Coffee production involves cultivating, harvesting, and processing beans from the Coffea plant. This global commodity supports millions of farmers and is a significant export for many developing nations. Billions of cups are consumed daily, making coffee one of the most widely traded agricultural products worldwide. Despite its economic and cultural importance, widespread cultivation presents considerable environmental challenges. These issues stem from various stages of production, impacting ecosystems and natural resources across coffee-growing regions.
Impact on Land and Biodiversity
Coffee cultivation significantly alters landscapes, primarily through deforestation for new farms. This expansion often involves clearing primary forests, leading to substantial habitat destruction. The global coffee sector is responsible for deforesting over 2.5 million hectares, with an estimated 100,000 hectares cleared annually for coffee production. This transformation of diverse forest ecosystems into coffee plantations dramatically reduces biodiversity.
The shift towards sun-grown coffee, which involves clearing trees for full sunlight, exacerbates habitat loss. Unlike traditional shade-grown systems that mimic forest structures and support wildlife, sun-grown monocultures offer minimal ecological diversity. This lack of diverse vegetation diminishes natural ecosystem services like pollination and pest control, making coffee plants more susceptible to diseases. Over 60% of wild coffee species are now at risk of extinction due to these land-use changes.
Intensive coffee farming practices also contribute to severe soil degradation. Monoculture, where only one crop is grown repeatedly, depletes essential nutrients and organic matter. Continuous cultivation without adequate replenishment compromises soil fertility and its ability to retain water, making it less productive. Removing protective shade trees exposes the soil to direct sun and heavy rainfall, accelerating erosion, particularly on sloping terrains common in coffee-growing regions. Soil organic matter can be lost rapidly, sometimes within five years of converting tropical forests to agricultural land.
Water Pollution and Consumption
Coffee production demands substantial water resources throughout its lifecycle, from cultivation to processing. A single cup of coffee has a water footprint estimated at 140 liters, accounting for growth, processing, and global transportation. A large portion of this water is consumed during cultivation, particularly in regions relying on irrigation, with individual coffee trees requiring up to 1,500 liters annually during dry periods.
The wet processing method, widely used for coffee beans, further intensifies water consumption. This method involves pulping, fermenting, and washing the beans. Processing one kilogram of parchment coffee can consume 15 to 20 liters of water, and some estimates indicate up to 130 liters per kilogram of coffee cherries processed. This water-intensive approach contributes to freshwater depletion, especially in areas already facing scarcity.
A major environmental concern arises from wastewater generated during wet processing. This effluent is rich in organic matter, including sugars, proteins, and pectin, and is often highly acidic. When discharged untreated into local rivers and streams, these pollutants deplete dissolved oxygen, leading to eutrophication and harming aquatic ecosystems. Such contamination also negatively impacts communities depending on these water sources.
Chemical Reliance in Cultivation
Conventional coffee cultivation frequently depends on synthetic pesticides and fertilizers to control pests, diseases, weeds, and maximize crop yields. This widespread application of chemicals poses considerable environmental risks. Brazil, a significant coffee producer, utilizes a substantial volume of pesticides annually.
These synthetic substances can contaminate soil and water bodies. Rain and irrigation can cause chemical runoff, carrying residues into rivers, streams, and groundwater sources, impacting water quality far beyond the farm. Such contamination harms non-target organisms, including beneficial insects, soil microorganisms, and aquatic life, disrupting local ecosystems.
The long-term use of synthetic fertilizers can degrade soil health by reducing porosity, altering pH levels, and diminishing vital soil microorganisms. This practice can lead to a decline in overall soil biodiversity and fertility. Pesticides can also negatively affect pollinators, such as bees, which contribute to coffee yield and quality. A large percentage of applied agricultural pesticides do not reach their intended targets, instead dispersing and accumulating in the environment.
Coffee’s Contribution to Climate Change
Coffee production contributes significantly to climate change through various stages of its supply chain. A substantial portion of coffee’s carbon footprint originates directly from farm activities. This includes land-use changes, where forests are cleared for new coffee plantations, releasing stored carbon dioxide and diminishing natural carbon sinks.
The use of nitrogen-based fertilizers in coffee cultivation is another major source of greenhouse gas emissions. These fertilizers release nitrous oxide, a powerful greenhouse gas with a warming potential more than 200 times greater than carbon dioxide. Excessive application of these fertilizers directly increases nitrous oxide emissions.
Energy consumption during coffee processing, particularly drying and roasting, also adds to the industry’s carbon footprint. Roasting often relies on fossil fuels and can account for approximately 15% of the sector’s total carbon emissions. Global transportation of coffee beans, primarily by cargo ships, involves considerable fuel use, contributing to overall greenhouse gas emissions.