Green coffee prices reached historic highs in February 2025, prompting business owners to explore alternative funding options. Meanwhile, operating costs – from labour to rent to packaging – continue to climb, making cash flow management even more challenging.

In this tough economic climate, many roasters have shifted their buying practices, including sustainability-driven strategies and partnerships. Sustainability, once a cornerstone of specialty coffee, may have become less critical as businesses grapple with a tumultuous market.

Alternatively, price volatility may prompt some roasters to invest more in their relationships across the supply chain, thereby solidifying a commitment to collaboration and sustainability.

I spoke to Anne Djerai at Metropolis Coffee Company and Vava Angwenyi at Vava Coffee to learn more.

You may also like our article on why sustainability has become a buzzword in specialty coffee.

Rising coffee prices mean shifting strategies

Sustainability has been a core value for specialty coffee since its beginning. In addition to improving transparency and traceability, roasters advocated for higher, fairer prices paid to producers. 

Consumers also started to demand more ethically sourced coffee. In 2020, nearly half of global coffee company launches mentioned some value associated with sustainability, double from the number in 2012.

The desire for more sustainable practices was not only focused on the production end of the supply chain, but also within the café setting. Over the last few years, more roasters and coffee shops have shifted to compostable cups and straws, as well as recyclable coffee packaging and plant-based milks, to meet the growing demand.

However, against a backdrop of record-high green coffee prices and rising operational costs, business operators had to reassess their sourcing strategies and operational efficiencies. Sustainability, once a tenet of the industry, may have become less of a priority for some.

High interest rates have also made it increasingly difficult to obtain credit. Roasters rely on short-term loans to cover the costs of large coffee purchases that are paid off over time. With banks restricting credit lines, operators have been forced to seek alternative funding sources or tighten their spending, which inevitably reshapes their sourcing strategies.

A chance to double down on values

With reduced access to traditional funding and tighter margins, some roasters will focus on more cost-effective coffees as a means to keep retail prices down for consumers. In turn, these operators may have shifted away from long-term producer and trade partners in favour of short-term buying options that help manage costs more efficiently.

Market volatility has mainly presented two options for roasters. They either increase their prices to maintain quality and sustain long-term partnerships or shift to more affordable, lower-quality coffees to keep prices low.

While raising prices could deter some customers from remaining loyal, a decline in coffee quality could have more serious consequences. Roasters have an opportunity to communicate more transparently about their pricing systems, reaffirming their commitment to quality and relationships. A shift towards lower quality coffee, meanwhile, could damage brand identity and perceived value.

Either way, record prices have forced coffee businesses to rethink their entire operations.

“We were pushed to take a hard look in the mirror at how we are sourcing, who our partners are, and how our projects will look moving forward,” says Anne Djerai, the CEO of Metropolis Coffee Company, an independent roaster in Chicago, Illinois, since 2003. 

“Roasters are becoming more creative with how we source, forcing us to become more personal with our sourcing partners again, with a more ‘boots on the ground’ approach,” she adds.

Specialty coffee has an opportunity to reaffirm its values

With the C price sitting just below US $3/lb, the price gap between specialty and commodity narrows. Therefore, maintaining a commitment to sustainable practices, although potentially more costly in the short term, may give specialty coffee roasters an advantage over their commodity-grade counterparts.

Investing in environmentally, socially, and economically sustainable strategies, especially during periods of economic volatility, reaffirms roasters’ dedication to mutually-beneficial partnerships – a bonus for more discerning consumers. 

Direct trade and relationship coffee can also offer more control over supply chains, potentially reducing costs in the long-term. 

“It’s likely that some roasters, especially those operating on tighter margins, may feel pressured to adjust their sourcing strategies, potentially moving away from higher-priced lots or scaling back on more intensive, relationship-driven sourcing models,” says Vava Angwenyi, the founder of exporter Vava Coffee in Kenya. 

“However, in my experience working in Kenya and across producer communities, the roasters who are truly values-aligned tend to view these price shifts as part of a longer-term journey rather than a short-term obstacle,” Vava adds.

To navigate market volatility successfully, the most resilient businesses will be those that prioritise transparency, consistent communication, and shared risk management. When both sides understand each other’s challenges and constraints, they can develop creative solutions that preserve business viability while maintaining quality and sustainability commitments. 

These trusted partnerships create stability in an otherwise volatile market, enabling long-term planning despite short-term fluctuations.

“Transparency and communication will be crucial,” Vava says. “Producers also face escalating costs – fertilisers, labour, climate adaptation – and it’s important for both sides to remain committed to the shared goals of quality, sustainability, and equity. Relationships built on trust and mutual investment tend to weather price volatility better than purely transactional ones.”

Adaptation strategies for roasters

Specialty coffee is therefore at a tipping point and needs to maintain its values, including sustainability, in order to retain its point of differentiation. 

“Every obstacle is an opportunity,” Anne says. “Relationships are vital, and roasters need to stay committed to their partners at origin and adapt to the changes in market conditions.”

One solution is for roasters to maintain their higher-quality offerings in addition to more accessible blends, allowing them to appeal to a wider client base across different price points. This can help maintain quality while reducing costs. 

Sourcing high-quality coffee can make up about 30% to 40% of overall expenses for a roaster, so managing this more closely is vital for the health of the business. Maintaining direct trade relationships can help reduce increased coffee costs; buying spot coffees, available immediately, can be more expensive than contracting coffee with a long-term producer partner.

Roasters may need to make other changes to differentiate themselves in the market, which may include rebranding. Creating a fresh, new look with appealing visuals and effective messaging can improve the roaster-to-consumer connection. Engaging with consumers and building customer and wholesale relationships can also be beneficial, especially through educational talks, training, and the sharing of more information.

As it navigates unprecedented market conditions, specialty coffee stands at a crossroads. While market volatility may eventually subside, the current challenges reveal a fundamental truth: it’s the strength of connections that will determine collective resilience. 

By prioritising transparency, consistent communication, and shared value creation, producers, roasters, and traders can emerge from this period with a supply chain that is not just more equitable but ultimately more stable and capable of weathering future challenges.

Enjoyed this? Then read our article on why coffee brands need to care about more than sustainability certifications.

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Considering that only 7% of the world’s materials are cycled back into our economies – exacerbating environmental issues like pollution and biodiversity loss – a circular economy is essential for combating the impact of climate change.

The coffee industry is a significant contributor to rising global waste levels and has been taking steps to reduce its impact for some years now. Coffee packaging is often at the centre of these efforts, with many roasters offering recyclable, biodegradable, and compostable bags.

With 46% of consumers expecting brands to take the first step in creating sustainable change, according to research from Nielsen, roasters need to showcase their circular economy efforts – and packaging can be one of the most effective ways.

To learn more, I spoke to Mark Zhou, the founder of sustainable packaging brand MTPak Coffee. 

You may also like our article on why the industry needs better packaging for specialty green coffee.

Sustainability & quality go hand-in-hand with coffee packaging

“Packaging is a silent salesman” is a common phrase in the marketing industry. Research shows that customers decide whether to purchase a product within the first five seconds of seeing it, meaning packaging design elements like colour, font, and logos have a huge first impression on consumers.

For artisanal products like specialty coffee, packaging is also key to protecting their integrity. To preserve the nuanced flavours, quality, and freshness of the product, roasters must invest in high-barrier green and roasted coffee bags that shield against oxygen, sunlight, and humidity. If not, roasters risk drops in cup scores and degradation of flavour.

The growing need for higher-quality packaging – especially in the wake of shipping delays that add weeks on to transit times – has led to the development of bags designed specifically for specialty coffee, fit for purpose to preserve volatile aromas and flavours.

At the same time, coffee consumers also demand sustainable packaging. 

“For today’s consumers, sustainability is just as important as quality when it comes to coffee packaging,” says Mark Zhou, the founder of MTPak Coffee, which has been manufacturing recyclable, compostable, and biodegradable green and roasted coffee bags for ten years. “Bags need to preserve coffee flavour and freshness, but they also have to meet the ever-growing demand for sustainable solutions that minimise waste production.”

Packaging is central to sustainability efforts in coffee

In the wake of a growing climate crisis, waste reduction has become a huge priority for the coffee industry. According to a 2023 International Coffee Organisation Coffee Development report, the global coffee sector generates over 23 million tonnes of waste every year. Given its proximity to the end consumer, roasted coffee packaging is often at the forefront of this pressing issue.

With conscious consumerism on the rise, especially among Gen Z and millennial consumers who have the highest spending power in the coffee industry, sustainability is a prerequisite for coffee packaging. Recyclable and compostable bags have become the norm, and consumers expect brands to offer them.

“Simply put, if a roaster doesn’t offer high-quality, sustainable packaging that contributes to a circular economy, consumers will seek out other options,” Mark adds. “Roasters must ensure that their packaging meets the needs of conscious customers who value sustainability or risk losing out to other brands which offer this.”

Roasters need to prove sustainability claims – and packaging is key

The term “sustainability” is everywhere in the coffee industry. According to research from Mintel, almost half of new global coffee products launched in 2020 had some kind of ethical or environmental claim – close to double the number from 2012.

This shift in marketing and branding is a result of evolving consumer demand for more eco-conscious products. A recent study from the International Institute for Sustainable Development found that 43% of coffee consumers say they are influenced by “ethical, environmentally friendly, or socially responsible coffee options”, opening up opportunities for businesses to tap into a growing market.

But sustainability efforts are futile without the credentials to back them up, reducing them to greenwashing and marketing buzzwords. For roasters to have a genuine impact on people and the planet and build consumer trust, they need to showcase commitment and progress made to improve their environmental efforts.

“Offering recyclable packaging allows roasters to show their customers that they practice what they preach,” Mark tells me. “Roasters need to prove their sustainability claims, and packaging can be one of the most effective ways to do this – building brand loyalty and trust.”

