Coffee is one of the world’s most widely consumed beverages, yet many people are unclear about the plant that produces the beans. On plantations, coffee plants often appear as dense, managed rows of foliage, creating confusion about whether the source is a tree or a bush. This confusion stems from the plant’s true botanical identity and the agricultural practices used to modify its natural shape.
The Botanical Classification of the Coffee Plant
The coffee plant, belonging to the genus Coffea, is scientifically classified as an evergreen woody shrub or small tree. Over 100 species exist, but the two most commercially significant are Coffea arabica (Arabica) and Coffea canephora (Robusta). If left to grow in the wild without human intervention, Arabica plants can reach heights between 30 and 39 feet (9 to 12 meters). Robusta plants also possess substantial vertical growth potential.
The plant’s perennial nature means it develops a single, vertically growing main stem that supports the horizontal branches where the fruit is produced. This woody structure and life cycle firmly place it in the category of a small tree, contrasting sharply with the appearance of plants found on most modern coffee farms.
From Flower to Bean: The Coffee Cherry
The coffee bean is the seed of a fruit called the coffee cherry. The production cycle begins with the appearance of small, white, highly fragrant flowers that often bloom simultaneously after a dry period. These flowers are short-lived, lasting only a few days before they are pollinated.
Once pollinated, the small green berries begin a slow ripening process that can take up to nine months. As the fruit matures, it typically changes color from green to a rich red or sometimes yellow. The coffee cherry has a tough outer skin, a sweet, fleshy pulp beneath, and a protective layer called parchment that encases the seeds. Each cherry typically holds two seeds within this parchment, which are the familiar coffee beans that are harvested, processed, and roasted.
Cultivation and Pruning Practices
The perception of the coffee plant as a bush stems directly from the agricultural practices used by farmers around the world. Because the plant naturally grows tall, harvesting the fruit becomes difficult and inefficient. Consequently, commercial coffee growers use a technique called topping or capping to restrict the vertical growth of the plant.
This management practice usually involves trimming the main stem to maintain a height of approximately 5 to 10 feet (1.5 to 3 meters). Keeping the plants short facilitates manual harvesting of the cherries and optimizes nutrient use by encouraging lateral growth. Regular pruning also involves removing old, unproductive wood and shaping the plant for better air circulation and sunlight penetration. This consistent intervention transforms the small tree into a dense, manageable hedge, explaining why it is often mistaken for a bush.