Soil Management in Coffee Gardens



In the new clearing, the field is given a thorough digging to a depth about 35-45cm towards the end of the monsoon. Once the coffee plants have closed in, annual digging is not done,.

Scuffling or soil stirring In established coffee fields, scuffling or soil stirring is done towards the beginning of the dry period. It controls weeds and also conserves soil moisture.
Trenching Trenches and pits are dug or renovated in a staggered manner between rows of coffee along the contour during August-October when the soil is fairly easy to work. These are 50cm wide and 25cm deep and can be of any convenient length.
Mulching Mulching young coffee clearings helps to maintain optimum soil temperature and conserves soil moisture and acts as an effective erosion control measures