SUSTAINABLE COFFEE CULTIVATION

Soetanto AbdoellahIndonesian Coffee and Cocoa Research Institute

Abstract

Coffee is a commodity that become a source of livelihood ofmany people, ranging from farmers, traders, exporters,industrial/manufacturing, roaster, and aretailer/restaurant/cafe. Beside that directly related tocoffee, coffee is also a source of revenue for activities thatare not directly related to the coffee business, among others,coffee production input provider, transport, coffee processingfacilities, and so on. With that long supply chain, from theproducer to the end consumer, disruption in one element of thesupply chain will affect the other elements. In order tomaintain sustainable coffee business, the chances ofinterference on each element in the supply chain must bereduced as low as possible.

As one element of the coffee supply chain, producers orgrowers of coffee beans occupy a very important position,because without coffee farmers, there will be no coffeebusiness. On the other hand, coffee farmers face the greatestrisk of disruption than the other elements of the supplychain, both disorders those are beyond the ability of farmers(climatic conditions, weather, natural disasters) ordisturbance originating from farmers limitations (lack ofknowledge, labor, capital, etc.).

In order to minimize the risk of disruption to the producersthat result in disruption of business continuity, coffeecultivation methods need to be practised in accordance withthe standards of sustainable coffee (sustainable coffeepractices). Standards sustainable coffee cultivation includesthree aspects, namely environmental, economic, and socialaspects.

Environmental aspects of sustainable coffee farming standardscovering cultivation ways that promote soil and waterconservation, the creation of suitable micro-climate, the

safety use of fertilizers and chemicals, maintaining watersources and buffer areas, handling of waste, maintainingbiodiversity and wildlife as well as rare plants, andtraining, so it would produce qualified product and safe forconsumption. Economic aspects emphasize to the advantages thatbe gained by the farmer through higher productivity and betterproduct quality, thus providing sufficient income for farmers.The social aspect of sustainable coffee cultivation coversgender equality, no difference in treatment of the race-religion-groups, the fulfillment of workers' rights, banningemployment of children, paying attention on education andsafety. Implementation of sustainable coffee cultivationstandard in some countries have been able to increaseproduction by 64% and revenue by 150%.

There are many standards of sustainable coffee cultivation,among other standards designed by Utz Certified, RainforestAlliance, 4C, Smithsonian Bird Friendly, Fair Trade, CAFEPractices, Organic, Global GAP, and the Indonesian CoffeeStandard for Sustainability (ISCoffee). Each standard emphasison certain principles or criteria, but there are manyprinciples or criteria among the standards those are same orsimilar.

By applying all manner of work contained in the three aspectsof the environmental, economic and social standards ofsustainable coffee farming, coffee production is expected tobe sustainable, so it can be a human livelihood in the worldcontinuously.

Introduction

Coffee is the second commodity those most traded in the worldbehind crude oil. Every day more than 2.25 billion cups ofcoffee consumed in the world, with the highest consumption isin the United States and Europe. For Indonesia, coffee is atenth order of export commodities after textile, electronics,rubber, oil palm, forest products, footwear, automotive,shrimp, and cocoa. Twelve major export destinations ofIndonesian coffee are the United States, Germany, Japan,Malaysia, Italy, Russia, Thailand, Belgium, Algeria, Britain,Egypt, and India. Indonesia is the third largest coffee

producer after Brazil and Vietnam, with a total production of495,000 tons, or 8.25 million bags, or 6.3% of total worldproduction. Especially for robusta coffee, Indonesia is thesecond producer after Vietnam. Currently, Indonesia's percapita coffee consumption is 1.0 kg/yr, and estimated in 2023will be 1.9 kg/year.

Around the world, coffee has become a source of livelihood ofmany people, ranging from farmers, traders, exporters,industrial/manufacturing, roaster, and shop/restaurant/cafe.Beside that directly related to coffee, coffee is also asource of revenue for activities that are not directly relatedto the coffee business, among others, the provision of coffeeproduction inputs, the provision of transport, providingcoffee processing facilities, and so on. With the long supplychain, from the producer to the end consumer, disruption inone element of the supply chain will also affect the otherelements. In order to maintaining sustainable coffee business,the chances of interference on each element in the supplychain must be reduced as low as possible.