Roasted coffee bags are the closest form of packaging to the end consumer, which means the responsibility falls on them to dispose of it properly. However, many consumers expect coffee brands to fulfil their fair share of sustainable commitments and take the first steps in contributing to a circular economy.

“We launched our new 100% recyclable 4Cycle packaging to address specific challenges in the coffee industry,” Mark says. “It’s often difficult to recycle different components of coffee bags, such as degassing valves and resealable strips, confusing consumers and causing issues at recycling facilities.

“Consumers may lack this awareness, and realistically, separating different packaging components is a burdensome task,” he adds. “To simplify the process, MTPak’s new LDPE 4Cycle packaging is fully recyclable, including zippers, degassing valves, card slots, transparent and semi-transparent windows, and eco-friendly inks.”

Why specialty coffee needs to adopt a circular economy model 

Many are aware of the ramifications of the ongoing climate crisis. According to recent research, average global temperatures may already have increased by 1.5°C (2.7°F) above pre-industrial era levels – a critical threshold beyond which Earth is at risk of irreversible and extreme climate change.

The impact has been felt in the coffee industry for some time. Most recently, severe drought in Brazil and unprecedented rainfall in Vietnam, among other factors, have led to significant coffee supply shortages, causing market prices to reach historic highs.

Enacting substantial change requires a collaborative effort across the entire supply chain. Offering sustainable packaging solutions that contribute to a circular economy model is just one piece of the puzzle. Still, it plays a huge role in minimising waste and virgin material production, helping to lower the environmental impact of the coffee industry.

There is a growing consumer expectation for roasters and other coffee brands to initiate sustainable change, and packaging is one of the most simple yet effective means. Manufacturing recyclable coffee bags means more waste is diverted from landfills, lowering greenhouse gas emissions and reducing resource consumption.

MTPak Coffee’s new 4Cycle coffee bags, for instance, are fully certified by the Institute cyclos-HTP as a recyclable and reusable alternative to traditional plastic packaging. This means roasters can signpost their commitment to minimising their carbon footprint and appeal to consumer demand.

Moreover, MTPak Coffee offers low minimum order requirements and fully customisable services, allowing roasters of any size to best showcase their brand identity.

Sustainability is equally as important as quality for specialty coffee packaging, with many consumers expecting brands to take the lead in circular economy efforts. Offering recyclable, compostable, and biodegradable coffee bags is integral to this, allowing roasters to prove they practice what they preach.

By doing so, roasters can establish brand loyalty, reassuring customers that they are committed to reducing their environmental impact and investing in a more resilient coffee industry.

Enjoyed this? Then read our article on the evolution of digital printing in coffee packaging.

Photo credits: MTPak Coffee

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To solidify claims of sustainability and build consumer trust, certifications have emerged as a way to reassure buyers that coffee businesses practice what they preach. In an industry where greenwashing and marketing buzzwords are commonplace, this has never been more important.

Simultaneously, “true” sustainability extends beyond certifications. If specialty coffee is to foster a more resilient and equitable supply chain, the shared definition of sustainability needs to be more holistic, including social and economic elements that may be more challenging to measure.

I spoke to Amir Gehl, founder of Difference Coffee, Rick Hindley, the executive director at Podback, and Rachel Peterson, the sales and marketing director at Hacienda La Esmeralda, for their insight.

You may also like our article on why sustainability can be a buzzword in specialty coffee.

The ever-changing definition of sustainability

Since third-wave coffee emerged in the late 1990s, sustainability has been an integral part of the industry. Focusing on working closely with producers, paying prices above the market rate, and tracing coffee back to a specific farm or plot of land have long been key aspects of the industry’s sourcing strategies. 

As the global specialty coffee market has boomed in popularity, the term “sustainability” has become increasingly common. Whether touted on packaging or assigned its own page on coffee businesses’ websites, the term is now used so often that it can quickly lose all meaning, becoming a vague, catch-all phrase that brands are overly reliant on.

But defining sustainability is tricky; it encompasses an ever-growing range of factors, making it difficult for specialty coffee brands to measure and prove their efforts quantitatively. 

Why certifications have become more prominent

Certifications such as Fairtrade, Rainforest Alliance, organic, and UTZ are effective ways to communicate that specific ethical and environmental standards have been met when producing and sourcing coffee. Consumers have quickly learned to look out for them when buying coffee products, often feeling reassured that they are investing in sustainability without fully understanding what practices they entail.

“There are many holes in sustainability protocols that exist today that allow companies to bypass certain regulations,” says Amir Gehl, the founder of Difference Coffee, a capsule company that sources award-winning and exclusive coffees from a number of origins. “At the same time, there is legislation and certifications that don’t quite hit the mark.

“Take Fair Trade as an example of an initiative meant to deliver social sustainability,” he continues. “While it certainly benefits the industry overall, I don’t think the term fully describes what happens in practice, as a layperson would understand it.”

He also notes that specialty coffee, often priced higher due to its quality, isn’t recognised as an indicator of sustainability despite commanding a higher premium than Fair Trade-certified coffee – potentially leading to consumer confusion.

Moreover, as the market becomes increasingly saturated with certifications, it presents a double-edged sword. In theory, they could become more accessible to a wider range of producers, allowing them to differentiate themselves from competitors and increase their income. On the flip side, it can easily confuse both producers and consumers, who have to constantly keep on top of learning about new certifications and what they entail.

Why sustainability and waste reduction go hand-in-hand

Sustainability in coffee is often tied to reducing waste, largely because it’s easier to measure and prove environmental claims. The 2024 PwC survey also found that consumers evaluate how sustainable a brand is based on tangible actions; 40% of them associate sustainability with recycling and 38% with eco-friendly packaging.

Capsules have long been the focus of waste reduction in the coffee industry. The infamous figure that out of the 39,000 capsules produced globally every minute, 29,000 go to landfill sparked a wider transition away from single-use items.

But as consumers increasingly prioritise convenience, capsules remain incredibly popular. According to World Coffee Portal’s 2023 Coffee At Home report, coffee pod machines make up almost 50% of all home coffee machine sales in the UK.

In response to the rise of eco-conscious consumerism, capsule manufacturers and roasters who sell them have adapted to demonstrate a commitment to reducing their environmental impact. Recyclable, compostable, and biodegradable coffee pods have become widely available, but even these terms can be confusing and misleading.

Despite being made from materials like aluminium and low-density polyethylene (LDPE), some local and regional waste facilities are unable to process recyclable capsules.

“Waste collectors don’t always know how to distinguish between plastic and compostable materials, and, therefore, they consider the entire bag to be contaminated,” Amir explains.

Moreover, most compostable coffee capsules cannot be composted at home; instead, they must be taken to a specialised facility that not all consumers will have access to or be aware of.

Reducing the environmental impact of coffee capsules

The environmental problems associated with capsules are bigger than the coffee industry. In order to improve capsule sustainability, significant and widespread changes are necessary to make it easier to dispose of them responsibly and correctly.

Rick Hindley is the executive director at Podback, the UK’s first cross-industry capsule recycling programme. While single-use coffee pods are in high demand, he says consumers still prioritise recycling and sustainability.  

“Capsules require a dedicated recycling system to ensure their constituent materials can be collected and processed effectively,” he explains. He says Podback was launched in 2021 to address this issue and allow UK consumers to recycle capsules through a dedicated service.

“Difference Coffee is one of more than 30 member brands that support the Podback scheme, with our members now accounting for more than 80% of the UK’s coffee pod market,” he explains. “As a member of the Podback scheme, Difference Coffee contributes to the costs of Podback to ensure that its customers can access our recycling infrastructure free of charge.”

Customers can take their used pods in a provided recycling bag to a Podback drop-off point or participating retailers, including nationwide supermarkets, or drop them off at local Household Waste and Recycling Centres (HWRC).

“The plastic and aluminium are given a ‘second life,’ and the coffee is transformed into energy and soil improver,” Rick adds.

Similar to the sustainability journey of many other companies in the coffee industry, capsule brands can also reduce their environmental impact by investing in carbon projects.

“Partnering with Earthly was important for us because we wanted to assess our CO2 production and take action to offset the damage we create so that we can operate a sustainable business that will continue to exist for years to come,” Amir tells me. Through these projects, he explains that Difference Coffee has offset its carbon footprint by 150% and maintained its status as a carbon-negative company since 2020.

Why sustainability must go beyond certifications

While environmental efforts are crucial in the coffee industry, sustainability also includes economic and social factors that are equally important. However, these aspects can be challenging to measure, especially without rigid certification schemes and protocols.

Agricultural value chains, including coffee, can be environmentally, economically, and socially exploitative, and producers tend to suffer the most. For an estimated 125 million people, coffee is their livelihood, but they grapple with low wages and harsh labour conditions, leading to underdeveloped communities and limited growth opportunities. 

A recent study from the Columbia Center on Sustainable Investment found that eight of the ten largest coffee-producing countries had an average coffee income at or below the poverty line. Uganda has the biggest living income gap, where the average coffee producer earns around US $88 annually, while the living income ranges from US $2,000 to US $6,000.

Many coffee brands turn to sustainability certifications to signal their commitment to ethical and fair buying practices, but they often represent just one piece of the larger sustainability puzzle.

The close association of certifications with sustainability can give consumers the wrong impression that if coffee is certified, it’s entirely ethical and sustainable. In reality, while coffee could be certified organic, its supply chain could overlook other critical issues, such as fair wages and deforestation – a hot topic in the industry given the recently confirmed one-year delay to the EUDR.

Taking steps to address sustainability more holistically 

Sustainability is often viewed narrowly, focusing mainly on waste reduction or environmental concerns. However, coffee brands must take a broader approach to achieve a truly equitable and viable supply chain.

