Coffee Tree: Growing at Home

The coffee tree (Coffea) is an evergreen tree-like plant belonging to the Rubiaceae family. It produces rich, burgundy-colored fruits containing seeds, commonly known as coffee beans. The flowers are cream or white in color. In the wild, the coffee tree can grow to heights of 8 to 10 meters, but when cultivated, it is typically pruned to 150 to 250 cm for easier maintenance and harvesting.

Native to Ethiopia, the coffee tree has a moderate growth rate, gaining 50–100 mm annually. Its lifespan is directly tied to climatic conditions. Some coffee trees, over 100 years old, are known to still bear fruit.

The plant flowers from April to October, after which fruits develop that are edible. The tree first flowers and bears fruit at the age of 3–4 years.

Coffee Tree at Home

A coffee tree grown in shrub form can be maintained for many years as a compact plant with abundant foliage. The lush greenery and the fragrance of its blooming flowers are its main attractions. For home cultivation, the low-growing Arabica variety is ideal. Robusta is unsuitable for indoor growth due to its size and the requirement for cross-pollination to produce fruit.

The fast-growing shrub can be shaped artificially into a tree with a woody trunk and a compact, rounded crown. It pairs well with common houseplants but requires good lighting. The coffee tree is light-loving but cannot tolerate direct sunlight, so light shading is necessary. Relocating the pot occasionally may benefit the foliage but will hinder flowering and fruiting. To produce aromatic blossoms and beans for exclusive homemade coffee, it’s best to designate a permanent spot for the plant.

Growing Conditions for a Coffee Tree

In nature, the coffee tree thrives in moderate temperatures. To replicate these conditions indoors, summer temperatures should not exceed 25°C, and winter temperatures should not fall below 15–16°C.

Water the plant regularly but moderately, ensuring the soil remains slightly moist but not soggy. In summer, water 2–3 times a week; in winter, once a week is sufficient. Use soft water at a temperature slightly above room temperature. Occasional warm showers (except during flowering) will encourage lush growth and vibrant foliage.

The soil should be light, loose, and slightly acidic, with some sand content. Avoid lime-based soils. To maintain the soil’s acidity, you can add a few crystals of citric acid to the water once a month or use specialized stimulants.

Fertilizing

To support healthy growth, flowering, and fruiting, feed the plant regularly with organic and mineral fertilizers, especially during its active growing season in spring and summer. Alternate fertilizer types: increase nitrogen in spring, use a full mineral complex during flowering, and add phosphorus to encourage fruit formation. During the plant’s dormant period in winter, reduce feeding but occasionally provide potassium.

The coffee tree blooms with delicate white flowers composed of numerous pointed petals, filling the house with a pleasant aroma. Without natural pollinators like bees, you can manually pollinate by gently shaking the flowering branches or using a soft brush to transfer pollen between flowers.

Repotting

For the first two years, repot the coffee tree annually in early spring before active growth begins. Afterward, repot every two years. Since the tree has a well-developed root system, choose a deep pot and increase its diameter by 2–4 cm with each repotting.

Each repotting should include fresh soil. Use a mix suitable for tropical plants that is slightly acidic and rich in phosphorus and organic matter. Add drainage material to the bottom of the pot. Alternatively, prepare your own soil mixture by combining garden soil, peat, compost, and river sand in equal parts, with a handful of wood ash for balance.

The tree naturally forms its crown, so pruning is rarely necessary unless it outgrows its space. If the tree becomes too tall, trim it to maintain a manageable size.

Propagation

The coffee tree can be propagated by cuttings, but growing it from seeds is simpler and more reliable. However, do not expect supermarket coffee beans, which are treated for roasting, to germinate. Use fresh seeds instead.

Growing a coffee tree from seeds is straightforward but does not preserve the mother plant’s characteristics. While it will still be an Arabica plant, the flavor of the future beans may differ from the original.

Coffee trees do not thrive indefinitely in the same spot. By 8–10 years of age, they may lose their ornamental appeal. Younger plants boast lush foliage and dense crowns. To rejuvenate an older tree, you can partially cut back the trunk, encouraging new shoots to form a fresh crown, or propagate it through cuttings.

Propagation by Cuttings

Select cuttings from healthy branches in the middle section of the crown of a mature tree, ideally from the previous year’s growth. This ensures rapid bud formation and early flowering. Cuttings 10–15 cm long should be soaked in a growth stimulator for 24 hours to promote rooting. Plant them vertically without deep burial, cover them with a transparent dome or perforated lid for airflow, and keep them out of direct sunlight. Maintain a temperature of about 25°C and mist them periodically.

Propagation by cuttings should be done in spring. The cutting will remain dormant for over a month before showing signs of growth, so patience is key.

Growing from Seeds

In nature, ripe coffee fruits from wild trees fall to the ground and immediately find themselves in an environment conducive to germination. However, they are not suitable for storage, as their germination suffers. Therefore, you can grow a coffee tree at home only from fresh seeds using the following method:

  • Clean the seeds: Remove the pulp from the seeds and rinse them in a potassium permanganate solution.
  • Prepare the soil: Prepare the soil mixture two weeks in advance. The substrate should include well-steamed turf soil mixed with sand and peat. You can also add ash. Leave the mixture to “settle.”
  • Plant the seeds: Place the seeds flat side down on the soil, gently press them in, and bury them about 1 cm deep. Water thoroughly and cover the container with a transparent lid (glass or plastic wrap).
  • Create optimal conditions: Place the container in a bright location away from direct sunlight. Maintain constant soil moisture and an ambient temperature of about 25°C (77°F). Ventilate daily.
  • Germination: Under proper conditions, seeds will sprout in about a month.
  • Transplant seedlings: When the first pair of leaves appears, it’s time for the first transplant. Use small but deep pots no larger than 7 cm in diameter. Protect seedlings from direct sunlight.
  • Trunk development: During the initial stages of trunk formation, it may appear to dry or crack. This is normal. The trunk might show a brownish tint or spots, but it will soon take on its typical appearance.
  • Subsequent transplants: Perform another transplant in a month, slightly increasing the pot size.

Initially, a coffee tree grown from seeds grows as a single trunk. Branches begin to develop later. The plant does not require crown formation. Flowering typically begins in the second year, with fruiting starting in the fourth year.

Diseases and Pests

For coffee trees, excessively dry air is more dangerous than overwatering the soil. The primary pests include spider mites and, during the colder months, scale insects. To prevent infestations, avoid drafts and maintain consistent air humidity through warm showers and misting.

Other potential issues include coffee leaf rust (roya), borer beetles, and sooty mold.

Important: If the tree is affected, remove damaged leaves and treat the plant with appropriate remedies.

Temperature Sensitivity

As a tropical plant, coffee trees are not adapted to temperate or cold climates. Temperatures below 15°C (59°F) can be fatal. Early symptoms include thin black edging on the leaves, followed by complete darkening and rapid plant death.

Like any exotic plant, the coffee tree requires careful attention and care. However, the rewards are well worth the effort: the springtime aroma of blooming coffee buds is unparalleled, and the fruits, which can appear as early as the fourth year with proper care, are a true gift.