HomeRoast Digest


Topic: Growing coffee (43 msgs / 1812 lines)
1) From: Aaron
Ok, I am trying to grow some coffee here.
I actually  have two trees? growing in a pot already but I bought them 
already planted and sprouted.
I am trying to germinate some new coffee here and don't seem to be 
having much luck.
I bought some seeds / beans from a place for a few bucks, and soaked 
them in water for a few days as they recommended, and have them planted 
and in a fairly warm spot (i have them in the mini greenhouse with my 
vanilla plants so they are getting heat)  Now the directions, if you 
could call them that said it could take anywhere from 6 weeks to 6 
months for them to sprout.   I am on about 7 to 8 months now and 
nothing.  I have a feeling if I dig im probably going to find dried out 
rotten seeds or whatever happened to them .
anyone have any ideas on how to plant and germinate some coffee beans 
should I ever want to try this again, and on that, the green beans we 
buy to roast, can those be planted directly and possibly grow or was 
something done to them in the process of making them the way they are 
that killed them?
Aaron

2) From: Wendy S. Austin
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Aaron
I have access to a small coffee plantation, although 'plantation'  
sounds a bit grand, and each year the number of trees increases all  
by itself simply from letting some of the cherries fall to the ground  
and from there they sprout and grow.   It is a rather humid area  
though.    I have two coffee plants growing in pots on the verandah  
outside my study window and even allowing for the harsh treatment  
they receive from my cats (!) they took two years to produce their  
first cherry.   Sadly they only produced one cherry but who is counting?
I think you might need to keep the beans moist until they sprout,  
then plant them.    I think I sent some cherries to a couple of  
people on this list a few years ago as they wanted to grow some trees  
from them, I have only just rejoined the list so am not sure if they  
are still on it.   If so, they will be able to advise you.
Kind regards
Wendy S. Austin
On 24 Jul 2005, at 04:32, Aaron wrote:
Ok, I am trying to grow some coffee here.
I actually  have two trees? growing in a pot already but I bought  
them already planted and sprouted.
I am trying to germinate some new coffee here and don't seem to be  
having much luck.
I bought some seeds / beans from a place for a few bucks, and soaked  
them in water for a few days as they recommended, and have them  
planted and in a fairly warm spot (i have them in the mini greenhouse  
with my vanilla plants so they are getting heat)  Now the directions,  
if you could call them that said it could take anywhere from 6 weeks  
to 6 months for them to sprout.   I am on about 7 to 8 months now and  
nothing.  I have a feeling if I dig im probably going to find dried  
out rotten seeds or whatever happened to them .
anyone have any ideas on how to plant and germinate some coffee beans  
should I ever want to try this again, and on that, the green beans we  
buy to roast, can those be planted directly and possibly grow or was  
something done to them in the process of making them the way they are  
that killed them?
Aaron

3) From: Wendy S. Austin
Aaron
I have access to a small coffee plantation, although 'plantation'  
sounds a bit grand, and each year the number of trees increases all  
by itself simply from letting some of the cherries fall to the ground  
and from there they sprout and grow.   It is a rather humid area  
though.    I have two coffee plants growing in pots on the verandah  
outside my study window and even allowing for the harsh treatment  
they receive from my cats (!) they took two years to produce their  
first cherry.   Sadly they only produced one cherry but who is counting?
I think you might need to keep the beans moist until they sprout,  
then plant them.    I think I sent some cherries to a couple of  
people on this list a few years ago as they wanted to grow some trees  
from them, I have only just rejoined the list so am not sure if they  
are still on it.   If so, they will be able to advise you.
Kind regards
Wendy S. Austin
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

4) From: Ed Needham
Hiya Wendy.  Glad to have you back on the list.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

5) From: Wendy S. Austin
Thanks Ed.    I have noticed a few familiar names from when I was on  
the list before, nice to see you are still here.
Wendy
On 24 Jul 2005, at 09:01, Ed Needham wrote:
Hiya Wendy.  Glad to have you back on the list.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email  
correspondence)
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

6) From: Pecan Jim Gundlach
Wendy,
    How long has it been since you posted?   Welcome back.
        Jim Gundlach
On Jul 23, 2005, at 9:54 PM, Wendy S. Austin wrote:
<Snip>

