The Arabica Coffee Plant is the most popular type of coffee plant, also known as Coffea arabica. It is also the most famous plants in human history, responsible for producing the world’s most beloved caffeinated beverage—coffee. This evergreen shrub or small tree is native to the tropical highlands of Ethiopia and Sudan and has been cultivated for centuries due to its flavorful beans.  

Today, Coffea arabica accounts for 60-80% of global coffee production, making it an important export crop in countries across Central and South America, Africa, and Asia.  

Beyond its commercial value, this plant is also grown as an ornamental houseplant due to its attractive foliage and ability to thrive indoors. The historical spread of coffee cultivation through Central America has significantly shaped the region's agricultural landscape.

Native to Arabian Peninsula, it is commonly referred to as Arabic Coffee Plant, Coffee tree or simply Arabica Coffee. It is the most widely cultivated coffee species due to its superior flavor and lower caffeine content compared to other species. 

Coffee plants in their natural environment develop into medium-sized trees, gaining inches in a matter of months and growing to a height of two feet with in first year.

A mature Coffee tree can grow up to 15 feet tall and 6 feet wide.

As houseplants, they are pruned to a more manageable size.

The plant has a shallow root system, making it susceptible to drought stress, though it prefers consistently moist, well-draining soil.  

With proper care, it can thrive for decades, producing coffee cherries for many years.

Coffee berry disease poses a significant threat to coffee cultivation, making breeding programs for disease-resistant cultivars crucial for sustainable production. 

One of the most visually appealing aspects of the Coffea arabica tree is its dark green, glossy leaves, which grow in an opposite arrangement along slender branch. The leaves are elliptical in shape and have slightly wavy margins, giving the plant a lush and elegant appearance. This feature, along with its moderate growth habit, makes it a popular choice for indoor plant enthusiasts looking for a tropical touch in their homes. 

The Coffee Plant blooms in the spring, with fragrant, star-shaped white flowers that resemble jasmine in appearance and scent. These coffee plant flowers typically emerge in clusters along the leaf axils and only last for a few days before giving way to the plant’s fruit, known as coffee cherries (each cherry contains two coffee beans). While the flowers are short-lived, they are highly attractive to pollinators and contribute to the plant’s ornamental value. 

The Coffea arabica tree produces fruit, known as coffee cherries, each containing two coffee beans encased in a protective mucilage and parchment layer. It begins fruiting after three to five years and has an average lifespan of 50 to 60 years, though some trees can live up to 100 years. The cherries start as small green fruits and take about nine months to ripen, turning deep red or yellow depending on the variety. 

These beans are later harvested, processed, and roasted to produce the aromatic coffee enjoyed by millions worldwide. You can learn more about harvesting down below. 

One unique characteristic of Arabic Coffea is its preference for higher elevations, typically growing at altitudes between 2,000 and 6,500 feet. The cooler temperatures at these elevations slow down the maturation process, allowing the beans to develop complex flavors and acidity. These varieties maintain the same characteristics as their larger counterparts but are easier to care for and fit well in smaller spaces. 

When and How to Water Your Coffee Plant  

The Coffee plants are moderately drought tolerance but thrive best with consistent moisture. While they can endure brief dry spells, prolonged drought stress can cause leaf curling, browning, and reduced growth. These plants prefer a humid environment and evenly moist soil, making it essential to balance watering carefully to avoid under or overwatering.

In the spring and summer, during the active growing season, Arabic coffee plants require frequent watering to support their rapid growth. Water the plant when the top inch of soil feels dry, typically about twice a week for indoor plants and more often for outdoor plants in warm climates. Ensure proper drainage to prevent root rot, and use room-temperature water to avoid shocking the roots.  

In fall and winter, during dormant season, Arabica coffee plants require less water as their growth slows. Reduce watering to once every one to two weeks, allowing the soil to dry out slightly between watering. Avoid overwatering during this period, as excess moisture can lead to fungal issues or root rot. 

Light Requirements – Where to Place Your Coffea arabica 

When growing Coffea plants indoors as a houseplant, place them in a bright, indirect light for at least 6 to 8 hours daily.

South- or east-facing windows are ideal, providing filtered sunlight without exposing the plant to direct harsh rays.

Using grow lights can supplement natural light if needed, ensuring steady growth and preventing leggy stems.

Avoid placing the plant in low-light conditions, as it may struggle to thrive.

When growing outdoors, your coffee plant prefers partial shade to dappled sunlight, mimicking their natural understory habitat (plants that grow under the forest canopy).

