Effects of Environment and Cultural Conditions on Potassium, Calcium and Magnesium in Coffee Leaves

Abstract

Potassium, calcium and magnesium in coffee leaves are presented as total K + Ca + Mg in dry matter and as percentages (proportions) of this sum. Brazilian coffee and leaf samples collected in different parts of Kenya generally fell within the normal ranges of values reported from the Kivu area in the Congo Republic. Data for Kenya coffee leaves are examined for the influence of season, cultural treatments such as organic mulch and fertilizers, and cropping level, on the concentration and balance of these nutrients.