Growing Coffee
Crop Nutrition Advice

Our day starts with a cup of coffee, one of more than 2.3 billion cups consumed every day worldwide, brought to the markets by more than 25 million producers mostly from coffee plantations of developing countries.

The genus Coffea L. belongs to the family Rubiaceaeis with over 100 perennial species but is usually represented by the two most grown species – Coffea arabica L. and Coffee canephora L. (Robusta), both originated from Africa, which together are responsible for about 99% of the production of coffee beans in the world. Coffee cherries take between 6 to 9 months to ripen, depending on the variety and environmental conditions. When formed, cherries are green, but as they ripen, they turn yellow, then red, and finally a deep crimson. Each cherry usually contains two coffee beans (seeds).

Coffee consumption is found already in the Old Testament, where a bean was referred to as a ‘parched pulse’. Other evidence imply that coffee cultivation may have begun as early as 575 AD. A German physician (Dr. Rauwolf) introduced coffee drink originated from Yemen and Ethiopia to Western Europe in the 16th century, mentioning that its very good in illness, chiefly that of the stomach.

A quick comparison between Arabica and Robusta:

Soil and Water Requirements

Coffee crop requires deep, well drained, acidic (pH-5-6) soil. In Brazil, coffee is grown mostly on deep and well-drained red and yellow latosols (oxisols), that are rich in iron and aluminum. In Viet Nam, most coffee plantations are in the Central Highland region on two main soil types: (i) Reddish brown soil derived from basic and intermediate magmatic rocks (basaltic soil); and (ii) Reddish yellow soil derived from acid magmatic rocks (granite soil). In Colombia, almost 50% of soils of the coffee region are originated from or have been altered by volcanic ashes. In Ethiopia, coffee is grown on soils in southwestern and southern regions of Ethiopia which are classified as Nitto sols, and are highly weathered and originate from volcanic rock.

Soil pH, texture and slope exposure to sun influence the quality of the grain coffee.

Liming is a common practice to overcome soil acidity. Its recommendations are based on the soil pH and Ca content. The liming doses applied during orchard establishment and 1 year later are between 40-120 gr/plant, depending on soil pH and soil Ca levels. Different Ca sources, such as calcite, dolomite limes or phosphate rock, can be used instead of lime.

Coffee is sensitive to water salinity (when irrigated). Water salinity above 1.2 dS/m will cause damage to plant development resulting, in some cases, to the death of plants.

Global production

Coffee is grown on more than 12 million ha in more than 70 countries, Brazil is leading with over 1.8 million ha followed by Indonesia (1.2), Côte d’Ivoire (0.95), Colombia (0.85) and Ethiopia (0.76) million ha. Global production is more than 10 million mt green beans, 50% of which are produced by the main growers in Brazil, Viet Nam and Colombia.  Productivity varies between 0.79 to 2.98 mt/ha in Colombia and Vietnam, respectively. The annual growth rate of global coffee consumption is 1.3%.

Coffee is one of the most widely consumed beverages in the world and one of the most traded commodities globally, and one of the five most valuable agricultural exports from developing nations. More than 2 bn cups are drunk each day, and it helps support the livelihoods of an estimated 125 million people.

The value chain of coffee is a complex process that involves multiple stages and stakeholders, from the initial cultivation of coffee beans to the final cup of coffee enjoyed by consumers. These include cultivation, processing, milling, exporting, roasting, grinding and packaging, distribution and retail and finally, consumption.

Crop usage

Coffee beans contain approximately 43% carbohydrates, 7.5–10% proteins, 10–15% lipids and 25% melanoidins. Potassium is the most abundant nutrient (115-320 mg/100 mL), and Caffeine is the most abundant bioactive compound (50–380 mg/100 mL). 1 cup of coffee contains an average of 100 mg caffeine, 25% of the daily recommended intake.

Coffee fermentation is one of the key stages in postharvest processing, and faulty practices could adversely lead to the development of off-flavours. The fermentation of coffee refers to the removal of the pulp and mucilage from the coffee beans (seeds) by dry, wet, or semidry processing.

The chemical composition of coffee brews depends on the coffee species but it is also affected by the beans quality and the degree of roasting.

Nutrients’ role

Nutrients and mineral fertilization are essential for intensive coffee-production systems and play a key role not only in productivity but also in coffee quality. Research carried in Brazil on the dosage of essential nutrients for the development of the coffee tree found that nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), sulfur (S), iron (Fe), manganese (Mn), zinc (Zn), boron (B) and copper (Cu) – are all essential for increasing crop productivity.

As coffee is grown mostly in poor-nutrients depleted tropical soil, nutrient management is crucial at all stages. Nutrient management aims to optimize the development of the fruits of the pending load, as well as for the development of new branches and buds destined for the next harvest.

However, as the coffee plant grows very slowly after transplantation to the field (the formation phase), mineral accumulation and fertilizer needs during the first two years are relatively low.

