Coffee arabica, which is usually from south-western Ethiopia, is the economically most important of around 60 species. It grows with a single stem as a young plant and gets more and more bushy when it gets older and is cut accordingly. Held in a pot, it can reach heights up to 150cm. It belongs to the ever-green plants with overlapping vegetation.
After successful seed everything that matters is the right tending. Homegrown coffee can only be harvested, if one manages to get the plant to blossom and the red coffee cherries to develop. For that matter, the right tending is essential.
Coffea arabica prefers locations in light to semi-shady locations in aery places, at temperature between 20 to 25 degrees.
Direct sunlight should be avoided, especially around noon, since it could burn the leaves. During winter it can be a little cooler. To be perfectly well, the coffee plant also needs high humidity. This can be achieved by a daily spraying. During summer the plant is especially well if it is kept in nature.
The soil should be permeable, airy and mainly slightly sour with a pH-number between 5.5 and 6.5. Some hobby growers recommend to sprinkle the soil with lemon juice from time to time. If you don’t do that, flower soil on a compost base or common rhododendron soil.
To avoid waterlogging make sure the drainage is good. Additionally, one can add fine cobble or expanded clay.