As one element of the coffee supply chain, producers orgrowers of coffee beans occupy a very important position,because without coffee farmers, there will be no coffeebusiness. On the other hand, coffee farmers face the greatestrisk of disruption than the other elements of the supplychain, both disorders those beyond the ability of farmers(climatic conditions, weather, natural disasters) ordisturbance originating from farmers limitations (lack ofknowledge, labor, and capital).

In order to minimize the risk of disruption to the producersthat result in disruption of business continuity, coffeecultivation methods need to be applied in accordance with thestandards of sustainable coffee (sustainable coffeepractices). Currently, about 7% of Indonesian coffee has beentraded as certified sustainable coffee. Implementation ofsustainable coffee cultivation standard in some countries havebeen able to increase production by 64% (Nicaragua) andrevenue of 150% (Columbia).

Standards of sustainable coffee cultivation covers three

aspects, namely environmental, economic, and social aspects.Environmental aspects covers the way that emphasizes the soiland water conservation practices, the creation of suitablemicro-climate, the safety use of fertilizers and chemicals,maintaining water sources and buffer areas, handling of waste,maintaining biodiversity and wildlife as well as rare plants,so as it will produce a high quality product and safe forconsumption. The economic aspects emphasize on the advantagesto be gained by the farmer through higher productivity, betterproduct quality, thus providing sufficient income for farmers.Social aspects covers gender equality, no difference intreatment of the racial-religious-groups, the fulfillment ofworkers' rights, the prohibition of employment of children,and attention to safety.

There are many standard of sustainable coffee cultivation,among other standards designed byUtz Certified, Rainforest Alliance, 4C, Smithsonian BirdFriendly, Fair Trade, CAFE Practices, Organic, Global GAP, andthe Indonesian Coffee Standard for Sustainability (ISCoffee).Each standard emphasis on certain principles or criteria, butthere are many principles or criteria among standard those aresame or similar. Sustainable coffee production techniques ofthe above standards is presented in this paper.

Utz Certified

In the Utz Certified Code of Conduct there are 11 controlpoints, while the control points associated with theproduction techniques are:1. The varieties and rootstock

a. The internal and external nursery. The varietiesselected should be appropriate to local conditions,including the pesticide for pests and diseases as wellas fertilizer materials, types of main pests anddiseases, and the quality of the taste.

b. Genetically modified organisms (GMOs). The use of GMOsshould be notified to the Utz Certified and buyers, aswell as must be met to the GMO regulations of producingcountries.

2. Soil management. Soil structure must be maintained,improving soil fertility and preventing erosion must bedone.

3. The use of fertilizersa. Selection and use of fertilizers. The amount of

fertilizer needed must be defined, also time ofapplication, and type of fertilizer (organic orinorganic). The application of fertilizer within 5 m ofthe water flow is not allowed.

b. Application records. All fertilizers those are used orstored must be fully recorded.

c. Equipment. All equipments must be in good condition andcalibrated annually.

d. Storage. All kinds of organic and inorganic fertilizer(powder, granule, or liquid) except compost and mulch,should be kept separate from the coffee beans, plantpropagation materials, or other food products and cropprotection materials. It should also be prevented fromthe risk of contamination of streams and water sources.Storage areas should be protected from the sun and rain,well ventilated, clean, and marked.

e. Organic fertilizer. Must have been analyzed its nutrientcontent and are not infectious. Organic fertilizersshould not derived from human waste, sludge andwastewater.

4. Irrigationa. Prediction of irrigation needs. Must have a record of

rainfall and evaporation and rainfall forecasts to planirrigation applications.

b. Irrigation methods. The use of irrigation water shouldbe optimum and suppress water loss.

c. The quality of irrigation water. Assessment must be madeto the phytosanitary, chemical and physical pollution,and contamination of water sources of irrigation.Already treated wastewater can be used for irrigation ifit meets the WHO standard.

d. Provision of irrigation water. Irrigation water shouldbe taken from a sustainable source.

5. The plant protection productsa. The choice and use of plant protection products. Must

implement Integrated Pest Management (IPM), cropprotection products used is not a product that is banned

by the EU, US, Japan, the WHO, the Stockholm Agreement,the Rotterdam Convention, and Utz Certified. Theproducts used must be registered and approved for use inthe user country, according to pest/disease/weedtargets, and used as directed on the label.

b. Note the use. There should be a record of the use ofplant protection products, and should not be used at adistance of less than 5 meters from the water flow.

c. Equipment used. The tools used must be working properlyand calibrated annually.

d. Disposal of excess solution/mixture. Excess solution orwashing appliance must follow the rules.

e. Transportation, storage, handling, and mixing. Plantprotection products must be transported, stored and usedsafely without endangering humans and the surroundingenvironment.

f. The empty containers of crop protection product shouldnot be used again for other purposes.

g. The expired/obsolete plant protection products must bedestroyed by following the applicable procedures.