“While environmental practices are a key part of sustainability, economic and social responsibility are equally vital,” says Rachel Peterson, the sales and marketing director at Hacienda La Esmeralda, a renowned coffee farm in Panama which provides Difference Coffee with unique, high-scoring lots for capsules. “We offer fair wages to all employees, including harvesters, with wages higher than the average in the country.”

One of the most effective ways to address economic and social challenges is to pay premium prices for quality coffee. Difference Coffee exclusively buys Cup of Excellence, Best of Panama, and Kona Cupping-winning coffees, for example.

“We’re part of a small group of roasters who have pushed prices higher and higher that have helped producers command premiums,” Amir explains. “In turn, they can invest in sustainable agricultural practices and pay higher salaries to their employees in coffee-growing regions.”

Addressing economic disparities is often the first step in tackling wider sustainability issues. It provides much-needed funding and resources to invest in environmental practices and local communities.

“Economic stability from premium prices allows farms to reinvest in better agricultural practices and technologies, which enhances coffee quality and reduces its environmental impact,” Rachel says. “Furthermore, these resources help us preserve large forest reserve areas around our coffee-producing zones, protecting local wildlife.

“We offer scholarships to our workers and their children that support students from primary school to university, empowering them to stay in school and pursue higher education,” she adds.

Sustainability is a highly complex issue, encompassing an ever-growing range of environmental, social, and economic factors. Certifications have emerged as an effective way to assess and verify impact and areas for improvement, but adopting a more holistic approach is also necessary.

Addressing social and economic inequities first and foremost can kickstart the long-term path to sustainability in the coffee industry, providing the necessary resources to invest in climate-resilient and environmentally sustainable practices.

Enjoyed this? Then read our article on whether coffee capsules can be sustainable.

Photo credits: Difference Coffee

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What can often be overlooked, however, is that regenerative agriculture and organic farming date back thousands of years – rooted in indigenous and native coffee-growing and farming communities around the world. Guided by principles of working in harmony with nature, this in-depth knowledge of sustainable coffee production has been passed down to successive generations.

Preserving and maintaining these time-honoured traditions and farming practices is the collective responsibility of many coffee-growing families today, and continues to play a pivotal role in shaping the future of sustainable coffee production. At the same time, however, it’s also important to differentiate between these key sustainability terms so we can understand them better – especially organic and regenerative farming.

To learn more, I spoke to Victoria Nacif Dutra, customer service manager at Fazendas Dutra, and Cobi Cruz, CEO at Organis.

You may also like our guide to buying organic coffee.

What is organic farming and how is it different from regenerative agriculture?

Like many other sustainable terms, there is no official definition of “regenerative agriculture”. Many industry professionals and experts, however, point to the Rodale Institute’s definition, which was first used in the 1980s to describe more holistic aspects of organic farming.  

But it’s crucial to distinguish the key differences between regenerative agriculture and organic coffee farming. For example, while producers can use synthetic pesticides and fertilisers in regenerative agriculture practices, they are strictly prohibited in organic farming – which means the production costs are often higher for the latter.

Cobi Cruz is the CEO of Organis – a non-profit organisation which encourages and supports the implementation of organic farming practices in Brazil.

“A small number of coffee producers practise organic farming,” he says. “This means they have to abide by strict standards.”

To be truly considered organic, producers must apply for accreditation. Organic certifications then prove to supply chain stakeholders that farmers are in compliance with stringent sustainable farming practices. Some of these include:

• Using no chemical fertilisers or synthetic pesticides
• Restoring soil health
• Protecting local environments and wildlife
• Promoting biodiversity
• Conserving water

Essentially, organic farming practices which work in harmony with the environment and local wildlife – and can potentially help to reverse the impact of climate change. And given that rising global temperatures are likely to lead to “ongoing systemic shocks” to coffee production, mitigating the effects of climate change has never been so important.

Regenerative agriculture

Fazendas Dutra is a family-run specialty coffee farm in Brazil. Established in 1950, the farm is certified USDA Organic, Canada Organic, EU Organic, Korea Organic, Japanese Agricultural Standards (JAS), and Brazil Organic, as well as Rainforest Alliance-certified.

Victoria Nacif Dutra is the customer service manager at Fazendas Dutra. She points out that although not all producers can obtain organic certifications, there are many other ways to implement regenerative farming practices.

“When organic farming is not feasible due to specific conditions, we believe a valid alternative is for producers to turn to regenerative practices,” she says. “Learning from previous generations of farmers provides valuable insight into sustainable coffee production and forms a foundation to understand the complexities of different agricultural environments.”

Additionally, a more diverse range of certifications are becoming available, such as Regenerative Organic Certification (ROC). As well as adhering to organic practices, this certification requires producers to also abide by regenerative farming practices. 

Moreover, the Rodale Institute’s definition of Regenerative Organic Agriculture requires “no chemical fertilisers or synthetic pesticides to be used, and ‘soil-less’ cultivation methods are prohibited”.

Leveraging generational and indigenous knowledge in coffee production

Along the Bean Belt, many coffee-growing families are second, third, or fourth-generation farmers. This allows them to accumulate in-depth knowledge of coffee production passed down from generation to generation.

Victoria says this also helps younger producers to understand more about how to grow coffee in harmony with nature.

“This philosophy extends beyond coffee cultivation – also incorporating a connection with the environment and understanding ecosystems,” she tells me.

Generational knowledge also stems indigenous communities in many coffee-growing regions of the world. According to the United Nations Food and Agriculture Organisation, “indigenous peoples have been the stewards of the land for thousands of years, practising sustainable agriculture that has sustained their communities and the environment”.

The importance of indigenous knowledge

Indigenous agricultural knowledge (or IAK) has long been a cornerstone of sustainable food supply chains, with many coffee producers implementing indigenous farming techniques like intercropping, terracing, and agroforestry to reduce the environmental impact of their coffee production.

In the context of Brazil, for example, the indigenous Paiter Suruí people use their in-depth agroforestry knowledge to produce shade-grown coffee under the Amazon forest canopy, and also intercrop coffee plants with Brazil nuts, cacao, and cassava.

Victoria explains some of the ways in which Fazendas Dutra – a farm founded by José Dutra Sobrinho in the 1950s and now operated by his wife and children – leverages generational and indigenous knowledge.

“As a result of what we learnt from our ancestors, we still grow native plants to preserve local biodiversity,” says Victoria – adding that the farm grows coffee in contour lines to prevent soil erosion and water runoff, and also intercrops coffee plants with avocado and African mahogany to encourage more biodiversity. 

“The practices passed down from generation to generation involve caring for coffee plants and working in harmony with local ecosystems, such as knowing when is best to fertilise plants and harvest cherries,” she adds.

The important role younger generations play in coffee farming

When talking about succession and heritage in coffee production, the discussion about the age gap often comes up. It’s estimated less than 5% of the world’s coffee producers are under the age of 35 – and considering that coffee farming is very labour-intensive, this undoubtedly threatens the future of the coffee industry.

This ultimately makes it even more crucial to encourage younger generations to become involved in coffee production. Moreover, the longer a family spends working in coffee farming, the more in-depth knowledge they can build to pass down to younger people, and potentially improve coffee quality and yields.

Victoria emphasises how important younger producers at Fazendas Dutra are to preserve the farm’s enduring regenerative practices.

“By passing on these values and farming practices, my generation and the next can become more responsible for balancing tradition with modernity,” she says. “Knowledge sharing across generations not only strengthens family ties, but also represents a commitment to sustainability and environmental preservation.”

Moreover, Cobi explains how this generational transition in coffee production helps to push for further innovation regarding sustainable farming practices.

“Younger people in coffee production have the task of separating useful knowledge from outdated techniques, and introducing new concepts to coffee farming,” he says. 

Women’s indispensable role in regenerative coffee production

Similar to younger generations, women are absolutely essential to securing a stable future for coffee production. The International Coffee Organisation estimates that women operate between 20% and 30% of the world’s coffee farms – and that in some origin countries, women carry out up to 90% of the physical work in coffee production.

“Historically, working in agriculture was predominantly believed to be a masculine job role,” Victoria says. “Over time, however, the role of women in agriculture has progressed significantly.”

While women were traditionally excluded from many decision-making and leadership roles, over the past few years, there has been a gradual shift towards improving gender equity in coffee production.

For example, Osvaldina Alves Dutra (who is a producer at Fazendas Dutra) is a member of the International Women’s Coffee Alliance and a 2020 Cup of Excellence Brazil winner – showcasing the growing influence and success of women in the coffee industry.

“Increasing the diversity of voices strengthens the agricultural community and promotes a more inclusive, caring, and sustainable future for coffee production,” Victoria tells me.

Using succession and heritage to improve coffee quality and yields

Many of today’s well-established coffee farms have evolved through utilising their generational knowledge and expertise. And this not only applies to carrying out more regenerative farming practices, but also to improving coffee quality and yields.

For instance, optimising soil health can help increase coffee quality – and potentially even improve cup scores.

The same goes for increasing coffee yields. Fazendas Dutra, for example, started in the 1950s when José Dutra Sobrinho began growing coffee across 1 hectare of land. After sadly passing away in 1999, José left his wife and children with over 300 hectares – meaning the family has accumulated over 35 years of experience in coffee production.

“The knowledge shared across generations has provided us with a solid foundation to integrate more modern technologies in a way that can still protect nature,” Victoria says. “We believe that the balance of tradition and modernity helps to sustain the production of more sustainable and higher-quality coffee.”

Generational and indigenous knowledge are essential parts of regenerative coffee farming. Without them, coffee producers wouldn’t be able to implement many of the sustainable practices which are becoming increasingly important.

Looking ahead, encouraging younger people to become involved in coffee production – and to leverage the expertise and insight of generations before them – is one of the ways in which we can secure a more resilient future for the global coffee industry.

Enjoyed this? Then read our article on whether coffee production in the Amazon can be sustainable.