7) From: Wendy S. Austin
Hi Jim
Must be a couple of years.   I left the list because of the very  
political OT discussions that were going on.   I signed on again only  
about two weeks ago and was a tad disappointed to see the same  
happening!  I actually sent an Email to the list supporting Tod's  
lament on the OT discussions but for some reason, that Email has not  
yet made it to the list.   So, if it does turn up, please LOOK  
AWAY.   I was happy to see Tom's cool, calm influence in bringing the  
discussions back to coffee roasting so I am still here.
Still processing and roasting here.  I have a Solis Grinder and  
machine now.   Is anyone on the list in touch with the guy who has  
the plantation on St Helena?    I am considering visiting that island  
next year.
Wendy
On 24 Jul 2005, at 16:44, Pecan Jim Gundlach wrote:
Wendy,
    How long has it been since you posted?   Welcome back.
        Jim Gundlach
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

8) From: Eric Stevenson
I ordered green coffee from St Helena one time, but I hardly think  
that qualifies me as being in touch with them.  This is the website  
though.http://www.st-helena-coffee.sh/Eric
On Jul 24, 2005, at 7:14 AM, Wendy S. Austin wrote:
<Snip>

9) From: Wendy S. Austin
Many thanks for the URL Eric.    Wendy
On 24 Jul 2005, at 19:01, Eric Stevenson wrote:
I ordered green coffee from St Helena one time, but I hardly think  
that qualifies me as being in touch with them.  This is the website  
though.http://www.st-helena-coffee.sh/Eric
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

10) From: Oaxaca Charlie
--- "Wendy S. Austin"  wrote:
<Snip>
 I'm still here, too, Wendy. I often think aboutyou, since
I use raw sugar from Mauritius, and I have a photo you sent
me of a bowl of ripe coffee cherries, popping up on my
screen saver every 1/2 hour or so.
 Saludos,
  Charlie
<Snip>
                                         Oaxaca dreamin'
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

11) From: Les
Welcome back Wendy! This is Les the guy that made your tamper. Thor Tamper=
 
has grown a lot since you last posted. You can check it out at 
www.thortamper.com  Rest assured, Tom has a link=
 
to my site so you don't have to flame me for posting my site. Yes there is =
a 
lot of chatter, but in the main, I have continuted to grow and learn to be =
a 
better roaster from this list. I continue to email the owner Mr. Henry on=
 
St. Helena. It is a sad story, but he continues to persevere. I am glad to=
 
see you back on the list.
 Les
 On 7/24/05, Wendy S. Austin  wrote: 
<Snip>

12) From: Wendy S. Austin
Hi Charlie
Nice to see you are still here.   Gosh that photo was of my first  
ever bowl of red cherries,  have processed quite a few bowlsfull (not  
a word?) since then.
Cheers
Wendy
On 25 Jul 2005, at 00:37, Oaxaca Charlie wrote:
  I'm still here, too, Wendy. I often think aboutyou, since
I use raw sugar from Mauritius, and I have a photo you sent
me of a bowl of ripe coffee cherries, popping up on my
screen saver every 1/2 hour or so.
  Saludos,
   Charlie
<Snip>
                                          Oaxaca dreamin'
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

13) From: Wendy S. Austin
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Hi Charlie
Nice to see you are still here.   Gosh that photo was of my first  
ever bowl of red cherries,  have processed quite a few bowlsfull (not  =
a word?) since then.
Cheers
Wendy
On 25 Jul 2005, at 00:37, Oaxaca Charlie wrote:
  I'm still here, too, Wendy. I often think aboutyou, since
I use raw sugar from Mauritius, and I have a photo you sent
me of a bowl of ripe coffee cherries, popping up on my
screen saver every 1/2 hour or so.
  Saludos,
   Charlie
<Snip>
                                          Oaxaca dreamin'

Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin
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Hi Charlie
Nice to see you are still = here.   Gosh that photo was of my first ever bowl of red cherries,  = have processed quite a few bowlsfull (not a word?) since = then.
Cheers
Wendy On 25 = Jul 2005, at 00:37, Oaxaca Charlie wrote:
 I'm still here, too, Wendy. I = often think aboutyou, sinceI use raw = sugar from Mauritius, and I have a photo you sentme of a bowl of ripe coffee cherries, popping up on = myscreen saver every 1/2 hour or so. Saludos,   Charlie =        =                                   = Oaxaca dreamin'


