We all know that climate change is one of the greatest threats to our future. So it is no wonder that the connection between coffee and climate change is a major challenge in our industry and is preoccupying the brightest minds. Rising temperatures, irregular rainfall, droughts, extreme weather, and much more threaten our coffee. But what measures are being taken to make coffee and climate change compatible & to protect cultivation and harvest?
Why is coffee so strongly affected by climate change?
Coffee plants are very sensitive - whether Arabica or Robusta plants. They need relatively mild temperatures, regular rainfall, certain altitudes, and nutrient-rich soils to thrive productively.
1. Climate requirements
Coffee and climate change are closely linked. Arabica coffee plants, in particular, need mild temperatures between 18 and 24 degrees. Global warming leads to rising temperatures, which disrupt the plant's growth. The plant becomes stunted, no longer produces yields, and is more susceptible to pests and diseases.
2. Changes in rainy and dry seasons
Climate change leads to extreme weather phenomena. This means that there are long droughts, which weaken the plant, and then extreme rainfall, which washes away the soil and thus makes the plant susceptible to mold and fungal infections.
3. Altitudes
Due to rising temperatures, coffee farmers naturally try to grow their plants in higher regions, which have lower temperatures. This is only limitedly possible - there are not enough altitudes to accommodate the change. Global coffee production will therefore decrease, which will lead to unemployment and poverty in the growing countries, and to rising prices for us.
4. Susceptibility to diseases and pests
Fungi and mold benefit from rising temperatures. These increasingly infect the coffee plants. Coffee and climate change are therefore also closely linked here. Pests such as the coffee berry borer also multiply rapidly at higher temperatures and increasingly threaten coffee farmers.
5. Accelerated ripening
Higher temperatures lead to faster ripening of coffee cherries. However, this means that the aromas do not have enough time to develop in a complex and balanced way. Arabica coffee plants suffer particularly from this development, as they are known for their variety of aromas.
6. Soil quality
Alternating droughts and heavy rainfall lead to a decrease in soil quality. Nutrients are washed away, the soil erodes, thus restricting the plant's growth and, in the worst case, killing it.
How coffee cultivation can be adapted to climate change
To prevent coffee and climate change from being even more stressed, consistent solutions are needed. But is that possible, and above all, how? Here are the most important solution approaches:
1. Shade systems through agroforestry
In shade management in agroforestry, trees are used to actively provide shade to the coffee plants. This means that the sensitive plants experience lower temperatures as they are protected from direct sunlight. At the same time, the soils remain nutrient-rich and protected from erosion through biodiversity and improved soil structure. This method of cultivation also promotes the biodiversity of local ecosystems. Native birds and insects offer a natural way to prevent pests.
2. Water and resource management
Coffee needs water. In the growing areas around the equator, water scarcity is an increasing problem, so its use must be well planned and implemented sparingly. Water and resource management also means that the resulting wastewater is recycled and purified.
3. Pest management without harmful pesticides
Chemical pesticides disrupt healthy soils, biodiversity, and ultimately also farmers and consumers. Therefore, climate-friendly cultivation relies on natural pest control by certain insects and birds, among other things. Very resistant plants are also deliberately grown, and the soils are regularly tested and monitored.
4. Soil quality management and cultivation
To grow good coffee, the soils must be healthy. Therefore, compost and natural fertilizers are primarily used. Here again, the cultivation of mixed crops on the farms plays an important role in ensuring good nutrient quality. Also, as little machinery as possible is used on the farms, as this can negatively affect soil health and, of course, to save CO2.
5. Renewable energies and CO2 regulation
On the farms, wind and solar energy are widely used for CO2 regulation. This also lowers logistics costs, as no oil or similar needs to be transported to the farms. The farms are also reforested to offset CO2 emissions and preserve biodiversity.
6. Close cooperation between roasters and producers to increase social responsibility
To make coffee and climate change compatible, it is important to look at the supply chain from the very beginning. This means that as a buyer of coffee, you must pay attention to the remuneration in the growing countries as well as the working conditions on site. This must be consistently communicated to the consumer. This also encourages the farmers and growers to adhere to quality and safety standards, as this achieves higher prices for the raw coffee. Certificates are not always a guarantee of fair and sustainable trade.
How can the end consumer positively help shape coffee and climate change?
You too can consume coffee responsibly at home. How do we explain this now:
1. Make conscious purchasing decisions
The first important decision is to buy from smaller coffee farms or cooperatives. This supports the work of the farmers on site. Agroforestry systems can – depending on their design – positively influence biodiversity, soil protection, and microclimate. Whereas monocultures, in which unfortunately Robusta coffee plants are still often grown, tend to have a negative impact on these aspects.
2. Prefer reusable packaging
Our packaging is reusable. However, the best option is to buy loose goods and store them in suitable coffee containers at home.
3. Enjoy fresh and local coffee
It is best to buy coffee from your local roastery - like us! You get transparent information about where your coffee comes from, who the farmers and producers are, how your purchase supports them, and of course simply high-quality coffee that also tastes really good, as it was traditionally roasted.
