Coffee Research Station, Ruiru, Kenya

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BATIAN COFFEEA New Coffee Variety Resistant To Coffee BerryDisease And Coffee Leaf RustDr. Joseph K. KimemiaCoffee Research Station, Ruiru, Kenya“The Centre of Excellence in Coffee Research” BackgroundBreeding work in coffee started in 1971 after theoutbreak of Coffee Berry Disease (Colletotrichumk hkahawae)) andd LeafL f RustR t (Heimelea(H i lvastratix)t ti ) inithe late 1960sThe main breeding goal has been to developcultivars that combine resistance to diseases withimproved yields and quality.In 1985,1985 the first disease resistant hybrid cultivar,cultivarRuiru 11, was released.Further research and development has culminatedto the release of another disease resistant varietynamely Batian.“The Centre of Excellence in Coffee Research”1

IMPORTANCE OFCBD & LEAF RUSTCLRCBD“The Centre of Excellence in Coffee Research”Merits of Batian It is true breeding and therefore seed production is madeeasier. ComesCintoi t productiond ti ini theth secondd year whilehiltraditional varieties do so in the third year, hence earlyflow of benefits. Cherry ripening comes earlier than SL28 and Ruiru 11. It is high yielding with good bean and cup quality. Highly economical as no chemical control against CBDand Leaf Rust is required yet it remains high yielding Suited for all coffee agro-ecological zones.“The Centre of Excellence in CoffeeResearch”NON INFECTEDLEAFRUST INFECTED2

TOWARDS THE NEW VARIETY After the release of Ruiru 11 in 1985, the breeding programme wasadvanced to address emerging issues Farmers also wanted a variety with features similar to SL28 but resistantto CBD and Leaf Rust. The variety was selected from SL28- and SL34- backcrosses. Donor parents for resistance to diseases are of Arabica type The breeder’s data for over ten years confirmed that the materialqualified for release to farmers. The varietyy was recommended for full release in Mayy 2010 and officiallyylaunched on 8 September 2010“The Centre of Excellence in Coffee Research”RELATIONSHIPCluster 8SL288SL2880.05 0.10 0.15 0.220 0.25 0.30DissimilaarityGENETICCluster 2“The Centre of Excellence in Coffee Research”3

MORPHOLOGICALBATIANDISSIMILARITYRUIRU 11SL28“The Centre of Excellence in Coffee Research”AGRONOMIC PRACTICES Recommended Spacing: 2m x 2m giving a plantpopulation of 2500 trees per ha.ha The new varieties are resistant to CBD and Leaf Rust.Other diseases should be controlled as recommendedfor other varieties. Other management practices are similar to those oftraditional coffee varieties. Can produce up to 5 tons of clean coffee per ha undergood management“The Centre of Excellence in Coffee Research”4

AGRONOMICPERFORMANCETEST STATUS CLEANCLEAN COFFEE (t/ha)COFFEE ABOVE BEST ABOVE MEANCHECKOF CHECKS(t/ha)BATIANCANDIDATERUIRU 11 CHECKSL28CHECKMEAN OF CHECKS 3.563563.022.9215 17%15.17%16 3392.332.97Column 3 Represents Third Year Yield DataCLR Scale: 20 Highly Resistant; 21-40 Resistant; 41-60 ModerateSusceptible; 61-80 Susceptible; 80 Highly SusceptibleCBD Scale: 0-3 Highly Resistant; 4-6 Resistant; 7-9 Susceptible; 10-12 Highly Susceptible“The Centre of Excellence in Coffee Research”CHERRY ANDBEAN SIZE3025mm/grams20151050CherryLth CherryWth CherryL/W CherryLthBatianSL28BeanWthBeanL/W 100BeanWtR11“The Centre of Excellence in Coffee Research”5

BATIAN TRIAL PLANTED IN DEC 2007“The Centre of Excellence in Coffee Research”BATIAN WITHApril 2010RIPE CHERRY“The Centre of Excellence in Coffee Research”6

110/8/2010“The Centre of Excellencein Coffee Research”Specialty Coffee of America Cupping FormFRAGRANCEFLAVOUR ACIDITYAFTERTASTEBODY UNIFORMITYOVERALLBALANCE SWEETNESS“The Centre of Excellence in Coffee Research”7

Comparative sensory evaluation of commercial coffee varietiesand Batian by CQI and Kenyan cuppersSensory 27.797 7.437.507.507.507.577 7.647.677.507 507.507.797.837.717.58“The Centre of Excellence in Coffee Research”Comments By Trade Good acidityComplex flavourSweetComplex bodyUseful body“The Centre of Excellence in Coffee Research”8

CRF“The Centre of Excellence in Coffee Research”9

CQI 7.67 7.67 7.58 Comparative sensory evaluation of commercial coffee varieties and Batian by CQI and Kenyan cuppers Flavour KEN 7.71 7.64 7.50 CQI 8.00 7.42 7.50 Aftertaste KEN 7.64 7.43 7.43 CQI 8.08 7.50 7.58 Acidity KEN 7.93 7.50 7.64 CQI 7.92 7.50 7.67 Body KEN 7.79 7.57 7.50 CQI 783 775 750 “The

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