Photo credits: Fazendas Dutra

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In line with this, demand for more socially and environmentally responsible coffee has never been higher. Supply chain actors and stakeholders, as well as consumers, understand the importance of growing, buying, and drinking sustainable coffee.

A large part of environmentally responsible coffee production revolves around regenerative agriculture. There are many sustainable farming practices included under this term, including leveraging agroecological knowledge and principles and reviving natural ecosystems.

Another key factor related to regenerative agriculture is soil health – which ultimately dictates overall coffee quality. Without healthy soil which contains the right level and balance of nutrients, as well as having the optimal structure and biology, producers will be unable to grow high-quality coffee.

So what can farmers do to improve and maintain soil health, and why is this so important? To find out, I spoke to several industry professionals at Yara, a nitrogen-based fertiliser manufacturer and distributor.

You may also like our article exploring regenerative agriculture in coffee production.

What is regenerative agriculture?

There is no formal definition of regenerative agriculture. However, the term was first used by the Rodale Institute in the 1980s to describe more holistic aspects of organic farming. Some of these practices, which can also be used in all types of agriculture, include:

• Restoring soil health
• Protecting local environments and wildlife
• Promoting biodiversity
• Conserving water

Maria Silvia Tonti is the Vice President of the Centre for Competence for RA and Carbon at Yara. 

“We define regenerative agriculture as a systematic, outcome-based approach to adopt the best sustainable farming practices that positively affect nature across five recurrent themes: climate, soil health, resource use, biodiversity, and prosperity,” she says. “Regenerative agriculture has an inclusive approach that applies to all crop and farming systems and respects the need to be context specific in agriculture.”

Ultimately, implementing regenerative agriculture practices should also support farmers to increase both quality and yields. Additionally, it should also improve their resilience to climate change.

Victor Hugo Ramirez-Builes is the Senior Scientific & Coffee Specialist at Yara. He explains why soil health is an integral aspect of regenerative agriculture.

“Healthy soil is essential for the growth of healthy coffee plants,” he says. “If soil has low fertility levels, as well as low pH (high acidity) and water retention capacity, it will limit the growth and productivity of high-quality coffee.”

Why is soil health so important?

First and foremost, we need to understand what soil health actually means.

“Good soil health can be defined as soil conditions which allow the growth and development of healthy root systems,” Victor explains. “This can be achieved if the soil is fertile, as well as having low acidity levels, proper water retention, and good distribution between the macro and micro ‘pores’ that allow for proper water drainage and retention.

“Proper soil health also allows for the mineralisation of any organic material which is added to, such as green manures,” he adds. “Also, soil’s resistance to erosion generated by rainfall is an indicator of its health.”

There are many key aspects of regenerative coffee production. Soil health, however, plays a crucial role for a number of reasons.

Miguel Andres Amado is the Business Development Manager at Yara in Colombia.

“Improving soil health is one of the most effective ways to maintain plant productivity in the long term and increase adaptation to changing environmental factors,” he says. “There is a strong correlation between the plant-soil relationship and crop productivity.”

On top of this, healthy soil also has the ability to sequester more carbon. This reduces coffee producers’ environmental footprint and improves their resilience to climate change.

To improve soil health and quality, there are a number of applications that coffee farmers can use, including fertilisers.

Simon Pogson is the Director of Soil & Analytical Services at Yara.

“Balanced crop nutrition, combined with good agricultural practices, is crucial to the regeneration of soil health and the natural activity of soil biology,” he tells me. “However, over-application of fertilisers or using fertilisers that increase acidity levels can harm the soil’s biological population and reduce soil health, as well as damaging soil structure, nutrient cycles, and water management.”

What can coffee farmers do to improve soil health?

One of the most effective ways for producers to improve the health of their soil is to apply high-quality fertilisers.

“Fertilisers play a crucial role in adding essential nutrients to soil that coffee plants need,” Maria explains. “When coffee is harvested, a significant amount of nutrients are taken from the soil, so if nutrients are repeatedly extracted without being replaced, the soil’s capacity to provide nutrients to coffee plants also diminishes.

“This can also lead to soil degradation, and reduce coffee yields and quality,” she adds. “Replenishing soil with deficient nutrients ensures it remains fertile and supports healthy coffee cultivation.

“The supplemental microbes also help to mitigate the presence of nematodes and diseases, which thereby reduces the need for harmful chemical products,” Maria continues.

Applying fertilisers at the right time, however, is also key. Soil must be well-drained, ideally have a pH level between 5.2 and 6.3, and have the right balance and volumes of nutrients. Some of these include:

• Nitrogen
• Potassium
• Phosphorus
• Calcium
• Magnesium
• Sulphur
• Zinc
• Boron
• Other micronutrients, such as copper, iron, manganese, chlorine, nickel, molybdenum, and cobalt

Supporting producers

In order to get the best results from using high-quality fertilisers, it’s important for producers to have access to the right resources.

“Yara’s analytical and digital tools ensure that farmers can take a more precise approach to nutrient management,” Maria says. “This is key to preserving and enhancing soil health.”

Disseminating and sharing knowledge and best practices are important to improving soil health, too.

Kaio Dias is the Coffee Leader at Yara in Brazil. 

“Our digital tools and agronomic knowledge help generate more accurate recommendations for fertiliser use from the right sources at the right time, in the right place, and with the right dose,” he explains. “Yara’s NossoCafé Program in Brazil, for instance, is designed for producers to get the best results from their coffee in different growing conditions. 

“In 2022, our studies showed that by adjusting the recommended potassium levels in the soil, farmers could collectively reduce use of this nutrient by more than 80,000 tonnes per year,” he adds.

The NossoCafé Program also provides producers with fertilisers which are best suited to their individual needs, as well as offering different solutions for both arabica and conilon (or robusta). The programme also recognises and celebrates Brazilian producers who are implementing more regenerative agricultural practices. 

Sergio Petrachi is a coffee producer in Brazil, who also won the 2022 NossoCafé Quality Contest Sustainability Award. He tells me about some of the sustainable practices used on his farm.

“We apply compost produced with waste from our farm, such as cattle manure,” he says. “We also provide our workers with proper salaries, learning opportunities, and accommodation, as well as maintaining nurseries for native trees and reforesting the banks of local streams and springs.”

Benefitting the entire supply chain

Ultimately, the benefits of improving soil health can extend far beyond coffee production. Along with other variables, when soil has adequate nutrients and a healthy amount of microbes, both coffee yields and quality can increase.

Theoretically, this means producers can receive more money, and invest more back into their business. Moreover, roasters can source higher-quality coffee – ensuring demand for more sustainable specialty coffee is met.

However, one of the most crucial factors to consider is improving the coffee industry’s resilience and adaptation to climate change. According to the Coffee in the 21st Century report from Conservation International, by 2050, the coffee industry will need to produce between 4 and 14 million additional tonnes of coffee per year to meet rising demand.

Unless coffee producers can significantly increase yields per ha, this means they will need to double the size of the area under coffee cultivation by 2050. And while there is more land available to grow coffee along the Bean Belt, maintaining and promoting soil health is one of the first steps to scaling production.

“Coffee is a perennial crop, and farmers can harvest each plant for 20 years or more,” Kaio says. “However, this requires proper planning and soil preparation before planting, as well as during cultivation.”

The role of gender equity

Women can account for up to 70% of labour in coffee production in certain countries. In light of this, sharing knowledge and best practices to improve soil health with them is essential.

For example, Yara’s Champion Program in Colombia – which has an exclusive initiative focused solely on women – teaches coffee farmers how to implement more regenerative agricultural practices, as well as using water and fertilisers more responsibly.

Participants also receive mentorship and access to Yara’s resources and online platforms. Members of the programme are also encouraged to participate in a competition which assesses quality standards in line with the Coffee Quality Institute’s protocols.

“Partner coffee producers can approach Yara’s agronomists located in more than 50 countries and get precise nutrient and fertiliser recommendations using our digital farming, analytical, and agronomic tools,” Victor says.

With the threat of climate change becoming more and more prevalent, there is a shared interest across the global coffee industry to find more sustainable ways to adapt to and mitigate its effects.

One of the most effective methods is to measure, manage, and improve soil health. As a result of this small but important step, coffee producers can create a more resilient supply chain in the long term.

Enjoyed this? Then read our article on environmentally sustainable coffee production & profitability.

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Considering the latter specifically, single-use cups frequently end up in landfills where they contribute to a number of environmental problems.

In response to these sustainability issues, governments in a growing number of countries are enforcing bans on single-use items in a bid to reduce consumption of these products. This includes single-use coffee cups.

With this in mind, more and more coffee shops and roasters are implementing their own reusable cup schemes. But how can they make sure these initiatives truly contribute to a circular economy?

To answer this question, I spoke to Jasmine Evans, Sales and Marketing at The Coffee Place in Australia, which uses Huskee’s reusable cups. Read on for more of her insight on reusable coffee cups and a circular economy.

You may also like our article on how coffee shops can reduce single-use cup waste.

Sustainability issues in the coffee industry

While there has been much progress to reduce the environmental impact of the global coffee industry, it’s clear that we need to do more. All levels of the supply chain produce waste, ranging from:

• Wastewater and husk as a result of processing methods
• Carbon emissions produced during export and roasting
• Used coffee grounds from coffee shops

If not handled or disposed of correctly, waste from the coffee industry can lead to a number of environmental issues. For instance, studies have found that around 1.35 million tonnes of husk – a coffee by-product which is composed of dried skin and chaff – are produced every year around the world.

As husk contains varying levels of caffeine and tannins, it can be toxic to ecosystems and wildlife if not disposed of properly.

When it comes to the consumption end of the supply chain, it’s estimated that over 18 million tonnes of used ground coffee end up in the landfill every year globally. Moreover, when not handled correctly, certain compounds in used coffee grounds can damage surrounding soil. On top of this, they also emit greenhouse gases.

