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Report 1 (of 6): Out of the
Shade - Colombia
Introduction
Coffee is the second most traded commodity
behind oil and when coffee prices plummeted from over
US$2 to less than sixty cents per pound (equivalent
to a drop from approximately $4.40 to $1.30 per kilo)
in the 1990s, it created a worldwide crisis. It induced
changes to unsustainable coffee farming methods -
planting high-yield varieties that require newly cleared
land - and a switch to using and clearing land to
raise cattle. This may have brought short-term cash
rewards but it is devastating to the environment and
long-term sustainability. Reversion to traditional
coffee-growing methods is, however, finding huge success
in the market place and is responsible for protecting
livelihoods and the natural environment.
Valle de Cauca is set in the western
Andean mountain range of Colombia which lies within
an area scientists have classified as a biodiversity
hotspot. Home to an incredible number of plant and
animal species found nowhere else, the region is under
severe threat from human impacts. Coffee is the main
economic activity of the region and almost 75 per
cent of the nine thousand hectares is devoted to cultivating
coffee. In recent years, changes in the way coffee
is grown, involving increased dependency on chemicals
and pesticides and conversion of fields for pasture
has led to clearing of rainforests, and loss of bird
and wildlife.
Conservation International (CI), the
Centre for Environment and Leadership in Business
(CELB), Valle del Cauca Autonomous Corporation (Corporación
Autónoma del Valledel Cauca or CVC), and the Colombia
Conservation Coffee Federation programme took on the
task of persuading farmers to revert to growing coffee
in its natural habitat under trees, otherwise known
as shade coffee. This partnership is also helping
farmers integrate their conservation coffee fields
with the region's fragmented forests to connect two
biologically rich parks and create a biodiversity
conservation corridor for wildlife and threatened
species.
The Coffee Industry
The growing and harvesting of coffee
can have detrimental effects on areas of high biodiversity
if unsustainable methods and heavy use of pesticides
are applied. Across 80 countries, more than 10 million
hectares (26 million acres) of the most biologically
diverse regions on earth are planted with coffee trees
and global output is expected to exceed 7.3 million
tonnes by 2005. Toxic chemicals go into much of this
coffee, damaging the environment and exposing coffee
workers and families to chemical hazards. After only
7-10 years, chemical farming methods can render the
land sterile so farmers must move on and plant new
areas, causing the destruction of thousands of acres
of tropical forests every year.
What is Shade Coffee?
Coffee Beans - © Conservation International
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Traditionally, coffee is grown under
the shade of a modified forest canopy with little or
no use of agrochemicals. Since much of the biodiversity
of tropical forests is found in the forest canopy, this
approach allows farmers to produce coffee while still
preserving a significant amount of the habitat. 'Sun
coffee' and 'shade coffee' are names for two methods
of growing coffee. The former is cultivated in fields
that are fully exposed to the sun which require forests
to be cut down and large amounts of water, fertilisers
and pesticides in order to be productive.
Increasing market demand has pushed many farmers
to convert their coffee fields from shade to sun,
because sun coffee plants yield more beans in the
short run. However, while the shaded coffee plant
can produce crops of high quality beans for up to
50 years, sun coffee plants produce crops of beans
for only 10 to 15 years. When farmers cut forests
to grow new sun-tolerant varieties, it results in
the loss of habitat for thousands of species of birds
and wildlife. Planting coffee in the shade helps stop
soil erosion since the ground retains moisture and
nutrients. Falling leaves help replenish the soil
and the canopy provides habitat for wildlife.
Conservation Coffee
Conservation International (CI) began
a coffee campaign to produce Conservation CoffeeT,
which they define as coffee that is grown, processed
and marketed in a way that promotes biodiversity conservation
while improving the lives of local people. They recognised
to need not only to preserve the area where the coffee
is grown, but to expand wildlife habitat by connecting
forest fragments. This approach is the foundation
for CI's work with coffee farmers.
CI's first Conservation Coffee project
was successfully produced in the buffer zone of El
Triunfo Biosphere Reserve in Chiapas Mexico, as shown
in TVE's A Fair Grind. The model is now being replicated
in Colombia.
"What we are attempting
with this project is to connect the coffee areas which
function as woodland with the primary forest through
the introduction of trees which belong to this zone.
In this way by connecting the primary forest with
the shade coffee you will get large areas of trees
which will allow us to conserve biodiversity and let
different species - animals and humans - co-exist
in the area/region." Freddy Munoz Munez, Head
of Extension Services, CI Conservation Coffee Federation
Programme.
To begin with, CI ran a series of
introductory courses for farmers about the importance
of biodiversity and the requirements of the conservation
coffee programme. Two hundred producers signed up
to participate in the first phase of the project and
then underwent training in how to make organic compost.