6. Harvesting.a. Risk analysis should be done against hyginie in harvest

and food security, as well as minimizing the possibilityof mold contamination.

b. Measurements of product harvested should be done withthe calibrated tool.

7. Handling of post harvest products.a. Risk analysis should be done on the post-harvest and

food security hyginie. Should be avoided contaminationto fungi, chemicals, and loss of quality.Byproduct/waste in the form of pulp, parchment skin, andwater treatment should be reused as a fertilizer, mulchor energy source.

b. Wet method. Having to use water efficiently, use cleanwater, and treated water used for processing in order tominimize impact on the environment and streams and watersources.

c. Dry method. Should minimize fungal contamination.d. Milling, storage, and transportation must be done well,

with attention to the moisture content, the cleanlinessof the place and transportation equipments.

8. Natural resources and biodiversity

a. Risk management and conservationb. Water source c. Forests and biodiversityd. Energy sources and their use

Rainforest Alliance

Rainforest Alliance using the standard of the SustainableAgriculture Network (SAN), which consists of 10 principles,while the principles associated with the production techniquesare:1. The social and environmental management system. Social and

environmental management system is a set of managementpolicies and procedures managed by the farm management orfarmer group administrator to plan and carry out productionactivities in ways that encourage the implementation ofbest management practices shown in this standard. Socialand environmental management system is dynamic and adaptsto the changes that occur. The system also includes theresults of internal and external evaluation to encourageand support continuous improvement in the farm. The scaleand complexity of the social and environmental managementsystem depends on the level of risk and the size andcomplexity of the production unit, plant species, as wellas environmental factors both external and internal farmand social factors.

2. Conservation of ecosystems. Natural ecosystems is anintegral component of the agricultural and ruralenvironments. Carbon catchment, crop pollination, pestcontrol, biodiversity and soil and water conservation justsome of the services provided by natural ecosystems thatare present in the farm. The certified farm must protectnatural ecosystems and conduct activities to restoredamaged ecosystems. Emphasis is placed on the restorationof the natural ecosystem in the area where not suitable foragriculture, for example by rebuilding the critical forestto protect the waterways. Sustainable Agriculture Networkrecognizes that forest and agricultural potential for theproduction of timber and non-timber products that helpdiversify farmers' income if the income is managed in asustainable manner.

3. Protection of wildlife. The certified farm based on thisstandard becomes a refuge area for local and migratingwildlife, especially for species that are threatened orendangered. The certified farm must protect natural areasthat contain food for wild animals or habitats forreproduction and rearing. The farms must also implementingspecial programs and activities for the regeneration andrestoration of critical ecosystems for wildlife. At thesame time, the farm, the owners and employees take actionto reduce and eventually eliminate capturing animals,although there is a traditional practice of maintainingwild animals as pets in different regions of the world.

4. Water conservation. Water is essential for agriculture andhuman existence. Certified farm should have activities toconserve water and avoid wasting this resource. Farmsprevent contamination of surface and ground water byrecovering and wastewater monitoring. SustainableAgriculture Standards covers measures to prevent surfacewater contamination caused by chemical or sedimentary flow.The farms those are not doing these steps ensure that theydo not damage the water resource by implementing monitoringprogram and analyse surface water to comply with theprecautions.

5. Occupational safety and health. All certified farms have asafety and health programs to reduce or prevent the risk ofaccidents in the workplace. All employees receive trainingon how to do his job safely, especially regarding theapplication of agrochemicals. Certified farms provide thenecessary equipment to protect workers and ensure thetools, infrastructure, machinery and all equipment used inthe farms in good condition and does not pose a hazard tohuman health or the environment. Measurable actions takenin the farms garden to avoid the effects of agrochemicalson the workers, neighbors, and visitors. Certified orchardsidentify potential emergencies and be prepare a plan andequipment to respond to any event or incident, as well asto minimize the possible effects for workers and theenvironment.