One of the biggest focuses of sustainability in the coffee sector, however, is single-use takeaway cups – and for good reason. It’s believed that in the UK alone, more than 100 paper to-go cups are purchased every second – many of which will end up in landfill where they can take up to 30 years to break down. 

This is because it can be difficult to recycle single-use coffee cups – largely down to a lack of specialist facilities and high recycling costs. Many paper cups contain a plastic lining to ensure they remain leakproof, but it can be difficult (or even impossible) for recycling facilities to remove the linings for separate processing.

Focusing on reusable coffee cups

In recent years, coffee consumers have become more concerned about sustainability, and their purchasing habits reflect this shift.

Among many other considerations, this means coffee shops and roasters need to move away from single-use cups and lids.

To tackle these issues, many coffee businesses have started to use compostable or biodegradable single-use cups. These break down into their base components over time to lower their environmental impact. However, if these cups are sent to landfill (where there is minimal oxygen and airflow), they can still remain intact for many years. 

Additionally, the availability and accessibility of composting facilities – which are needed to properly recycle these cups – ultimately depends on geographical location. If a coffee shop or roaster is unable to send compostable or biodegradable cups to these recycling centres then they can have a similar environmental impact to plastic or styrofoam cups.

For this reason, many coffee shops have started to implement reusable coffee cup schemes.

“We are seeing a change in the coffee industry where sustainability has become more of a focus,” Jasmine says. “There is more awareness about the impacts of certain practices, including single-use packaging.

“Companies like Huskee create easy-to-implement solutions for coffee shops and roasters,” she adds.
Jasmine tells me these solutions include the HuskeeSwap reusable cup scheme, which reduces – and can even eliminate – the use of single-use cups in coffee shops.

The impact of Covid-19 and bans on single-use plastics

Although consumer demand is helping to drive the popularity of reusable coffee cups, there are also a growing number of governments which are implementing bans on single-use plastics – including coffee cups.

For example, since July 2021, the European Union has implemented several single-use plastic products bans to reduce waste production. And in October 2023, the UK will implement similar regulations.

“Our business supports these single-use plastic bans, and we have adapted by collaborating with businesses like Huskee to find solutions for our customers,” Jasmine tells me. “We are a roaster, so we rely on the expertise of these businesses to assist us in successfully implementing reusable cup initiatives.”

Alongside these new rules and regulations, however, the pandemic had a significant impact on the uptake of reusable coffee cups. This disruption was largely down to health concerns about the spread of Covid-19.

“The pandemic brought many challenges to the hospitality industry, and it was easier to revert to single-use packaging and coffee cups to adhere to government guidelines for serving food and beverages,” Jasmine explains.

However, over the past several years, research has confirmed that Covid-19 cannot reasonably be transmitted through reusable foodware items, including coffee cups.

What do coffee shops need to consider when implementing a reusable cup scheme?

It’s certainly important for coffee shops and roasters to encourage customers to use reusable coffee cups. However, when adopting their own reusable cup scheme, there are a few key considerations.

First and foremost, Jasmine says communication and training are essential. 

“Both baristas and customers need to understand the system,” she says. “So staff need training and you need to have the right set up.”

Jasmine also stresses how important it is for customers to adjust to a new cup swap programme. Coffee shops should provide a seamless and convenient user experience once implemented properly.

Opting into a reusable cup scheme

For a more streamlined approach, some coffee shops opt into pre-existing reusable cup schemes such as HuskeeSwap. To do so, coffee shops can register with Huskee for free, and purchase some reusable HuskeeCups. Participating HuskeeSwap sites also receive 20 replacement cups and 20 replacement lids every year, too.

Registered coffee shops are then featured on the Huskee app so that participating customers can search for their business.

“As a roaster, the HuskeeSwap programme allows us to provide our customers with a solution when they want to transition to a reusable cup scheme,” Jasmine says.

For instance, to participate in HuskeeSwap, customers need to purchase a HuskeeCup and then hand it over to the barista when ordering at a participating coffee shop.

They can return the used cup when they next visit any participating coffee shop. The barista will then exchange the used cup for a clean one to use for their order – essentially eliminating the need for the customer to wash their own reusable cup.

This system works differently to the bring-your-own cup model (BYO), which essentially relies on customers remembering to bring their own reusable, pre-washed, and clean cups. While BYO cups can work well, they often aren’t as effective as cup swap schemes, which are managed systems with additional benefits.

Circularity is key

Reusable cup initiatives certainly help tackle a number of sustainable issues in the coffee industry. But that’s not to say that there still aren’t several other crucial points for coffee shops and roasters to consider.

If a reusable cup scheme is to be truly sustainable, it must contribute to a circular economy. This model is a “closed loop” system which is designed to minimise waste, reuse pre-existing resources, and lower environmental impact. One of the overarching goals is to prolong the lifespan of materials, rather than disposing of them after a few uses.

Ultimately, coffee businesses need to keep this in mind when choosing or implementing their own reusable cup scheme.

The materials used to manufacture reusable cups is one of the most important factors. Not only do the materials need to be sustainably sourced, but they also need to be durable and long-lasting. HuskeeCups, for example, are made from coffee husk and polypropylene resin – which uses waste and ensures the cups will last for many years.

Repurposing reusable cups

The time will come, however, when coffee shops need to retire or replace a reusable cup. In this case, coffee shops and roasters need to make sure the appropriate end-of-life solutions are in place.

One example is the HuskeeLoop system, which covers the entire Huskee range – including HuskeeCup and HuskeeRenew. This initiative repurposes more than 90% of all Huskee products and by-products so no waste is sent to landfill. This includes a dog bowl, which is the first HuskeeLoop product made from 100% recycled HuskeeCups.

Moreover, the new reusable HuskeeSteel range will also launch later this year.

Some waste in the coffee industry is unavoidable, and will continue to be so for the foreseeable future. But that doesn’t mean we can’t address other sources.

This is particularly true for single-use coffee cups. By switching to reusable cup schemes – especially ones which contribute to a circular economy – coffee businesses and consumers can lower their environmental footprint and help to drive positive, sustainable change.

Enjoyed this? Then read our article on sustainability in coffee: what are the main issues?

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But relationship coffee isn’t necessarily something which excludes other actors. Consider importers and exporters – in most cases, they work more closely with producers than roasters are able to. As such, healthy working relationships between traders and farmers are crucial.

But this leads to another question in many cases: what can suppliers do to add value to a producer’s coffee? To learn more about this, I spoke to two industry experts at Mercon Specialty. Read on for more of their insight.

You may also like our article on trends in experimental coffee processing.

What is “relationship coffee”? 

Before we look specifically at the nature of the relationship between specialty coffee producers and traders, we first need to revisit what relationship coffee means.

Similar to direct trade, there is no formal definition for the term. However, relationship coffee generally refers to the concept of sourcing coffee through relationships with producers. These have been developed over an extended period of time, too.

Giacomo Celi is the Group Sustainability Director at Mercon Coffee Group.

“Strong value chain relationships are the basis for long-term planning,” he says. “In the specialty coffee value chain in particular, maintaining excellence in coffee quality requires investment and long-term planning at farm level.” 

The idea behind these partnerships is to encourage long-term buying between producers and roasters, rather than roasters making a smaller number of one-off purchases. Roasters will usually commit to paying higher prices as well.

However, when it comes to producers and green coffee traders, there is typically less discussion around relationship coffee – despite how closely they often work closely together. 

Why are producer-trader relationships so important?

Ultimately, establishing a solid bond between producers and traders is key to maintaining coffee quality and achieving true sustainability. For instance, the producer needs to know the trader will pay a fair price for coffee. In turn, the trader needs to know that the coffee will meet the necessary quality standards.

Similarly, producer-trader relationships can provide economic stability for both parties, as well as building more trust. When working with reliable and consistent buyers, producers are able to sustainably invest in their farms. Green coffee suppliers, meanwhile, can rely on a steady supply of high-quality coffee from trusted partners.

Jessenia Arguello is the Sustainability Production Manager at Mercon Coffee Group.

“From the green coffee suppliers’ side, understanding the level of effort, the necessary investment, and the challenges which specialty coffee producers face gives them key insight into how they can define a procurement strategy that incentivises farmers to maintain their focus on quality,” she explains.

Jessenia adds that producers can also benefit from this. Feedback on the quality of their coffee allows them to pinpoint areas where they can improve farming practices, for instance.

“This information provides producers with innovative ideas to implement on their farms, encourages them to keep improving coffee quality, and motivates them to be more resilient and to overcome the changing conditions that affect coffee production,” she tells me.

Adding value to the coffee supply chain

In simple terms, creating strong relationships between specialty coffee producers and suppliers can benefit the entire supply chain by improving both coffee quality and productivity.

Additionally, Jessenia says using technology to collect, monitor, and share data from both producers and suppliers can also lead to more direct communication. This means that both parties can be better informed.

“When we share more information, better decisions can be made at every level of the supply chain to better allocate resources and adapt business strategies to foster resilient interactions between different stakeholders,” she tells me.

One example of this technology, Jessenia explains, is Mercon Specialty’s fully digitalised LIFT platform, which first launched in 2014. 

She tells me the LIFT platform – which provides coffee farmers with opportunities for training, as well as access to resources and agricultural support – is based on three key pillars:

• Sustainable growth
• Social development
• Environment

“Over the years, our LIFT platform has shown it’s possible to support producers in changing their farming practices to restore local ecosystems, as well as improve their own and their communities’ social conditions,” she adds. “At the same time, we can improve or maintain the economic sustainability of their coffee farms.”

Giacomo tells me the LIFT platform is integrated with Mercon’s values and sustainable business practices.

“The aim of the LIFT platform is embedded into our strategy,” he says. “Our purpose is to create a better coffee industry, which means building profitable, sustainable, and integrated value chains from producer to consumer.”

In terms of leading to measure results, Giacomo explains that Mercon also developed the LIFT Scorecard. This is used to evaluate producers’ performance against each of the three pillars. Moreover, all data is shared via an integrated app.

