BOL 20117 ES

Coffea arabica L.



Collected from:
Maintained by: Centro de Innovación Tecnológico del Café
NPGS received: 01-jul-2019
Backup location:
Life form: Perennial
Pedigree:
Improvement status: Cultivated material
Reproductive uniformity:
Form received: Plant

Accession names and identifiers

CNC-007
Type: Site identifier
Group: CITC
Comment: Centro de Innovación Tecnológico del Café - Instituto Nacional de Innovación Agropecuaria y Forestal
Java
Type: Local name
Jhonny Condori
Type: Recolector Name
Group: INIAF
Comment: Instituto Nacional de Innovación Agropecuaria y Forestal
Raul Choque
Type: Donor name
Comment: Productor de café

Source History

  • Accession was collected. 30-abr-2019. Bolinda Caranavi Caranavi La Paz Bolivia
    Latitude: -15 deg. -47 min. -18 sec. South (-15.78842400), Longitude: -67 deg. -32 min. -55 sec. West (-67.54870000) GoogleMap it. Elevation: 1492 meters. Quantity: 10 ct.

Observations

Click link below to see detailed observation data:
Detailed Accession Observation Page

Characterization and Evaluation Data:
Category MORPHOLOGY PRODUCTION QUALITY
Descriptor Angle of insertion of primary branches Branch-ramification number Corolla tube length Distance between nodes Fruit color Fruit length Fruit shape Fruit width Fruit-disc shape Inflorescence on old wood Inflorescence position Inflorescence stalk length Leaf apex shape Leaf length Leaf petiole color Leaf petiole length Leaf shape Leaf width Mature leaf color Number of fascicles per node Number of flowers per axil Number of flowers per fascicle Number of nodes per branch Number of petals per flower Number of stamens per flower Pulp thickness Seed color (11% H) Seed length Seed shape Seed thickness Seed width Trunk diameter Trunk height Young shoot color Berry weight (Kg/plant) Green coffee bean weight (kg/plant) Number of fruits per plant Number of productive branches per plant Parchment grain weight at 11% humidity (kg/plant) Percentage of empty fruits per plant Percentage of snail-like grains per plant Sensory profile (potential quality) (%) Soluble solids content (° Brix)
Value 42.4 35 11.6 7.1 5 - Red 17.6 5 - Oblong 15.4 5 - Prominent (cylindrical) and beaked 1 - Present 1 - Axillary 5.1 4 - Acuminate 16.7 2 - Dark brown 1.3 3 - Elliptical 7.1 2 - Dark green 6.5 10.9 3.8 17 5 5 12.6 3 - Yellow and purple brown 13.97 5 - Oblong 4.9 7.83 50.8 207.3 2 - Dark brown 0.565 3.008 0.278 1624 20.3 0.4 0.554 6 4.41 16 16 84.8 16.5
Study/Environment CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP22 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP21 CAFÉLP22 CAFÉLP21 CAFÉLP22 CAFÉLP21 CAFÉLP22 CAFÉLP21 CAFÉLP21