Coffea arabica aka Coffee

Coffea arabica is an evergreen shrub or small tree. It belongs to the coffee family, Rubiaceae. Its native range includes southwest Ethiopia and eastern South Sudan. It also grows wild on Mount Marsabit in northern Kenya. It lives beneath taller trees in humid upland forests. Despite its name, it does not come from Arabia. Growers now raise it across warm regions for coffee seeds.

Garden plants often reach 10–15 feet [3–4.6 metres] tall. Their spread can reach 8–15 feet [2.4–4.6 metres]. RHS gives a taller limit of 26 feet [8 metres]. Wild trees may reach 39 feet [11.9 metres]. Indoor plants are often kept at 4–6 feet [1.2–1.8 metres]. Pruning keeps crop plants small enough for harvest. Plants form dense crowns and may have several stems. Young stems are green, while older bark turns dark grey. Cracks form on old trunks and branches. Glossy dark leaves have clear veins and wavy edges.

Small white flowers grow in groups at the leaf joints. Their star shape and sweet scent add garden interest. Sources place flowering in spring or summer, including May and June. Plants may take three to four years to flower. Bees visit the blooms, but plants can pollinate themselves. Each fleshy fruit holds two seeds, known as coffee beans. Green fruits turn yellow, then red as they ripen. Ripe fruits can stay on the plant.

Give plants bright light indoors and some shade outside. They need rich soil that drains well but stays moist. Avoid leaving the roots in soggy soil. Acid or neutral soil suits them. Warm air and high humidity support indoor growth. Cold below 55°F can cause leaves to fall. Hardiness reports range from USDA zones 10–11 to 10–12. RHS rates it H1A for warm glasshouse culture. It suits pots, hedges, borders, and small understory plantings. It can escape gardens, though Florida lists it as noninvasive.

Scale, mealybugs, mites, thrips, and caterpillars can attack plants. Poor mineral supply can also cause problems. RHS flags it as a high-risk host for Xylella fastidiosa. The fruit is edible; sources also list leaves and seeds. Roasted, ground seeds make coffee and flavour foods. The seeds contain caffeine and an allergen, chlorogenic acid.