What are the advantages of sustainable producer-trader relationships?

Producers and green coffee suppliers clearly benefit from close, long-term working relationships. But as with any partnership in the coffee supply chain, in the right circumstances this can also benefit actors across the rest of the supply chain.

“Closer and stronger working relationships between roasters and green coffee suppliers are also very important to align with the long-term goals of producers, too,” Giacomo explains. “We can’t have a fully sustainable supply chain without a shared focus and perspective.”

In the long term, a shared vision between producers and traders can help improve coffee quality.

This communication clearly benefits other supply chain actors. This includes roasters and consumers, both of whom are increasingly prioritising transparency, traceability, and sustainability more and more. In turn, consumers can be sure that the coffee they buy from a specific roaster is always high-quality, as well as being sourced ethically.

Better access to information

With relationship coffee, better access to data usually encourages more participation. This means information is more accessible to a wider range of supply chain stakeholders. In theory, a more collaborative approach to data collection across the value chain means all stakeholders are better informed. 

Moreover, better access to more detailed information about a specific coffee can help bridge the gap between producers and consumers in a more impactful way. For example, roasters are able to know more detailed information about a specific coffee, such as harvest, origin, variety, and processing method. In turn, they can provide their customers with more comprehensive and transparent information, and thereby improve their overall experience.

When it comes to coffee farmers, Jessenia explains that improving information availability helps with all manner of things. These can range from financial management and negotiation to learning about farming techniques, improving market access, and opening up research possibilities.

Keeping specialty coffee moving forward

With concerns about a sustainable future for the coffee industry continuing to grow, supply chain stakeholders ultimately need to work more closely with each other to combat these issues.

“Relationships between producers and green coffee suppliers are key to ensuring a continuous and growing supply of high-quality coffee, which is the foundation of the specialty coffee industry,” Jessenia explains. “More efficient communication – as well as facilitating better access to resources – ensures that stakeholders are more aware of each others’ needs.”

Furthermore, the exchange of knowledge between supply chain actors can lead to more innovation. This is especially apparent when it comes to harvesting techniques and processing methods. As a result, producers can diversify their offerings and potentially earn higher prices.

Formal training

Providing producers with more formal training opportunities is one of the most effective ways to improve coffee quality and yields.

Giacomo explains the Mercon LIFT platform provides coffee producers with both holistic and technical training sessions and farm visits covering a number of topics. These include plant nutrition, pest and water management, and financial literacy.

In line with this, he adds that when green coffee suppliers are able to invest in producers, it’s more likely that these farming practices can be improved.

“Value chain relationships which are oriented towards a long-term goal, for both producers and roasters, are fundamental to pushing specialty coffee forward, as well as continuing to drive the growth of the sector,” Giacomo concludes.

Direct relationships between roasters and producers has been a point of discussion for some time now. However, at the same time, we’ve also seen green coffee suppliers work with farmers in new and different ways.

In today’s ever changing coffee industry, sustainable relationships between producers and anyone who buys from them will increasingly be beneficial – as this stability can pave the way for a more sustainable future and provide a foundation for future collaboration.

And by establishing stronger connections across the entire supply chain, we can create a more equitable and informed coffee industry – for everyone.

Enjoyed this? Then read our article on how robusta production has developed in recent years.

Photo credits: Mercon Coffee Group

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Much of the focus on sustainability is with coffee production and export. However, there is also a growing number of coffee shops which are looking for ways to become carbon neutral. 

There are many ways for coffee businesses to reduce their carbon footprint. One of the most prominent is investing in more energy-efficient and sustainable equipment – such as carbon-neutral espresso machines.

To find out more, I spoke to Francesco Bolasco, Products and Innovation Project Manager at Dalla Corte. Read on for more of his insight.

You may also like our article on branding and customisation: How espresso machine design is evolving.

What is carbon-neutral coffee?

The term “carbon neutral” has become more commonly used in many industries in recent years, including in specialty coffee. But what does it really mean?

The European Union unofficially defines carbon neutrality as “having a balance between emitting carbon and absorbing carbon from the atmosphere in carbon sinks”. A carbon sink is any system which absorbs more carbon than it emits – including natural “systems” like soil and forests.

All commodities have an environmental footprint which can be measured, including coffee.

“Every product or service has an impact on the environment,” Francesco tells me. “This impact can be evaluated using a Life Cycle Assessment (LCA).”

Measuring carbon emissions

It’s certainly challenging to accurately measure the carbon footprint of coffee. However, a number of studies have used LCAs to gather more reliable data. One of these is a 2020 research paper from University College London which looked into the carbon footprint of producing and exporting coffee from Brazil and Vietnam to the UK.

In summary, the study found that:

• The average carbon footprint of both Brazilian and Vietnamese arabica coffee was calculated as 15.33 (±0.72) kg of carbon dioxide equivalent per 1kg of green coffee (kg CO2e kg−1) for conventional coffee production 
• The average carbon footprint of both Brazilian and Vietnamese arabica coffee which was produced more sustainably was calculated as 3.51 (±0.13) kg CO2e kg−1
• The 77% reduction in carbon footprint for sustainable coffee production compared to conventional production was largely the result of exporting coffee via cargo ships (rather than by airplane) and using fewer agrochemical inputs
• The majority of carbon emissions produced across the entire supply chain came from exportation and shipping

Similarly, another study which measured the carbon emissions of Costa Rican coffee found that the total carbon footprint across the entire supply chain was 4.82 kg CO2e kg−1. It also should be noted that Costa Rica is considered one of the most sustainable countries in the world. In part, this likely explains the lower level of emissions.

So how do companies reduce their carbon footprint?

Coffee companies can become carbon neutral through two methods: carbon insetting and offsetting. The former involves reducing carbon emissions within a company’s own supply chain. The latter, meanwhile, is where companies invest in sustainable initiatives outside of their own operations.

For example, a coffee business looking to become carbon neutral and offset its emissions can fund tree planting projects in other countries. Insetting, meanwhile, would mean that a company would have to create a reforestation project (or another similar sustainable project) within its own operations. 

However, it can take years for a company to develop and implement their own carbon reduction project. In turn, carbon offsetting schemes are more popular. But companies must first measure the carbon footprint of their entire supply chains when choosing this method.

Francesco tells me how Dalla Corte used the “cradle-to-gate” assessment method to calculate the carbon footprint of its Zero, XT, and Icon espresso machines.  

“‘Cradle-to-gate’ refers to a product’s carbon footprint from the moment it’s made to the moment it reaches the customer,” he explains. “Because we are a B2B company, we consider the final destination of our products to be our global distributors’ warehouses.”

After calculating the carbon footprint of each machine, Francesco says that the company offset all emissions through the Ntakata Mountains project, which protects and preserves wildlife, forests, and indigenous communities in Tanzania.

What about sustainability in coffee shops?

Much of the focus on sustainability in coffee revolves around production and export – and rightly so. Many studies point to these stages of the supply chain as the biggest emitters of carbon dioxide (CO2).

In line with this, a number of sustainable practices have been implemented on coffee farms. For example, producers can use more natural fertilisers and dispose of waste by-products in more environmentally-friendly ways.

However, this means the burden to improve sustainability in the coffee industry largely lies with farmers, including smallholders. And given that large-scale agriculture is responsible for the vast majority of carbon emissions in coffee production, sharing the burden among other industry professionals is key to achieving “true” sustainability.

As such, as well as becoming carbon neutral, coffee shops around the world have started to implement more sustainable business practices. These include:

• Reducing the use of single-use takeaway cups
• Recycling more waste, including used coffee grounds
• Adopting zero-waste practices
• Offering more plant-based milk options, which tend to have a lower carbon footprint than cow’s milk

Espresso machines and other equipment

With the recent spike in costs for hospitality businesses, energy efficiency of equipment has become more important than ever.

This is most notable with espresso machines, as they tend to produce the highest levels of CO2 than other pieces of equipment in coffee shops.

“For our machines in particular, between 90% and 95% of carbon emissions come from general usage as they require electricity to work,” Francesco says.

Moreover, because of heat loss, poorly-insulated boilers can potentially waste up to 50% of the energy they use. This has led some espresso machine manufacturers to develop more energy-efficient, sustainable models to address these issues, including carbon-neutral machines.

Francesco explains how Dalla Corte calculated the carbon footprint of some of its espresso machines, starting with the XT. He says the first step of the process involved analysing the environmental impact of all machine parts – including the materials used and where they were manufactured.

“The further away the supplier is for a specific part, the higher the emissions levels will be,” he tells me. “We also asked our main suppliers about their production processes and sustainability best practices for a more accurate impact assessment.

“The second step was to measure carbon emissions for each part in terms of energy consumption,” he adds. “Finally, we compiled a list of all shipments and other means of transportation to our global distributors within a particular time frame (usually one year).”

Using data such as this, companies can measure the average carbon footprint of a single espresso machine.

“On average, the production and distribution of a single Dalla Corte espresso machine produces around 600kg CO2,” Francesco says.

Can you truly have a carbon-neutral espresso machine?

Francesco explains what a carbon-neutral espresso machine is.

“By definition, it’s an espresso machine whereby you have offset all of its carbon emissions by purchasing an equal volume of carbon credits,” he says.

He adds that Dalla Corte offset emissions for its XT, Zero, and Icon espresso machines through its new PlaNet Sustainability Project, which officially launched in December 2022. 

“With PlaNet, we are combining all of our sustainability projects under one name, which adds another important layer to our sustainability plan,” he says. “These three machines are now certified carbon neutral.”

Alongside offsetting (or insetting) the machines’ carbon footprints, there are a number of other features which are designed with sustainability in mind.

“For instance, Dalla Corte’s Zero, XT, and Icon machines don’t use boilers to heat brewing water,” Francesco tells me. “Instead, water is heated directly in each separate grouphead using the precise amount of energy needed.

