#106Coffee rehabilitation
106⸱AConcept
- Increases the coffee yield
- Rejuvenates coffee trees
- Improves the coffee plant’s tolerance to drought
- Creates conditions that are less favorable to pests and disease infestation
Coffee rehabilitation includes agronomic practices such as pruning and stumping, among others, which help rejuvenate the coffee plants.
The coffee plant begins to produce fruit from the second to third year after establishment, reaching its maximum production between six and eight years of age. After that, its yield begins to decrease although it can continue at a lower level for about 25 to 30 years, up to 40 to 50 years, depending on the region. Therefore, it is necessary to renew it through pruning or replacement.
To increase the yield per tree and their productivity span, it is recommended to regularly apply rehabilitation techniques. Also, they can help compensate for the effects of pests and diseases and the deterioration of trees caused by poor agricultural practices.
Pruning as one rehabilitation technique involves eliminating unproductive, damaged or dead branches. In doing so, more water and nutrients are available for the remaining, healthy parts of the tree. This leads to healthier, well-structured coffee trees that can produce higher yields. Also, they are more tolerant to droughts due to the higher water-use efficiency.
Pruning also improves light availability and increases air circulation, which can reduce humidity and balance the microclimate, especially during excessive rainfalls caused by climate change. This can help counteract fungus development.
Stumping is a rehabilitation technique that involves cutting back the stem(s) of the coffee tree. This practice rejuvenates the plant by restarting the growth cycle, allowing the stump to develop young, vigorous shoots. These new shoots revitalize the coffee tree, leading to higher productivity and greater cherry production over time.
De-Suckering is a sub-form of pruning and in some regions considered a rehabilitation practice as well. Here, so-called suckers are removed. “Suckers” or water shoots are sprouts that grow vertically from the trunk or from older branches. They should be removed to avoid competition for water and nutrients.
106⸱BTo be considered
Furthermore, rehabilitation practices should be accompanied by other Good Agricultural Practices (GAP) to optimize their benefits, including organic fertilization and amendment practices (lime, gypsum, organic matter) based on soil test results, as well as integrated pest and disease management.
Rehabilitation also offers an opportunity to start intercropping with short-term crops like maize and beans (see Cover crops), using dry Mulch (see Mulching), and integrate of companion trees for shade management, etc. (see Companion trees).
Pruning should be applied to coffee plantations with adequate plant density (greater than 3000 plants per ha) and to coffee plants free from root problems.
Aside from rehabilitation practices, such as pruning and stumping, experts suggest that coffee farmers replace coffee plants after their lifespan of productivity. Respective parts of the plot can be renovated/replanted year by year. In doing so, the workload is distributed and there is always a good balance between productive and new trees. You can find this practice of renovation/replanting here: Coffee Plot Renovation tool.
Regrowing and rehabilitating coffee plants help to increase the overall coffee yield, leading to higher production levels and increased income for coffee farmers.
Timing: Rehabilitation should be done regularly, depending on the technique. For details, see Procedure below.
106⸱CImplementation
Materials
106⸱1Procedure
Pruning
The best time to prune the coffee plant is immediately after the main harvest every year since the plant is in a state of vegetative rest at that time.
During the harvest is a good moment to identify trees and branches of low production.
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Branches close to the floor can be an access point for pests and diseases, so they should be pruned as well.
It is important to use sharp and clean pruning tools to make clean cuts that minimize damage to the tree and reduce the risk of infection.
Pruning can include cutting away the top of the tree. This serves to stop the vertical development of the plant and stimulate lateral or plagiotropic growth.
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Stumping
Stumping is cutting the stem of the plant to completely renew the old and exhausted tissues with new and productive tissues. It is a drastic renewal, which should only be done after other practices have been carried out, such as pruning.
Generally, coffee trees should be stumped for the first time when they are aged 10 years – ideally after harvest. Subsequently, it is recommended every 7 years. However, selecting coffee trees for stumping also depends on the agroecological conditions. In hot and humid lowland areas, coffee plants tend to lose productivity at a young age, so stumping is typically done around 10-12 years of age. In regions with moderate temperatures, stumping is carried out later, at no less than 15 years of age. In forest coffee areas where stumping is applied after a loss of production, it is essential to carefully evaluate the spacing between plants and rows to maintain the optimal coffee plant population per hectare.
Other reasons for stumping than tree age include:
- a drastic reduction in tree productivity,
- pest and disease infestation,
- that more space is required on the plot,
- coffee trees after severe frosts,
- or that trees have grown too tall to be easily harvested.
In any case, the stumped tree should still have a strong root system to recover well and rapidly.
If the entire plot is to be stumped at once, intercropping with annual crops can provide for a source of income in the year of no coffee production.
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Always keep the pruning saw, bow saw and secateurs oiled to prevent rusting resulting from disinfectants and tree sap.
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Cut back the branches and stems:
It is advisable to keep the active branches on the trunk during pruning, as this ensures that the lower branches located below the stumping cut favor the generation of shoots.
In very rainy areas, the application of a fungicide or copper-based paste on the cut plant is recommended to prevent the attack of fungal diseases.
106⸱7
A stumped coffee field offers a good opportunity to start growing Cover Crops or using dry Mulch or integrate Companion trees. Now, it is important to protect the soil between the coffee trees as the canopy is gone, and there is enough light available for Cover Crops to grow.
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A coffee tree usually starts bearing coffee again one to two years after it has been stumped.
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De-Suckering
De-suckering can be done several times throughout the year. In productive plants, it is recommended to remove suckers twice a year, in May and October. The first de-suckering should be done when the shoots on the rootstock are 3 to 4 months old. The second one should be done 2 to 3 months after the first one.
106⸱DEconomic benefits
Higher coffee yield
The effects of this tool can lead to a higher coffee yield and therefore a higher income.
Reduction of losses
This tool can prevent losses in coffee yield and quality.
Lower fertilizer costs
This tool allows for a lower demand for synthetic fertilizers and therefore saves input costs over time.
Lower pesticide costs
This tool reduces the demand for chemical pesticides and therefore saves input costs over time.
106⸱EGreen benefits
Less synthetic fertilizers needed
This tool reduces the need for syntheticfertilizers. This reduces carbon emissions and water pollution, improves soil life, and saves resources.
Less pesticides needed
This tool reduces the need for chemical pesticides. This reduces water pollution, protects the ecosystem, improves soil life, and saves resources.
Balances the local microclimate
This tool helps to balance the local microclimate. This helps mitigate several effects of climate change.