By Christopher Audric
Published 15/8/2023
Why Coffee Processing is Unsustainable
Coffee, is loved by many, but the journey from bean to cup is filled with practices that harm the earth. In this blog post, I will explain how unsustainable green bean processing is, compare the pros and cons of washed and natural processed coffee, and suggest some ways to reduce the environmental impact of coffee production.
What is Green Bean Processing?
'Green bean processing' is the name for coffee bean preparation (Ijanu, Kamaruddin, & Norashiddin, 2019). The coffee cherry's coat and layers get stripped off, leaving the bean ready for roasting. There are three main types of bean processing:
Washed processing: This type uses machines to remove the cherry flesh. Then, the beans sit in water tanks to wash off the mucilage - that's the gooey outer layer. Beans then get rinsed and dried under the sun or using machines.
Semi-washed processing: Cherries get depulped using a machine. Part-dried beans still have mucilage on them. After this, the mucilage is stripped off by hand or a machine, finishing with a final drying.
Natural processing: The coffee cherries stay intact, no depulping or washing. After drying, the outer skin and parchment layers get removed to reveal the green beans.
Pros and Cons of Washed and Natural Processed Coffee
The ways of prepping coffee beans each have their pros and cons. Let's look at quality, cost, and green effect.
Washed Processed Coffee
Washed processed coffee offers light, clean, even flavors. Washing rids the beans of dirt, making flavors purer. The flavor of the fruit doesn't come through. It's easier to control how the coffee tastes, making it vibrant and intricate.
But, there are downsides. It needs a lot of water and heat. To make a kilo of green beans, some say 140 liters of water is needed (Korhonen, 2022). Without the right care, it can cause water shortage and dirty water. Some good fruit flavors get lost too. It's more expensive than the natural way because it needs more work and machines.
Natural Processed Coffee
Natural processed coffee often tastes sweeter and more fruity. Keeping the whole cherry in the drying process allows more interaction between the fruit and the bean, passing on natural sugars and organic acids that boost the flavor. It maintains the unique traits of the coffee variety and the land it's grown on (known as the "terroir").
Yet, it has its problems too. A lot of space and time is needed, with the drying process spanning up to a month, weather depending. Moreover, the natural method may lead to inconsistent quality due to factors like cherry ripeness, sorting, how quickly it dries, and how it's stored. Occasionally, some undesirable flavors or smells that come from the fruit may occur, like too ripe or fermented notes.
How to Make Coffee Processing More Sustainable
Both washed and natural coffee methods come with their strengths and weaknesses, in terms of quality, cost, and climate effect. However, there are strategies to make coffee creation kinder to the earth for everyone.
· Using less water: Cutting back on water is doable. Semi-washed or honey processing methods could be a solution as they use less water compared to fully washed methods. Recycling used water or cleaning it before releasing it into nature is another practical step (Kaye, 2011).
· Lowering energy use: To burn less energy, solar or biomass-powered dryers may replace those powered by non-renewable energy sources. Methods that don't force the drying process, like raised beds or solar tents, would also need less energy than machinery would (Oliveira, 2020).
· Cutting down on waste: Taking steps to limit waste is important too. Packaging materials like biodegradable or organic substances are kinder to the earth than plastic or metal. Also, don't throw away coffee processing left-overs like pulp, husk, or parchment. They could be used again or sold for composting, as feed for animals, or for making biofuel.
References
Ijanu, E. M., Kamaruddin, M. A., & Norashiddin, F. A. (2019). Coffee processing wastewater treatment: a critical review on current treatment technologies with a proposed alternative. Applied Water Science, 10(1). https://doi.org/10.1007/s13201-019-1091-9
Kaye, L. (2011, June 17). Companies must address water use in coffee production. Retrieved August 15, 2023, from http://www.theguardian.com/sustainable-business/water-use-coffee-sustainable-profitable
Korhonen. (2022, January 9). Coffee Processing Methods – Drying, Washing or Honey? Retrieved August 15, 2023, from https://www.baristainstitute.com/blog/jori-korhonen/january-2020/coffee-processing-methods-drying-washing-or-honey
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