“This helps to reduce energy consumption,” he adds. “And thanks to our new Proportional Integral Derivative (PID) control system, we have achieved even better efficiency.”

The benefits of carbon-neutral coffee

For any coffee business, there are many clear advantages to reducing carbon emissions and becoming carbon neutral.

First and foremost, many global governing bodies are driving businesses to minimise their environmental impact. For instance, the EU Green Deal plans to create a climate neutral economy by 2050 – which means companies may have to comply with certain rules on carbon emissions.

Simply put, this has never been more important than now, including for the coffee industry. In January 2023, a study published in PLOS Climate found that over the past four decades, climatic conditions which can reduce coffee yields have become more frequent. These include higher temperatures, as well as more erratic rainfall and humidity levels, which could result in “ongoing systemic shocks” to global coffee production.

Meeting consumer demand

“Coffee consumers are savvier and are asking for more ‘green’ products,” Francesco says. “Pushing coffee business owners to improve their own sustainability practices then also reinforces this need to their suppliers.”

In line with this, Francesco recommends coffee shops and roasters include information about any carbon-neutral equipment they use (including espresso machines) in their sustainability reports, should they publish them.

Ultimately, companies should look to provide more accessible information about their environmental impact, especially as this becomes increasingly important to consumers.

For instance, according to a 2021 YouGov survey, 60% of US consumers (especially younger generations) are willing to pay a premium for sustainable products.

Moreover, in a highly competitive market, carbon-neutral espresso machines can be a unique selling point for coffee shops.

Energy consumption

As well as reducing environmental impact, carbon-neutral espresso machines are designed with greater energy efficiency in mind. 

“Dalla Corte machines are not only carbon neutral, but they also have patented technologies which reduce energy consumption during their lifetimes,” Francesco says.

Considering that energy costs are on the rise for coffee shops worldwide, investing in a more sustainable espresso machine can help to lower energy consumption, and thereby costs, too.

Over the past few years, the specialty coffee industry has made great strides towards becoming more sustainable. A large part of this has concerned minimising carbon emissions, thereby lessening the supply chain’s impact on the environment.

And while most of us would first think of reforestation projects and sustainable production techniques, it’s clear that sustainability doesn’t end at origin. 

It is possible to create a carbon-neutral espresso machine, and furthermore, by investing in carbon offsetting or insetting initiatives, coffee companies can lower the carbon footprint of their equipment – potentially giving their business a new unique selling point.

Enjoyed this? Then read our article on technical evolution: How espresso machines have changed in the 21st century.

Photo credits: Dalla Corte

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In December 2022, as a direct response to this issue, the European Union (EU) announced a new provisional deal which would seek to minimise and eradicate the import of products linked to deforestation. Effectively, from 2024, this deal means unless traders of certain commodities – including coffee – can certify that their products have come from deforestation-free supply chains, import of these products into the EU will be prohibited.

Naturally, these new EU regulations have major consequences for those working in the export and production of coffee. It’s already difficult to accurately know just how much deforestation is taking place in a supply chain, or if it’s taking place at all. However, industry professionals looking to export to the EU will now have to prove the production of their coffee results in no deforestation following 31 December 2020.

In line with this, more and more coffee professionals are relying on technology and data platforms to map and detect deforestation. Moreover, they also have to prove compliance with these new laws.

To learn more, I spoke with three industry experts. Read on for more of their insight.

You may also like our article on growing sustainability in the coffee supply chain.

Why is deforestation in coffee production an issue?

First and foremost, we need to define deforestation. Simply put, it is the removal of trees to increase land area for agricultural and commercial purposes. Naturally, this can lead to a number of environmental problems.

There is a significant knowledge gap about deforestation in coffee production. In turn, it’s hard to know just how much takes place in the coffee supply chain. However, what we do know is that deforestation is happening in origin countries. And this includes the top five producers in the world.

According to Global Forest Watch, in 2020 and 2021:

• Brazil lost 6.28 million ha of forest, over 70% of which was because of commodity-driven deforestation
• Vietnam lost 401,000ha of forest, 95% of which was the result of commodity-driven deforestation and changes in the agricultural sector
• Colombia lost 589,000ha of forest, 97% of which was because of commodity-driven deforestation and shifts in the agricultural sector
• Indonesia lost more than 1.8 million ha of forest, 92% of which was from commodity-driven deforestation
• Ethiopia lost 366,000ha of forest, over 90% of which was because of commodity-driven deforestation and shifting agricultural practices

As well as worsening the effects of climate change, there are many reasons why deforestation causes significant harm to the environment.

Alfadrian Syah is the head of the Solok Radjo, an organisation of coffee farmers in Gumanti Hill, Solok in West Sumatra.

“Deforestation can lead to a loss of shelter for animals which help maintain the biodiversity of local ecosystems, such as birds of prey and pollinating insects,” he says. “Additionally, soil erosion can worsen the quality of soil and reduce the availability of water for coffee plants.

“As a result, coffee yields can decrease and quality may also be compromised,” he adds. 

Challenges that smallholder farmers face

Coffee production isn’t necessarily a driver of deforestation. But evidence suggests that deforestation does take place on coffee farms, as well as in immediate surrounding areas. However, it’s essential to acknowledge that the vast majority of deforestation is directly attributed to large-scale agriculture.

In fact, deforestation on a small scale can actually be sustainable. For example, a smallholder farmer may cut down a few trees to use for firewood or construction, with the intention of replanting the trees at a later date.

“Coffee farmers need to understand the impact of deforestation and make efforts to avoid or minimise deforestation practices,” Alfadrian tells me. “One way to do this is to implement agricultural practices that prioritise environmental preservation and sustainability.”

The new EU Deforestation Regulation (EUDR) initiative was created as a way to ensure more farmers and companies adhere to stricter standards on deforestation.

Jon Trask is the CEO and founder of Dimitra. The blockchain platform supports smallholder farmers around the world – including in the coffee sector.

He explains that because the EU coffee market is so lucrative, it’s important that producers, millers, exporters, and importers adhere to the new regulations.

“It’s a very, very large market to lose out on if your supply chain is linked to deforestation,” he explains. “However, the economic burden of implementing more sustainable farming is put directly on the producer, who may already make little money.

“We can’t penalise farmers – some of whom live below the poverty line – or prevent them from scaling their business,” Jon adds.

How can coffee farmers and buyers track and prevent deforestation?

It’s no understatement to say that accurately measuring levels of deforestation is challenging, especially on the ground. Deforestation typically occurs at a slow rate, and can often happen far away from coffee farms.

Moreover, some smallholder producers may need to cut down trees to plant more crops or sell wood for timber. However, with the new EUDR initiative in place, it’s now more vital than ever that coffee farmers, millers, and traders know where and when deforestation is happening – as well as how to reduce it.

As part of a project with the Faculty of Agriculture at Andalas University in West Sumatra, Dimitra is working with farmers at the Solok Radjo coffee project to reverse soil degradation and prevent deforestation. 

By conducting land surveys and monitoring soil and plant health, researchers found that the topsoil layer on local farms was too thin, while the soil’s pH levels were too high. In turn, this meant certain crops couldn’t be grown on these farms. To add to this, soil erosion from rain and wind was also causing further damage.

“Without action to change the course of deforestation, we will continue to lose vegetation, as well as soil due to continued erosion,” Alfadrian says. 

Jon explains how Dimitra worked with local coffee farmers to reduce deforestation and improve growing conditions.

“We realised that if we changed the pH level of the soil by applying nutrients, we could increase farmers’ yields,” he tells me. “We analysed soil samples and found that we could increase revenue by US $3,000 per hectare by investing in and applying a natural calcium-based fertiliser.” 

Why is using technology to track deforestation important?

Without using the proper tools, it’s nearly impossible for coffee farmers, millers, importers, and exporters to monitor deforestation rates. In line with this, technology plays a critical role.

“Most farmers we work with don’t have access to these kinds of platforms,” Jon says. “Some farmers may not have used smartphones before, too.”

However, when using dedicated apps which map deforestation, coffee producers can provide a range of information about their farming practices. These include:

• Soil health
• Irrigation and weeding
• Harvesting techniques

Alfadrian explains how receiving more support and formal training has helped local coffee farmers.

“We can understand more about the importance of implementing agricultural best practices, as well as how to mitigate deforestation levels,” he tells me. 

Jon says that Dimitra plans to carry out similar projects with universities in Bolivia, Colombia, and Honduras in the future.

“As we train more coffee farm workers, more and more producers will become competent with our app, and can potentially teach their neighbours,” he adds.

Riganov Wijaya Kusuma is the Manager of the Minang Coffee Association. The institution connects farmers with the government, academics, financial institutions, and non-profits in West Sumatra.

“We hope to implement similar projects in other areas in the province of West Sumatra,” he says. “Serving high-quality specialty coffee starts at farm level.”

Ensuring compliance with anti-deforestation regulations

Monitoring and preventing deforestation is essential. However, for producers to sell their coffee in EU markets, they now must be able to prove that no deforestation took place in their supply chain following December 2020.

To provide this information, and therefore ensure compliance with the new EUDR initiative, farmers, millers, and traders need access to secure and reliable data.

“When governing bodies first started to talk about anti-deforestation legislation, there were ways around the rules,” Jon explains. He adds that some farmers who didn’t comply with anti-deforestation regulations would provide photos of other areas of land, or use geo-data which didn’t match the boundaries of their farms.

However, given the strict regulations now imposed by the EU, it’s more important than ever to prove compliance.

Using technology

Jon explains how Dimitra’s app includes a Deforestation Compliance feature. This ensures that every shipment of coffee meets new regulatory demands.

He tells me that the app includes both a risk assessment and a mapping and certificate feature, which uses blockchain technology and its own cryptocurrency (DMTR). Farmers can then map out the boundaries of their farm using satellite imagery. They can also request deforestation reports which compare the latest weekly satellite images to ones from 2020.