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Wendy Austin & Thomas = OswinCoastal = Road= =

Pomponette via = Surinam

Mauritius = Island

tel/ans/fax: = +2306257399= =

iChat/MSN:  = wendy_austin = --Apple-Mail-20-81922298-- --Apple-Mail-19-81922298--


14) From: Wendy S. Austin
Hello Les
The beautiful tamper you sent me has pride of place next to the Solis  
and is used every day.   I just looked at your website and you are  
correct, Thor Tamper has certainly grown.    You have some beauties  
there!
I have joined the St Helena Email newsletter to keep up with what is  
going on.    I remember he had so much trouble in the past so was not  
sure if he was still going.  The St Helena chocolates look very  
tempting, not sure how well they would survive the boat trip out  
though :-)
Wendy
On 25 Jul 2005, at 08:22, Les wrote:
Welcome back Wendy!  This is Les the guy that made your tamper.  Thor  
Tamper has grown a lot since you last posted.  You can check it out  
at www.thortamper.com  Rest assured, Tom has a link to my site so you  
don't have to flame me for posting my site.  Yes there is a lot of  
chatter, but in the main, I have continuted to grow and learn to be a  
better roaster from this list.  I continue to email the owner Mr.  
Henry on St. Helena.  It is a sad story, but he continues to  
persevere.  I am glad to see you back on the list.
Les
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

15) From: Spencer Thomas
On 7/23/05, Wendy S. Austin  wrote:
<Snip>
"rather humid"?  That's got to be an understatement!  20deg S of the
equator in the middle of the Indian Ocean. I would be surprised if it
was not humid!
=S

16) From: Tara Kollas
I lived in desert climates for 20 years and then moved to Baton Rouge
- I remember the first time it rained the summer I was there and I
thought, well thank God, at least now it will cool off.  Then the
windows of my car steamed up.
But back to coffee - for some reason, I can grow just about anything
in my yard in PA - during droughts when I can't even water outside, we
get so many tomatoes, I can't give them away.  We've only been here
three years, so I'm not sure what the previous (and only other) owners
did (I suspect several deceased pet bulldogs may be buried in the
garden area).  Maybe I should try planting coffee.
Tara
On 7/25/05, Spencer Thomas  wrote:
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

17) From: Wendy S. Austin
Yes well, I am trying not to think about it at the moment.   It is  
'winter' here and the days are lovely and cool.  I hate the summer!
Wendy
On 26 Jul 2005, at 06:47, Spencer Thomas wrote:
"rather humid"?  That's got to be an understatement!  20deg S of the
equator in the middle of the Indian Ocean. I would be surprised if it
was not humid!
=S
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

18) From: Wendy S. Austin
Tara
I was in Santorini last year, a very, very dry Greek island, they  
have to ship their water in.   I was surprised at the thriving wine  
industry they have there.  Instead of terracing the vines like in  
most places, they  train them into a circle, flat on the ground.    
This allows any moisture at all from the air to gather in this  
circle.   So I think you have nothing to lose in trying, you would  
need to have a water spray set up though to mist the air near the trees.
Wendy
On 26 Jul 2005, at 06:58, Tara Kollas wrote:
I lived in desert climates for 20 years and then moved to Baton Rouge
- I remember the first time it rained the summer I was there and I
thought, well thank God, at least now it will cool off.  Then the
windows of my car steamed up.
But back to coffee - for some reason, I can grow just about anything
in my yard in PA - during droughts when I can't even water outside, we
get so many tomatoes, I can't give them away.  We've only been here
three years, so I'm not sure what the previous (and only other) owners
did (I suspect several deceased pet bulldogs may be buried in the
garden area).  Maybe I should try planting coffee.
Tara
Wendy Austin & Thomas Oswin
Coastal Road
Pomponette via Surinam
Mauritius Island
tel/ans/fax: +2306257399
iChat/MSN:  wendy_austin

19) From: Jim Mitchell
Wendy -
This is one of those odd sort of cross-connect/disconnect moments like Mr. 
Banks writes about - check out this link:http://209.16.139.138/santorini/santorini2.htmNotice the name of our boat?
No other meaning other than I see the word 'santorini' maybe once a year or 
less.
Cheers
Jim

