Understanding Coffee Farming: A Deep Dive into Sustainable Practices

Coffee is not just a beverage; it's a cultural icon that represents countless traditions worldwide. The journey from coffee cherry to your cup involves intricate processes, especially in small-scale farms where family ties blend with agricultural practices. This blog post aims to shed light on three crucial aspects of coffee farming: the labour-intensive harvest process, the impact of soil and environmental factors, and the significance of sustainable practices.

The Labour-Intensive Harvest Process

Based on insights from our conversation with Mariel, a coffee farmer from the Philippines, harvesting coffee is a physically demanding process that requires careful timing and precision. On their three-acre farm, they practice selective harvesting, picking only the ripe red cherries while leaving the green ones to mature. This meticulous selection process ensures optimal coffee quality, as green cherries can result in inferior beans.

The effort doesn't stop at picking; transportation presents its own challenges. Mariel's family farm, situated four kilometres from their home in mountainous terrain, relies on horses for transport. Each horse can carry eight sacks of coffee cherries, with each sack weighing approximately 50 kilograms, totalling 400 kilograms per trip.

The Impact of Soil and Environmental Factors

The farm spans different areas with varying soil types, including red clay and white clay soils. While Marielnotes that they apply the same fertiliser across all areas once yearly, the farm's limited access to resources means they sometimes go without fertilisation for an entire year. This lack of consistent nutrients can affect yield, highlighting the challenges small-scale farmers face.

Sustainable Family Farming Practices

The farm, established when ariel was five years old, has been operating for about 20 years as a family enterprise. They practice intercropping, growing vegetables like carrots and corn alongside young coffee plants. However, once the coffee trees mature, they dedicate the area solely to coffee production, as the larger trees compete with vegetables for nutrients.

The Evolution of Coffee Trees

An interesting observation from Mariel's experience is how coffee trees change over time. The first harvest typically produces the smoothest cherries with the best quality. As trees age, they become more susceptible to insects and require more care, while producing cherries of different qualities. This highlights the importance of continuous renovation and maintenance in coffee farming.

Traditional Processing Methods

The farm produces both Arabica and Robusta varieties, each requiring different harvesting approaches. For Arabica, only red cherries are harvested, ensuring optimal ripeness. Robusta, however, can be harvested when the cherries are tough, regardless of their colour. The family processes their coffee traditionally, from picking to roasting with wood fire, creating what Mariel describes as "pure coffee without mixing any chemicals."

Economic Considerations

The farm's produce serves both commercial and personal purposes. For vegetables, they follow a 50-50 model - half for market sale and half for family consumption. Coffee beans, particularly Arabica, can fetch up to 300 pesos per kilo, while Robusta commands a lower price, reflecting the market's preference for higher-quality Arabica beans.

Conclusion

Small-scale coffee farming, as exemplified by Mariel's family farm, represents a delicate balance between tradition, sustainability, and economic viability. Despite challenges such as limited resources and difficult terrain, these farmers maintain their commitment to quality, guided by generations of experience and a deep love for coffee cultivation. Their story reminds us that behind every cup of coffee lies a rich tapestry of human effort, traditional knowledge, and environmental stewardship.