Coffee Carbon Footprint — Life Cycle Assessment and Supply Chain Emissions
Coffee carbon footprint: 3.5–17 kg CO₂e per kg roasted (Humbert et al. 2009 LCA). Farming accounts for 38% of emissions; transport 20%; consumer brewing 22%. Organic certification reduces total by ~10–15%.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Carbon footprint range per kg roasted coffee | 3.5–17 | kg CO₂e/kg | Humbert et al. 2009; wide range reflects production system (conventional vs. shade-grown organic vs. sun-cultivated) |
| Typical conventional arabica footprint | 5–10 | kg CO₂e/kg roasted | Mid-range for commercial washed arabica production |
| Farming stage share of total footprint | 38 | % | Includes fertilizer production/application (N₂O), land-use change, irrigation energy |
| Processing stage share | 9 | % | Wet milling, drying, hulling; wet processing uses more energy/water than dry |
| Transport (origin to consumer) share | 20 | % | Green coffee shipping (sea freight dominant), roasted coffee last-mile distribution |
| Roasting stage share | 2 | % | Low share despite high temperatures — roasting is fast (10–20 min) and relatively efficient |
| Retail/consumer stage share | 22 | % | Includes café energy, home espresso machine energy, coffee maker energy, milk addition |
| Footprint reduction from organic certification | 10–15 | % | Primarily through elimination of synthetic fertilizer N₂O emissions |
| Milk addition carbon multiplier | 2–5x | Adding 200ml whole milk to a latte adds ~130–200g CO₂e — often exceeding the coffee itself |
Coffee is a globally traded commodity with a supply chain spanning tropical growing regions, ocean freight, industrial processing, and final preparation at home or in cafes. Life cycle assessment (LCA) studies have tracked emissions at each stage.
Life Cycle Emissions Breakdown
Based on Humbert et al. (2009) and related LCA research, a typical 250g bag of roasted Arabica coffee (from a mid-range conventional farm) has a lifecycle carbon footprint of approximately 1.25–2.5 kg CO₂e total (using a 5–10 kg CO₂e/kg estimate).
| Stage | Share of total | Main emission sources |
|---|---|---|
| Farming | 38% | N fertilizer (N₂O), farm machinery fuel, irrigation, land use |
| Processing | 9% | Wet milling energy, wastewater, drying fuel |
| Transport (origin to roaster) | 20% | Ship freight (low per-kg but long distances), port handling |
| Roasting | 2% | Gas-fired drum roasters (efficient per-cup despite high temps) |
| Packaging/retail | 9% | Bag production, retail energy, cold storage |
| Consumer preparation | 22% | Machine energy (especially espresso), milk, café operations |
Production System Comparison
| System | CO₂e/kg roasted | Key factors |
|---|---|---|
| Sun-cultivated conventional | 12–17 kg | High N fertilizer, recent deforestation risk |
| Conventional Arabica (typical) | 5–10 kg | Moderate inputs, older farmland |
| Shade-grown certified | 4–7 kg | Lower fertilizer need, carbon sequestration from shade trees |
| Certified organic + shade | 3.5–6 kg | No synthetic N, carbon sequestration, regenerative practices |
Comparison to Other Foods
| Product | Lifecycle CO₂e/kg |
|---|---|
| Beef (average) | 27 kg CO₂e/kg |
| Cheese | 13 kg CO₂e/kg |
| Coffee (mid-range) | 7–9 kg CO₂e/kg |
| Chicken | 6 kg CO₂e/kg |
| Rice | 2.7 kg CO₂e/kg |
| Vegetables (average) | 0.4–2 kg CO₂e/kg |
Coffee is a moderate-footprint food by this comparison. The impact becomes more pronounced when expressed per calorie (coffee is low calorie), but as a stimulant beverage rather than a food, per-calorie comparisons are less meaningful than per-serving comparisons.
Reducing Coffee’s Footprint
| Action | Estimated CO₂e reduction |
|---|---|
| Switch from dairy to oat milk | ~100–150g per cup |
| Buy certified organic/shade-grown | 10–15% reduction in coffee footprint |
| Use drip/pour-over vs. espresso machine | 30–50% energy reduction at consumer stage |
| Avoid capsule (pod) coffee | Eliminates packaging waste (~1–5g Al or plastic per cup) |
| Reduce waste (don’t over-brew) | Variable — brew what you drink |
Related Pages
Sources
- Humbert S et al. (2009) Life Cycle Assessment of Two Coffee Systems. International Journal of LCA
- Bare J et al. (2012) Comparison of methods for life cycle impact assessment. Journal of Industrial Ecology
- Killian B et al. (2013) Is sustainable agriculture a viable strategy? Rainforest Alliance Research
- FAO (2015) Food losses and food waste — footprint analysis
Frequently Asked Questions
What makes coffee's carbon footprint so variable (3.5–17 kg CO₂e range)?
The enormous range in coffee's carbon footprint reflects production system differences. Conventional sun-cultivated coffee using synthetic nitrogen fertilizers on recently deforested land can approach 15–17 kg CO₂e/kg. Certified organic, shade-grown coffee on land with no recent deforestation may reach as low as 3.5 kg CO₂e/kg. Key variables include: land-use change emissions (deforestation is a major source), nitrogen fertilizer use (N₂O is 298x more potent than CO₂ as a greenhouse gas), shade tree cover (sequesters carbon and reduces fertilizer needs), and processing method (wet vs. dry).
Why does the consumer/retail stage account for 22% when the coffee is just being brewed?
The consumer stage includes energy used by espresso machines (idle power draw is significant — a commercial espresso machine uses 1–3 kWh when heated but idle), drip coffee makers, capsule machines, plus refrigeration of milk and café HVAC. Espresso machines have particularly high idle energy relative to beverage volume because they maintain boiler temperature continuously. Capsule coffee (Nespresso, Keurig pods) adds packaging waste. The UK's Carbon Trust found that consumer-stage emissions for a typical cup of coffee (without milk) are approximately 60–80g CO₂e — for a standard 200ml brewed cup.
How significant is land-use change for coffee's carbon emissions?
Land-use change (converting forest to coffee farmland) can be the single largest source of emissions in coffee production but is highly variable and often excluded from standard LCA figures. When tropical forest is cleared for coffee, the stored carbon in trees and soil is released — this can add 50–200 tonnes CO₂e per hectare, which amortized over decades of coffee production can dwarf all other emission sources. The figures from Humbert et al. (2009) and similar LCAs include farming stage emissions but typically exclude land-use change from pristine forest, which would increase totals significantly for recently deforested land.
Does drinking a latte have a bigger footprint than black coffee?
Yes, substantially. Dairy milk production generates approximately 1.0–1.9 kg CO₂e per liter, depending on farming system. A 200ml serving of whole milk (typical for a latte or flat white) adds roughly 130–200g CO₂e. A typical black 200ml brewed coffee has a carbon footprint of approximately 50–100g CO₂e for the coffee itself. Adding milk roughly doubles or triples the cup's total footprint. Oat milk alternatives have a lower footprint (~80–100g CO₂e per 200ml) than dairy but higher than no milk. The largest footprint reduction for coffee drinkers is shifting from dairy milk to plant-based alternatives, not switching brew methods.