Using AI-driven technology and high-resolution satellite image analysis, the app allows supply chain actors to detect deforestation, prove compliance with the EUDR, and reduce the risk of fraudulent activity. This is done by highlighting lost tree cover in red and new tree cover in green.

Another important aspect of complying with new anti-deforestation regulations is providing any required documentation. For example, farmers using Dimitra’s app can provide their certificate to prove compliance.

With the EU’s anti-deforestation regulations set to come into effect in spring 2023, coffee professionals need to be aware of what these new laws mean for them.

Ultimately, technology can better assist producers, millers, and traders to track deforestation across their supply chains. At the same time, there needs to be a bigger focus on how this can be done in a way that best supports producers and their communities. 

Enjoyed this? Then read our article on sustainability in coffee: what are the main issues?

Photo credits: Dimitra

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At farm level, technology has been used to support coffee production since the mid-20th century. However, since then, there have been further developments as far as automation and equipment are concerned.

Today, we are seeing an increasing focus on using technology to address a number of issues that coffee production faces. These include increasing the climate resilience of coffee plants and improving quality control.

To understand more about how the use of technology could affect coffee production in the future, I spoke with several industry professionals who are developing these technologies and who work with Sucafina, a sustainable farm-to-roaster coffee trader. Read on to find out what they had to say.

You may also like our article on how technology has changed in the coffee industry over the last few years.

How can technology improve traceability?

When talking about sustainability in the coffee industry, transparency and traceability are some of the most widely discussed issues. 

Essentially, these concepts cover access to production-level information – such as the prices paid to producers for their coffee or the specific plot of land that coffee was grown on.

For many years now, technology has been used to improve transparency and traceability in coffee production. One of the most notable examples is blockchain technology, which allows a number of supply chain actors to store data on a decentralised network system. 

Anyone who has access to the network is able to view the information (including farmgate prices, for example), but they cannot amend or remove the data – meaning the data is secure.

Collins Mugabi is the Sustainability Business Analyst Manager for Sucafina. 

“One of the many ways in which technology will change the coffee industry is by improving traceability,” he says. 

He tells me about Sucafina’s new Cropin software, which is helping to make coffee more traceable. When a field officer helps register a farmer on Cropin, information about their farm, including location, types of crops grown, any certification and production history, is entered into the system.

“Every batch of coffee which is sourced and purchased using Cropin can easily be traced back to the individual farm, washing station, or buying centre,” Collins explains. 

Improving farmers’ access to financing can also be achieved through technology like Cropin. The software records transactional data, such as volumes of coffee purchased, price per kilogram, and batch number.

The information is stored to create an automatic record of a farmer’s financial history, which can potentially help them qualify for credit or loans in the future.

Kihara Victor is a Systems Administrator for RWACOF (Sucafina Rwanda).

“When we track this data, we’re better able to provide farmers with pre-season loans based on their projected annual volumes,” Kihara says. 

He adds that farmers can then sell cherry to RWACOF’s washing stations, deposit some of their income into bank accounts, and save money to pay back the pre-season loans over time. 

Streamlining logistics and market analysis

The trade and export of coffee can be fraught with complications – especially when we consider shipping container shortages and rising freight prices.

Tran Dao is the Shared Service Team Leader for Sucafina. She explains how the company is trialling new technology that can accurately track shipments of coffee, as well as making it easier to communicate shipping updates between different supply chain actors. 

“Sucafina is using new smart shipping containers that are integrated with Internet of Things (IoT) technology,” she says. “This is designed to provide real-time data and notifications about the movements and conditions of cargo at any given point in time.

“Using this technology, we can improve the transparency and traceability in our supply chain,” she adds. “We are able to check if there were any abnormal routes or conditions that could affect our coffee, and take appropriate actions to reduce any risk.”

Carolina Guerra is the North America Execution Specialist for Sucafina. She tells me about other technology that Sucafina is using to streamline shipping logistics.

“Cargoo is a new platform that facilitates communication about a specific shipment between all stakeholders,” she says. “The user interface helps to centralise all information about the shipment and reduce the number of emails we send for each shipment. 

“It streamlines the whole process of communication from exporters to customers,” she adds.

As part of the export of coffee, a significant amount of paperwork needs to be completed. This process can be time consuming and labour intensive for many people who work in the coffee industry.

Ilya Byzov is a Quantitative Trader for Sucafina. He tells me how artificial intelligence (AI) technology can help to simplify the process by automatically analysing and storing data from a number of documents.

“If we can automate these systems, we can allocate other tasks to our staff,” he says – ultimately saving more time and money.

Fluctuations and changes across the industry – including in relation to the C price – mean traders generally need to keep up to date with any changes.

Ilya tells me that Sucafina is trialling new analytics software that can assess whether or not any news stories or events will influence the global coffee market.

“This tool would help notify us when a major story breaks, so we can then immediately forecast how it might impact the overall market,” he says.

Quantifying the environmental impact of coffee production

One way that we can focus on securing the future of the coffee industry is by mitigating the environmental impact of growing coffee, which is becoming a growing focus for many consumers.

Several new technologies can be used to track and measure the environmental impact of coffee production. One such example is satellite tracking technology, used to assess deforestation in the coffee supply chain. 

Among the many environmental issues in the coffee sector, there is a significant knowledge gap about deforestation in coffee production. It’s also difficult to track deforestation on the ground as the process of collecting data is slow and often expensive.

As a direct response to this, Sucafina has partnered with satellite tracking companies Trade in Space (TIS) and Global Risk Assessment Services (GRAS) to identify where deforestation is taking place in global coffee supply chains.

To identify levels of deforestation across larger areas of land more accurately, satellite technology can track changes in tree cover over longer periods of time. 

Ana Cabezas is a GIS & Sustainability Project Manager at GRAS.

“Remote sensing technology can monitor areas of land and forests to detect any changes in land use,” she says. “It can reach much larger regions of land – even those that are difficult to access on the ground.” 

Robin Sampson is the CEO of TIS. He explains how satellite technology can be used to provide a more accurate representation of deforestation in coffee production.

“There are many satellites in orbit, so there is more data being produced every day than ever before,” he says. “We can instantly find images of any area of land from open data sources.”

“We found that to some extent, deforestation is occurring in nearly all the coffee supply chains that we assessed,” Ilya tells me.

However, it’s important to note that for the most part, coffee production is not the biggest driver of deforestation. In many cases, population growth (and the resulting increase in food production to meet rising demand) is causing deforestation to take place in coffee-growing regions.

Adapting to climate change

With climate change now a pressing issue for coffee farmers along the Bean Belt, there is a growing need to improve the resilience of coffee plants. Research suggests that up to half of the current suitable land for coffee production in the world’s top coffee-growing countries could reduce in size over the next 30 years. 

Although there are a number of ways to mitigate the effects of climate change on the coffee industry – including carbon insetting schemes – adaptation is also important.

Lab-grown coffee is one of ways that the industry could potentially use to adapt to the effects of climate change. As the name indicates, lab-grown coffee is cultivated in a laboratory rather than on a farm.

Kristine Breminer Isgren is a Q Grader and the quality control manager for Complete Coffee Limited, which is part of the Sucafina group. She explains that there are a number of technologies used to produce lab-grown coffee – some of which involve no coffee production at all.

The first process she describes, the “molecular method”, uses different agricultural products (such as date pits) to mimic the main flavour compounds found in coffee – meaning it contains no actual coffee. 

The second is the “microbial method”, which uses genetically-engineered microbes to produce these flavour compounds.

The third and final, the “cellular method”, however, uses coffee cells that are grown in bioreactors. These cells are then processed into a powder-like substance that can then be brewed similarly to ground coffee.

While there are a number of benefits to lab-grown coffee, Kristine notes that more research to make them commercially viable will certainly be necessary.

“Lab-grown coffees are technically deforestation-free, use less water, and can be carbon neutral,” she says. “However, more evidence is needed to back these claims up. 

“There would also be major repercussions for everyone in the coffee supply chain, especially farmers,” she adds. “Millions of people are reliant on coffee production for their income.”

Improving quality control

A key area of focus in the specialty coffee sector is on improving coffee quality as a way for farmers to receive higher prices in the long term. For many years now, a range of technologies have been used to support this.

Nicolette Yeo is the Head of Marketing for ProfilePrint – an AI-powered food “fingerprint” platform that can be used to determine the cup score, taste profile, moisture content, and density of a given sample of green coffee.

“ProfilePrint allows all users to understand more about the quality of green coffee,” she says. The technology works by matching molecular signatures (levels of chemical compounds such as proteins, amino acids, sugars, and more) in green coffee with specific flavours and aromas found in roasted coffee beans.

As well as simplifying the quality assessment process, technologies like ProfilePrint could provide more objective cup scores for producers, green coffee buyers, and roasters – improving consistency and productivity.

As part of this, The Center collaborated with 45 coffee sensory experts to establish a global calibration model. 

Tim Heinze is the Coffee Education Manager at The Center. 

“Coffee quality is not something that one individual can evaluate,” he explains. “Instead, the entire industry needs to agree on a certain standard.

“Technology like ProfilePrint can make quality control more available to producers who historically have had less access to this information,” he adds. “This technology has the ability to democratise coffee quality control.”

There’s no denying that technology has the ability to help us create more transparent, accessible, and sustainable coffee production in the future. Furthermore, it’s clear that those who don’t keep up will be left behind – with no evidence that technological change across the industry is slowing down any time soon. 

Ultimately, it’s clear to see that technology will continue to shape the future of the coffee industry, but how it will do so remains to be seen. As new technologies emerge, we could see the coffee industry change in a many number of different ways – hopefully for the benefit of farmers around the world.

Enjoyed this? Then read our article on addressing deforestation in coffee production.

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