<h1> “Coffee Agriculture replaced nearly 2 Millions hectares of forest between 2001 and 2015.”</h1><p>

With demand soaring and production projected to triple by 2050, intensive monoculture poses a significant threat to biodiversity as it continues to degrade land and forest ecosystems  at a concerning rate.</p><p>Nearly 2 Mha of forest were replaced by coffee plantations between 2001 and 2015, of which 1.1 Mha were for robusta coffee and 0.8 Mha were for arabica coffee. </p><p>
Forest replacement by robusta coffee was most prevalent in Indonesia (33 percent of the global total), followed by Brazil (16 percent), Madagascar (14 percent), and Vietnam (12 percent). Forest replacement by arabica coffee was most prevalent in Brazil (36 percent), Peru (20 percent), and Colombia (8 percent).</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/1GGyN4rzTNjmzwsRvJMIgg/31a6c24255ad0b1e5b36c0d68e72b0e4/Artboard_12_4x.png></img><p><i>*Rubber data is only available for Brazil, Cambodia, Cameroon, Democratic Republic of the Congo, India, Indonesia, and Malaysia.**Wood fiber data is only available for Argentina, Brazil, Cambodia, China, India, Indonesia, Malaysia, Rwanda, South Africa, and Vietnam.</i></p><p><i>Source: “Deforestation Linked to Agriculture Indicator.” Global Forest Review, updated April 4, 2024. Washington, DC: World Resources Institute. Available online at https://research.wri.org/gfr/forest-extent-indicators/deforestation-agriculture. </i></p><img src=https:////images.ctfassets.net/cnll30qvlgjw/3tgGGp4Py4vpWgUaB6XvX8/7b0a05d9244f602fe5a5049478894b1b/030010790005.jpg></img><h2>Navigating unsustainable cycles</h2><h4>
    It’s interesting to see how these challenges intensify as the model persists.</h4><p>This short-sighted model combined with rising global temperatures, soil degradation, and increased ecological disturbances has contributed to lower yields, since coffee plants are particularly vulnerable to environmental fluctuations —especially extreme heat, unusual rainfalls and prolonged droughts.</p><p>
As the amount of land suitable for arabica coffee cultivation continues to shrink, it places additional pressure on forests cleared to expand coffee plantations, fueling a vicious cycle of environmental degradation and social disparities.</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/7ihxEhn6TfLEjgQCQQa4Ez/0e43e51ecc77f450961104de9aeac5e9/R1-03792-0015.JPG></img><p>
Text &amp; Images by Brahim Djiddah</p><p></p>

Intensive coffee monoculture, the dominant approach to cultivating coffee worldwide, clears an estimated 130,000 hectares of forest each year, that’s equivalent to the size of a city like Los Angeles. 

Intensive coffee monoculture destructive cycles and impacts on forests

<h2>Daniel Munoz is among the coffee farmers who are redefining the way coffee is grown and processed in Colombia.</h2><p></p><p>His farm, located in San Agustín, Colombia, covers five hectares, with 3.5 hectares dedicated to Pink Bourbon and one hectare dedicated to Geisha. Munoz began growing coffee approximately 12 years ago, and despite his relatively short time in the industry, he has made significant changes to his farming practices by initiating a transition to biodynamic agriculture.</p><p>Biodynamic agriculture emphasizes the connection between a farm and nature, considering the agricultural system as an integral living organism. Munoz believes that this approach is a more respectful way to cultivate coffee.</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/5IDCbZwlyR7gCJJy7A4v6Z/334cc5677c0af3bada57db4734294c47/030010810032.jpg></img><h3>Biodynamic farming aims to create harmonious and sustainable systems, seeking to improve soil fertility, crop quality, and the overall health of farm ecosystems.</h3><p>One of the major changes Daniel has made is the removal of all 23,000 coffee trees (Caturro and Cogolli Rojo) he previously had, replacing them with 17,000 trees that are planted further apart. This change was made in order to integrate native and fruiting trees on the farm, some of which were specifically planted for their ability to rapidly generate biomass, which is then spread around and over the plants to enrich and protect the soil.</p><p>This approach also optimizes plant health by enabling coffee trees to spread their branches and receive more sunlight. Tree density on a coffee farm can impact performance, with lower density plantings generally leading to higher yields for most Arabica coffee cultivars.</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/5EFE5jhTCxbPUgKkPdwBQp/5478f34f2456973f43d2f622985b6160/030010810025.jpg></img><h2>Enhancing soil structure to reduce reliance on synthetic fertilizers.</h2><p></p><p>Daniel utilizes composting and organic matter collected on the farm to produce his own natural fertilizer, which he uses as a source of nutrients. This has proven to be beneficial for his farm as It not only enhances soil structure but also boosts soil biodiversity, leading to a substantial reduction in the need for synthetic fertilizers. Munoz is enriching the soil and managing its nutrition in a way that will naturally improve long-term results. </p><p></p><p>However, this transition must be gradual, as a complete overnight switch to natural and organic fertilizers would result in a significant reduction in yields, making it economically unfeasible for him to sustain his operations.</p><p>This shift towards natural fertilizers not only promotes a healthier soil ecosystem but also contributes to the overall sustainability of his farm.</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/1wBVGHy6xcFWljpZIVNCYE/e512bc93ad9ff315c574e7a8825d966e/030010750004.jpg></img><p></p><h2>Buzzing on Caffeine</h2><p>Although Coffee plants are self-pollinating as their flowers are hermaphrodites , Daniel has an entire section of his farm dedicated to beehives. </p><p>While gathering nectar from neighboring trees, bees inadvertently collect pollen, which recent research indicates can enhance pollination success and promote fruit development within coffee flowers. Bee visits also help in synchronizing the ripening of fruits, thereby enhancing the overall quality of the harvest.</p><p></p><p>In addition to their direct impact on coffee production, bees play a crucial role in the farm ecosystem by facilitating the transfer of various microorganisms. They contribute to the harmonious functioning of an ecosystem where different species coexist, both competing and mutually benefiting from one another.</p><h3>“Our family&#39;s purpose is to produce coffee in a way that goes beyond conventional methods. ” </h3><img src=https:////images.ctfassets.net/cnll30qvlgjw/5oy3W39jqD80nPwgYyLxiu/e0840a3d7f2e9734426f2511fd6e6e07/030010750001.jpg></img><h3></h3><p>Daniel envisions a future for coffee cultivation in San Agustín and beyond that prioritizes nature, promotes social advancement, encourages knowledge sharing, while embracing generational change through new farming approaches.</p><p>Through his dedication, Daniel paves the way for a new generation of coffee farmers to learn from one another and effect positive change in their community.</p><p>With global warming, rising temperatures, and irregular rainfall significantly disrupting the delicate balance required for successful coffee cultivation, a transition to holistic and regenerative coffee cultivation methods will be necessary to sustainably mitigate some of these challenges.</p>

