As respects situation, coffee thrives best on elevated situations, where the morning sun has most influence; and on lower mountains, where the temperature is higher, in situations facing the south-east, or where the sun does not act with such intensity.  Low mountains, in which the thermometer ranges from 75 to 90 degrees Fahr., as well as those exposed to sea breezes, are less suitable for the cultivation of coffee than those districts where the temperature averages 65 to 80 degrees Fahr., and situated at higher elevations in the interior.

As a general rule, it may be asserted that the elevation best adapted for coffee is at an altitude ranging from 2,000 to 4,000 feet, at a temperature from 70 to 75 degrees Fahr.  A west or south-west aspect is the best, and the field should be well sheltered from the north breezes.  As a general rule in planting in light soils and high temperatures, trees may be placed at the distance of four or five feet, while in stronger soils and lower temperatures the average distance would be from five to seven feet.

Topping.—­The young tree shoots out its lateral branches at each joint, which follow in regular succession, till the tree attains the height of about four feet six inches, when it is usual to top it down to four feet.  But care should be taken that the wood has ripened, which is known by its assuming a brown and hard appearance, This strengthens the vegetation of the branches, which begin to throw out buds, and these shortly form collateral branches; in the course of eighteen months after the tree will have arrived at its bearing point.  Trees, after being topped, throw off suckers, which are called gormandizers, from each joint, but more especially at the head.  They should be plucked off with care, but not cut, as the sap would flow more readily if cut.

In pruning, one of the main objects is the admission of a free circulation of air and light through the branches to the root of the tree.  No general rules can be laid down for pruning; much must depend on judgment, experience, and a nice eye to appearance and preservation of primary branches for bearing and ripening wood for the ensuing year, as well as to regulate and proportion the size of the tree to the functions of the roots in supplying sustenance, and the convenience of picking the berries when ripe.  Every old bough which has seen its day, every wilful shoot growing in a wrong direction, every fork, every cross branch or dead limb, must be cut away.

The blossoming, and ripening of the fruit varies according to the situation and temperature of the plantation.  In low and hot situations, where the thermometer ranges from 78 to 90 degrees, the tree shows its first blossoms when about two-and-a-half years old.  In higher and colder situations the tree will not blossom in profusion until the fourth or fifth year.  If there be light showers, the blossoms will continue on the tree for a week or more,