Arabic Coffee – 5 Seeds

Coffea arabica also known as the Arabic coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. The plant originates from Ethiopia. It is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production.

It is a small upright evergreen shrub or small tree with glossy green foliage. After 3-4 years small white fragrant blooms will appear from late spring to early summer, followed by green berries which turn red when maturing in Autumn. Berries are picked by hand when ripe and de-pulped, with the extracted seeds/beans then dried in the sun before roasting and grinding to produce coffee.

Although not widely marketed as a fresh fruit, coffee berries are edible. The edible portion is the sweet, fleshy pulp that surrounds the seeds, which are the coffee beans. The dried skin and pulp of the coffee cherry are used to make a fruity, tea-like beverage called cascara. It has a flavor profile that is distinct from brewed coffee. In some coffee-growing regions, farmers and locals eat the pulp as a snack. The pulp is also used to make supplements, juices, and health bars due to its high antioxidant content.

Growing Arabic Coffee

Indoor Sowing: Year Round.

Direct Sowing: Not Recommended.

• Needs bright light and high humidity if grown indoors, but if grown outdoors it prefers some partial shade.
• First soak the coffee seeds in water for 24 hours.
• Then sow the seeds in damp, but well-draining, sand and cover with a layer of sand.
• Place the tray or container in a warm, sunny location.
• Keep the sand only slightly moist, and not wet, as wet soil will rot the seeds.
• Optimum germination temperature at about 25°C.
• Germination in 3 – 6 months, but can take longer.
• Once they’ve germinated, carefully remove them and plant each one in well-draining, acidic soil.
• Re-pot the coffee plant every spring, gradually stepping up the pot size.