6. The integrated crop management. SAN encourage theelimination of chemical products known internationally,regionally, and nationally as a result of such adversehuman health and natural resources. The certified farms

contribute removing these products through integrated cropmanagement to reduce the risk of the spread of pests anddiseases. They also noted the use of agrochemicals toregister the amount needed, and strive to reduce andeliminate these products, especially the most toxic. Tominimize waste and excessive use of agrochemicals,certified farm have procedures and equipment for mixingthese products and care and calibrate equipment used forthe application of agrochemicals. The certified farms notuse products that are not registered in their country, oreven using a transgenic organism or other products whichare prohibited by other agencies or by national as well asinternational agreements.

7. Soil management and conservation. One of the goals ofsustainable agriculture is the improvement of the soil inthe long term to support agricultural production. Certifiedfarms engage in activities that prevent or control soilerosion and thereby reduce nutrient loss and the negativeimpact on water body. The farms have a fertilizationprogram based on the nutrients needed by plants and soilcharacteristics. The use of cover crops and crop rotationreduce reliance on agrochemicals to control pests andweeds. The certified farms just set up a new productionarea of land suitable for agriculture, and new crops, andnever cut down the forest.

8. The integrated waste management. The certified farms wasclean and tidy. The farm workers and residents cooperate incaring their farms and proud with their farm. There is aprogram for managing waste according to the type andamount, through recycling and waste reduction as well asreuse. Landfill of waste inside the farms is maintained anddesigned to minimize their impact on the environment andhuman health. The certified farms have evaluatedtransportation and waste treatment services provided by thecontractor and determine landfill waste produced in thefarms.

4C

4C Code of Conduct consists of 10 Unacceptable Practices and4C Code Matrix. The practices those directly related toproduction techniques as listed below.

10 Unacceptable Practices

1. Clearing of primary forest or destruction of naturalresources that are designated as protected areas bynational and/or international law

2. The use of pesticides banned in the Stockholm Convention onPersistent Organic Pollutants (POPs) and are listed in theRotterdam Convention on Prior Informed Consent (PIC)

4C Code Matrix

4C Code Matrix for the three dimensions of sustainability,consists of 28 principles and for each of the three criteria,namely green, yellow and red. The concept of sustainability ismentioned in the category, the principles and criteria.Category refers to the main aspects of production, post-harvest processing and trading. The principle is the positivestatements regarding the desired performance for each of thepractices listed.

Environmental dimension Category Principle

Conservation of Biodiversity

Conservation of biodiversity, including protected native flora and fauna and endangered.

The use and handling of chemical

Pesticide use is minimized. The harmful effects of pesticidesand other chemicals used on humanhealth and the environment is minimized.

Soil conservation Soil conservation practices are carried out.

Soil fertility and nutrientmanagement

Fertilizers were used sensibly. Management of organic substances is executed.

Water Water resources conserved. Wastewater management is executed.

Waste Waste management safely executed.Energy Use of renewable energy are

preferred.

Saving energy

Smithsonian Bird Friendly

The criteria that must be met by the production unit are:1. Biophysical criteria

1.1. Vegetation cover Coffee plantation must have at least 40% canopy

closure, even after trimming Closure of the plant should include the different

strata, the lower strata located below the maincanopy, should consist of 20% of the total volume offoliage shade. The same applies also to the newlyemerging strata species.

Shade should consist of a variety of tree species,including some that are useful for other purposes (toprovide other types of shade and biologicalresources)

Must be quite a presence foliage timber plants thatclosed during the year to create a microclimate thatprotects the coffee plants from rain and hot winds

Species such as Gliricidia sepium, Grevillea robusta, Erythrina spp,Albizzia spp. and Pinus spp. should not be used as the mainspecies.

Structural diversity The main species must be at least 12 m high. Pruning

should be done so that the trees are maintained ashigh as 12 m

Shade should have some different strata: the lowerclasses that occupy space under the main canopy, andthe top stratum consists of trees at least 15 m high.The top strata shall consist of native trees

The diversity of plants Species that dominate the main species (Inga and

others) should occupy not more than 60% of all theshade trees. The remaining 40% shade plants shouldconsist of at least 10 different species, where eachspecies must consist of at least 1% of the totalexisting shade trees

The main species must a native species of the area Species of different canopy should be well

distributed throughout the coffee plantation

Growth of epiphytic plants, such as bromeliads,orchids, and ferns and plant parasites and parasiteshould be encouraged

Some dead branches and stems should be left in thecoffee plantation to provide a habitat for insectsand birds specified

Selection of species of shade trees and the pruningshould be give minimum impact on epiphytes, mosses,and lichens. Pruning to produce the appearance of athin canopy is not allowed.