4. Preparation methods with little disposable material
Yes, here too you can consciously reduce disposable material and energy consumption! "Electricity-free" preparation methods such as French press or hand filtering require less energy than any capsule machine - even though the water naturally has to be heated in a kettle. Less waste is also produced. For particularly old machines, it is also worth looking for a new, energy-saving alternative. Many providers now place great importance on coffee machines working efficiently and effectively.
5. Recycle and reuse coffee grounds
Coffee grounds do not necessarily have to go into the trash - they can be sensibly reused in the household! For example, they can go on the compost and become fertilizer there. A little coffee grounds can also be given directly to the plants as fertilizer, as they are rich in nutrients. Coffee grounds are also a great body scrub - they exfoliate and also provide the skin with a little caffeine kick. And if something smells unpleasant in the refrigerator, they can be helpful as an odor remover.
6. Drink coffee consciously
The easiest way to consume coffee consciously is first of all to take a reusable cup and avoid disposable cups. The conscious purchasing decision for a coffee where attention is paid to sensory quality, traceable origin, and a transparent supply chain is of course even more important.
Coffee and climate change - impact on taste
Of course, coffee and climate change are also closely linked in terms of taste. Due to the altered ripening of the coffee cherry, the cherries ripen on the one hand faster, but also more irregularly due to the strong fluctuations in the climate of the growing regions. If the coffee is now not picked by hand - and thus only the ripe cherries are harvested - the bean appearance is very different and significantly worse in taste and quality.
Pests, diseases, and nutrient deficiencies also affect the taste of the coffee - all consequences of climate change. Since the farmers keep the increased temperatures low by relocating the growing areas to higher regions, the plants lose their variety of flavors due to the changing conditions. This lower complexity of aromas is of course a major loss, especially for specialty coffee. Harvest loss also plays a major role for the farmers. Some try to compensate for this through mass production - unfortunately at the expense of taste.
Conclusion: Coffee and climate change: A plant at its limit
Coffee and climate change are inextricably linked - hopefully we have been able to illustrate this well. The coffee plant is highly dependent on weather, climate, and soils due to its special requirements. This can only be preserved through joint work. Together, through conscious consumption and action, we can do this. Thank you for being part of this movement!
Your SIMON&BEARNS Team
*The pictures, by the way, are from our partner - the Coffee School Project - in El Salvador. Find out here more about it and why coffee cultivation in El Salvador is so important for the preservation of the rainforest.
Coffee and climate change: How global warming threatens the future of coffee
We all know that climate change is one of the greatest threats to our future. So it is no wonder that the connection between coffee and climate change is a major challenge in our industry and is preoccupying the brightest minds. Rising temperatures, irregular rainfall, droughts, extreme weather, and much more threaten our coffee. But what measures are being taken to make coffee and climate change compatible & to protect cultivation and harvest?
Why is coffee so strongly affected by climate change?
Coffee plants are very sensitive - whether Arabica or Robusta plants. They need relatively mild temperatures, regular rainfall, certain altitudes, and nutrient-rich soils to thrive productively.
1. Climate requirements
Coffee and climate change are closely linked. Arabica coffee plants, in particular, need mild temperatures between 18 and 24 degrees. Global warming leads to rising temperatures, which disrupt the plant's growth. The plant becomes stunted, no longer produces yields, and is more susceptible to pests and diseases.
2. Changes in rainy and dry seasons
Climate change leads to extreme weather phenomena. This means that there are long droughts, which weaken the plant, and then extreme rainfall, which washes away the soil and thus makes the plant susceptible to mold and fungal infections.
3. Altitudes
Due to rising temperatures, coffee farmers naturally try to grow their plants in higher regions, which have lower temperatures. This is only limitedly possible - there are not enough altitudes to accommodate the change. Global coffee production will therefore decrease, which will lead to unemployment and poverty in the growing countries, and to rising prices for us.
4. Susceptibility to diseases and pests
Fungi and mold benefit from rising temperatures. These increasingly infect the coffee plants. Coffee and climate change are therefore also closely linked here. Pests such as the coffee berry borer also multiply rapidly at higher temperatures and increasingly threaten coffee farmers.
5. Accelerated ripening
Higher temperatures lead to faster ripening of coffee cherries. However, this means that the aromas do not have enough time to develop in a complex and balanced way. Arabica coffee plants suffer particularly from this development, as they are known for their variety of aromas.
6. Soil quality
Alternating droughts and heavy rainfall lead to a decrease in soil quality. Nutrients are washed away, the soil erodes, thus restricting the plant's growth and, in the worst case, killing it.
How coffee cultivation can be adapted to climate change
To prevent coffee and climate change from being even more stressed, consistent solutions are needed. But is that possible, and above all, how? Here are the most important solution approaches:
1. Shade systems through agroforestry
In shade management in agroforestry, trees are used to actively provide shade to the coffee plants. This means that the sensitive plants experience lower temperatures as they are protected from direct sunlight. At the same time, the soils remain nutrient-rich and protected from erosion through biodiversity and improved soil structure. This method of cultivation also promotes the biodiversity of local ecosystems. Native birds and insects offer a natural way to prevent pests.
