1. Coffee, Coffea arabica ,Rubiaceae
The coffee plant was first discovered in south west Abyssinia. Coffea arabica is the biological source of coffee , which is native to Ethiopia. In India coffee was introduced by British people around Now coffee is cultivated in Brazil , Colombia , Ivory coast , Mexico , Uganda , Indonesia , Ethiopia , Angola , Sri Lanka and India. In India the coffee producing states are Karnataka , Tamil Nadu , Kerala and Orissa. About half of the total country production comes from Karnataka.

2. Botanical characteristics
There are 25 species of coffee of which Cofffea arabica is commercially important. About 90 percent of the world’s total production comes from this plant only. There are two main varieties of this species namely arabica and bourbon.
The arabian coffee plant is a perennial shrub attaining a height of 9 meters. The height of the plant is kept low by repeated pruning of the plant. Pruning also induces new branches and there by increased production of coffee is obtained. The leaves are opposite , ovate with undulate margins. White flowers develop in dense axillary clusters. The fruit is one or two seeded drupe which turns crimson red at maturity.

3. Cultivation of coffee
Coffee prefers a cooler temperature ( degree centigrade) and less humid climate. It requires an annual rain fall of 150 cm. distributed in several spells. The plant prefers a deep , rich , well drained forest loam.
Coffee is cultivated on slopes or terrace land. Coffee plant also requires shade and for this purpose several shade bearer trees are planted in the coffee gardens. Coffee is propagated from seeds, but now cuttings and gratings are also in use. Seeds take days for germination. Six months old saplings are transplanted in the field during rainy months. The plant begins to bear fruit in the fourth year and continue to bear fruits up to the age of 50 years. The ripened fruits are hand picked. Picking is done 3-12 times in a year.

4. Processing of coffee
The coffee berries are processed by wet and dry methods. In dry method berries are sun dried and the seeds are collected by hand pounding or using hulling machines.
In wet method berries are kept in a large water tank. Immature berries float on the surface of the water and they are discarded. Pulp and seeds are separated . Seeds thus obtained are known as parchment coffee. A thin layer of pulp which remains adhered with the seed is removed by the action of 2%Sodium hydroxide. Depulped seeds are then dried and polished.

5. Processing of coffee contd……
Roasting of coffee beans is done at 260 degree centigrade. Immediately after roasting coffee beans are grinded to make powder and packed.
Instant coffee is obtained by vaporizing the strong infusion of coffee in vacuum. Decaffeinised coffee is prepared by removing the caffeine from the seeds using special solvents.

6. Qualities of coffee
Caffeine and Caffetannic acids are the two main alkaloids present in the coffee. Caffeine contains vary from % and bitterness and stimulating effects of coffee is due to the presence of this compound. Raw seeds are having more alkaloids than roasted ones. Flavor of coffee is due to the presence of a volatile oil caffeol.

7. Prepare your self from the book
Coffee in India
Prepare your self from the book

8. Uses of coffee
Coffee is mainly a non alcoholic drink. Coffee is blended with the root powder of Chicorium intybus . Coffee is used in flavoring ice cream , candies ,and pastries etc. In medicine it is used as stimulant , and diuretic. Excessive use of coffee id dangerous due the presence of its volatile oil called cafeotoxin. Coffee pulp is a cattle feed. The wood of coffee is used for making various articles like boxes ,walking sticks and hammer handles.

9. Coffee beans

10. Coffee plant

11. A cup of coffee