STiR coffee and tea magazine

STiR coffee and tea 23 By Emilio Bonnet A quiet yet significant shift is underway in the coffee-growing regions of Brazil, Colombia, and other Latin American countries. This change may go unno- ticed among the coffee trees and the rhythm of harvest, but as piles of husks, pulp, and pruned branches find new life, they drive a transformation with far-reaching potential. The catalyst? Biochar—a charcoal-like material derived from biomass, cel- ebrated for its ancient roots and new role in sustainable tropical agriculture, driven by initiatives from start-ups like Cotierra in Colombia, Carbon Trace in Mexico, and research backed by companies like Nespresso in Brazil. Coffee farms are increasingly adopting biochar for its ability to enhance soil quality and water retention, addressing needs that conventional fertilizers often cannot meet. A study published in Nature found that biochar increases phosphorus availability in soil by a factor of 4.6, providing essential nutrients without relying on continuous chemical inputs. This effect on phosphorus—an essential and limited resource for energy pro- duction in living organisms—offers a welcome solution for farmers and food produc- tion facing soil depletion. Beyond soil enhancement, biochar reclaims waste from coffee residues, pulp, and old coffee plants, transforming it into a valuable resource. This shift revitalizes soil health, retains water and nutrients and offsets carbon supporting a resilient, circular coffee production. As the global coffee industry aims to be the first fully sustainable value chain, biochar emerges as a critical tool. By integrating biochar into production, farmers and companies are discovering new ways to reduce waste and pave the way for a future that reclaims, renews, and redefines coffee. Biochar: Ancient Tool, Modern Ally Biochar (carbonized organic material rooted in ancient Amazonian practices) has been researched and now revived for modern sustainable agriculture. Produced through pyrolysis—a thermochemical process that heats organic materials in a low-oxygen en- Coffee farmers Don Ascensio Villareal Trujillo and his wife are part of Cotierra's biochar project in Timana, Huila, Colombia. Photo courtesy Lorenz Buser Scaling Biochar for a Circular Coffee Economy Biochar being applied to a coffee field in Minas Gerais, Brazil, as part of the Nespresso AAA trial project at Nunes Coffee Farm in Patrocínio. Photo courtesy Murilo Bettarello vironment—biochar can retain between 17% and 95% of its carbon content. Once applied to soil, it remains stable for hundreds to thousands of years, lock- ing carbon in soil and creating a lasting impact. This stability is vital in the fight against climate change, as each ton of sequestered carbon helps reduce green- house gas emissions. Biochar also serves as an effective soil amendment, enhancing water and nutrient retention while increasing fertil- izer efficiency. Today, coffee farms are utilizing biochar derived from their own waste—husks, pulp, and pruned branch- es—that would otherwise be discarded or used as fuel. This circular approach aligns biochar with coffee ecosystems. While advances in characterizing coffee-residue biochars are ongoing, the diverse soils, climates, and farming techniques mean that definitive predictions for biochar's impact on coffee yield and tree growth rates are still emerging. Murilo Bettarello, an agricultural en- gineer, international regenerative agricul- ture consultant, and coffee grower in Alta Mogiana, Brazil, who works in biochar re- search for Nespresso, explains, "In Brazil, the conversation [about biochar] is grow- ing, but the social and economic impact of these initiatives still have to be proven." One of biochar's key attributes is its remarkable ability to offset carbon. In traditional decomposition, organic mat- ter releases carbon dioxide (CO2) and methane (CH4) into the atmosphere. However, through pyrolysis, organic ma- terial is converted into biochar, preserv-

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