Exploring the potential of biodynamic coffee farming

<p>Coffee flavor is influenced by countless factors, including the microclimatic conditions of the region where it is grown, which mainly depend on temperature, humidity, wind, altitude, topography, soil type, rainfall, access to sunlight, and surrounding vegetation.</p><p>Cooler mountain temperatures generally provide a slower growth cycle for the coffee tree which prolongs bean development. This longer maturation process imbues the coffee bean with more complex sugars, yielding denser beans with deeper and more compelling flavors. Better drainage at high elevations also reduces the amount of water in the fruit resulting in a further concentration of flavors. </p><img src=https:////images.ctfassets.net/cnll30qvlgjw/6BdQgYPq32VIfgyOnLheVF/7e9296f4a3141d7b3e12245cc3ae4838/IMG_8491.jpg></img><h3><b>The highest-grown coffees are not necessarily always superior. </b></h3><p>The best example is Kona, Hawaii where 762 meters elevation is the highest one can grow coffee. Most Kona coffee grows far below that altitude but the Microclimatic conditions and the mineral-rich volcanic soil create ideal coffee-growing conditions.</p><p>Also, while some of the best Ethiopian coffees are grown in the vicinity of 1800 meters and have unique floral aromas they lack the intense acidity of some high-altitude Kenyan coffees. This could be attributed to soil differences and/or the radically different varieties of Arabica coffee grown in these two countries.</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/005znMGBS43QeTjFedcE0/d44f13160cc16896e3bb22124d2ae76d/IMG_8490.JPG></img><p></p>

Outside of varietal characteristics, elevation is arguably one of the most important factors affecting your coffee's flavor notes. 

How elevation affects the taste of coffee 

<p>We have cupped hundreds of samples from all around the world in the past few months. We&#39;ve smelled, slurped and sipped cup after cup searching for gems.</p><p>Some of these coffees were amazing, had wild aromas and flavor, but we didn&#39;t know much about them apart from that. We could have just put them straight on the menu, tagged tasting notes and a description onto them, and gone from there.</p><p>But we wanted to know more, wanted to know the stories behind each sip, we wanted to connect with the people behind those coffees and know how it journeyed from some hills thousands of miles away somewhere into our hands in Montreal.</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/6fXalSTo8fyrQCWP2aDTgt/c274ca7652671940561c12e7112139e4/030010790003.jpg></img><p>Colombia was of one the origin we&#39;ve been looking into for a few years, so we decided to pack up and go meet the growers.</p><p>Whether you buy a cup of coffee or brew some at home, it&#39;s important to understand that it&#39;s the result of a huge intermingling of human stories, patterns of people spanning continents, individual passions, and international systems coming together to deliver you that experience everyday.</p><p>From the first appearance of the cherries on the trees to the hand picking, sorting and processing. The drying and the bagging. The warehouses and the transportation, the journey it takes from continent to continent, from hand to hand. The coffee bean&#39;s journey will take months, and every step is marked with real people, families, and lives that depend on this bean.</p><h3>At its best, ethical coffee production can serve whole communities, giving families and individuals meaningful careers and reliable incomes.</h3><p>Our Colombian coffee is stored at the Monkaba Collective warehouse, nestled in center of San Agustin, It&#39;s watched over by Didier and Esnaider Ortega along with Miguel Augusto, coffee growers who are part of the Monkaba Coffee Growers Collective.</p><img src=https:////images.ctfassets.net/cnll30qvlgjw/5cf82Sk6t9n7WBLundsyg6/25affb44baf46c8ea2fc34b024574d3f/030010790018.jpg></img><p></p><h3>This collective is made up of over 50 families that are scattered around the region but have come together to guarantee that coffee production in the area works for the people at the heart of all of this-those who actually grow the coffee.</h3><p>During our time there, their commitment to making a positive and lasting impact in the coffee world truly inspired us.</p><p>Their ethical and inclusive practices and their complete transparency speak to the values we hold most vital to us, that we want to see flourish and take root in the world of coffee.</p><p></p>

At its best, ethical coffee production can serve whole communities, giving families and individuals meaningful careers and reliable incomes.

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