ORGANIC SHADE-GROWN COFFEE: A PRODUCTION SYSTEM WITH A LOW CARBON FOOTPRINT AND HIGH SUSTAINABILITY POTENTIAL

Resumen

The production of organic coffee (Coffea arabica L.) under shade contributes to mitigating climate change, as it generates lower greenhouse gas (GHG) emissions than conventional cultivation, thereby reducing its carbon footprint (CF). This study estimated the CF of coffee produced by the Comon Yaj Noptic SPR de RL cooperative in the municipality of La Concordia, Chiapas, Mexico, with the aim of identifying critical emission points and opportunities for environmental improvement. Information was collected from 161 plots through visits and interviews with producers, and wet milling data was integrated using emission factors from the Intergovernmental Panel on Climate Change (IPCC). The CF was estimated per kilogram of green coffee produced, considering emissions from plot management to the packaging of the final product. In the primary stage (plot management to parchment coffee), CF was 0.401 ± 0.079 kg CO₂e, with variability associated with altitude, plantation age, and planting density. The main sources were pulp decomposition (0.262 kg) and wastewater (0.078 kg) due to methane and nitrous oxide emissions. During processing (roasting, grinding, and packaging), CF was 0.415 kg CO₂e, with roasting being the main source (0.304 kg), followed by packaging (0.086 kg) and grinding (0.009 kg). The average CF for the entire production chain was 0.816 kg CO₂e, with a range of 0.758–1.271 kg CO₂e, showing consistency and low impact compared to conventional systems. The results confirm that shade-grown organic coffee has low CF and show high sustainability potential. However, opportunities for improvement were identified, such as the use of clean energy, efficient wastewater management, and the use of pulp as a by-product.