El CAFÉ ROBUSTA - El productor TV

Cultivating Robusta Coffee in Ecuador

Introduction to Robusta Coffee Cultivation

• The process of establishing robusta coffee cultivation begins with selecting mature seeds, focusing on the best stems or shoots from the base of the plant.

• Over the years, coffee cultivation in Ecuador has evolved, expanding from the eastern region to coastal areas where temperatures exceed 30°C during rainy seasons.

First Steps in Cultivation

• Fred Bustamante introduces a new plantation site in Santa Elena Peninsula, showcasing robusta coffee planted five years ago.

• This area will host the first agro-industry promoting robusta coffee cultivation, highlighting its exceptional cup characteristics.

Historical Context and Selection Process

• The special Tishkoff material for robusta was developed at Hacienda de Anís in Isidro Ayora through collaboration with national coffee councils and Uminsa.

• A study led to the selection of seven robusta clones that adapted well to Ecuador's coastal conditions, resulting in hybrid varieties with high productivity.

Planting and Growth Phases

• Initial steps involve selecting mature seeds based on weight and grain quality before creating seedbeds for germination over 45 to 60 days.

• After germination, seedlings are transplanted into polyethylene bags for about four months until they develop six pairs of leaves ready for final planting.

Characteristics and Advantages of Eco Robusta

• Eco Robusta is resistant to coffee rust disease and tolerates certain salinity levels while offering strong chocolate flavors suitable for premium markets.

• The time from planting to harvest is approximately two years; recommended spacing is three meters between rows and two meters between plants.

Intercropping Strategies

• In the initial two years, intercropping with short-cycle crops like passion fruit or papaya can provide cash flow while managing coffee growth effectively.

Watering and Maintenance Needs

• Mature coffee plants require an average of four to five liters of water per plant; proper management ensures healthy growth by removing tender shoots regularly.

Harvesting Techniques

• Harvesting occurs when cherries turn a deep red color, indicating peak sugar content; green beans should be avoided as they negatively impact flavor quality.

Rehabilitation Practices

• A severe pruning technique called "receta" was implemented after harvesting 500 quintals of cherries. This involves cutting productive stems back significantly to rejuvenate plants.

Cultivation Techniques for Robust Coffee

Selection of Brotes (Sprouts)

• The process begins with selecting the best sprouts from the basal part of the coffee plant, typically leaving 2 to 3 sprouts per plant.

• This selection is crucial as these chosen sprouts will contribute to productive yields after two years, especially in aging plants that are around six to seven years old.

Post-Pruning Growth

• After pruning, the plant exhibits a significant increase in sprout production due to its natural ability to form new stems.

• The video demonstrates how to select definitive sprouts from the numerous ones produced post-pruning.

Irrigation and Fertilization Practices

• Drip irrigation is employed with two hoses per plant, ensuring watering occurs every two hours daily.

• Fertilization involves using water-soluble products according to a fertilization plan that addresses both macronutrient and micronutrient needs throughout the year.

Support for Coffee Producers

• The video concludes by inviting coffee producers nationwide to visit Café Legrand in Santa Elena for assistance and support.

Engagement and Follow-Up

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