According to the World Resources Institute, Earth lost 3.7 million ha of tropical primary forest land in 2023, which it says is the equivalent of losing almost ten football fields of forest per minute.
On top of emitting 2.4 gigatonnes of carbon dioxide into the atmosphere, equal to almost half of the US’ annual fossil fuel emissions, this level of deforestation is accelerating biodiversity loss at rates never before seen. Natural wilderness (not modified by humans) decreased from 66% in 1937 to 35% in 2020, and the world’s current species extinction rate is estimated by the WWF to be between 1,000 and 10,000 times higher than in pre-industrial times.
Coffee is a key plant in tropical landscapes, but deforestation has been inherent in the supply chain with a historic lack of regulation – prior to the European Union Deforestation Regulations confirmed for December 2025 – and market incentives for high farm productivity.
Ecosystems in crisis also equate to economic turmoil. Nearly half of the world’s population lives in households linked to agrifood systems, meaning coffee producers can’t escape the impact of market volatility caused by climatic pressures. In early February 2025, coffee prices reached historic highs following global supply shortages and droughts in Brazil – which produces most of the world’s coffee in major biodiversity hotspots.
I spoke to several people at nature-positive direct trade company Curu Coffee, which offers technical and financial support to smallholders, to find out why safeguarding biodiversity is essential to a sustainable future for coffee.
You may also like our article on why reg ag is trending in specialty coffee.
The dangers of biodiversity loss
Conservation International describes biodiversity as “the variety and variability of life on Earth”. One of the biggest threats to biodiversity is monoculture farming.
Although producing one type of crop on a single farm can improve operational efficiency, research indicates that microclimates and crop yields are more unpredictable on monoculture farms. The risk of disease and pest outbreaks increases due to the lack of other plant and animal species that often limit the spread. The availability of certain nutrients also diminishes in the soil, impacting yields and quality and having devastating consequences for farmers.
“Producers who think they can predict how much coffee they will harvest are increasingly mistaken,” says Neuton Caio Quintino Souza da Silva, a coffee farmer in Brazil. “A dry spell might hit when we’re expecting rain, and increasingly unreliable weather is creating more unreliable harvests.”
Rising temperatures make it harder to forecast production volumes, especially on full-sun farms. The exposed soil dries quicker and loses its nutrient content faster, requiring more fertilisers, pesticides, herbicides, and fungicides, which have become increasingly costly and can pollute the surrounding environment.
Why deforestation is a key issue
In countries like Brazil, the world’s top coffee producer, full-sun coffee production is the dominant method. The open, uncovered farmland means producers often use mechanised harvesters, especially on larger plantations, reducing labour costs and speeding up operations. This incentivises some producers to invest in full-sun production in the long term, but profitability is often short-lived.
“Production rates are falling, and global demand is increasing, driving deforestation to create space to grow more coffee,” says Abigail Baumhardt, the founder of Curu Coffee, which partners with smallholder coffee producers to integrate native trees into their farms. “Forest loss worsens climate change and biodiversity loss, creating a vicious cycle.”
Deforestation is another contributing factor to the exacerbation of climate change and the rapid decrease in biodiversity. Historically present in the coffee supply chain, more action has been taken to tackle the problem, most notably the EUDR. After a confirmed one-year delay, coffee businesses exporting into the EU will need to prove that their supply chains are deforestation-free from December 2025 onwards.
Some saw the approved delay as a blow to the EU’s green efforts, while others welcomed the extra time to comply with the first-of-its-kind legislation. Either way, the extension reduces the sense of immediacy to tackle a growing problem.
Agroforestry can be a solution
There can be a more positive relationship between coffee production and the local ecosystem, with both supporting each other’s longevity. Crop yields are more reliable on shaded coffee farms, especially during drought periods, and pest and disease outbreaks are less common.
“Natural predators living in trees and plants control pests, meaning producers don’t need to rely solely on artificial methods,” says Brazilian coffee grower Geraldo Pereira Ramos. In the 25 years that Geraldo has been planting native trees on his farm, which includes 30% shade coverage, he has seen suitable coffee-growing land recede further uphill every year.
“Today, we’re growing at an altitude of over 1,000 MASL (metres above sea level.) This altitude was considered unsuitable for coffee farming thirty years ago,” he adds. “But now, coffee grows better at higher elevations because of climate change.”
The climate crisis is already impacting producers the world over and is poised to exacerbate already worsening conditions. By 2050, the amount of land available to grow high-quality arabica is estimated to halve, threatening the future of the industry as we know it.
“Planting trees on farms can help coffee plants and the climate. Make those trees diverse and native, and then coffee agriculture will help biodiversity and ecosystems and create habitats in the soil and the sky,” Abigail says.
Most certification bodies, including Rainforest Alliance and Fairtrade, only suggest incorporating native tree species. But by implementing agroforestry systems – where trees and shrubs are integrated into coffee farming – many of the aforementioned challenges can be addressed.
By reducing sun exposure, shade trees can:
- Buffer microclimates to reduce significant fluctuations in temperature
- Increase soil organic content – and thereby fertility – to reduce the need for fertilisers
- Increase soil water holding capacity to help during droughts
- Increase the presence of pollinators and, therefore, plant productivity
- Improve ecosystem health to reduce the incidence of pests and diseases
- Encourage more biodiversity and store significantly more CO2 than monoculture coffee systems
“Coffee naturally has biennial cycles, producing more one year and less the next. With shaded farming, we reduce this biennial effect, resulting in more consistent harvests over the years,” Geraldo says.
The benefits extend beyond coffee, as shade trees like timber and fruit species can provide additional income sources for farmers, building long-term economic resilience.
But the transition to regenerative agriculture isn’t easy
Full-sun coffee production is the dominant method because of its short-term high yields, so the trade-off of lower yields for more shade cover can be initially offputting for farmers.