Soil management Soil should be covered throughout the year, with

mulch or cover crops Soil conservation activities should be carried out on

sloping and broken land those are the subject ofintense rain

Buffer zone of vegetation Vegetation buffer zone must be maintained and further

protect rivers, streams and lakes as well as theerosion-affected zones

Living fences or boundary lines of trees and shrubsalong roads and other boundaries must be maintained

Track buffer must be at least 5 m wide on each sideof streams and 10 m along the river, and consists ofnatural vegetation for animal habitat for certainspecies

2. Processing Processing of Bird Friendly coffee, whether by the

method of "natural" (dry process) or "mild" (washed),should be separated from other coffees, includingorganically certified

The depulper machine must be clean before use forprocess Bird Friendly Coffee

3. Drying Bird Friendly Coffee must be dried in separate lots of

other types of coffee to ensure and protect theintegrity of the mixing

4. Packaging Only natural fiber packaging that has never been used to

store the synthetic chemicalproducts that may be used

5. Storage

Bird Friendly Coffee should be stored in clean sacks ona wooden platform, separated from other coffee

6. Labeling Sack of coffee should be marked with the acronym BF to

be known as the Bird Friendly7. Transportation

During transport, one must ensure that the vehicles usedto transport is clean and not previously used fortransported synthetic products or other products thatwill affect the physical integrity and Bird Friendlycoffee organoleptic

If the Bird Friendly coffee is transported together withother coffees, physical separation of the lot must beguaranteed

8. Recording Recording of Bird Friendly coffee should be maintained

separately. It includes information about the number ofshaded coffee grown, harvested and sold

The criteria that must be met by processing units (mills,roasters) and marketing units (importers, exporters)1. Storage

The physical separation and identification of thecorrect lot of Bird Friendly coffee from other coffeehandled by the unit must be secured

2. Processing Do not use synthetic chemical products for processing Processing of Bird Friendly coffee should be done in the

complete process, physically separated or distinguishedin terms of the time for the kind of work that is not aBird Friendly Coffee

If the operation to process the Bird Friendly coffee isnot done continuously, SMBC or borrowed certificationbodies to carry out the inspection must be notified

3. Packaging Only clean packaging that previously not used for

packing of synthetic chemicals and does not affect thequality of organic, physical, or organoleptic productthat can be used

Roasted coffee must be packed in containers intended forfood products

Packaging must be sealed properly to prevent thereplacement of contents

4. Labeling Labeling must be able to demonstrate the identity of the

nature of coffee immediately, namely the quality of BirdFriendly coffee. The manufacturer shall mark the BirdFriendly coffee sack with the acronym BF.

5. Transportation During transport one must ensure that the vehicles used

to transport is clean and previously not transportsynthetic chemical products that would pose a risk ofquality organic, physical, and organoleptic product.

If the Bird Friendly coffee is transported together withother types of coffee, physical separation of the lotmust be guaranteed

6. Recording Notes that provide information about the origin, nature

and amount of Bird Friendly coffee or lot that goes intoprocessing units and about who receives the BirdFriendly coffee that comes out of the unit should bekept

Copy of certificate of Bird Friendly coffee should bestored

Copy of loading accounts should be kept (used only formarketing agency)

Fair Trade

Standard used by Fair Trade that is directly related toproduction techniques as follows:1. Production

1.1. Production Practice Management1.2. Development of Environment. Organization practices

sustainable agriculture and environment, minimizingrisks, and protecting as well as enhancing biodiversity Environment Management. There is a coordinated action

and capacity building among the members to achievethe goals of sustainable production systems.

Pest Management. There are efforts to minimize therisk of pesticide use, promote the use of tools forintegrated pest management, and aims to reduce theamount of pesticides used as much as possible. If

pesticides need to be used, pursued at the lowesttoxicity level so technically and economicallyfeasible. Terms of pest management is applied to allplants certified by the organization and also to allof plants inside the field where it grew. The use ofbanned pesticides for certified crops, even for soldoutside the Fairtrade market, is not allowed. Integrated pest management. Need training on

