Coffee is not just a drink that gets our day off to a great start, we also see it as an integral part of bringing communities together. The 5th of June is World Environmental Day and with the focus on sustainability this month, we wanted to talk about the production of coffee because it can often get bad press. It is a global agricultural story that is increasingly guided by sustainability and we often get asked about our coffee’s journey from seedling to your cup, this month we wanted to share more.
The Coffee Plant: A Delicate Start
Coffee begins life as a seed, often referred to as a “bean” once roasted. There are two main species cultivated for consumption: Arabica (coffee arabica) and Robusta (coffee canephore). Arabica is known for its smoother, more complex flavour, while Robusta has an earthier, more bitter taste and a higher caffeine content.
Growing coffee is no quick task. From the time a seed is planted, it can take up to four years for a coffee tree to bear fruit, known as cherries. Each cherry usually contains two beans, and the harvesting process only begins once they’ve ripened to a deep red.
The Perfect Climate: Coffee’s “Bean Belt”
Coffee grows best in the tropical regions between the Tropics of Cancer and Capricorn, a band often referred to as the “coffee belt.” Countries like Brazil, Ethiopia, Uganda, Colombia and Vietnam dominate production due to their ideal growing conditions:
- Temperature: Coffee thrives in temperatures between 15–24°C (59–75°F) for Arabica and 24–30°C (75–86°F) for Robusta.
- Altitude: Arabica grows best at higher altitudes (600–2,000 metres), which contributes to its nuanced flavour profile.
- Rainfall: Consistent rainfall, around 1,500–2,500mm annually, is essential for healthy growth.
- Shade: Coffee often grows under a canopy of shade trees, mimicking its natural environment and protecting it from extreme weather.
Most of our coffees come from Africa and South America. Two of the coffees that we are really passionate about are Kanyonyi Coffee which supports Gorilla Conservation in Uganda and Highland Nymph Coffee which is coming soon to help raise awareness of an endangered moth also known as the Alpine Coffee Moth – this coffee is launching at Windsor Flower Show on 07 June and is grown in Mexico.
Soil: The Foundation of Flavour
The soil in which coffee is grown deeply influences its flavour. Rich, well-draining volcanic soil is considered ideal. Key soil characteristics include:
- pH level: Slightly acidic soil (pH 6–6.5) supports optimal nutrient absorption.
- Nutrient richness: Coffee plants benefit from soils high in nitrogen, phosphorus, and potassium.
- Drainage: Good drainage prevents root rot and supports strong root systems.
Regions with volcanic origins, like parts of Central America and East Africa, are particularly prized for their soil quality, contributing to the bright, citrusy notes found in many specialty coffees.
Sustainability: Growing Coffee for the Future
As climate change, deforestation, and soil degradation threaten coffee-growing communities, sustainable farming practices have become critical to the future of coffee. This is important not only to the local communities that grow the coffee, but we are also seeing increasing buyer trends from that customers are wanting to know more about how their coffee is grown. Customers are also keen to know their coffee is grown sustainably.
Here’s how farmers and producers are adapting:
1. Shade-Grown Coffee: Growing coffee under trees reduces the need for chemical inputs, maintains biodiversity and improves soil health.
2. Organic Farming: Organic coffee farming avoids synthetic pesticides and fertilisers, focusing on natural methods like composting, mulching and crop rotation. However, we do see in some of our smaller communities that whilst they do work in this way, the financial cost associated with registering as an organic farmer is too high for them to achieve.
3. Water Management: Sustainable farms employ techniques like water recycling and rainwater harvesting to reduce waste and protect freshwater resources.
4. Agroforestry: This approach integrates trees and shrubs with crops, helping stabilise the soil, store carbon and provide farmers with additional food supplies and income sources.
5. Fair Trade and Direct Trade: Ethical sourcing practices ensure that coffee farmers are paid fairly, allowing them to invest in sustainable farming techniques and community development.
It’s not just about the coffee!
As well as ensuring that we source coffee from trusted partners who care about ethical farming practices with a sustainable approach, we also bring this approach into our day to day running of the business. This includes:
- Collecting used coffee grounds and passing them on to local allotments and gardeners.
- Collecting and passing on coffee chaff – a light and fluffy skin that comes off coffee beans during the roasting process. It’s high in nitrogen and great for soil and compost.
- Reusing coffee sacks, we have these made into tote bags and also our customers use them for growing potatoes in and covering cushions and upholstery.
- Supplying to refill and zero-waste shops.
- Encouraging the use of reusable cups and mugs instead of single use takeaway cups.
- Grouping deliveries together to minimise our journeys and carbon footprint.
- Engaging with our local council (RBWM) to see how we can help to shape their Climate Action Plan.
From Farm to Cup: A Delicate Balance
Growing coffee is a long, labour-intensive process that depends on a careful balance between the natural environment and human stewardship. Many hands are involved throughout the coffee chain. Each bean carries with it the story of the land it grew on, the people who cultivated it and the global systems that brought it to your local café or kitchen. It is important that we share this as part of our story and aim to do so more as we move forward, not just because it is at the core of our business values but because we understand it is important to our customers as well.
So the next time you sip your morning coffee, take a moment to appreciate the journey your coffee has taken. From rich volcanic soil and misty mountain slopes to the sustainable practices that are keeping this beloved drink viable for generations to come.
To discover more about our full range of coffees, please click HERE to visit our online shop. This month we are also offering 10% off your first Moneyrow Mix Subscription Box when you use the code ‘Coffeelover10’ at checkout, so you can try a different selection of coffees every month, click HERE to place your order.
