Coffee Pruning
Pruning means controlling the structure and energy use of the coffee plant, producers can encourage healthier growth, better airflow, more uniform ripening, and ultimately, better cup quality. Pruning also helps manage plant height and accessibility during harvest.
At Nordic Approach, we often work with producers who apply selective pruning as part of a long-term quality strategy. Well-pruned trees produce more consistent cherries, are easier to harvest, and are less prone to disease.
The difference between pruning and stumping
Pruning refers to the selective removal of branches, usually done annually or after harvest. The goal is to guide how the tree grows, remove unproductive or overcrowded limbs, and encourage new growth.
Stumping is more aggressive. It involves cutting the entire tree down to near ground level to regenerate it every 5–7 years. It’s a reset mechanism, while pruning is about ongoing management.
Pruning in specialty vs commercial coffee production
In commercial coffee production, pruning may be irregular or minimal, especially where yield is prioritized over quality. Coffee plants may be left to grow tall and tangled, making harvesting harder and contributing to uneven ripening.
In specialty coffee, pruning is used deliberately to promote even cherry development and plant health over time. Techniques like topping, skiffing, or removing suckers help producers focus the plant’s energy on fewer, better-developed branches. This can improve cup quality and reduce stress on the tree.
How Nordic Approach approaches pruning as part of quality work
We don’t manage farms directly, but we work with producers and agronomists to understand the farming practices that support long-term quality. Pruning is often part of that discussion — especially when trees are aging, yields are dropping, or ripening becomes uneven. The condition of the coffee tree is connected to the cup profile, and pruning is one of many tools a producer can use to improve both.