We live in a time in which we, as entrepreneurs and consumers, ask ourselves many questions beyond price. We constantly debate whether producing organic coffee is a good economic bet for producers, we ask ourselves how to get out of the rhetoric of colonialism in the green coffee trade, and whether it is good to bet blindly on the wave of production of naturals or fermentations.
We wonder what the water footprint in coffee production is and whether it should be necessary to share this information. We ask our- selves how can roasters and coffee shops compensate their carbon footprint, and whether certifications should be encouraged.
One thing is true, cleaner production methods and agroforestry not only are the ways to produce better coffee’s quality but also the way to reduce the environmental impact of coffee production. Coffee is one of the few agricultural products that can be fully-grown in total harmony with the environment.