integrated pest management, which includesmonitoring of pests and diseases, alternative waysof controlling pests and diseases, ways ofprevention against pests and diseases, and ways toavoid the creation of pest and disease resistanceto pesticides. Control refers to alternativemethods other than the use of chemical pesticides.This includes the introduction of biologicalcontrol such as natural enemies or physicalcontrol such as using traps with a sticker, orother means that can reduce or control pestpopulation. Preventive action is a cultivationtechnique that can reduce the presence orinfluence of pests, including crop rotation, useof soil cover, mixing compost with soil,destruction of plants or parts of plants attackedby pests, and intercropping. Pesticides usedshould be based on knowledge of the pests anddiseases. The decision to use pesticides that arebased on the results of monitoring can provide thebest results if the operator know which pests anddiseases affecting plants those Fairtradecertified and under what conditions the risk in

these plants occur. Monitoring includescreating a diagram or sketch that shows thedistribution of pests and diseases in the fieldthat can guide the application of pesticides byspot spraying method.

Use and handle pesticides and other hazardouschemicals properly, among others, regarding thestorage, labeling, warnings, handling accidents orspills of pesticides, destruction and washingempty containers, as well as the use of protectiveequipment and clothing (long sleeves, long pants,

boot shoes, masks, hats). Not allowed to usepesticides and hazardous chemicals within 10 m ofhuman activities (housing, canteens, offices,warehouses) and water resources. Buffer zone atleast 10 m should remain there, unless there is abarrier that effectively reduce pesticidedroplets. Alternatively to apply the re-entryinterval. The size of the buffer zone dependson the density of the barrier and method ofapplication or spraying. Not allowed to reuse thecontainer of pesticides and harmful chemicals tostore or transport water and food supplies.

Selection of pesticides used, it must be listed inthe most recent 3 years of Fairtrade may be used.There should also refer to Fairtrade InternationalProhibited Materials List (PML).

Soil and Water Soil erosion. Need to analyze the risk of erosion

and made efforts to reduce/ protect the soil fromerosion.

Handling fertilizer. Fertilizers (organic andinorganic) should be used in accordance with theneeds of the plant. Fertilizers should be storedseparately from pesticides to minimize the risk ofwater pollution. Cross-contamination betweenfertilizers and pesticides can cause damage tocrops, however, if the label/instructions listedmay be mixed, it should be stored together.

Soil fertility. Improvement of soil fertility tobe done, among others, by crop rotation,intercropping, agroforestry, cover crops, compostand green manure.

Sustainable water source. It needs to make a listand map of the source of water used for irrigationand processing for Fairtrade certified crops, andmonitor its sustainability.

Sustainable use of water. Water use must beefficient, calculating the amount of water neededfor irrigation and processing, calculating theamount of water taken from the water source,measuring the amount of water used for irrigationand processing, maintaining the water distribution

system, and adopt the method of circulation andreuse. Waste water treatment facilities must beaddressed so as not to adversely affect waterquality, soil or food safety.

Waste. Reduce, reuse, handling and recycling of wasteare necessary to reduce the risk of hazardous wasteand improve the environment and the workplace. Landmust be free of hazardous waste. It needs to make thestorage and disposal of hazardous waste. Organicwaste can be used for compost, mulch, green manure,and fuel.

Genetically Modified Organisms (GMO). Geneticallymodified crops does not support long-termsustainability. GMO increasing dependence on externalinputs and disturbe integrated approach of theproduction system, thereby inhibiting resilience. GMOcan also potentially have negative impacts on humanhealth and the environment. Planting of GMO varietiesis not allowed.

Biodiversity. Biodiversity supports the naturalecosystem. The loss of natural ecosystems is a threatto the sustainability of the production systembecause its benefits is lost. These benefits areimproving water conservation, soil fertility,potential alternative crops, as a host of naturalenemies, and as a backup product that is important tothe local community. Natural ecosystems also providesupport for mitigation and adaptation to climatechange impacts. Should be avoided negative impacts onprotected areas and areas that have a highconservation value, inside or outside of land owned.Managed lands must meet national rules onagricultural land use. Buffer zone should bemaintained around water bodies and aquifers as wellas between production areas and areas of highconservation value. Pesticides and hazardous chemicalsubstances and fertilizers should not be used in thebuffer zone. Buffer zone will lead to bettermanagement and sustainability of the border ofprotected area, thereby increasing biodiversity. Iffeasible, inter-buffer zone is connected to form anecological corridors. Intake of Fairtrade products

from non-cultivated areas should ensure thesustainability and survivability of the speciescollected in their original habitat. Collection orhunting endangered or almost endangered species arenot allowed. Invasive species (aliens) should not beintroduced.

