The most beautiful time and also the most critical for determining the productive potential of the crop.
The coffee flowering takes place, generally during the spring, between the months of September and November. There may be more than one flowering, depending on some environmental factors such as: solar radiation, temperature, availability of water, etc.
The volume and uniformity of flowering is extremely decisive for productivity as it gives rise to the fruit and consequently to the grain, so the greater the amount of flowers “held” by the plant, the better. Of course, until harvesting, a lot can happen, but the productive potential is defined in this way, simply.
It is not always a good sign when the flowers are very visible, because flowers showing too much indicate that the plants are not very leafy. If we have few leaves, we have less photosynthetic area in the plant and, therefore, less grain supply. In the end, the set of those flowers that are appearing will not be as high and the coffee production will be lower.
The two main diseases of the coffee blossom are: phome stain and haloed spot. Both diseases can directly impact production, they are favored by mild temperatures and high humidity. Chemical control is generally used for these two diseases.
Applications should aim at pre-flowering, to reach the flower buds and post-flowering, when the petals have already fallen, in order to protect the pellets that will come. We should avoid application with the flowers present, as the petals prevent the fungicide from reaching the target properly.
