“An experiment in the greenhouse zone — 'I don't expect to be brewing my own coffee.'”
Background
Coffea arabica is native to the highlands of Ethiopia and is the source of most of the world's specialty coffee. It is an understory shrub of tropical mountain forests, grown ornamentally as a houseplant or greenhouse plant in marginal climates; a single plant yields only a handful of beans, so home brewing is unrealistic, as Matt notes. The UA arboretum traces coffee to the Ethiopian highlands, first cultivated in Arabia in the 1300s; 80-90% of the world's coffee is arabica.
Distinguishing traits
Glossy dark-green evergreen shrub with fragrant white jasmine-like flowers followed by red coffee cherries, each containing two beans. Grows 6-15 ft if unpruned; attractive foliage makes a good ornamental even without fruit. The UA arboretum describes arabica coffee as a tropical evergreen shrub with glossy, wavy leaves and fragrant jasmine-like white spring flowers.
Desert care — zone 9b
- Chill hours
- None; needs steady warmth.
- Cold hardiness
- Cannot take frost; damage below about 41°F. Must overwinter in the greenhouse or indoors in zone 9b. The UA arboretum notes growth slows above about 77°F, leaves drop below 55°F, and frost kills leaves and fruit.
- Heat tolerance
- Poor in dry desert heat: ideal range is 59-75°F and leaves scorch in direct hot sun and low humidity. In Phoenix it needs deep shade, high humidity, and misting in summer.
- Water
- Keep soil evenly moist but not soggy; water when the top inch dries. High humidity (50%+) is important. The UA arboretum rates water use as moderate: keep moist but not soggy.
- Soil
- Well-draining, slightly acidic potting mix (pH 6.0-6.5); peat-based with perlite works well.
- Sun exposure
- Bright indirect light or part shade; protect from direct afternoon sun.
Where to buy
- CaliforniaTropicals (Etsy)