Stumping coffee bushes on a regular basis and pruning each year boosts yields and income.
Stump older trees with too many branches and produce less cherries but do not stump more than one third at a time, since it takes a year without producing. Cut at 45 degrees this will lead to 3 new buds. Cut buds 30 – 50 cm above ground and also smooth off the stamp to prevent diseases, after a year newly fresh grown and many leaves appears.
Pruning method
Prune is carried out at end of crop harvest this rejuvenates coffee bush by removing unproductive branches and development of new stems. Use sharp pruning saw or secateur. Keep trees to 2 metre height to make picking easier also keep maximum of 4 stems as many stems lower productivity.
Remove suckers that are not well positioned, secondary and tertiary branches as these do not give good yields and also take energy from trees.
Remove sucker several times to reduce nutrient competition. Ensure pruning as it increases light, strength and air thus reducing humidity and temperature. Also remove branches close to ground as these easily pick diseases, lastly burry or burn diseased branches to reduce disease spread.