“Farmers’ livelihoods depend on maximising the financial return on their land. The market that the majority of farmers sell their coffee to rewards intensive monoculture farming the most,” Abigail says.
Planting shade trees in coffee farms adds complexity in management, labour, and costs.
“With two or three species growing alongside coffee, producers need to manage the additional crops, including pruning and maintenance,” says Ronald baião de Oliveira, an agronomist at Emater Minas Gerais. “Sometimes, producers lack the knowledge or workforce to handle these tasks.
“Excessive shading could reduce yields, so it’s crucial to maintain pruned trees with sparse canopies to allow enough sunlight for coffee plants to thrive.”
Agroforestry requires careful planning, such as adequate spacing between trees and the right balance of populations, to avoid competition for nutrients between coffee and other plants.
“There’s a trade-off between biodiversity and coffee yield once you get over around 30% shade cover,” Abigail says.
Ultimately, farmers need a business case for transitioning to agroforestry systems. The first step towards sustainable coffee production is to establish strong relationships between roasters and producers who are working towards the same goal.
“When we’re partners, everything evolves and improves – for me and them,” Neuton says.
For producers to uphold their side of the partnership, they need the funds to implement agroforestry practices. Forest farms cost more to maintain, which often isn’t reflected in the prices they receive.
“Financial incentives are the first step to enabling producers to sustain their activities while addressing climate challenges,” Ronald says. “With better economic conditions, producers can improve their quality of life and, in turn, care for their environment. A premium price for coffee could motivate them further.”
The entire supply chain has a responsibility
However, premium prices are only sustainable if consumers are willing to pay them. Consumers are more likely to buy products that support sustainable practices when they understand the environmental impact of their purchases.
“When consumers recognise the value of different farming practices, it motivates others to adopt those methods. Today, many consumers choose products made without regard for environmental impact, including heavy pesticide use,” Geraldo tells me. “If they valued products made with care for the environment, it would incentivise more farmers to adopt sustainable practices.
“For now, differentiated farmers often sell their coffee at the same price as those using pesticides and full-sun methods,” he adds. “However, savings from reduced input costs have already made my production more affordable. Seeing opportunities to sell at differentiated prices motivates me to keep improving.”
Companies like Curu Coffee, which manages its own supply chains, help farmers adopt forest farming practices.
“Farmers can’t do this without coffee importers, roasters, and drinkers stepping up to support them,” Abigail says. “The more coffee we sell, the more forest farms we can create together with our partner producers.”
Improving access to new varieties
Shade-adapted coffee varieties are one tool to help producers cultivate coffee sustainably. However, many like Geraldo and Neuton don’t currently have access to these coffees.
“Coffee’s natural habitat is shaded, but genetic modifications over time have prioritised yield over shade tolerance,” Geraldo says. Coffee plants that aren’t inherently shade tolerant can adapt over generations, but climatic pressures don’t grant producers that much time.
While Neuton’s coffee plants perform well, he tells me that other varieties could perform better. “The world keeps advancing, and what we have is becoming outdated,” he says.
F1 hybrids such as Mundo Maya were developed for high productivity in shade; however, few of them are commercially available. If F1 hybrids were widely accessible, which Curu Coffee is working to achieve, they could help farmers increase productivity in agroforestry systems and improve climate resilience.
Why certifications play an important role
According to PwC’s 2024 Voice of the Consumer survey, over 80% of consumers are willing to pay an average of 9.7% more for sustainably produced goods. To solidify environmental claims and build consumer trust, certifications have emerged as a way to reassure buyers that coffee businesses practice what they preach.
Certifications, however, aren’t a silver bullet that will address declining global biodiversity levels. For an estimated 125 million people, coffee is their livelihood, but they grapple with low wages and harsh labour conditions, meaning they have little money to invest back into their farms. Many certifications are costly to obtain and maintain, excluding producers who may already be carrying out sustainable practices.
Curu Coffee helps farmers achieve agrotoxin-free certifications from Certifica Minas within three years. The certification programme in Brazil, based on economic, social, and environmental criteria for a large scope of crops, also offers organic and SAT certification (for crops grown without agrotoxins like synthetic pesticides, herbicide, and fungicides). Regional government departments carry out the certification process to ensure it complies with national regulations.
Adding value to coffee
Emater Minas Gerais is a technical assistance and rural extension company that works with Certifica Minas. It employs agronomists like Ronald to support producers with technical training and compliance with Brazilian environmental legislation. More importantly, the support and certifications are free.
“Generally, international certifications involve costs for producers, such as auditing and follow-up fees. Certifica Minas, including Emater’s consultancy services and IMA’s audits, are free for family farmers,” Ronald says. “The synergy between the certification and Curu Coffee’s project helps foster greater environmental awareness among producers.
“With this support, producers become more conscious about their environment, including water conservation and waste management. They commit to continuous improvement in economic, social, and environmental aspects.”
Buyers don’t always recognise the effort producers like Neuton put into their coffee, but he says Curu Coffee has offered long-term support to build resilience.
“Curu provides me with tree seedlings, pays a higher price for my coffee, and offers information about the coffee market,” he tells me.
Coffee production and biodiversity are inherently linked. With up to 60% of 124 wild coffee species threatened with extinction because of land use change and deforestation, exacerbated by climate change, safeguarding natural ecosystems has never been more pertinent.
With ongoing support, producers can make the transition to agroforestry, supporting biodiversity on their farms and investing in the sustainable future of the industry.
Abigail concludes: “When each stakeholder in the coffee value chain does their part, drinking a cup of coffee becomes a way to make a positive difference.”
Enjoyed this? Then read our article on whether coffee production in the Amazon can be sustainable.
Photo credits: Curu Coffee
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