What’s Really In Your Cup of Coffee?
Children harvesting coffee “cherries” outside of Antigue, Guatemala
Coffee, the cherished beverage that fuels our mornings and jumpstarts our afternoons, has a journey that begins long before it reaches our mugs. And while there are over 2 billion cups of coffee consumed per day around the world, very few people know much of anything about the complex process of cultivation, harvesting, and production behind every sip. In a recent Nature Links class, we explored the fascinating journey of how coffee is grown and delved into the importance of treating both people and the environment with care throughout the entire process. Throughout our fair trade series this fall we’ve had the chance to explore the foods we eat and the clothing we wear, focusing on how people and the environment are treated in the process. The series has allowed us a greater appreciation for the things we tend to take for granted.
Our coffee journey began by exploring where coffee is grown. Commonly located in tropical climates, coffee plants thrive in rich soil, at higher altitudes, and require a delicate balance of sunlight and rainfall. The two main species of coffee beans, Arabica and Robusta, have distinct flavor profiles and grow in different regions, contributing to the diverse array of coffee varieties available to consumers (and shockingly, 60% of these are at risk of extinction due to climate change).
Coffee cultivation is a meticulous process that demands attention to detail. Farmers carefully plant and nurture the coffee plants, often relying on traditional and sustainable farming practices. The plants take several years to mature before they bear fruit, known as coffee cherries. Harvesting coffee is a labor-intensive task, as the cherries do not ripen uniformly. In many coffee-producing regions, this process is often done by hand to ensure only the ripe cherries are picked. Sustainable farms prioritize fair wages and working conditions for their laborers, recognizing the vital role they play in the coffee production chain. Sadly, on many coffee farms, low-pay, child labor and forced labor are an all-too-common reality. A study of coffee harvesters in Guatemala found that more than half of those interviewed were paid less than the countries’ legal minimum wage and children as young as 6 years old were working 10-h0ur days to help their families meet quotas for harvesting.
Once harvested, the coffee cherries undergo processing to extract the beans. There are two main methods: the dry process and the wet process. Both methods have environmental considerations, and some farms are adopting eco-friendly processing techniques to minimize their ecological footprint.
Sustainable coffee farming goes beyond fair labor practices; it extends to environmentally conscious cultivation. Many coffee farmers are embracing agroforestry, interplanting coffee with shade trees to promote biodiversity and reduce the need for chemical inputs. This approach also helps conserve water, prevent soil erosion, and create a more resilient ecosystem. In some coffee-producing regions, forests are cleared to make way for coffee plantations. This deforestation can lead to the loss of biodiversity, disrupt ecosystems, and contribute to climate change. Many coffee producers are now adopting shade-grown coffee practices to minimize the need for clearing large areas of land. Other detrimental impacts include significant water usage and pesticide use.
Certifications such as Fair Trade and Rainforest Alliance are helping consumers identify coffee that meets specific social and environmental standards. These certifications ensure that the coffee they enjoy has been produced in a way that supports both the well-being of farmers and the health of the planet. As informed global-citizens, Nature Links participants have begun to learn about the ways in which fair trade certifications can positively impact communities where our most beloved products are grown, both from a humanitarian and environmental standpoint.
The journey from coffee bean to brew is a symphony of careful cultivation, ethical labor practices, and environmental stewardship. As consumers, we have the power to support sustainable coffee farming by choosing products that prioritize fair treatment of workers and environmentally friendly practices. In our Nature Links community, we’ve been doing just that! After embarking on our journey to become well-informed around fair trade principles and products, Nature Links participants will often share their excitement with each other when they’ve they’ve spotted a new fair trade brand at their local grocery store or coffee shop. If nothing else, we’ve all learned to take a moment to appreciate the journey our coffee took to reach the mug – a journey that has the power to deeply impact both people and the planet.