The coffee plant continuously accumulates dry matter from 6 to 78 months of age. On the annual cycle, dry matter and nutrients uptake occur mainly during the growth and productive stages (63-105 and 133-224 days after anthesis (at grain filling stage, respectively).

At the vegetative stage, a 5.5 year-old coffee crop may extract 547, 51, 508, 234 and 59 kg/ha of N, P, K, Ca and Mg, respectively.

Liming recommendations, to overcome soil acidity, are based on the soil pH and Ca content. Different Ca sources, such as calcite, dolomite limes or phosphate rock, can be used instead of lime.

Nitrogen (N)

Nitrogen is the most important nutrient in coffee production during the growth stage and the second-most accumulated nutrient by coffee cherries during the productive stage. N is the nutrient that contributes the most to coffee yield because it affects vegetative growth, flowering, and fruit filling. N is a constituent of proteins, enzymes, coenzymes, nucleic acids, cytochromes, and caffeine.

Phosphorus (P)

Weathered soils with low availability of phosphorous and high levels of iron and aluminum that induce P precipitation make it necessary to apply high amount of P fertilizers to ensure proper productivity of coffee. P increases plant’s height, stem diameter, root and leaf development and yield.

Potassium (K)

After N, K is the element most required by coffee, and its need increases with age and productivity. K  Increase yield, increase branch elongation and the number of internodes per branch, increase quality and reduce by 30% the rate of aborted fruit.

Magnesium

The high demand for Mg suggests that Mg fertilizer should be applied as soon as possible after the harvest, before the beginning of the new crop season.

Sulphur

S is a non-mobile element and deficiency symptoms occur first in young leaves of sugarcane. Soil S may be replenished by S containing fertilizers (e.g. polysulphate) and also from deposits of sulfur dioxide gas in rainfall. Deficiency is common in non-irrigated areas when no S is present in applied fertilizer.

Calcium

The high demand for Ca suggests that limestone should be applied as soon as possible after the harvest, before the beginning of the new crop season.

Boron

Boron deficiency is common in coffee plantations and is characterized by the death of apical buds and root tips.

Coffee Nutrient requirements and fertilization

Coffee plant nutrient accumulation (in terms of % in DM) is N > K > Ca > Mg > S > P > B > Zn > Cu. A coffee field (5,000 plants / ha) with a 4 year plant age will have the following annual nutrient uptake: 490, 330, 220, 66, 43 and 30 kg/ha of N, K, Ca, Mg, S, and P, respectively, and 1600, 770 and 550 g / ha of B, Zn and Cu. There is a variance depending on the cultivar . However, the removal from field (in fruit and beans) is in the following order: K > N > Ca ≈ Mg > P > S > B ≈ Cu ≈ Zn. Over 50% of the removed K, Ca and B, are in the husks (fruit), while most of the N is removed by the beans and most of the K is by the fruit. (source: Martinez et al., 2019).

In Brazil and Vietnam, Zn deficiency in coffee is common and widespread.

Typical nutrient removal rates of coffee fruit (beans inside the fruit; note the oxide form)

Adequate contents of nutrient in (index) leaves of coffee plant

Typical nutrient fertilization practices according to crop stage

Coffee deficiency symptoms

Nitrogen

• Reduced number of leaves and number of flower buds
• Reduced levels of chlorophyll a and b concentrations
• Lower growth
• Reduced foliar contents of N, P, Ca  and S
• Uniform yellowing of older leaves; dieback of leaves (when leaves have less than 2.5% of N and less than 1.5% of K).
• Higher risk of infection of Cercospora leaf spot and leaf rust.
• Excess N will result in vegetative growth on the account of fruit production and induce attacks of leaf miner and green scale.

Phosphorus

• Reduction in the number of buds and leaves
• Lower dry matter production in the roots
• Reduced P, Ca and Mg in the leaves and P and Mg in the roots
• Less plant growth, dark green colour in old leaves
• Symptoms of deficiency shown in older leaves with purple spots between leaf veins; premature leaf fall.
• Excess P will result in reduced absorption and translocation of Fe, Cu, and Zn.

Potassium

• Reduction in the number of leaves
• Reduced K, Ca and Mg in the  leaves and K, P and  S in  the roots
• Chlorosis  of old  leaves borders, followed  by necrosis
• Dieback of older leaves; rise to small and empty fruits  and fruit abortion
• Excess K will restrict absorption of Ca and Mg. For seedlings, reduction in Ca absorption caused by high doses of K can result in increased incidence of Cercospora leaf spot.

Calcium

• Reduction in the number of leaves
• Reduced Ca, K and Mg in the leaves and Mg and S in the roots
• Leaves with irregular shapes, spots with necrotic stains between leaves veins and death of buds, starting from the tips of the leaves, interveinal and marginal chlorosis with veins showing darker green colour.
• Excess Ca in the soil can induce Fe and Zn deficiency.

