Overview of Paracoffea sp. C auct.
Paracoffea sp. C auct. is an evergreen shrub that belongs to the family Rubiaceae. It is a rare species of coffee that is endemic to Cameroon, in West Africa. This plant is known for its unique flavor profile that differs from other coffee species. Despite being named "Paracoffea," it is not closely related to the genus Coffea, which produces the coffee beans commonly consumed worldwide.
Common Names
Paracoffea sp. C auct. is commonly known as Oku coffee or Cameroon coffee due to its origin in the Oku Mountains in Cameroon. It is also known as "Mambilla coffee" in some parts of West Africa.
Appearance
Paracoffea sp. C auct. grows into a small, woody shrub that can reach a height of 1 to 3 meters. The leaves are dark green, glossy, and oval-shaped. The flowers are white and have a sweet fragrance, and they bloom in clusters at the ends of the branches. The fruit is small, red, and ovoid, similar in appearance to a cherry tomato. The coffee beans are located inside the fruit.
Uses and Benefits
Paracoffea sp. C auct. is mainly used for its coffee beans. The beans have a unique taste profile that is fruitier and less bitter than other coffee species. They are also lower in caffeine content, making them a suitable option for individuals who are sensitive to caffeine. This coffee has gained popularity among coffee enthusiasts due to its distinct flavor. Apart from coffee production, the plant has little other uses.
Light Requirements
Paracoffea sp. C is a tropical plant that requires bright, indirect light to grow. Direct sunlight should be avoided as it can scorch the leaves and damage the plant. Ideally, the plant should be placed near a sunny window or in a well-lit room indoors.
Temperature Requirements
Paracoffea sp. C thrives in warm temperatures ranging from 60-75°F (15-24°C). It is important to keep the plant away from drafts or cold areas as it may slow down its growth or cause damage to the leaves.
Soil Requirements
Paracoffea sp. C prefers well-draining soil that is rich in organic matter. A mix of peat moss, perlite, and vermiculite is recommended to ensure good drainage. The soil pH should be slightly acidic to neutral (6.0-7.0). It is important to avoid overwatering the plant as it can lead to root rot. Allow the top layer of soil to dry out before watering and make sure the pot has drainage holes.
Cultivation methods
Paracoffea sp. C auct. is a tropical plant that grows best in warm climates with temperatures ranging between 60°F to 75°F. The plant needs well-drained soil, with a pH of acidic to neutral, which is rich in organic material. It requires exposure to partial shade to ensure it thrives. Plant the coffee seedlings in rows with a space of about 6 feet between the rows and 4-6 feet between the seedlings.
Watering needs
Paracoffea sp. C auct. requires adequate irrigation, especially during dry spells. The soil should feel slightly damp to touch, but do not overwater the plant. It is vital that the plants are not stressed, as this can affect the plant's growth and the quality of the beans. Watering should also be done in the early morning or late evening to minimize water loss through evaporation.
Fertilization
Paracoffea sp. C auct. requires fertilization to promote healthy growth and increase yield. Fertilizers that have balanced nitrogen, phosphorus, and potassium can be used while avoiding excess application. The application of organic fertilizers such as compost, manure, or mulches can also be beneficial. Fertilization should be done three times a year––in spring, summer, and fall.
Pruning
Pruning Paracoffea sp. C auct. can be done to promote healthy growth, shape the plant, and control pests and diseases. It is advisable to prune in the dry season when the plant is in the vegetative phase. It is essential to remove branches that show signs of disease, damages, or do not produce healthy beans. Carrying out light pruning can increase the yield of the plant during the harvesting period.
Propagation methods of Paracoffea sp. C auct.
Paracoffea sp. C auct., commonly known as Congo coffee, is a rare coffee plant species that is native to the lush rainforests of the Congo Basin in Africa. Propagation is one of the critical aspects of the cultivation of Paracoffea sp. C auct., and the following methods can be used:
Seed propagation
The most common method of propagation for Paracoffea sp. C auct. is through seed sowing. The seeds should be fresh and viable, which can be achieved by harvesting them from the parent plant during the fruiting season. The seeds should be sown in well-draining soil, placed in a warm and humid environment, and kept moist until they germinate. It takes about three to four years for the plants to mature and start producing fruits.
Stem cutting propagation
Propagation of Paracoffea sp. C auct. can also be accomplished through stem cuttings. Select a healthy and mature stem, cut a section that is about six to eight inches in length, remove the leaves from the lower end, and dip it in rooting hormone. Plant the cutting in a well-draining potting mix, place it in a warm and bright location, and keep it moist until it forms roots. Once the roots are formed, it can be transplanted to a new pot or soil.
Air-layering propagation
Air-layering is another propagation method for Paracoffea sp. C auct. that can be adopted. Select a healthy and mature stem, remove a small section of bark at the location where the roots are desired, apply rooting hormone, and wrap the area with damp sphagnum moss. Cover the moss with plastic wrap and secure it with twine. After a few weeks, roots will start to form, and the new plant can be detached from the parent plant and transplanted into a pot or soil.
Disease and Pest Management for Paracoffea sp. C
Paracoffea sp. C, like any other plant, is susceptible to a number of diseases and pests that can adversely affect its growth and productivity. Effective management of these diseases and pests is crucial to ensure healthy plant growth and high-quality yield. Here are some of the common diseases and pests that may affect Paracoffea sp. C and ways to manage them:
Diseases
1. Leaf rust - This is caused by the fungus Hemileia vastatrix and is one of the most damaging diseases of coffee plants. It causes yellow-orange rust spots on the leaves, leading to leaf fall and defoliation. To manage leaf rust, it is important to remove the infected leaves and apply fungicides such as copper-based or triazole-based sprays.
2. Coffee Berry Disease - This is caused by the fungus Colletotrichum kahawae and affects the coffee berries, leading to premature fruit drop. The infected berries become pale and shriveled. To manage this disease, it is necessary to remove the infected berries and apply fungicides such as copper-based or triazole-based sprays.
3. Coffee Wilt Disease - This is a soil-borne disease caused by the fungus Fusarium xylarioides. The symptoms include canopy thinning, yellowing of leaves, and wilting of branches. To manage this disease, it is important to remove infected plants and practice crop rotation.
Pests
1. Coffee white stem borer - This is a beetle that bores into the stems of coffee plants. The symptoms include wilting of branches and yellowing of leaves. To manage this pest, it is important to remove the infected branches and apply insecticides such as chlorpyrifos and carbaryl.
2. Antestia bug - This is a sucking pest that feeds on the coffee berries, causing them to develop a sour taste. To manage this pest, it is important to remove the infected berries and apply insecticides such as pyrethroids.
3. Coffee Berry Borer - This is a beetle that bores into the coffee beans and causes a reduction in yield and quality. To manage this pest, it is important to practice good hygiene, such as removing the infected berries, and apply insecticides such as carbaryl and pyrethroids.
By practicing these disease and pest management strategies, coffee farmers can ensure healthy plant growth and high-quality yield of Paracoffea sp. C.