2. Water and resource management
Coffee needs water. In the growing areas around the equator, water scarcity is an increasing problem, so its use must be well planned and implemented sparingly. Water and resource management also means that the resulting wastewater is recycled and purified.
3. Pest management without harmful pesticides
Chemical pesticides disrupt healthy soils, biodiversity, and ultimately also farmers and consumers. Therefore, climate-friendly cultivation relies on natural pest control by certain insects and birds, among other things. Very resistant plants are also deliberately grown, and the soils are regularly tested and monitored.
4. Soil quality management and cultivation
To grow good coffee, the soils must be healthy. Therefore, compost and natural fertilizers are primarily used. Here again, the cultivation of mixed crops on the farms plays an important role in ensuring good nutrient quality. Also, as little machinery as possible is used on the farms, as this can negatively affect soil health and, of course, to save CO2.
5. Renewable energies and CO2 regulation
On the farms, wind and solar energy are widely used for CO2 regulation. This also lowers logistics costs, as no oil or similar needs to be transported to the farms. The farms are also reforested to offset CO2 emissions and preserve biodiversity.
6. Close cooperation between roasters and producers to increase social responsibility
To make coffee and climate change compatible, it is important to look at the supply chain from the very beginning. This means that as a buyer of coffee, you must pay attention to the remuneration in the growing countries as well as the working conditions on site. This must be consistently communicated to the consumer. This also encourages the farmers and growers to adhere to quality and safety standards, as this achieves higher prices for the raw coffee. Certificates are not always a guarantee of fair and sustainable trade.
How can the end consumer positively help shape coffee and climate change?
You too can consume coffee responsibly at home. How do we explain this now:
1. Make conscious purchasing decisions
The first important decision is to buy from smaller coffee farms or cooperatives. This supports the work of the farmers on site. Agroforestry systems can – depending on their design – positively influence biodiversity, soil protection, and microclimate. Whereas monocultures, in which unfortunately Robusta coffee plants are still often grown, tend to have a negative impact on these aspects.
2. Prefer reusable packaging
Our packaging is reusable. However, the best option is to buy loose goods and store them in suitable coffee containers at home.
3. Enjoy fresh and local coffee
It is best to buy coffee from your local roastery - like us! You get transparent information about where your coffee comes from, who the farmers and producers are, how your purchase supports them, and of course simply high-quality coffee that also tastes really good, as it was traditionally roasted.
4. Preparation methods with little disposable material
Yes, here too you can consciously reduce disposable material and energy consumption! "Electricity-free" preparation methods such as French press or hand filtering require less energy than any capsule machine - even though the water naturally has to be heated in a kettle. Less waste is also produced. For particularly old machines, it is also worth looking for a new, energy-saving alternative. Many providers now place great importance on coffee machines working efficiently and effectively.
5. Recycle and reuse coffee grounds
Coffee grounds do not necessarily have to go into the trash - they can be sensibly reused in the household! For example, they can go on the compost and become fertilizer there. A little coffee grounds can also be given directly to the plants as fertilizer, as they are rich in nutrients. Coffee grounds are also a great body scrub - they exfoliate and also provide the skin with a little caffeine kick. And if something smells unpleasant in the refrigerator, they can be helpful as an odor remover.
6. Drink coffee consciously
The easiest way to consume coffee consciously is first of all to take a reusable cup and avoid disposable cups. The conscious purchasing decision for a coffee where attention is paid to sensory quality, traceable origin, and a transparent supply chain is of course even more important.
Coffee and climate change - impact on taste
Of course, coffee and climate change are also closely linked in terms of taste. Due to the altered ripening of the coffee cherry, the cherries ripen on the one hand faster, but also more irregularly due to the strong fluctuations in the climate of the growing regions. If the coffee is now not picked by hand - and thus only the ripe cherries are harvested - the bean appearance is very different and significantly worse in taste and quality.
Pests, diseases, and nutrient deficiencies also affect the taste of the coffee - all consequences of climate change. Since the farmers keep the increased temperatures low by relocating the growing areas to higher regions, the plants lose their variety of flavors due to the changing conditions. This lower complexity of aromas is of course a major loss, especially for specialty coffee. Harvest loss also plays a major role for the farmers. Some try to compensate for this through mass production - unfortunately at the expense of taste.
Conclusion: Coffee and climate change: A plant at its limit
Coffee and climate change are inextricably linked - hopefully we have been able to illustrate this well. The coffee plant is highly dependent on weather, climate, and soils due to its special requirements. This can only be preserved through joint work. Together, through conscious consumption and action, we can do this. Thank you for being part of this movement!
Your SIMON&BEARNS Team
*The pictures, by the way, are from our partner - the Coffee School Project - in El Salvador. Find out here more about it and why coffee cultivation in El Salvador is so important for the preservation of the rainforest.