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There is more to coffee than what is in your cup!

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Many people all around the world enjoy coffee on a daily basis; however, the environmental impact of growing coffee is often not considered. We have previously shared how to enjoy a sustainable coffee break and how to give coffee grounds a second life. If you are interested in more ideas about how to reuse coffee grounds in the garden, in your house, as part of  your beauty routine, check out this blog with 21 creative ways to reuse your coffee grounds.

For now, let’s take a step back and have a look at the roots of coffee manufacturing to rethink what else we can do to green our coffee routine.

Traditional coffee farming techniques characterized by shade-growing methods have been widely replaced with sun-cultivation farming over the years. This is an issue because manufacturing sun-cultivated coffee means widespread deforestation and the elimination of plant diversity. Moreover, the growing use of fertilizer causes environmental harm and can impact the biodiversity of a region, as well as human health. So, look for the more environmentally friendly option of shade-grown coffee next time you shop coffee beans for your home or office.

When speaking about coffee, we often think of coffee beans only. Let’s have a closer look at another produce along the way: the coffee cherry fruit. Did you know that every year 46 billion lbs of the coffee cherry fruit is wasted, even though they can be used to produce coffee flour, or be eaten as a superfood packed with antioxidants? Or, try cascara, an herbal tea made from the dried skin of the coffee cherry fruits – another wonderful by-product of coffee production. Starbucks has even picked up on this in 2017 by introducing the cascara latte!

However you enjoy your cuppa, do try to make a conscious choice to consider how it is produced!

 

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