"Shade coffee is important
to us because we used to have polluted waters and
suffered from illness. Now, as we are not contaminating
the soil or air with pesticides we have cleaner water
and fresher air." Ovidio, local farmer
Farming techniques promoted
by CI and Colombia Coffee Federation
"What we're going to use is a mixture of
products you can find on the farm to make organic
compost. Here are bean pods and coffee pulp.
We also have chicken manure and add phosphorus
pila - a natural source of phosphorus. And we
have lime.Here what we're pouring in is molasses.
Now this with the dripping water is too damp,
it's no good so you have to mix it more or add
more material to absorb the liquid. Today we'll
leave it like that and wait for it to start
heating up.
And there's another technique, biofertiliser
which works in the same way as the stomachs
of a cow. For this fertiliser it's best to
work with fresh manure, molasses, milk. One
of the ways to enrich the biofertiliser is
to use stove ash. Let it ferment and when
it stops making bubbles it's ready to use.
It will take about 30 days."
To process coffee beans, soak them for 24
hours and wash three times. The first lot
of wastewater is used for biofertiliser. The
beans are left to dry for up to three days
before being sorted.
Ovidio delivers his beans to the Colombia
Coffee Federation in El Cairo. The buyer tests
100g (approx. 4oz) for wastage and shrinkage.
From El Cairo the coffee travels to a processing
plant where it is given the same treatment
as any other bean destined for the international
market. Quality guarantees are critical if
this coffee is going to break into the mainstream.
Finally, it is sampled and then bought above
market prices.
See A
Fair Grind for practical details how to
grow organic coffee
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Can Business Make a Difference?
There is a growing trend worldwide
for businesses to take responsibility for their actions.
Businesses are in a pivotal position to influence
the methods of production and distribution of commodities
and services. They can have an enormous positive impact,
but this is often sidelined in pursuit of profitability.
In parallel, consumers are increasingly demanding
that businesses consider the environmental, economic
and social impact of their activities in a transparent
way.
To enable the project to become economically
viable CI's Centre for Environmental Leadership in
Business collaborated with Starbucks to purchase beans
produced from these fields and to help provide financial
assistance to train producers. The partnership led
to the launch of the Conservation ColombiaT
brand in March 2003 throughout Starbucks stores across
North America. The brand is defined by production
methods that provide conservation opportunities, economic
and social benefits for coffee farmers, and high coffee
quality. In return, farmers receive a premium price
for their coffee, well above the local market price.
"We believe that the connection
with Starbucks was not only important but very opportune.
Opportune because we had a very fast commercial answer
so the community could see that their effort and their
project was a reality. But we also believe that if
we can create alliances with these companies together
with the coffee federation we would be able to identify
niches in the market so the consumer will not only
be satisfied with the product but also with the alliance
we are making with these industries." Coffee Federation
Representative
The major coffee purchasers are also
in a leadership position to purchase coffee grown
from organic and sustainable farms. In November 2001,
Starbucks and CELB launched 'green coffee sourcing
guidelines', which are being piloted for the 2002
and 2003 crop years. The guidelines are a tool to
support Starbucks' commitment to purchase coffee from
sustainable sources and acts as an incentive to producers,
importers, exporters and roasters to adopt important
environmental, social, economic and quality standards
when growing and processing coffee. Starbucks has
instituted a flexible point system that rewards performance
in sustainable categories. Points will be accrued
based on a supplier's ability to meet the sustainability
guidelines, and suppliers who earn more points in
the programme will receive higher purchasing preference
when Starbucks purchases green coffee. These guidelines
stipulate that coffee that has been grown and processed
by suppliers must meet the following four criteria:
- Quality Baselines All coffee
offered by producers and suppliers must meet Starbucks
quality standards in order to be considered for
purchase.
- Social Conditions The standards
for coffee production should ensure protection from
workplace hazards, and should conform to local laws
and applicable international conventions related
to employee wages and benefits, occupational health
and safety, and labour and human rights.
- Environmental Concerns Coffee
growing and processing standards will: contribute
to conservation of soil, water and biological diversity;
employ efficient and renewable energy technologies;
minimise or eliminate agrochemical inputs; and manage
waste materials consistent with the principles of
reduction, reuse and recycling.
- Economic Issues Coffee production
and commercialisation should benefit rural communities
by boosting producer incomes, expanding employment
and educational opportunities, and enhancing local
infrastructure and public services. Vendors will
be expected to provide reliable documentation regarding
prices paid to their suppliers.
These guidelines are based on the
"Conservation Principles for Coffee Production", which
were developed jointly by Consumer's Choice Council,
Conservation International, the Rainforest Alliance
and the Smithsonian Migratory Bird Center. The principles
outline the fundamental characteristics that coffee
farms and processing facilities must meet to safeguard
ecological health in coffee-growing regions.
