(1) Bare-root planting: When planting, the main roots should be straight, and the lateral roots should be stretched to keep the original natural state. Layered soil should be ploughed and compacted to make the roots close to the soil, but not too tightly to avoid damaging the roots. After planting, cover and water.
⑵ Planting with soil: This method has a high survival rate under poor climatic conditions and difficult watering, but it is inconvenient to transport and requires a lot of labor, so it is rarely used in large-scale production.
(3) Cluster planting: generally used for seedlings over 2 years old with seedling height 1 m.. After being cut off 25-30 cm from the ground, the survival rate is high, and the buds should be pruned in time after survival.
(4) Bag-planting seedlings: In order to prevent root bending when planting seedlings in bags, root cutting should be carried out before planting, especially for seedlings in alternate years, otherwise it will inevitably lead to root bending and dead seedlings.
When small coffee trees resume growth after planting, they are most afraid of drought, so they should always be naturally moist. After planting, they should be watered in time, and then watered every 3-5 days according to the situation until they survive. In the dry-hot valley area, grass should be covered around the plants in time after planting to reduce the soil temperature and keep it naturally moist, which is conducive to rooting. Within one or two years after the young coffee tree is planted, some secondary stems can be produced, and a multi-stem tree can be formed by retaining these stems. However, the development of these secondary stems is irregular, which has a certain impact on yield and must be reshaped. According to different branch varieties, growth habits and fruiting habits, different environments and different management conditions, reasonable pruning forms are adopted respectively. Generally, the pruning of small coffee can be summarized into two basic types: single stem type and multi-stem type. In Tanglang and Jiaoping areas of Luquan, because of the high temperature and rainy weather, the altitude is low, the main branches grow fast, the second and third branches germinate less, the cutting results are less, and there are fewer hidden crowns. Therefore, multi-stem plastic surgery with one branch as the main fruit is appropriate.
Multi-stem shaping is a form of replacing the trunk of coffee tree with multi-stem rotation. After 3-5 years of fruit bearing, as the trunk continues to grow, the fruit bearing part gradually increases, the growth amount decreases year by year, and the yield decreases. At this time, the trunk must be replaced in time. One-time rotation method is adopted: each multi-stem coffee tree updates 1-2 old stems each year, while retaining 1-2 new stems, which is called multiple rotation method. One year before cutting, 65,438+0-2 new branches were left at the base of the old stems. When the plants are currently picking fruits, the old stems were cut off above the new vertical branches. The forms of multiple rotations are divided into four rotations, three rotations and five rotations. Coffee trees can continue to maintain high yield after shaping, and the yield can be maintained by new branches. choose
Small coffee cherries have matured after 8- 10 months of development, so they should be harvested in time. When the fruit is golden to bright red, it is the most suitable harvesting time. When it is purple or dry black, it is over-ripe, which will affect the color and taste. The harvesting time of small coffee is relatively concentrated, and it will be harvested when it is mature. The harvesting time is10-1February.
preliminary working
There are two processing methods of small coffee: dry method and wet method. In production practice, dry method is often used, which has the advantages of simple method and low equipment cost. The method is to dry the developed fruit on the dam until it is dry, and then remove the shell. You can use a sheller or Chu Jiu to remove the shell, then use a dustpan to remove the shell, and then sift out the impurities, and it becomes a commercial coffee bean.