Coffee is part of the family rubiaceae, one of the largest families in the world of plants. Rubiaceae consists of 500 genera and earlier than 6500 species. The coffea genus itself consists of 25 species with features of medium trunking, leaf color and size varying to a certain degree with an average oval shape, and produce white flowers and polished cherries in red or yellow with varying sizes. The average coffee fruit is dicot (has 2 seeds), and only about 5% of the fruit contains monocots (single seeded) which are then known as peaberry (lanang coffee). The coffee plant itself is a native plant of Kaffa, Ethiopia, Africa. At this time, coffee plants have been cultivated in about 70 countries, most of which are located on the equator such as the regions of Central and South America, Africa, and Southeast Asia.
Optimal rainfall: 1,100-2,000 mm / year
Ideal temperature: 14 ° 30 ° C
Light intensity: coffee plants need shade because coffee is a C3 plant that can photosynthesize with low leaf temperatures. Photosynthesis. Maximum 20% of full lighting.
Soil chemical properties: pH (5.5 - 6.5)
Soil type: Crumb based clay
Photo by https://ahlikopilampung.com/
Morphology of Coffee Fruit
A. Cherry skin: the skin in coffee cherries is the outer layer of coffee cherries. The first defense from pests or diseases.
b. Mucous Lapir: this layer is a sticky layer that is attached to the inner skin. Serves to fertilize cherries that are developing before ripe.
c. Parchment Layer: this layer is the part that protects the coffee beans completely on the two seeds. This layer is lost during the peeling process.
d. Silver Coating: the thinnest layer and closest to green coffee beans.
e. Coffee Beans: the essence of coffee fruit. Parts to be processed into drinks
Source: Book "Portrait of the future of Indonesian plantations 100 years of independence" - Directorate General of Plantations
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