Coffea ARABICA 'HIMALAYA'

Coffea ARABICA 'HIMALAYA' - Arabian coffee 'Himalaya', Arabica 'Himalaya'.

Coffee is a genus of evergreen plants of the Rubiaceae family, which grow wild in the highlands of tropical Africa and Asia, and are cultivated everywhere throughout the tropics. There are about 125 species, most of which are small trees or large shrubs up to 8 m (26 ft) in height. Under indoor conditions, these plants more often take the form of a bush.

The leaves are arranged oppositely, more rarely whorled in 3s, oblong-oval, lanceolate, pointed, leathery, with stipules, dark green, glossy, slightly wavy along the margins. In the natural environment, flowering occurs twice a year. Flowers are axillary, sessile or on pedicels, white, fragrant, with a tubular-funnelform corolla with a 4-5-lobed limb. The fruit is berry-like, consisting of two single-seeded pyrenes. A blooming coffee tree under indoor conditions can be seen in late May or June; the process lasts about a month. The flowers are snow-white, small, star-shaped, with a strong sweet scent.

Fruits are berries with 1-3 seeds inside that mature in 3-4 months; when ripe, they are bright red or burgundy ellipsoids sitting on a short stalk directly on the branch. Beneath the pulp lie the seeds, which have a yellowish-greenish-gray coloration before processing. Ripe fruits of the coffee tree remain on the shoots for 5-6 months; they do not spoil or soften, but only dry out and darken. Inside each ripe fruit are 2 beans, and a total of about 200 g (7 oz) of beans can be harvested from a mature plant, which when properly roasted will delight you with a cup of delicious and aromatic coffee.

Arabian coffee is an evergreen perennial shrub or small glabrous tree, usually reaching 5 m (16 ft) and in individual cases 8-10 m (26-33 ft) in the absence of pruning. The taproot with greenish-gray peeling bark is short and stout, rarely growing longer than 45 cm (18 in). Branches are long, flexible, spreading, often drooping.

This is the only species grown in homes, lobbies, and offices; it can reach 1.4-15 m (4.6-49 ft) in height. The branches of the coffee tree extending from the trunk are equidistant from one another and form distinctive tiers - this feature of the plant makes it easy to form a standard tree. The crown size and its shape can be regulated by pinching.

The leaves are entire, slightly wavy, opposite, 5-20 cm (2-8 in) long and 1.5-5 cm (0.6-2 in) wide, on short petioles, often drooping. Flowers are bisexual, white, fragrant, 3-6 per inflorescence; after two days of blooming, their wilting begins, and after several days all parts of the flower, with the exception of the ovary, fall off. The fruit is an oval-elliptical or nearly spherical berry, about 1.5 cm (0.6 in) long when ripe, dark red or yellow, maturing in optimal conditions 8 months after flowering, and near the boundaries of the cultivation zone - after 9 months; it has a tough outer skin, beneath which is a juicy yellowish pulp, with a gray-green parchment layer surrounding the seeds. The seeds are paired, greenish-gray, oval on one side, plano-convex with a deep groove on the other.

Arabian coffee 'Himalaya' can be called the northernmost cultivar of the species. Its plantation is situated northwest of Kathmandu at the foot of the world's greatest mountain system, and therefore it is well adapted to a cool climate. Waters from the Ganesh Himal peak give each coffee bush the strength to survive sharp temperature fluctuations and harsh winds. Due to the cool temperatures, the coffee ripens rather slowly, which contributes to the richness of its flavor profile. It is suitable for growing as an ornamental potted plant.

Before sowing, coffee seeds are soaked for 24 hours in warm water with the addition of stimulants. The potting substrate needs to be loose, water-permeable, and airy: one can take steamed sod soil, mix it with sand and sifted peat in a 1:2:2 ratio, or use a coconut coir-based soil with the addition of perlite, vermiculite, and river sand in a 7:1:1:1 ratio.

It is recommended to arrange coffee seeds in the pot flat side down at a distance of 3 cm (1.2 in) from one another. Having pressed the seeds into the soil to a depth of 1 cm (0.4 in), water the substrate with a pink potassium permanganate solution and cover the sowings with glass. Then place them in a warm location and water moderately. Seed germination occurs at a temperature of 21-23 °C (70-73 °F), and seedlings appear after 1-1.5 months. Overwatering and drying out of the sowings must be avoided. Seedlings require ventilation. With proper care, the coffee tree blooms within 3-4 years after sowing.

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The plant thrives on eastern and western windowsills; the coffee pot should not be placed under direct sunlight, and it is also sensitive to drafts. The maintenance temperature for the coffee tree in summer is 18-22 °C (64-72 °F), and in winter 14-15 °C (57-59 °F).

Watering from spring to autumn must be abundant, as coffee is a moisture-loving plant. The root ball should always be moist, but not wet; it is best to wait until the topsoil layer dries out slightly. Stagnant water can cause dropping of leaves, buds, and young fruits, as well as the development of root rot. In winter, the coffee tree is watered moderately. It is also desirable to maintain high air humidity by regular misting of the foliage several times a day. In winter, misting once a day is sufficient.

During the period of active growth, the tree requires systematic feeding. The crop reacts poorly to calcium in the soil, so choose a fertilizer without this element, but with sufficient nitrogen, potassium, and phosphorus content. The plant is fed once every 10 days from late May to September, alternating between complete mineral and organic fertilizers.

Coffee requires a fertile, relatively light, and slightly acidic substrate with plenty of humus. It can be prepared from 2 parts peat, 3 parts all-purpose potting soil, 3 parts humus, and 2 parts perlite or sand. It is also beneficial to add several pieces of charcoal and a spoonful of ash. As for ready-made substrates, citrus potting mix is the closest in composition.

Repotting of young seedlings is carried out every year in early March until reaching 3-4 years of age. For mature specimens, repotting once every 2-3 years is sufficient. Choose a deep and tall pot 5-6 cm (2-2.4 in) larger than the previous one. The coffee tree tolerates formative pruning well; it is best performed at the very beginning of spring.