Carbon negative coffee production – The path to sustainable coffee industry development

A company’s carbon footprint is usually measured in tons of CO2 equivalent, or CO2eq. In practice, it is difficult to calculate “real” carbon emissions, because there are so many data points. When a company’s carbon footprint reaches zero (often referred to as “net zero”), that brand is considered carbon neutral. But achieving net zero is no easy feat. Because for many businesses, the use of energy or fuel is an integral part of their operations. Simply eliminating emissions altogether is often not feasible.

As a result, some businesses have begun to help other companies “balance” their emissions. They operate environmental programs around the world (e.g. reforestation, green energy or renewable petroleum). Companies that want to reduce their carbon footprint can purchase “carbon credits” from these companies. They therefore fund a sustainability project elsewhere and thus indirectly balance their carbon footprint (the net amount of carbon dioxide a company is willing to release into the atmosphere). Buying carbon credits is just one of the ways that companies can reduce their carbon footprint. If they continue to absorb or remove carbon emissions to the point of removing more CO2 than they produce, they are considered carbon negative (no carbon).

From that, negative coffee production is a way of producing coffee so that the inner workings can absorb, sequester, CO2 to a level that can offset the emissions.

According to National Geographic’s estimate in 2019, the allowable limit of carbon emissions in the world is only ⅕. When greenhouse gas emissions exceed this level, the layer of “barrier” that traps heat in the atmosphere gradually loses and causes global temperatures to rise. This will cause a range of devastating environmental impacts, threaten biodiversity and lead to more frequent extreme weather around the world.                  

An increase of 1.5°C would put 14% of the world’s population at risk of extreme heat waves at least once every 5 years. Furthermore, higher temperatures, increasing risk of drought and unpredictable rainfall and natural disasters have affected coffee production. In response, farmers are often forced to relocate to higher elevations in search of optimal growing conditions or to use more efficient but less sustainable farming practices. If this continues, farmers and their children will have no choice but to give up coffee production or take shortcuts (chemical abuse) that will destroy the land and water that they cannot afford. they use to grow crops, threatening the future of the coffee industry.

“Coffee-producing countries are increasingly facing extreme weather conditions that appear to be directly related to climate change,” said Cory Bush, Executive Director at Sucafina Specialty EMEA. Coffee farmers will suffer heavy consequences such as reduced production, quality and area of cultivated land when carbon emissions increase as rapidly as now.

Coffee-producing countries are among those most affected by the impacts of climate change. Increased risk of drought, extreme weather patterns and unpredictable rainfall all directly affect coffee producers. Most high-value coffee varieties grow best only at temperatures between 18 and 21°C with little variation. If the temperature in the coffee farm increases, the plants can be reduced in yield, quality or even exhausted due to lack of water. Moving towards carbon-negative coffee production could help us restore some balance in the natural environment, or at least slow the cycle of disasters that are worsening to help restore growth. for the coffee industry. Because negative coffee production measures all focus on the sustainability of the industry. In which, producing households will grow coffee in combination with intercropping and agroforestry to “recover” CO2. The stages of fertilizing, killing pests, and preliminary processing all use renewable resources to help reduce carbon emissions and be friendly to nature. Plants in that environment will be optimally grown thanks to natural energy and nutrients. Coffee beans will ensure virtual safety, natural flavor, good yield, high value and good income for farmers and suppliers. They can increase their annual income up to about US$150 to US$200 by improving farm productivity and quality. However, it is important that farmers are able to keep up with the changing requirements and standards for the farm.

Besides, carbon negative coffee production is also an opportunity for other stakeholders in the coffee industry. According to a survey, up to 75% of new generation consumers are willing to pay premium for sustainable products . As the low-carbon coffee market evolves, consumer preference for sustainable brands will give roasters access to the growing market. However, if businesses do not invest or provide financial support to farmers, growers who lack the ability to invest will not be able to comply with these new standards at risk of losing market access.

Carbon negative coffee is still a new phenomenon in this field. But it is easy to see that the production of carbon negative coffee has benefits for all stakeholders in the supply chain including producers, suppliers, roasters, coffee consumers. Every link in the coffee industry can do more to mitigate the effects of climate change. Producers can commit to sustainable farming, roasters can buy green coffee responsibly. Even home coffee consumers can shop for coffees that are grown and purchased in an eco-friendly manner.

If you want to support and use carbon negative coffee, choose XLIII Coffee!

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