This paper, written by the Ithaka Institute for Carbon Intelligence, provides a broad understanding of biochar’s place in the coffee industry. Biochar can be made from coffee residue such as parchment and mucilage and reduce the greenhouse gases released from these organic materials. Biochar can also be mixed with compost and provide a less acidic and more healthy soil to farmers. Blocks of biochar can also be used to filter possibly toxic water that is produced throughout the harvesting process. Overall, biochar facilitates a more productive way to make coffee!
Excerpt from this report:
As the security of the coffee supply is threatened by climate change and other environmentally induced pressures such as mudslides and erosion, a focus on sustainable production is gaining increased attention in many areas of the world. At the same time that production is under pressure from climate change impacts, coffee cultivation and processing leads to greenhouse gas (GHG) emissions, contributing to climate change. With more and more consumers shifting their buying habits to support products with lower climate and ecosystem impacts, coffee supply chain participants increasingly seek ways to reduce their carbon footprint and improve the sustainability of their overall growing and processing practices.
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