This is a wild coffee species native to Bangladesh, Bhutan, Nepal and northeast India. There, the species grows mainly in moist tropical forests at an altitude of 300-900 metres. The shrub can grow up to about 3 metres there and is notable for its relatively large, white flowers (3 cm). These smell sweet and, after pollination, are followed by black coffee berries containing 2 seeds. Coffee can be made from these seeds, but is not known to be done on a large scale. The yield is lower than that of Arabica and there is less caffeine in this variety. There are even specimens that have no caffeine at all, which would be interesting for decaffeinated coffee.
Bengal coffee can be kept as a houseplant, requiring a light location without direct sunlight. Water the plant as soon as the soil becomes dry.
Sowing description: Soak seeds in water for 24 hours first, then sow in sowing mix at 25-30grC. Keep soil constantly slightly moist. Germination usually after a few weeks, but can follow as long as the seeds are hard.