Energy and Greenhouse Gas Emissions. Agricultureplays an important role on climate change, alsopotential to reduce climate change by reducingemissions, enhancing carbon stocks, increasebiodiversity and maintain natural habitats.Strengthening the sustainability of the localproduction system by reducing dependence on externalinputs is an important means of adapting to climatechange. In the processing facility where renewableenergy is not used, it should be noted energyconsumption, use way more efficient energy use, andreplace non-renewable energy with renewable energy asmuch as possible. Efficient energy use can beachieved either by doing routine maintenanceprocessing equipment. Giving green manure or organicmatter to the soil is one effort to increase carbonstocks.

CAFE Practice

CAFE Practice that developed by Starbucks Coffee Company hasfour concepts, namely product quality, economicaccountability, social responsibility and environmentalleadership. Those related to the production techniques are:

1. Product Quality1.1. Product Quality - General Condition

1.1.1. Seed Preparation and Cup Quality 1.1.2. Criteria for Evaluation

PQ-1: Green Preparation. All contracts with EuropeanPreparation (EP) specifications should be sizedof 15 or more, consistent grain size, uniform green color. The following defects will be excludedfrom the specification EP, namely black or partlyblack beans, brown beans, moldy beans, more than 14%water content, sours, insect-damaged beans, white

beans or quakers, husk, broken seeds, more than 5%round bean, uneven green color or pale bean, twig,stones or other non-coffee materials.PQ-2: Cup Quality. Following defects shall berejected: Ferment, faded, astringent, past cropflavor, rough, low grown flavors, fruity, oniony,phenol, rioy, hard, medicinal, chemically tainted,baggy, oily, musty, moldy, peanutty, and dirty.

4. Leadership at Coffee Growing EnvironmentCoffee cultivation involves human intervention in a ruralarea dominated by the natural environment, particularly inthe tropics and sub-tropics which is a region with highbiological diversity. Coffee production area vary in termsof human activities in the past and present (residential,industrial activities, agricultural activities) that havechanged the natural environment, the coffee productionactivities should not increase the damage of naturalresources (land, water, soil) and, if possible, donaterestoration of natural resources. Environmental Leadershipin coffee cultivation demonstrated through efforts toprotect and conserve water resources, land resources,biodiversity, and ecosystem functionality. In addition, theLeadership of Coffee Planting Environment including planningand good farm management. It is important to reduce theeffect of agricultural chemicals, improve operationalefficiency and improved monitoring of agriculturalactivities in response to CAFE Practices.4.1. Protection of Water Resources

4.1.1. Purpose. Cultivating, growing and harvestingcoffee to avoid adverse impact on water resources.These criteria are intended to protect surface andsubsurface water resources. Participants of C.A.F.E.Practices must produce qualified coffee and minimizethe impact on the supply of natural water.

4.1.2. Discussion. In the coffee growing region, waterquality (including water in the buffer zone) isvery important for the community and the health ofecosystems. At the same time, the mismanagement ofthis valuable resource, due to sedimentation,chemical or biological contamination, or destructionof natural river banks and the aquaticenvironment will caused a long-term environmental

effects in the locations as well as along the river.This principle gives the award to a coffeeplantation that do an important actions to protectgroundwater resources and surface water.

4.1.3. Criteria for EvaluationCG-WR1: River/Water Protection. It is to controlsedimentation, runoff containing fertilizers andother contaminants, as well as to provide habitat tosupport indigenous flora and fauna.

CG-WR2: Water Quality Protection. Toprotect the quality of groundwater or surface waterfrom agricultural activities.CG-WR3: Water Resources and Irrigation. To minimizeirrigation water use and ensures that the water usedfor irrigation does not give a negative impact onlocal communities.

Soil Resource Protection4.2.1. Purpose. To maintain the health and

productivity of soil, and ensuring thesustainability of coffee production as well assurvival of other biotic resources found in farms.

4.2.2. Discussion. From the agriculture view, the mainasset to reach the sustainable coffee production issoil, the medium in which all life vegetationoriginated. Without healthy soil resources,sustainable agriculture is not possible. Taking careof the soil is the key to maintaining this resource.

