Coffee Pruning - Tradition And Innovation
In this short educational video, Tom Greenwell discusses ways of pruning Kona coffee, including both the traditional method, as well as the more “innovative” style of pruning used at Greenwell Farms. This latter style, The Beaumont-Fukunaga system, was developed in the 1950s, however, it was rejected by most farmers in Kona at that time. Greenwell Farms has utilized the Beaumont-Fukunaga method almost exclusively since the farm’s inception.
What is Coffee Pruning?
Coffee pruning is a method of trimming coffee plants. It can be done annually to promote fruit production, maintain the desired shape of the trees, allow air circulation and sunlight penetration, and prevent malnutrition.Cut away any damaged or unnecessary branches and leaves using clean cuts.
Coffee pruning is typically done on a regular basis, with the frequency and intensity of the pruning depending on the specific needs of the plant and the goals of the owner. Usually, prune your coffee plant every one to two years.
Reasons for pruning
There are a couple of important reasons why we believe coffee pruning is important. These are the following:
- To maintain the shape and size of the plant: Pruning helps to control the overall size and shape of the coffee plant, making it easier to manage and harvest.
- To improve the quality of the coffee beans: Proper pruning can improve air circulation and sunlight penetration, which can result in higher-quality coffee beans.
- To increase fruit production: Pruning can help to balance vegetative growth and fruit production, resulting in more coffee cherries and a higher yield.
- To encourage new growth: Pruning can stimulate new growth and help the plant to regenerate.
- To remove diseased or damaged branches: Pruning can help to remove branches that are diseased or damaged, which can prevent the spread of disease and improve the overall health of the plant.