How many jin of coffee fruit can a tree produce in a year-how to transplant a famine coffee tree

In the tin card of the Qianjie coffee plantation, compared with the surrounding farmers in bourbon, the variety of the farmers is Katim, which will be closely planted according to the number of 330plants per mu. Starting from the fifth year, the yield per mu is 300kg, with an average of about one kilogram per mu. The tree type of the variety is different, and the tin carbone of Qianjie coffee is unlikely to be planted at this density, which is half lower than that of Katim. At the same time, the result is only 1/3 of that of Katim, and a tree is about 0.3-0.4kg, which is why the price of Arabica coffee beans is relatively high.

In terms of harvesting.

Coffee farmers who produce low-grade coffee beans like to use labor-saving methods to harvest beans, but in this way, because the quality is not pure, it impairs the flavor of coffee and lowers the grade of coffee. The way to pick coffee beans in some parts of Africa is to shake coffee trees, shake the fruit off the ground, and pick it up from the ground before the fruit is injured and rotten. Secondary coffee is produced in most parts of Brazil, where coffee is picked by plucking all the leaves, flowers, overheated and green fruits from the branches at a time, and it takes two years for such damaged coffee trees to return to normal.

The delicate white flowers of coffee trees are a rare spectacle, which smells like oranges and jasmine. Sometimes it is just a tree blooming alone; for example, a young bride, sometimes the whole coffee garden is in full bloom, looking like a sea of white flowers, beautiful and intoxicating, but the flowering period is fleeting. Within two or three days, the petals dispersed with the wind, leaving only the remaining fragrance to spin around in the air.

Before long, small fruits appeared in piles, first green, then yellow, then red and crimson, and when they almost turned black, they could be harvested in Jamaica. Bats were the first to know whether the fruit was ripe or not. They sucked coffee pulp at night, telling farmers that the fruit was ripe and ready to be harvested. The oval fruit gathers tightly around the branches, with slender, smooth dark green toothed leaves on both sides of the branches. The leaves on the sunny side are harder and the back is softer and paler, and the edges are fan-shaped. The branches are also opposite from the trunk.

Evergreen trees are usually bred in nurseries, grow into seedlings, and then move to coffee farms a year later, in full compliance with the way the early Arabs planted and cultivated coffee trees. In the first four or five years of its growth, the coffee tree will continue to take root downward, develop its trunk upward, and develop its branches into an umbrella shape so that it can bear rich fruit in the future.

There are three main commercial varieties of coffee trees, and there are different classifications under these three varieties. Arabica coffee (arabica) coffee is the most important and the best quality coffee beans, derived from Isopia, is currently the most widely cultivated coffee. Lieberita Coffee (liberica) originates from Liberia Nobasta (robusta) originates from Congo. The name of the latter shows that it is stout, able to resist bad weather and disease; it does not need much manual care when preparing land, weeding and pruning, and can be allowed to grow in the wild of woodland. Although it tastes more bitter than Arabica, its quality is much lower than that of Arabica. Most Africans drink Nobasta coffee. Because of its high output, it is used to make instant coffee. Arabica coffee is suitable for growing in mountains between 2000 and 6,500 feet above sea level-the higher the altitude, the better the quality, while Liburita and Nobasta are best grown below 2000 feet above sea level.

Coffee trees can only grow in the tropics and subtropics. Coffee trees can grow in different climates, soils, elevations and rainfall in the middle of the "coffee belt". In Africa's hot and humid canyons and forest rainforests, coffee trees thrive; in cold, foggy, windy Central America it still produces high-quality coffee beans; and in the Caribbean, where the climate is changeable, drought and torrential rain, it still blossoms and bears fruit. These factors are the secret that coffee beans have different flavors and a wide variety.

The ideal growth environment is a temperature between 65 and 75 degrees Fahrenheit, an appropriate altitude and annual rainfall (between 40 and 120 inches). The timing of rainfall is very important, it is best to have intervals of heavy rain and strong sunshine during maturity, and a period of dry weather is needed for harvest. Any form of soil is suitable, but the best soil is a mixture of decomposed volcanic soil, humic soil and permeable soil.