Symbiosis of trees and fungi on coffee

Why is it important in coffee farms?

According to Arnold, symbiosis is also crucial for addressing the pH problem facing Latin American coffee soils. While coffee thrives between pH 5-8, typical of its native African soils, Latin America sees levels of pH 4-3. This low pH promotes aluminum formation, which burns roots and prevents proper plant nutrition.

Generally, the costly processes to raise soil pH can increase production costs by 10%. However, Arnold explains that pine trees resist acidic soils through symbiosis with beneficial fungi. These fungi protect the roots from aluminum and facilitate nutrient absorption. This same symbiotic principle can be applied to coffee.

Leveraging natural symbiosis provides an ecological and economical solution to soil challenges like low pH that hinder coffee production. Rather than relying solely on expensive pH treatments, producers can optimize natural relationships between coffee plants and soil microbes to improve plant health and yields.