How is the proper technique of pruning coffee crops? One form of
maintenance of a cultivated coffee plant is to cut it regularly. The goal is to produce more new branches of plants and simplify the plants in getting sunlight as a flower-forming element. In addition, the pruning of coffee plants is also useful to remove old branches or diseased and improve air circulation in the garden.
Judging from the application system, pruning techniques on coffee plants, both robusta coffee and arabica, can be divided into 2 (two) kinds namely:
- Single Stem Trimming
In single-stem trimming, the main benefit is mostly for branch growth and rejuvenation. So after the new buds begin to grow, immediately carried out the process of fine wiwilan by throwing all the buds that grow toward the stem (back branches), buds that grow to accumulate each other (stacked branches), and shoots that grow too tightly. But make sure every coffee plant must have at least two new shoots to keep.
- Double Stem Trimming
The main purpose of double rod trimming is to rejuvenate coffee plant stems. In practice, this pruning is enough to be done on 20 percent of the coffee garden every year so that the needs of workers enough and maintenance is further easier. If the stem of the plant is still quite small, should be enough water shoots maintained only two pieces.
Another case when the stem is large enough and strong, then you can keep four shoots of water at once. As soon as these water buds begin to grow, you can give them the appropriate inorganic fertilizer. If then found buds that grow abnormally, then the shoots need to be removed.
Meanwhile, there are also 3 (three) kinds of coffee pruning based on the purpose, among others:
- Trimming Shapes
Pruning shape aims to form a plant posture so strong and balanced. Pruning is done by cutting the stem in such a way and reduce the primary branch. Coffee plants that have been decapitated stems will produce plants that are not too high and the branch growth is stronger and longer. The faster the growth rate of a coffee plant, the higher the beheading needs to be done.
While the pruning or reduction of the branch of coffee aims for the formation of branches and fertilization can run smoothly so that plants do not form an umbrella. Therefore, the coffee plant should be pruned on its primary branch or shortened to stimulate the growth of secondary branches.
- Trimming Production
Production cuts are usually done after the coffee harvesting process is completed and finished racut. The trick is to remove old branches that are not productive anymore, diseased branches, broken branches, and wiwil trubusan that have not produced. The wiwil process itself should be implemented in two months after the pruning process of harvesting that is by removing the fine branches, branches of pain, worm branches, branches of piles, and unneeded buds.
In some cases, thinning is required by leaving about 30-45 new branches. Implementation of further wiwil done after two months later so that branches that have been maintained not disturbed by the growth of new shoots.
- Rejuvenating pruning
Rejuvenation pruning is only done when the level of coffee plant productivity is too low, but the tree looks healthy and solid. The goal is nothing but to rejuvenate the stem of the plant to improve its quality again. Conversely, if the production of coffee crops in a garden has decreased by more than 50 percent, the coffee plantation needs to be completely dismantled and planted new coffee seeds again because pruning alone can not solve this problem.
Rejuvenation pruning is done by cutting the stems of coffee plants at an altitude of 40 cm above ground level. The ideal time to do it is at the beginning of the rainy season. Then from some growing wiwilan, you can treat 1-2 shoots that condition best for the purposes of grafting with higher quality clones.
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