The Hidden Cost of Conventional Coffee Farming

And excuses are running thin on the ground.

When it comes to chemicals, coffee is one of the most heavily treated food crops in the world. According to recent estimates, more than five million tons of pesticides are applied to crops globally, with around 250lbs applied per acre of conventionally grown coffee.

The purpose of using agrochemicals is largely concerned with adding nitrogen, phosphorus, and potassium to the soil to promote plant growth and achieve bigger yields in spite of challenging conditions.

For example, on coffee farms where crops are grown in direct sunlight, 25% more fertilizer is used than on farms where plants are grown in the shade (its preferred spot) to achieve a good harvest.

Developing countries such as Kenya, Uganda, Vietnam, parts of Indonesia, and some Latin American countries use these conventional farming methods as farmers often lack capital and other resources. These farmers rely on subsided agriculture which enables them, via co-operatives, to buy chemical fertilizers at low prices.

However, while these conventional farming methods may artificially "boost" harvests, their effects on the environment and those in proximity can be devastating.

"Chemical inputs such as synthetic fertilizers, pesticides, and additives used in conventional agriculture are harmful to humans, animals, the soil, and water, as well as the plants themselves," says Pedro Henrique Dutra, head of green coffee sales and export at Fazendas Dutra Organic Coffee in Brazil.

The risk of run-offs

Sprayed around the base of coffee plants, chemical fertilizers pollute the air and destroy the soil. They also find their way into rivers during the rainy season when the chemicals leach into streams along with the top soil – especially in deforested areas where crops are planted in clearings.

Referred to as "run-off", this can lead to the contamination of water supplies, including aquifers, which can in turn endanger local wildlife and communities who use the water for drinking, cooking, bathing, and many other daily activities.

For example, when fertilizers used on coffee plants leech nitrate into nearby water sources, it can deplete the oxygen supply and kill aquatic life.

But run-offs aren’t the only thing that causes pollution and concern.

Coffee waste (including pulp, residual matter and parchment) generated during its processing also pollutes natural resources.

It’s estimated that over a six-month period, 547,000 tons of coffee can be processed in Central America, generating as much as 1.1 million tons of pulp and polluting 110,000 cubic meters of water each day.

However, Pedro explains that coffee farming doesn't have to cause pollution.

"Many by-products produced during coffee-farming activities can be returned to the production process, generating agronomic benefits," he says. "Coffee residues and by-products can also be used for good. At Fazendas Dutra, we use the natural waste generated during production as an organic fertilizer."

By switching from conventional to organic farming practices, farmers can cultivate healthy beans and a healthy environment for themselves and their communities.

Martin Mayorga, founder and owner of Mayorga Coffee, a US-based roaster that exclusively sells organic coffee, agrees.

"Supporting organic practices in coffee is non-negotiable if one cares about our environment and our producers’ health," he told Coffee Intelligence. "The spraying that takes place with conventional coffee is laden with chemicals and poisons. It kills vital nutrients in the soil and poisons our farmers' lands and natural water sources.

"I remember I had a moment when I was at a family farm and we talked and hung out, and then they had to go and spray fertilizers.

"These people were putting on space suits to spray the land that they live on and I was thinking, 'If it's so toxic for them right here now, what happens when it’s in the soil? What happens when it rains and runs down into the rivers where the community bathes and gets their drinking water?'

"There is an environmental responsibility to switch to organic – not just for the farmers, but for their communities."

A healthier alternative

Organic coffee farming is the production of coffee without the use of a single artificial agrochemical.

Practices like shade-growing, crop rotation, and organic composting allow coffee cherries to mature beneath tree cover and without chemicals inputs, helping to protect natural ecosystems, control pests, and keep soil nutrient rich.

Pedro explains that this produces healthier, more robust climate-change-resilient plants. These processes mimic natural growth and decomposition patterns, which generates richer, more fertile soil and a more diverse ecosystem.

These plants require less irrigation and produce higher-quality coffee as they are grown in their preferred habitats, which results in "denser and much higher standard of coffee".

Organic farming practices also benefit the workers and nearby communities who are no longer exposed to harmful toxins in the air, water, or soil.

Pedro points out that organic farming also boosts employment in communities: "Local communities are one of the most important resources for us as organic farmers.

"In our region, coffee provides a solid basis for economic, social and community development. Coffee cultivation generates employment and is an important source of money in our community.

"Organic agriculture guarantees more health for everyone in our community, as it is clean agriculture that does not harm nature, does not harm the soil, rivers, and springs, and it is a source of life for all. We have encouraged all producers in our region that organic farming is the way to a better future."

And it’s paying off – Latin American producers, specifically farmers in Brazil, Mexico, Costa Rica, Colombia, El Salvador, and Guatemala, currently account for about 75% of global organic coffee production.

What is conventional coffee farming?

Conventional coffee farming is the practice of growing coffee using synthetic fertilizers, pesticides, herbicides, and fungicides. The focus is on increasing yields and speeding up production, making the use of harmful chemicals routine.

These farming practices prioritize efficiency over environmental sustainability and can negatively affect the quality of the coffee while deteriorating the environment. Although output is increased, it comes with soil degradation, water contamination, and ecosystem damage.

Conventional coffee farming is very common, with over 97% of the world’s coffee grown using these practices. It’s common in large-scale commercial agriculture and in regions where farmers don’t have access to the resources needed to transition to organic practices.

Health impact on coffee consumers

The chemicals used in conventional coffee farming are sprayed directly onto plants. During roasting, these chemicals are reduced, but traces of synthetic pesticides can remain.

This means coffee consumers can be exposed to harmful chemicals as part of their daily coffee intake. Long-term exposure to these chemicals can lead to health issues, including hormone disruption and nervous system effects.

Organic coffee farming doesn’t use harmful chemicals or synthetic fertilizers, producing clean coffee you can drink with confidence. Your coffee is cleaner and better tasting, and also supports farming practices that care for the environment and protect the people who grow your coffee.

Organic vs conventional coffee

The way coffee is grown impacts more than what ends up in your cup. The environment, the people who grow the coffee, and their surrounding communities are also affected. Here’s how organic and conventional coffee farming compare:

Does organic coffee taste better than conventional

Although taste is subjective, organic coffee is associated with cleaner, more complex flavor profiles. The region where coffee is grown plays a major role in flavor and acidity, but farming practices also impact the final cup.

The natural practices used in organic farming allow coffee cherries to mature more slowly, helping them develop deeper, more nuanced flavor. The quality of the soil and water, and the surrounding biodiversity, also contribute to higher-quality coffee and deeper flavor profiles.