Solving
Coffee Pollution
Treating coffee wastewater where it start — on the farm.
Coffee production leaves behind more than coffee
During coffee processing, large volumes of wastewater are generated during washing. Its impact is felt most acutely in coffee-producing regions, where treatment infrastructure is often limited or unavailable.
Water Pollution
Acidic wastewater discharge
Organic Waste
Coffee pulp contaminates soil
Ecosystem Damage
Threatens biodiversity
The scale and impact of washed coffee
Untreated coffee wastewater can have a pH below 4. Its acidity and high organic load can cause lasting harm to soil, rivers and surrounding ecosystems.
Around 60% of a coffee cherry is non-bean material. Pulp, mucilage and other organic waste require proper management.
Over 20 litres of water are used to produce 1 kg of parchment coffee. This generates significant volumes of wastewater that require treatment before discharge.
80% of coffee farms are smaller than 5 hectares. Smallholders often lack the resources and infrastructure needed to manage coffee processing waste effectively.
A more sustainable coffee industry starts with better waste management at the farm level
Coffee wastewater and pulp can harm local ecosystems when left untreated. Managing waste at its source protects the environment and creates lasting value for farming communities.
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