Brewing a Sustainable Future: The Carbon Footprint of Your Coffee
A Thought Leadership Piece by Terrascope
Every morning, millions of people around the world start their day with a cup of coffee. But have you ever wondered about the environmental impact of your daily brew? From the moment a coffee bean is planted to when it reaches your cup, its journey carries a significant carbon footprint. As climate risks mount and coffee-growing regions face increasing threats – reflected in recent price hikes for green coffee beans – understanding and mitigating coffee’s environmental impact is more critical than ever. Recent research from Terrascope, in collaboration with Olam Food Ingredients (ofi), sheds light on the emissions hotspots and decarbonization levers associated with the coffee value chain, as well as best practices for building a business case for sustainable investments.
Why coffee’s carbon footprint matters
Coffee is one of the world’s most traded agricultural commodities, with Arabica and Robusta beans dominating global production. However, coffee farming is highly sensitive to climate change. Rising temperatures, erratic rainfall, and plant diseases like coffee leaf rust threaten yields, farmer livelihoods, and the future of coffee production. Studies predict that by 2050, the amount of land suitable for coffee cultivation could shrink by 48% to 97% in key regions. Beyond the farm, coffee’s carbon footprint is shaped by multiple factors, including transportation, roasting, packaging and brewing methods. A single 12 oz black coffee generates about 0.258 kg CO₂e, while a latte’s emissions soar to 0.844 kg CO₂e, due to the carbon intensity of dairy production. In other words, if you drink one cup of black coffee each morning, you’ve contributed 94 kg CO₂e in a year – equivalent to the CO₂ from burning 11 gallons of gasoline.
Where do most coffee emissions come from?
The majority of coffee’s carbon footprint – 75% to 91% – is generated before the coffee beans even leave the farm. Key contributors include:
Land use change & deforestation: Clearing forests for coffee plantations releases stored carbon into the atmosphere.
Fertilizer use: Excessive nitrogen-based fertilizers contribute to greenhouse gas emissions, particularly nitrous oxide (N₂O), which is 273 times more potent than CO₂.
Processing methods: Wet milling, a common method for processing Arabica beans, generates wastewater rich in organic matter that, if untreated, emits methane.
Milk additions: Adding dairy milk to coffee significantly increases emissions, as dairy production generates methane and requires high water and land use. Plant-based alternatives such as oat and soy milk offer lower-carbon options.
Solutions for a lower-carbon coffee industry
High impact decarbonization levers, spanning from cultivation to end-of-life, can reduce a cup of coffee’s emissions by as much as 45%. Key strategies include:
Precision agriculture: Optimizing fertilizer use with data-driven techniques can cut emissions by up to 10%.
Biochar application: Converting coffee tree residues into biochar through anaerobic combustion can improve soil health while sequestering carbon.
Renewable energy in roasting & retail: Switching to solar-powered roasting and cafes can significantly reduce energy-related emissions.
Sustainable packaging & waste management: Switching from paper cups to reusable coffee mugs and composting spent coffee grounds helps close the loop on coffee waste.
Making sustainability a business imperative
While the technology to decarbonize coffee exists, implementation remains a challenge – particularly for smallholder farmers who grow the majority of the world’s coffee. Access to climate finance, supply chain incentives and regulatory support will be essential in helping farmers and businesses transition to sustainable practices. Embedding sustainability into long term partnerships, in the form of contracts, can drive meaningful change.
The good news? Consumers can also play a role. Choosing sustainably sourced coffee and supporting brands that are committed to carbon reduction can collectively drive change in the industry.
A more sustainable coffee future is in reach – but it requires collaborating with farmers, companies, governments and coffee lovers alike.