CI and the Colombian Coffee Federation
have also adapted the Conservation Principles for
Coffee Production to specifically apply to the coffee
growing regions of Colombia at the national level. Farming
practices consistent with the "Conservation Guidelines
for Coffee Production in Colombia" are currently being
implemented through a pilot phase at two Conservation
Coffee projects being undertaken in the regions
of Valle de Cauca and Santander. The Federation
and CI are working closely with the coffee producers
at these two project sites in the implementation of
the Guidelines and the application of local conservation
practices specific to each coffee region. Lessons
learned during this pilot phase will be used to refine
and update the Guidelines. Success in these project
sites will allow replication in other coffee regions
of Colombia. Ultimately, the goal is to ensure
that any company who purchases Colombian coffee will
be sourcing coffee that has been grown and harvested
in a responsible manner and consumers can actively
choose what coffee they purchase.
The Future
The Valle de Cauca project currently
involves 168 farmers and approximately 2470 acres
of farmland. The project has successfully reintroduced
18,000 different tree species and encouraged the use
of organic compost and other measures. The premium
paid to the producer has given them the opportunity
to invest and improve their quality of life. To maintain
and build on this success, CI is looking to deliver
further courses among target communities and expand
the number of participating farmers in Valle de Cauca
to 700 farmers and 10,000 acres by 2006.
Acknowledgements
ITDG would like to thank Jason Anderson
and staff from CI for their help in producing this
case study.
Further Information
Hands On
Series 2: Pepa da Oro - Ecuador
Series 3: A
Fair Grind - Mexico
Conservation International is a not for profit
environmental international organisation based in
the USA. The CI website hosts useful information for
producers and consumers of coffee and lots of other
links.
CI Main Office
1919 M Street, NW Suite 600
Washington, DC 20036
Telephone: (202) 912-1000
toll-free (within the US) 1(800) 406-2306
http://www.conservation.org/xp/CIWEB/home
Learn more about the Earth's biodiversity hotspots
by exploring them through this interactive map:
http://www.biodiversityhotspots.org/xp/Hotspots
Conservation
Coffee Fact sheet
Coffee
& Hotspots Map
Coffee
campaign site
Description
of the training course delivered - economic tools
for conservation
The Centre for Environmental Leadership in Business
provides a new forum for collaboration between the
private sector and the environmental community. The
Centre promotes business practices that reduce industry's
ecological footprint, contribute to conservation,
and create value for the companies that adopt them.
It acts as a division of CI.
http://www.celb.org/
Conservation International
1919 M Street, NW
Suite 600
Washington, DC 20036
USA
Tel: 202-912-1000
Fax: 202-912-1047
E-mail: info@celb.org
http://www.celb.org/pressreleases/Coffee.PDF
Conservation
Coffee Fact Sheet
CELB's Agriculture & Fisheries Program Overview
Conservation
Colombia Fact Sheet
Media
article on Conservation Guidelines for Coffee Production
in Colombia
Starbucks
Green Coffee Purchasing Guidelines
Colombia federation is the country's most
influential coffee association
http://www.juanvaldez.com/
Financial Times
Aarticle
on the mainstreaming of sustainable coffee purchase
October 2003
Conservation Principles for Coffee Production
Access
to coffee principles in English, French, Portuguese
or Spanish
The following are some of the places where you can
purchase fair trade coffee:
www.globalexchange.org
Lists the following companies that sell Fair Trade
Coffees:
Equal Exchange
Café Campesino
Cloudforest Initiatives
Peace Coffee
Dean's Beans
HIgher Grounds
Trading Co.
Café Mam (Royal
Blue Organics)
American Joe
Just Coffee
Higher Ground Roasters
Fair Trade
Coffee Co.
Intelligent Nutrients
Cafe Canopy
Pura Vida
Coffee Company
Morning Glory Coffee
and Tea
Coffee-Tea-Etc.
http://www.equalexchange.com/
Fair Trade On-line
https://www.transfairusa.org/
Includes search function for locations in USA
Starbucks You can purchase conversation coffee
from Starbucks
http://www.starbucks.com/aboutus/csr.asp
Corporate Social Responsibilities
The Fair Trade Federation is an association
of fair trade wholesalers, retailers, and producers
whose members are committed to providing fair wages
and good employment opportunities to economically
disadvantaged artisans and farmers worldwide. FTF
also acts as a clearinghouse for information on fair
trade and provides resources and networking opportunities
for its members
http://www.fairtradefederation.com/
Oxfam You can purchase Fair Trade coffee from
Oxfam either on-line from retail
outlets all over the UK
You can purchase Fair Trade coffee in many supermarkets
world-wide. Look for the Fair Trade and organic trademarks.
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