COFFEE GROWING:Bending / training a coffee plant by tip cutting ( Okuweta omuti gw'emwanyi) 

TRAINING / BENDING COFFEE TREE
To maximize benefits from Robusta Coffee (especially the tall varieties) it is recommended that production be based on the multiple stem system (preferably 3 stems) through training/bending. Training/bending is done 5-6 months after planting or when the coffee tree reaches a height of about 60cm (2ft). It involves bending the coffee trees along the tree line in an East to West direction and pegged down at about 45 degrees to allow suckers to develop. Training/bending leads to breaking dormancy of multiple buds at the base resulting in growth of numerous suckers. If the older bent stem is vigorous, a farmer should select a total of 3 stems including the already existing one and where the older bent stem is weak, 3 vigorous suckers should be
selected and the weak mother stem cut in order to have a total of 3 stems per bush as future bearing stems.
The procedure for training coffee is outlined below:
• Count 3 or 4 pairs of leaves, above the counted leaves cut out the tip of the plant and all primary branches.
• Bend the original seedling in an East-West direction after it has attained about 2 ft height.
• Select two suckers (where you prefer to maintain the bent/trained stem) or three suckers (where you prefer cutting of the trained/bent stem later on). This is done in order to have 3 stems.
• Suckers should be selected from as low as possible along the base of the trained coffee tree and should be groomed/maintained to allow them develop/grow into full stems. These suckers form the future bearing stems.
• The selected suckers should be at about 15cm from the ground level and well positioned from
each other.
• When the suckers are about 30cm tall, the peg is removed and the end of the main stem turns
upwards once again.
• All the coffee plants are bent in the same direction towards the west and along the row.
• Alternatively, newly planted coffee plants of 4-6 months are capped at a height of 15-30 cm (6-16 inches) above the ground. This is done by removing the tips to encourage development of multiple stems, which are then selected as described above.
The training procedure is illustrated in photos above while a trained Robusta Coffee plant is shown in photos above.