(OM), soil available moisture, porosity, aeration, texture, acidity, cations, cations
exchange capacity (CEC), and soil microbial diversity. Unfortunately the studies
published so far on the topic of soil and fertilization of coffee fields mostly focus on
the yield, growth, soil fertility, soil erosion, soil acidity, soil toxicity, etc., like issues
and literature still lacks the data on the direct relationship of soil nutrients or fertility
with cupping quality of coffee. So this section will take into account all these factors
which proposed to affect the yield directly and cupping quality indirectly as CastroTanzi and his coworkers proposed that yield has significant positive but weak
correlation with coffee quality irrespective of a very few contrary findings which
may be due to possibilities of these studies in high density plant populations or
agroforestry systems (e.g., Inga edulis) where no effect of fertilization is seen [133].
The proper and sustainable supply of nutrients should be at the priority as
nutrition of coffee plant determines the coffee bean size (grade) and its biochemical
composition. Even after the addition of OM or litter, nutrient pool of soil is not
considered sufficient for the sustainable supply of nutrients due to which inorganic
fertilizers have to apply to fulfill the needs of coffee plant. The consumption of
inorganic fertilizers by 1ha fully matured and highly productive coffee plants is
estimated up to 135 kg N, 34 kg P 2 O 5 , and 145 kg K 2 O [42]. The exact amount of
nutrients required by plant may vary from region to region and largely depends upon
the soil topography, rainfall, site-specific characteristics, agro-ecosystem, type and
density of coffee and other plants, seasonal variations, and cultural practices [134].
According to the extent of requirement, nutrients are divided into two large group
called macronutrients and micronutrients. The macro- and micronutrients include N,
P, K, Ca, Mg, S and Fe, Mn, Zn, Mo, Cu, B, Al, respectively. The soil often lacks the
required quantity of major macronutrients which have to be replenished by inorganic
fertilizers. Fortunately the pool of micronutrients is sufficient according to the plant
demands and any fluctuation in the level of macronutrient level may also lead to
disturb the micronutrients level which can result in the toxicity of some nutrients (i.
e., Al toxicity). N endowed green color to chlorophyll for photosynthesis and food
preparation and directly influences the vegetative growth, flowering and bearing
capacity of coffee fruits, amino acid formation, and composition. The possible
fluctuation in the sustainable supply of N may upset the amino acid or protein
composition of coffee beans and hence lowering the cup quality of beverage. N
also keeps the fruit/leave ratio and acts as preventive measure for the die back
diseases in coffee plant. The soil N contents are in positive relationship with soil
OM contents [135]. The provision of OM or litter rich in N contents also favors the
microbial activities and microbial diversity as microbes also need N for reproduction
so, consequently, lower the decree of minerals leaching. The data showed that
increment in soil N is in positive relationship with yield and soil N uptake efficiency
hike by rise in soil Ca(O) suggesting soil Ca concentration as a “marker” for yield
[136]. It may be due to neutralization effect of Ca, Mg, Na carbonates which pacify
the rising acidity due to addition of mineral fertilizers Chadwick and Chorover [138]
by increasing the CEC [137]. The reason of pH drop in coffee fields and then forests
and grass lands may be due to excessive inorganic fertilization application leading to
severe acidification of soils [133] while some authors still found no drop in
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
665
exchange capacity (CEC), and soil microbial diversity. Unfortunately the studies
published so far on the topic of soil and fertilization of coffee fields mostly focus on
the yield, growth, soil fertility, soil erosion, soil acidity, soil toxicity, etc., like issues
and literature still lacks the data on the direct relationship of soil nutrients or fertility
with cupping quality of coffee. So this section will take into account all these factors
which proposed to affect the yield directly and cupping quality indirectly as CastroTanzi and his coworkers proposed that yield has significant positive but weak
correlation with coffee quality irrespective of a very few contrary findings which
may be due to possibilities of these studies in high density plant populations or
agroforestry systems (e.g., Inga edulis) where no effect of fertilization is seen [133].
The proper and sustainable supply of nutrients should be at the priority as
nutrition of coffee plant determines the coffee bean size (grade) and its biochemical
composition. Even after the addition of OM or litter, nutrient pool of soil is not
considered sufficient for the sustainable supply of nutrients due to which inorganic
fertilizers have to apply to fulfill the needs of coffee plant. The consumption of
inorganic fertilizers by 1ha fully matured and highly productive coffee plants is
estimated up to 135 kg N, 34 kg P 2 O 5 , and 145 kg K 2 O [42]. The exact amount of
nutrients required by plant may vary from region to region and largely depends upon
the soil topography, rainfall, site-specific characteristics, agro-ecosystem, type and
density of coffee and other plants, seasonal variations, and cultural practices [134].
According to the extent of requirement, nutrients are divided into two large group
called macronutrients and micronutrients. The macro- and micronutrients include N,
P, K, Ca, Mg, S and Fe, Mn, Zn, Mo, Cu, B, Al, respectively. The soil often lacks the
required quantity of major macronutrients which have to be replenished by inorganic
fertilizers. Fortunately the pool of micronutrients is sufficient according to the plant
demands and any fluctuation in the level of macronutrient level may also lead to
disturb the micronutrients level which can result in the toxicity of some nutrients (i.
e., Al toxicity). N endowed green color to chlorophyll for photosynthesis and food
preparation and directly influences the vegetative growth, flowering and bearing
capacity of coffee fruits, amino acid formation, and composition. The possible
fluctuation in the sustainable supply of N may upset the amino acid or protein
composition of coffee beans and hence lowering the cup quality of beverage. N
also keeps the fruit/leave ratio and acts as preventive measure for the die back
diseases in coffee plant. The soil N contents are in positive relationship with soil
OM contents [135]. The provision of OM or litter rich in N contents also favors the
microbial activities and microbial diversity as microbes also need N for reproduction
so, consequently, lower the decree of minerals leaching. The data showed that
increment in soil N is in positive relationship with yield and soil N uptake efficiency
hike by rise in soil Ca(O) suggesting soil Ca concentration as a “marker” for yield
[136]. It may be due to neutralization effect of Ca, Mg, Na carbonates which pacify
the rising acidity due to addition of mineral fertilizers Chadwick and Chorover [138]
by increasing the CEC [137]. The reason of pH drop in coffee fields and then forests
and grass lands may be due to excessive inorganic fertilization application leading to
severe acidification of soils [133] while some authors still found no drop in
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
665