August 26, 2024

The Dark Side of the Coffee Industry - The Long Shadow of the Bean

By Maria Wittig
Die Dark Side der Kaffeeindustrie - Der lange Schatten der Bohne

Today, more coffee is being consumed than ever before! In Berlin alone, the average daily coffee consumption is 2.8 cups per capita, according to a study by Tchibo and Statista. And the trend is clearly rising! Coffee has become a faithful companion in our fast-paced everyday lives. The first cup of coffee follows immediately after getting up in the morning – to wake us up. But what is a pleasure for us tells a historical and current story of forced labor, poverty, violence, and environmental destruction in other places. Conventional coffee production has significant ecological and social impacts that affect both the living conditions of coffee farmers and the environment.

The social dark side

The pricing structure in coffee production shows that only about 5% of the sales price goes to the workers, while around 45% is allocated to taxes, duties, and transport costs. The remaining amount is divided between retailers, traders (including roasters), and plantation owners. This inequality leads to serious social problems and creates a vicious cycle that often begins in childhood. Reliable data on child labor in the coffee industry is difficult to find due to the lack of official statistics and the legal prohibition of child labor in many countries. Nevertheless, there is evidence that many children work in coffee production. This early exploitation reinforces the cycle of poverty, as low wages and poor working conditions make it difficult for affected coffee families to provide their children with a decent education and a better future. Large corporations benefit from low production costs and the majority of the profits, while coffee farmers and their families suffer difficult conditions, and the path out of poverty is further hindered.

The ecological dark side

Coffee production also has far-reaching environmental impacts. The high water consumption is worth mentioning here. Approximately 21,000 liters of water are needed to produce one kilogram of coffee. This water consumption includes both direct irrigation of the plants and indirect water requirements, such as for packaging production. Since coffee grows best in equatorial regions, regional cultivation in temperate climates is not possible. It is estimated that the various stages of coffee production cause around 105 grams of CO2 equivalents for one cup of coffee. While transportation also contributes to CO2 emissions, its share is significantly smaller than that of cultivation and preparation.

Additionally, coffee is often grown in monocultures with heavy use of pesticides and fertilizers. These farming methods harm biodiversity and stress the soil, as the plants are bred for maximum yields and require more nutrients than the soil can naturally provide. Historically, the clearing of large areas of forest for coffee cultivation, particularly in Brazil, has contributed to a reduction in biodiversity and increased carbon dioxide release, which increases global warming. Climate change is exacerbating these problems through extreme weather events such as heat, drought, and flooding, which damage coffee plants and reduce available growing areas. Projections suggest that up to 50% of current cultivation areas could be lost by 2050.

And now?

Of course, enjoying coffee should continue to be a pleasure! However, targeted measures are needed to address the challenges of coffee production. Direct trade and long-term partnerships with small, local farms or cooperatives create transparency in the supply chain, promote environmentally friendly practices, and guarantee fair prices. These trade relationships ensure that coffee families are fairly compensated. Regular farm visits make it possible to directly observe working conditions and cultivation methods, identify specific needs, and develop targeted solutions. In addition, education in the countries of demand is crucial to raise awareness of sustainable consumption. Supporting local initiatives and community projects strengthens the position of smaller producers and offers them fair market opportunities. This way, enjoying coffee can continue to be a pleasure while simultaneously securing a just and sustainable future for coffee production.

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Want to delve deeper into the topic of sustainability in the coffee industry? Browse through the book "Coffee - A History of Pleasure and Violence," in which Toni Keppeler, Laura Nadolski, and Cecibel Romero critically examine coffee production and find solutions for a more sustainable future.

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Fancy a flavorful dark side ? Try our dark espresso blend with sweet, spicy, and fruity nuances—perfect for those who like their coffee strong and intense.