Cultivation
Further information: List of countries by coffee production
Map showing areas of coffee cultivation:r:Coffea canephora
m:Coffea canephora and Coffea arabica
a:Coffea arabica
Unripe coffee pods in Araku Valley, India
The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season. This method loses about 50% of the seeds' potential, as about half fail to sprout. A more effective method of growing coffee, used in Brazil, is to raise seedlings in nurseries that are then planted outside at six to twelve months. Coffee is often intercropped with food crops, such as corn, beans, or rice during the first few years of cultivation as farmers become familiar with its requirements.[19]
Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora); robusta tends to be bitter and have less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica.[16]Robusta strains also contain about 40–50% more caffeine than arabica.[24]For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in some espresso blends to provide a full-bodied taste, a better foam head (known as crema), and to lower the ingredient cost.[25]
However, Coffea canephora is less susceptible to disease than C. arabica and can be cultivated in lower altitudes and warmer climates where C. arabica will not thrive. The robusta strain was first collected in 1890 from the Lomani River, a tributary of the Congo River, and was conveyed from Zaire to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of robusta plantations in many countries.[26] In particular, the spread of the devastating coffee leaf rust (Hemileia vastatrix), to which C. arabica is vulnerable, hastened the uptake of the resistant robusta. Coffee leaf rust is found in virtually all countries that produce coffee.[27]
Over 900 species of insect have been recorded as pests of coffee crops worldwide. Of these, over a third are beetles, and over a quarter are bugs. Some 20 species of nematodes, 9 species of mites, several snails and slugs also attack the crop. Birds and rodents sometimes eat coffee berries but their impact is minor compared to invertebrates.[28] In general, arabica is the more sensitive species to invertebrate predation overall. Each part of the coffee plant is assailed by different animals. Nematodes attack the roots, and borer beetles burrow into stems and woody material,[29] the foliage is attacked by over 100 species of larvae (caterpillars) of butterflies and moths.[30]
Mass spraying of insecticides has often proven disastrous, as the predators of the pests are more sensitive than the pests themselves.[31] Instead, integrated pest management has developed, using techniques such as targeted treatment of pest outbreaks, and managing crop environment away from conditions favouring pests. Branches infested with scale are often cut and left on the ground, which promotes scale parasites to not only attack the scale on the fallen branches but in the plant as well.[32]
World production
2010 Top twenty green coffee producersRankCountryTonnes[33]Bags x1000[34]
1 
Brazil 2,874,310 48,095 2 
Vietnam 1,105,700 19,467 3 
Indonesia[note 1] 801,000 9,129 4 
Colombia 514,128 8,523 5 
India 289,600 5,033 6 
Ethiopia[note 1] 270,000 7,500 7 
Peru 264,605 3,986 8 
Guatemala[note 2] 257,000 3,950 9 
Mexico[note 1] 253,800 4,850 10 
Honduras 229,368 4,326 11 
Uganda[note 1] 162,000 3,290 12 
Côte d'Ivoire[note 1] 100,000 982 13 
Costa Rica 97,305 1,588 14 
El Salvador 97,273 1,859 15 
Nicaragua 78,712 1,804 16 
Venezuela[note 2] 72,200 1,205 17 
Papua New Guinea[note 2] 67,200 870 18 
Cambodia 66,584 608 19 
Kenya 42,000 658 20 
Tanzania[note 1] 40,020 800 Total World[note 3] 8,359,376 134,241
In 2010 Brazil was the world leader in production of green coffee, followed by Vietnam, Indonesia and Colombia.[35] Arabica coffee beans are cultivated in Latin America, eastern Africa, Arabia, or Asia. Robusta coffee beans are grown in western and central Africa, throughout southeast Asia, and to some extent in Brazil.[16]
Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, and acidity. These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing. Varietals are generally known by the region in which they are grown, such as Colombian, Java and Kona.
Ecological effects
A flowering Coffea arabica tree in aBrazilian plantation
Originally, coffee farming was done in the shade of trees that provided a habitat for many animals and insects. Remnant forest trees were used for this purpose, but many species have been planted as well. These include leguminous trees of the generaAcacia, Albizia, Cassia, Erythrina, Gliricidia, Inga, and Leucaena, as well as the nitrogen-fixing non-legume sheoaks of the genus Casuarina, and the silky oak Grevillea robusta.
This method is commonly referred to as the traditional shaded method, or "shade-grown". Starting in the 1970s, many farmers switched their production method to sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields, but requires the clearing of trees and increased use of fertilizer and pesticides, which damage the environment and cause health problems.
Unshaded coffee plants grown with fertilizer yield the most coffee, although unfertilized shaded crops generally yield more than unfertilized unshaded crops: the response to fertilizer is much greater in full sun. Although traditional coffee production causes berries to ripen more slowly and produce lower yields, the quality of the coffee is allegedly superior. In addition, the traditional shaded method provides living space for many wildlife species. Proponents of shade cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of the practices employed in sun cultivation.
Coffee berries
The American Birding Association, Smithsonian Migratory Bird Center, National Arbor Day Foundation, and the Rainforest Alliance have led a campaign for "shade-grown" and organic coffees, which can be sustainably harvested. Shaded coffee cultivation systems show greater biodiversity than full-sun systems, and those more distant from continuous forest compare rather poorly to undisturbed native forest in terms of habitat value for some bird species.
Another issue concerning coffee is its use of water. According to New Scientist, using industrial farming practices, it takes about 140 liters (37 US gal) of water to grow the coffee beans needed to produce one cup of coffee, and the coffee is often grown in countries where there is a water shortage, such as Ethiopia.
By using sustainable agriculture methods, the amount of water usage can be dramatically reduced, while retaining comparable yields. For comparison, the United States Geological Survey reports that one egg requires an input of 454 liters (120 US gal) of water; one serving of milk requires an input of 246 liters (65 US gal) of water; one serving of rice requires an input of 132 liters (35 US gal) of water; and one glass of wine requires an input of 120 liters (32 US gal) of water.
Coffee grounds may be used for composting or as a mulch. They are especially appreciated by worms and acid-loving plants such as blueberries.Some commercial coffee shops run initiatives to make better use of these grounds, including Starbucks' "Grounds for your Garden" project,and community sponsored initiatives such as "Ground to Ground".
Starbucks sustainability chief Jim Hanna has warned that Climate change may significantly impact coffee yields within a few decades.