20) From: Michael Wascher
In some of the old Italian neighborhoods of Philly they do a nice job of 
growing fig trees. The plant them near walls to provide a heat-holding mass=
. 
To protect them over winter they dig around the root ball, tip the tree 
over, and cover it with straw/leaves, a tarp & soil. My fig gets much less=
 
protection, I pile leaves over it, it does OK but is killed off down to 
ground level periodically (like last winter).
Something similar would protect a coffee tree, though it probably wouldn't=
 
take to being dug out every year (figs bear better when root bound).
--MikeW
On 7/25/05, Tara Kollas  wrote:
<Snip>
-- 
"Not all things that are countable, count, and not all things that count,=
 
are countable". Albert Einstein

21) From: Tom & Maria - Sweet Maria's Coffee
In Ohio, my coffee trees were really starved for light in the winter 
when they were indoors. They recovered well in the summer, but you 
need to be careful how you transition them to the outside. BTW, I am 
now using 20 gallon galvanized trashcans for the large ones with 
rolling dollies underneath. Coffee wants well draining soil, and it 
wants depth. So always chose tall pots, or something that gives the 
roots lots of depth. I put a lot of holes in the bottom (covered with 
screen to prevent soil loss) to prevent any water accumulation which 
leads to root rot. Now, actually getting a "crop" is another matter. 
Expect to wait 4-5 years for that, if you are lucky!
Tom
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom

22) From: Paul Goelz
At 03:42 PM 7/27/2005, you wrote:
<Snip>
I have two coffee plants that I purchased on a lark as babies from a 
local garden supplier back in maybe 2000.  They had a rocky beginning 
and nearly died from a lack of watering.... they were very sensitive 
to drying out when they were young.  Then I had several episodes 
where I left them out a bit too late in the year and they got frost 
bitten.  Then the cats decided to munch on them.  One even had the 
top of the central stalk chewed off.  Through it all, they have 
persevered remarkably and are happily living on the deck and getting 
watered every day or two (including plant food).  They are thriving again.
My only problem is that we go out of town twice a year for about 10 
days each.  Last time no one was available to water them..... so we 
took them with us!  They loved it.
Cherries?  Who cares.  I just think it is cool that they have 
survived and are doing well again.
Paul
Paul Goelz
Rochester Hills, MI
paul at pgoelz dot comhttp://www.pgoelz.com

23) From: Sue
Three of mine from the seeds we got from Tom are growing. They are about 4=
 
or five inches tall now. I also have a plant that is about 10 inches tall,=
 
something I found unlabeled at Home Depot! Actually there are about 5 or 6=
 
individual plants. The problem is all of them are growing on one central 
stem, they don't branch off! Any suggestions? I have tried pinching off the=
 
top, but that didn't work. Maybe they'll be ok............
 Sue
 On 7/27/05, Paul Goelz  wrote: 
<Snip>

24) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
Sue
That's great you have 3 seeds from me going ... I need to apologize 
for those seeds actually, because I had poor luck with them. I had 
about 40% of the Brazil seeds take, and usually I get about 80% of 
the cherry I bring back to go. Part of this, at least here in the Bay 
Area, is that coffee does well starting in a warmer environment and 
because of the Brazil season, you are starting those seeds in the 
dead of winter. Anyway, I hope to bring back a lot of cherry again 
and send it out during a better growing season, like late Spring.
Tom
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom

25) From: Bob
Tom,
I've got two that are growing along quite nicely - third set of 
main leaves on both & a nice 3 inch stalk - it'll be a year come 
Halloween since they were planted.
Thanks for the fun!
Bob ~ Parker, CO

26) From: john kahla
I got a plant which was already started from CoffeeRoasters here in
Las Vegas over CoffeeFest the first of June. It was small, leggy, and
a lot of brown spots on the leaves. Contrary to instructions on the
web, I have it growing in my house here in Vegas, in direct eastern
sunlight, temp between 75-80 degrees, also keep it fairly moist and it
has really been growing, all the leaves are green, and getting very
bushy. Seem to have found inside that the coffee plant likes it where
my violets like it.
If you get more berries Tom would be interested in trying some.
John

