, which are the coffee beans.
Uses of Coffea Divaricata K.Schum.
Coffea Divaricata K.Schum. is not commonly cultivated for its coffee beans, as they are small and have a low yield. However, the plant has several uses in traditional medicine. The roots and leaves of Coffea Divaricata K.Schum. are made into a tea that is used to treat a variety of ailments, including headaches, fever, and diarrhea. In addition, the plant has anti-inflammatory and analgesic properties and has been used to treat arthritis and other inflammatory conditions.
Some people also use Coffea Divaricata K.Schum. as an ornamental plant in their gardens due to its attractive appearance and sweet fragrance.
Light Requirements
Coffea divaricata requires a lot of light to grow properly. Ideally, it should be placed in a spot that receives full sun or partial shade. When grown indoors, it is best to place it near a window that gets a lot of natural light.
Temperature Requirements
Coffea divaricata is a tropical plant and thrives in warm temperatures between 20°C to 28°C (68°F to 82°F). It cannot tolerate temperatures below 10°C (50°F), which can cause the plant to become dormant or even die in extreme cases.
Soil Requirements
The plant prefers well-draining soil that is rich in nutrients. It should be slightly acidic with a pH range of 6.0 to 6.5, which is typical of most coffee-growing regions. A soil mixture of equal parts of peat moss, perlite, and vermiculite is ideal for Coffea divaricata. It is also essential to ensure that the soil is consistently moist but not too wet, as water-logged soil can lead to root rot and other fungal diseases.
Cultivation of Coffea divaricata K.Schum.
Coffea divaricata K.Schum. is a tropical plant that originates from Central and South America and is grown for its coffee beans. For successful cultivation, plant Coffea divaricata K.Schum. in a location that receives plenty of sunlight and has well-draining soil. Ideally, it should be grown in warm and humid conditions with temperatures ranging between 60°F and 70°F.
The plant requires a constant temperature and a high level of humidity to thrive. It is best to avoid areas with cold or dry weather conditions, as Coffea divaricata K.Schum. does not do well in such conditions.
Watering Needs of Coffea divaricata K.Schum.
Coffea divaricata K.Schum. requires regular watering to grow healthy. The plant should be watered once a week, and the soil should be maintained consistently moist. However, overwatering should be avoided, as it can lead to waterlogging and root rot.
It is best to use a watering can rather than a hosepipe to avoid pressure and surface runoff, which can cause soil erosion and damage the roots. Additionally, the plant's leaves should be sprayed regularly with water to maintain high humidity levels, especially during sunny and dry periods.
Fertilization of Coffea divaricata K.Schum.
Coffea divaricata K.Schum. requires regular fertilization for optimal growth and yield. The best time to fertilize the plant is during the rainy season when the soil is adequately moist. A balanced N-P-K fertilizer with a ratio of 10-10-10 is recommended, and the application rate should be based on the plant's age and size.
During the first few months after planting, the plant should be fertilized every two weeks, and the frequency can be reduced to once every month after it becomes established.
Pruning Coffea divaricata K.Schum.
Pruning is crucial to prevent the plant from becoming too bushy and to maintain its shape. Coffea divaricata K.Schum. requires pruning to be done in the dry season, and it should be kept to a minimum, as it can affect the yield.
The plant's branches should be pruned when they become too long and are blocking sunlight from reaching the lower parts of the plant. It is also essential to remove any dead or diseased branches from the plant to prevent the spread of diseases and pests.
Propagation of Coffea divaricata K.Schum.
Coffea divaricata K.Schum., also known as the "Wild coffee," is a shrub that belongs to the Rubiaceae family. Propagation is an essential aspect of cultivating Coffea divaricata, and it can be achieved through various methods, such as seed propagation, cutting, and layering.
Seed propagation
The propagation of Coffea divaricata can be achieved through seed propagation. The seeds should be collected from healthy and matured plants during their fruiting season. After collection, seeds should be washed and dried for a day in the shade before sowing.
The seeds should be sown in seed trays filled with a well-draining potting mix. The seeds should be covered with a thin layer of soil and kept moist by watering regularly. The seedlings should be transplanted to individual pots once they have developed their first set of leaves.
Cutting propagation
Cutting propagation is another method used for Coffea divaricata. Cuttings should be taken from healthy and matured plants from the middle section of the stem, which is the most vigorous part of the plant. The cuttings should be about 20-25 cm long and should have at least three leaves.
Once the cuttings are prepared, they should be dipped in a rooting hormone and planted in a well-draining potting mix. The cuttings should be kept moist by watering regularly and placed in a shaded area with a high level of humidity.
Layering propagation
Another propagation method for Coffea divaricata is layering propagation. In this method, a low-lying branch of the plant should be exposed and wounded. After wounding the branch, it should be covered with the help of soil or a rooting hormone. The branch should be kept moist, and new roots or shoots will emerge from the branch after a few weeks to months.
Propagation is an essential aspect of cultivating Coffea divaricata, and growers should choose the propagation method that works best for them to ensure the continued growth and success of plants.
Disease and Pest Management for Coffea divaricata K.Schum.
Coffea divaricata K.Schum. is susceptible to different types of diseases and pests. Proper disease and pest management is crucial in the cultivation of healthy and productive Coffea divaricata plants. Here are some common diseases and pests that can affect the plant and ways to manage them.
Common Diseases
Leaf Rust: Leaf rust is a fungal disease that affects the leaves of Coffea divaricata and causes them to turn yellow or brown and fall off. It can be controlled by applying fungicides such as copper-based sprays. Proper sanitation practices, including the removal of fallen leaves, can also help prevent the spread of the disease.
Anthracnose: Anthracnose is another fungal disease that affects Coffea divaricata, causing circular or angular brown spots on leaves and stems. It can be managed by removing infected leaves and applying fungicides such as copper-based sprays.
Coffee Berry Disease: Coffee berry disease is caused by the fungus Colletotrichum coffeanum. It affects the plant's fruit and causes them to turn brown and fall off. The best way to manage this disease is to plant resistant varieties of Coffea divaricata.
Common Pests
Coffee White Stem Borer: The Coffee White Stem Borer is a type of beetle that burrows into the stem of Coffea divaricata. Infested plants may show signs of stunted growth or may die. The best way to manage this pest is to prune and destroy infested stems.
Coffee Berry Borer: The Coffee Berry Borer is a beetle that affects Coffea divaricata's fruit. Infested fruit will have holes and tunnels, and the larvae will feed on the seeds. The best way to manage this pest is to harvest fruit before it becomes too ripe and to only use clean seeds for replanting.
Mealybugs: Mealybugs are small, soft-bodied insects that feed on the leaves and stems of Coffea divaricata. They can be managed by removing infected leaves and stems and by using insecticides such as neem oil or soap sprays.
In conclusion, managing diseases and pests in Coffea divaricata cultivation is essential for achieving productive and healthy plants. A combination of preventive and curative measures can be implemented to minimize the incidence and severity of diseases and pests in the crop.
