The Environmental Impact of speciality coffee

 

Coffee is the second most traded commodity in the world, after oil. With over 2.25 billion cups of coffee consumed globally every day, it’s clear that coffee plays an important role in many people’s daily lives. However, the coffee industry, like many other industries, has a significant impact on the environment.

Speciality coffee is often touted as being more environmentally friendly than non-speciality coffee. But what exactly is speciality coffee and how does it differ from non-speciality coffee in terms of its impact on the earth?

Speciality Coffee vs. Non-Speciality Coffee

Speciality coffee is typically defined as coffee that has been graded by a professional taster and scored at least 80 points out of 100. The grading system takes into account factors such as aroma, flavour, acidity, body, and aftertaste. The higher the score, the better the quality of the coffee.

Non-speciality coffee, on the other hand, is often mass-produced and not subjected to the same rigorous quality standards. The beans used in non-speciality coffee may be of lower quality and may not be grown in the most sustainable way possible.

Environmental Impact of Non-Speciality Coffee

The production of non-speciality coffee has a significant impact on the environment. Non-speciality coffee is often grown using monoculture methods, which involves planting a single crop on the same land year after year. This can lead to soil degradation, loss of biodiversity, and increased use of pesticides and fertilisers.

In addition, non-speciality coffee is often processed using the "wet method," which involves washing the coffee beans with large amounts of water. This can result in water pollution if the water is not properly treated before being released back into the environment.

Environmental Impact of Speciality Coffee

Speciality coffee, on the other hand, is often grown using more sustainable and environmentally friendly methods. For example, many speciality coffee farmers use shade-grown methods, which involves planting coffee bushes under the shade of other trees. This promotes biodiversity and can help prevent soil erosion.

In addition, speciality coffee is often processed using the "dry method," which involves allowing the coffee beans to dry naturally in the sun. This method uses less water than the wet method and produces less wastewater.

Speciality coffee farmers may also be more likely to use organic or biodynamic farming practices, which can help reduce the use of pesticides and fertilisers and promote soil health.

Conclusion?

While the coffee industry as a whole has a significant impact on the environment, speciality coffee may be a more environmentally friendly choice than non-speciality coffee. Speciality coffee is often grown using more sustainable and environmentally friendly methods, and may be processed using methods that use less water and produce less wastewater.

By choosing to drink speciality coffee, consumers can support farmers who are using more sustainable and environmentally friendly methods, and can help reduce the impact of the coffee industry on the earth.