What is the most sustainable way to get your fix?

As you struggle to make your way to work in the morning, coffee can provide that extra push.  But how sustainable is that cup of joe?  The French Roast you bought yesterday from that shop down the road might be less environmentally friendly than the mocha you had across town, but how can you tell?  Don’t worry – there are clues.  The growers, the roasters, and even the baristas in the coffee shop – all of these help to determine the environmental impact of each sip.

Clue #1: Certification

The coffee industry has grown into a colossal market, accounting for tens of millions of jobs in over 60 countries, and that means growing methods differ greatly from farm to farm.  Luckily, producers are increasingly answering consumers’ requests for more transparency.  Labeling bean bags and advertising grower certifications has become common practice.  Look for labels that advertise Organic, Rainforest Alliance, Utz Certified – all of these let the discerning coffee-drinker know that the grower is eco-friendly.  The Smithsonian Migratory Bird Center, however, sets the high mark with their Bird Friendly certification.  Coffee grown under that seal must be 100% shade-grown and organic – the only certification with such strict environmental standards.

Clue #2: Country of Origin

Not sure if that espresso is bird-friendly?  Consider country of origin.  Besides providing a different flavor palette, the country of origin provides a potential clue since different countries have developed different tendencies when it comes to environmental certifications.  Common shade farm countries include Mexico, Ethiopia, Honduras, and Nicaragua.  Countries that often cut the trees on coffee plantations include Brazil, Columbia, and Costa Rica, so unless they carry some certification, best to avoid them.

Clue #3: Variety

Coffee beans come in two varieties: Arabica and Robusta.  Arabica, considered the better quality bean, tends to be grown in better conditions.  Robusta, on the other hand, is often mass-produced in less sustainable conditions.  While Arabica accounts for 75-80% of the world’s coffee, Robusta remains the more common bean in supermarkets (though that is changing).  The bottom line is that reading the labels can provide a quick hint about the sustainability of your home brew.

Clue #4: Roaster

Roasters develop relationships with growers, and finding the nearest roaster that supports sustainable growers takes less searching than you might think.  Most roasters will be more than happy to provide information on the certifications of its growers.  Kickapoo Coffee, 2010 Small Roaster of the Year (Roast Magazine), provides information about its sustainable practices on its website.  Another good way to test the roaster – how do they decaffeinate their beans?  They have the option of using chemicals, but many have switched to the friendlier water–process. 

Clue #5: Coffee Shops

What are your local baristas doing to further the cause?  Perhaps no other link in the chain has more ways of supporting sustainability.  Not only does a coffee shop have the choice of coffee beans, but milk, sugar, take-out cups, stir sticks – the list goes on.  Do they offer organic milk?  Were the cows grass-fed?  What kind of sugar – refined white or unrefined dehydrated sugar cane?  Most syrup companies offer organic lines – does your local shop carry them?  The cup itself might have the most impact, since the material remains when the coffee is gone.  Recycled paper helps, and recycled plastic lids are great, but reusable mugs reduce the environmental footprint the most.

Clue #6: Price

Seems simple, but coffee grown in unsustainable conditions costs less to grow.  Keeping costs low often means clearing more flora to maximize growing area, eschewing organic certification, and paying workers less-than-fair trade wages.  This means that when you pick the pricier Arabica instead of Robusta or pay more for a latte that uses organic beans and milk, you’re sending a positive message to bird-friendly, organic, fair trade growers.

You pay for what you get.  That fact helps justify the switch from production-line lattes to conscientious coffee.  Still, driving across the city every morning to get your fix cancels the merit of supporting the locally owned, environmentally friendly café.  There is no shortage of coffee shops – chances are there’s a place nearby serving high-quality beans with low-impact sensibility.

Written by :

Andrew Millar