Phenology: flowering, fruit set, maturation
This topic explains the phenological cycle of the coffee plant—how it flowers, sets fruit, and matures—and why these stages are critical for yield, quality, and farm management.
Cup quality
Cherry anatomy: skin, pulp, mucilage, parchment, silverskin, seed
This topic breaks down the structure of the coffee cherry, layer by layer, showing how each part influences processing, flavor development, and the quality of the final cup.
Plant morphology: roots, leaves, flowers, cherries
This topic introduces the main structural features of the coffee plant—its roots, leaves, flowers, and cherries—and explains their roles in growth, reproduction, and quality of the final cup.
Genetics, polyploidy, and inheritance
This topic explores the genetic makeup of coffee species, how polyploidy shaped Arabica’s evolution, and why inheritance patterns are key to breeding programs and future resilience.