27) From: Sue
Tom,
 No need to apologize! I am really enjoying them. When I started them, I 
ekpt their pots on a heavy towel placed on top of my hot water radiators! I=
 
made sure to keep them moist, I may have had more grow, but I couldn't stop=
 
digging around in the pots to check on them! I couldn't even find two of th=
e 
seeds! I dropped a couple of the pots as well! Scooped up what soil I could=
 
and repotted them. I guess I was a little clumsy this past winter! Thanks=
 
for giving them to us. I would welcome more anytime!
 I'm headed to Mexico this Christmas, but I don't think I'll be in the 
coffee growing areas. I'll be in El Cuyo in the Yucatan for the most part.=
 
My brother has a home there and it will be the first time I've been to 
Mexico! I'll have to do a little research, see if there is any coffee 
around. I don't think I'll get over to the Oaxaca area, but we'll be there=
 
for 2 1/2 weeks so we'll see!
 Sue
 On 7/28/05, Tom & Maria - Sweet Maria's Coffee  
wrote: 
<Snip>
 
<Snip>
<Snip>

28) From: Jason Molinari
I got 4 plants from my 10 seeds...2 are growing really
well, and 2 are growing really slowly, but seem
healthy. They've been inside since i planted them at
halloween...i think it is WAY too hot now in georgia
(90+ every day) to put them outside, so i just leave
them in the kitchen by the window.
thanks tom!
jason
--- Bob  wrote:
<Snip>
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29) From: Jared Andersson
I also got two seeds to grow.  I am so proud of my two little plants. 
I really like that I know just where the seeds you sent us came from. 
I can't wait to use the bag (or was it stickers)  you sent with it.  I
would love to grow some more.  Jared
On 7/28/05, Tom & Maria - Sweet Maria's Coffee
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30) From: Aaron
For those who are saying that yes your coffee is growing nicely.  Can 
you share how you planted it, did you prepare it first,  did you soak 
it, etc etc.  and how long did it take to finally start growing once you 
put it in the dirt.
aaron
Bob wrote:
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31) From: Jason Molinari
I soaked 1/2 in water and 1/2 i planted right in the
ground after peeling off the "skin". The ones i soaked
first are the ones growing slower. It took about 5
months! before anything appeared!
jason
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32) From: Jared Andersson
I just planted each seed about a half inch below the surface of basic
potting soil and watered it for many months.  I only got 2 out of the
8 or 10 seeds to germinate.  It took a lot of faith to water dirt for
around 5 months.  My question to others now is whether I should have
the pots outside in the ever changing Minnesota weather or is a sunny
and constant 72-74 degree indoor environment better.  Jared
On 7/28/05, Aaron  wrote:
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33) From: susan oppenheim
had a great chat with the guy who sold me some plants a few years back-three
almost
turns out it's important to keep the soil base-the bottom of the plant- at
75 degrees-they need some light but not tons
and the balance of water-ha ha-not too dry-not too wet
takes 5 years to see a flower or a berry more or less
he sells them in groups of 5 to a pot
they look too wimpy otherwise
to separate them and repot- it works with a chopstick or you can gently dip
them in water to ease the roots apart
it's clear as mud but it covers the ground-an old belafonte lyric.....
i don't know of many  cafes with plants in the windows......
another little source of revenue and pleasing take home measures
susan

34) From: Aaron
But will they flower in a pot?
IF so how big of a pot do you need, or does the size of the tree 
basically depend on the pot it is in.
If so, how big of a tree do you need to flower?
I had limited luck with coffee plants in a planter, they did ok, well 
they survived, until the hot summer, and then they took off like 
gangbusters, I just needed to keep them moist and not let the dirt dry 
out.    One mild quick frost and it was all over... frost wasn't even 
predicted that night or id have brought them in.
I tried sprouting my own seeds, didn't work, so I bought some plants in 
a cup, there were 7 in there I think.. off of e bay, and keep them in my 
green house for the time being with my vanilla orchids.  I say 
greenhouse but it's really a converted iguana cage from after the IG 
died.  I just plopped the whole thing out, rumaged around a bit with my 
fingers and ran them under warm water and kind of shook, tugged gently 
until I was able to seperate the root masses and had minimal root 
loss/tearing.
They are surviving and growing although very slowly.  Just had another 
cold night here in jacksonville FL, and to top it off power was out all 
night so I was on battery bank keeping the dragons and plants warm.
Ill probably wait until march before I put them outside, and hope they 
do well.
Aaron