Magnesium

• Reduced Mg, Ca and S in the leaves and Mg, P and S in the roots
• Impairments in the vegetative development
• Chlorosis, starting on older leaves veins; yellowing and interveinal chlorosis on older  leaves, which might progress to necrosis

Sulphur

• Fewer number of leaves
• Reduced S, P, K, and Ca in the leaves and S, Ca and Mg in the roots
• S chlorosis started in young leaves

See also pictures of deficiency symptoms at Arabica coffee manual for Lao PDR (fao.org).

Fertilizer Products for Coffee Production

Literature & Guides

1. Achieving sustainable cultivation of coffee. Lashermes, (EDS). 2018. (taylorfrancis.com)
2. Boron translocation in coffee trees. Leite et al., 2007. Plant Soil 290:221–229 DOI 10.1007/s11104-006-9154-8.
3. Coffees of Brazil: research, sustainability and innovation. Guerra et al., 2021. In: TELHADO, S. F. P. e; and CAPDEVILLE, G. de (ed.). Land-saving technologies 2021. Brasília, DF: Embrapa, 2021.
4. Coffee nutrition. KALRO Advisory Bulletin Series No. 2017/001. Coffee-nutrition-Dec2020.pdf (kalro.org)
5. Different sources of phosphorus in coffee tree formation. Serafini Amaral et al., 2022. Brazilian Journal of Biosystems Engineering, 16, 1063.
6. Effect of glyphosate and P on the growth and nutrition of Coffea arabica cultivars and on weed control. da Costa et al., 2021. Natureportfolio. https://doi.org/10.1038/s41598-021-87541-z
7. Ensuring economic viability and sustainability of coffee production. Jeffrey, S. et al., 2019. Columbia Center on Sustainable Investment.
8. Arabica coffee manual for Lao-PDR. Winston et al., 2005. (fao.org).
9. Markets and trade: Coffee. Coffee | FAO | Food and Agriculture Organization of the United Nations.
10. Growth and nutritional disorders of coffee cultivated in nutrient solutions with suppressed macronutrients. Alves Flores et al., 2016. Journal of Plant Nutrition, DOI: 10.1080/01904167.2016.1161777.
11. Initial growth of coffee plants irrigated with saline water and soil salinization. Figueirêdo, et al., 2006. Revista Brasileira de Engenharia Agrícola e Ambiental, 10(1):50-57.
12. IPI Crop Bulletin 21. Ridge, 2013. 414-ipi-bulletin-no21-sugarcane-2013.pdf (ipipotash.org)
13. Mineral nutrition and fertilization. Martinez et al., 2019. In: Coffee: Production, Quality and Chemistry. Farah, A. (eds). The Royal Society of Chemistry 2019.
14. Nutritional requirement and management of arabica coffee (Coffea arabica L.) in Ethiopia: National and global perspectives. Melke, A. et al., 2015. American Journal of Experimental Agriculture 5(5): 400-418, 2015, Article no.AJEA.2015.041 ISSN: 2231-0606.
15. Physiological and agronomical response of coffee to different nitrogen forms with and without water Stress. Ramirez-Builes et al., 2024. Plants 13(10), 1387.
16. Projected shifts in coffee arabica suitability among major global producing regions due to climate change. Ovalle-Rivera O. et al., 2015. PLoS ONE 10(4): doi:10.1371/journal.
17. The Nutrition Source. Coffee. (harvard.edu)
18. The value of coffee. International Coffee Organization (ICO). 2020.

Field experiments, Agronomic Reports and Related Literature

1. Coffee Crop Fertilization in Colombia: A mini-review. Salamanca-Jiménez, A. 2017. International Potash Institute (IPI). (ipipotash.org)
2. Polyhalite effects on coffee (Coffea robusta) yield and quality in central highlands, Vietnam. Tien et al., 2020. International Potash Institute (IPI). (ipipotash.org)
3. Polyhalite application improves coffee (Coffea robusta) yield and quality in Vietnam. 2016. International Potash Institute (IPI). (ipipotash.org)
4. Potassium application and uptake in Coffee (Coffea robusta) plantations in Vietnam. Tien et al., 2015. International Potash Institute (IPI). (ipipotash.org)
5. Effects of annual potassium dosage on the yield and quality of coffee robusta in Vietnam. Tien et al., 2015., International Potash Institute (IPI).  (ipipotash.org)
6. Coffee: Balancing the complexity of production and providing caffeine. Agmatix.
7. Coffee nutrient requirements. Crop Nutrition Laboratory Services Ltd (Cropnuts).
8. How nutrition and health interact in coffee farming. Technical bulletin ICL, 20, 7/2021.
9. Good coffee harvesting and post-harvesting practices.Technical bulletin ICL, 69, 11/2021.