Four to six hours of morning sun, followed by shade in the afternoon, is optimal. Direct afternoon sun can scorch the leaves, while too much shade may hinder flowering and fruit production. A location with filtered sunlight under a canopy or patio works best. 

Optimal Soil & Fertilizer Needs

Coffee plants require well-draining, rich, and slightly acidic soil with a pH between 6.0 and 6.5. Planting them in ordinary soil will result in compacted roots, stunted growth, and most likely root rot. Instead, make or buy a well-draining potting mix, or ideally use our specialized potting mix that contains 5 natural substrates and mycorrhizae to promote the development of a strong root system that helps your Arabian coffee plant to thrive.  

The significance of different coffee seeds in the establishment of coffee plantations across various regions cannot be overstated. These seeds, originating from Ethiopia and spreading to Yemen and beyond, have contributed to the genetic diversity and cultivation success of coffee plants worldwide. 

For optimal growth, fertilize once a year in the spring during the growing season using a balanced liquid NPK fertilizer (5-10-5). Organic compost or coffee grounds can enhance soil fertility. During the dormant season, reduce fertilization to prevent excessive nutrient buildup. 

Hardiness Zones & More 

The indoor growing Arabica coffee plant thrives in temperatures between 65°F and 75°F with humidity levels above 50%. They should be placed in bright, indirect light and away from cold drafts, air conditioning, or heating vents. Misting the leaves or using a humidity tray helps maintain moisture levels, preventing leaf browning or curling. 

In the United States, this is mostly an indoor plant, but if you live in southern Florida or Hawaii then you can cultivate it outdoor in USDA zones 9-11.

It prefers morning sun with afternoon shade and requires well-draining soil to prevent root issues.

Exposure to temperatures below 50°F can cause leaf yellowing, while frost will severely damage or kill the plant. In cooler regions, bring the plant indoors during winter. 

Wildlife – Arabic Coffee Plant Attracts the Following Friendly Pollinators 

Coffea arabica is primarily self-pollinating but can also be cross-pollinated by insects such as bees, butterflies, and hummingbirds. This species relies on wind for pollination as well. The fragrant white flowers provide nectar, making them a valuable addition to pollinator-friendly gardens.

Butterflies

Bees

Hummingbirds

Lady Bugs

Multi Pollinators

Other Birds

According to the ASPCA, Coffea arabica is mildly toxic to cats, dogs, horses, and humans. The plant contains caffeine, which can cause vomiting, diarrhea, rapid heart rate, and nervous system issues in pets if ingested in a large amount. 

Pruning and Training 

Pruning and training are essential practices for maintaining the health and productivity of your coffee plants. Regular pruning helps to shape the plant, promote healthy growth, and encourage fruiting. Start by removing any dead or diseased branches to prevent the spread of pests and diseases. Next, cut back the tips of the stems to encourage branching, which will result in a fuller and more productive plant. Training your coffee plant to a trellis or stake provides support and promotes upright growth, making it easier to manage and harvest. By investing time in pruning and training, you ensure that your coffee plant remains healthy and productive, yielding a bountiful harvest of coffee cherries. 

How to Propagate Your Arabica Coffee Plant 

To propagate your Arabica coffee plant, you can do so through stem cuttings or by planting seeds. For cuttings, take a 4- to 6-inch stem section, remove lower leaves, and place it in moist soil or water until roots form in a few weeks. 

Alternatively, you can collect ripe coffee cherries, remove the seeds, and plant them in a moist, warm environment to germinate. Seeds should be planted in moist soil and kept warm (70°F to 80°F) until germination, which may take 2 to 3 months. Remember to keep the soil consistently moist but not waterlogged to encourage successful propagation.  

Harvesting and Processing Arabica Coffee Beans 

Harvesting Arabica coffee beans is a meticulous process that typically takes place between May and October, depending on the region and climate. The beans are picked from the coffee cherries, which are the fruits of the coffee plant. When ripe, these cherries turn a vibrant red or yellow and contain two seeds, known as coffee beans. After harvesting, the beans undergo several processing steps to transform them into the green coffee beans ready for roasting. The first step is pulping, where the skin and pulp are removed from the cherries. This is followed by fermentation, which helps to break down the mucilage surrounding the beans.

After fermentation, the beans are thoroughly washed and then dried to reduce their moisture content. The final step is hulling, which removes the parchment layer, leaving behind the green coffee beans. These beans are then ready to be roasted, ground, and brewed into the aromatic coffee that we all love. By understanding the harvesting and processing stages, you can appreciate the journey from coffee cherry to cup.