35) From: Michael Vanecek
A few days ago I posted what works well for me in germinating seeds. I
usually use parchment tho - so your mileage may vary. Try to get the
freshest lot from this side of the world - they'll be much fresher and
more likely to germinate than those on the other side of the world. The
seeds don't seem to suffer too much from milling - parchement comes off
easily and care is taken not to damage the bean. If you have some
silverskin left on the bean then it may be possible to germinate it.
You'll have some rot out on you, so you must be persistant in checking
them often and removing those that start to turn. Changing the paper
towels often helps too.
Also - as far as forecasts are concerned - I've learned to expect 10
degrees colder than they say - after losing all my pineapples
unfortunately. Sigh - got more started tho. Anyway - try to protect them
from anything south of 40F to 45F. I've actually had some leaf damage at
45F - depends on how much wind there is. Wind is desiccating, and at
cold temperatures, the roots can't replace the moisture fast enough.
Coffee shrubs can flower and fruit in containers. Size of plant doesn't
matter so long as you have last years wood on the laterals, so you can
prune to 5' or so and still get a little crop. How big a container?
Balance the shrub to the pot. It'll just "look" right. Don't over-size
the container - huge pot, little plant. Nor do you want to undersize it
- tiny pot, big plant. Just keep the pot in proportion to the plant and
you'll do fine. When it gets as big as you want it to get, start your
pruning. Keep the same pot, and every couple of years replace the soil.
This will also allow you to experiment with different soil types and
their effect on the fruit quality as well. Order CTAHR's booklet on
coffee growing too:http://www.ctahr.hawaii.edu/ctahr2001/PIO/ForSalePubsDetail.asp?id=1They detail some pruning methods I've found useful as well.
An east facing exposure is ideal, if possible. Avoid full on day-long
sun - both for the sake of the coffee plant and that potted plants don't
do well since the hot pots tend to cook the roots in the middle of the
day. However, aside from that, the brighter, the better.
As to repotting - I've found coffee plants to be a bit more robust than
I've read. A recent flood totally depotted my largest coffee plant and
washed all the soil away. I was knee deep in fast-running water
collecting up my plants and found this one in the tall grass. I found a
pot that still had some totally saturated soil in it, and worked the
roots into it by sloshing it around, then topped off from soil in
another pot. It settled nicely when it drained. I didn't think it would
survive - but it didn't even blink! Not even leaf-droop! Very
surprising. I'm not sure if I'm going to do the same to my other coffee
seedlings when I pot them up, but it is testimony that coffee plants
like to grow and survive and will do so if you give them the opportunity.
Have fun,
Mike
--http://www.taroandti.com/http://www.mjv.com/
Aaron wrote:
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36) From: Aaron
thank you for the reply mike, I might have to go do that now.   Hmm now 
to find a pot for the plants and seperate them out..
Aaron

37) From: Randolph Wilson
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That is also what the instructions I posted from Seedrack said to do.

38) From: Aaron
Hmm
I got my beans from seedrack and they never grew.  However I also got my 
saffron from them too and it is doing great... Oh well, guess Im seed 
challenged here..
I didnt try the paper towel trick so might get some other seeds and give 
it a try see what happens.
Will the normal seeds we buy from tom to roast have a chance at 
sprouting or do you have to buy them 'differently' to grow them.
Aaron

