The most suitable climatic conditions for growing Arabica coffee are found in high-altitude areas with average annual temperatures between 15 to 25 °C and a rainfall of 1700-2000 mm per year.
Definite wet and dry seasons are regarded as most desirable for the coffee cycle of vegetative growth, flowering, maturing of fruit and arrest period for the bush.
A well known feature of Arabica coffee is the existence of two types of branches: orthogeotropic, commonly called suckers, which grow vertically and plagiogeotropic branches, commonly called primaries, which have different orientation angles, in relations to the main stem.
In countries with mountains such as Colombia or Guatemala, during cultivation the tree is pruned to around two meters in height, which allows regular flowering and easier harvesting, although a warm temperature is needed.
Arabica coffee is primarily reproduced and distributed by seeds. Buds that will develop into flowers are usually induced 4 to 5 months before anthesis. Depending in temperature and atmospheric humidity, the time between breaking of the dormancy and anthesis may vary from 4 to 10 days.
The leaves of the tree vary in color depending upon the age they are in: a yellow –copper when first budding, clearer green when young and a dark green when mature.
Flower buds start to wither after 2 days and its all parts drop except the ovaries. It takes 7 to 9 months for coffee fruits to mature depending on the climatic conditions and coffee cultivars.
Arabica coffee plant produces a small, bean sized fruit that ripens form a green color to a dark color as times goes by. Arabica has an intense but delicate taste with characteristics acidity and body. Arabica beans give each coffee distinctive taste and aroma, which varies according to the region where plants are grown.
Arabica coffee