39) From: Michael Vanecek
I bought commercial coffee seed once too and also failed. I've since
been in contact with a farmer in Kona who sends me recently dried
parchment. The only difference between that and what he'd send me to
roast is that the parchment's not been milled off yet. The parchment's
not necessary for germination - so I figure any of the latest lot coffee
from Tom would still have some viability to it - I'd browse Tom's
listings for this continent - Mexico/CA/SA - and get a bag of something
he just recently got in and try to germinate a handful of those. Milling
doesn't damage the bean - if it did, it'd be a lessor quality of bean
for roasting. The parchment is very loosely wrapped around the bean - it
comes off easily in the mill so it's not like the bean is undergoing
tremendous pounding. Tho - to remove parchment from excess Kona, I'll
use a mallet and one of Tom's cloth bags. :) If you try a few with the
different latest-lot coffees you get from this continent, I'm certain
some will germinate for you. Patience is key, of course. I really should
try to germinate some of Tom's to get a better idea of the range of
viability the beans have and see just how far back in lot I can go
before viability drops off. They're viable for a few months if they're
stored in a cool place. That's why I don't recommend trying coffee from
off this landmass - as in from Asia/Africa/Indonesia/etc... - they tend
to sit in containers longer, heating up significantly, and then they sit
in port waiting to be shipped for who knows how long, then the shipping
itself - green coffee from overseas has a rather arduous journey to our
cup and I suspect that would significantly affect viability as well.
Be well,
Mike
--http://www.taroandti.com/http://www.mjv.com/
Aaron wrote:
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40) From: dsobcz716
My sister just finished an assignment working with a coffee co-op in El Salvador.  She brought me back some seeds for planting (which I have not done yet).  They are beans with parchment, but according to the people at the co-op, they are different than "pelegrino", which is what they call the beans that are ready to have the parchment milled off. 
 
Anybody know what the difference is?  I've read that wet-processed beans undergo a fermentation step after the pulp is washed away, then they are dried.  Could the difference be that the planting seeds be pulled out before fermentation?     
 
Dave

41) From: Tom & Maria - Sweet Maria's Coffee
My sister just finished an assignment working with a coffee co-op in 
El Salvador.  She brought me back some seeds for planting (which I 
have not done yet).  They are beans with parchment, but according to 
the people at the co-op, they are different than "pelegrino", which 
is what they call the beans that are ready to have the parchment 
milled off.
Anybody know what the difference is?  I've read that wet-processed 
beans undergo a fermentation step after the pulp is washed away, then 
they are dried.  Could the difference be that the planting seeds be 
pulled out before fermentation?
Dave
Pergamino. You are exactly right. Coffee prepared for seed is 
depulped, then put on screens to dry (in the shade though) down to 
30% moisture or so. Then it is not hulled out of the parchment shell, 
but rather you plant it with parchment intact.
It's like "pulped natural" coffee, except the later is sun dried on 
raised beds (screens) down to 12% moisture. Then the coffee is rested 
in parchment, and dehulled, density sorted, screened, etc etc, and 
ready to roast. Remember Dave that germination takes a really long 
time, like 45 to 75 days. Moisten the soil 1 or 2 times a week, but 
make sure you let it dry out a bit between waterings. You don't want 
it sopping wet all the time. Have fun!
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

42) From: Bernard Gerrard
I found some 3ft coffee plants in plant nursery in Delware this summer.  
They cost $20.00 but I had to have.  It has 6 green berries on it now 
and is putting out new growth under air conditioning,  the Maryland 
summer excuse for altitude.  Not enough for a roast and tasting!  My 
recollection of the taste of the "cherries", also in PRico, was as Brett 
noted;  juicy, sweet, sub-acidic and not at all unpleasant.  Bernard C. 
Gerrard

43) From: Stephen Carey
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Bernard, it sounds totally fun, I hope you enjoy them and have many 
more beans.  I get what you mean about the Maryland summer, I live 
just outside DC in VA, and used to live in Maryland, in Ellicott 
City.  I miss it, but I love my home here and we have one in Costa 
Rica, so that helps.
Let us know how the trees do this winter and if you get new growths 
with spring.
All the best,
Stephen
At 04:05 PM 9/6/2007, you wrote:
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Bernard, it sounds totally fun, I hope you enjoy them and
have many more beans.  I get what you mean about the Maryland
summer, I live just outside DC in VA, and used to live in Maryland, in
Ellicott City.  I miss it, but I love my home here and we have one
in Costa Rica, so that helps.  
Let us know how the trees do this winter and if you get new growths with
spring.
All the best,
Stephen
At 04:05 PM 9/6/2007, you wrote:
I found some 3ft coffee plants
in plant nursery in Delware this summer.  
They cost $20.00 but I had to have.  It has 6 green berries on it
now and is putting out new growth under air conditioning,  the
Maryland summer excuse for altitude.  Not enough for a roast and
tasting!  My recollection of the taste of the "cherries",
also in PRico, was as Brett noted;  juicy, sweet, sub-acidic and not
at all unpleasant.  Bernard C. Gerrard
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