4.2.3. Criteria for EvaluationCG-SR1: Control of Surface Erosion. Aiming tomaintain the topsoil remains in its original place.Loss of topsoil through surface erosion has two realnegative effects, namely the loss of productioncapacity and cause sedimentation and contaminationof adjacent water bodies. Agricultural area that hasbeen known have a risk of soil erosion (due toslope, soil type, rainfall intensity, etc.) must beprotected from erosion by means of a combination ofvarious methods of soil conservation.CG-SR2: Maintaining Soil Productivity (NutrientManagement). It is to ensure agriculturalproductivity and long-term ecological health bymaintaining the soil.

4.3. Biodiversity Conservation

4.3.1. Purpose. Encourages coffee farming activitiesthat maintain and enhance biodiversity and naturalecosystem function within and adjacent to the areaof coffee production.

4.3.2. Discussion. Increased biodiversity can improvethe durability of the ecosystem. Greaterbiodiversity can be achieved by creating theconditions that support full conformance indigenousspecies of flora and fauna in the area. To protectand enhance natural biodiversity and ecosystemfunction, coffee growing need to minimize adverseimpacts on natural vegetation and wildlife.

4.3.3. Criteria for EvaluationCG-CB1: Maintaining canopy shade tree for coffee. Ifthe coffee is grown in the area covered by theoriginal forest, the canopy closes variable originaltree species, aims to conserve natural biologicaldiversity, together with the production of coffee.Canopy of cover crops provide conditions verysimilar to the original flora and fauna. Anyway,shaded coffee systems help to maintain theecological functions (ie, soil conservation, waterrecycling and maintaining carbon stocks). In someareas, due to local conditions, shade canopy doesnot suitable.CG-CB2: Wildlife Protection. In the context of thecoffee plantation, the goal is to manage theplantation activity thus providing conditions thatsupport the needs of wildlife habitat in the area.CG-CB3: Develop Region with Emphasized onConservation and Restoration of Ecology. Toconserve or improve the biodiversity and ecologicalfunctions, areas with high ecological value shouldbe identified and managed with an emphasis onconservation. If appropriate and feasible, theemphasis for conservation areas are permanentlyprotected as a legal reserve or conservationstudies. If in the valuable ecological area thereare only a little agricultural land, efforts must be

made to improve the condition of most of the naturalhabitat or agricultural land

Environmental Management and Monitoring4.4.1. Purpose. Environmental leadership is the best

guideline for effective planning, management andmonitoring, especially in the use of agrochemicalsand integrated pest management (IPM).

4.4.2. Discussion. Good environmental management andmonitoring will improve agricultural practices andworker safety. Better planning and more wise andproper use of agrochemicals will contribute tobetter agriculture and improve worker safety.Environmental leadership requires working knowledgeof resource conditions, goals and long-termenvironmental goals and a clear short-term,monitoring and adaptive management. Managementplanning and monitoring is a critical point toachieve the goal of environmental leadership of CAFEPractices.

4.4.3. Criteria for EvaluationCG-EM1: Pest and Disease Ecology. Environmentalleadership in coffee planting aims to develop agro-ecosystem that can maintaining pests, diseases, andcompeting vegetation at a natural level. To reducedependence of the agricultural lands to externalagrochemical inputs, reduction of toxicity indexscores for all agrochemicals used on agriculturalland needs to be achieved until the use of theseinputs are no longer needed.Additional indicators of nematodes for CG-EM1.1: Donot use chemicals listed by the World HealthOrganisation as Type 1A or 1B. Exceptions to thisindicator is given only in terms of chemicals Type1A or 1B when used to control nematode and only ifall of the following additional indicators are met:1. Sample of soil (and coffee roots) contains

nematodes, according to registered Nematologyexperts (member of International NematologyCommunity). Nematology expert must specify inwritten document that the soil samples (andcoffee root) justified to treated with chemicals

Type 1A or 1B according to the WHO to combatnematodes.

2. Use of chemicals WHO Type 1A or 1B restrictedonly to agricultural plots where soil samples(and coffee roots) showed a nematode, based onthe observations by listed nematologist (membersof the international community of nematology)

3. Currently, there is a method to graft the plantto the nematode-resistant rootstock. It should beplanned the budget, identification of the sourceof rootstock and the target of grafted cropplanting.

4. All of the chemicals in the 'dirty dozen' shouldnot be used (PCBs, dioxins, furans, DDT, aldrin,hexachlorobenzene, chlordane, mirex, toxaphene,dieldrin, heptachlor and endrin)

5. All the above information is reported in writingby the verifier in the verification report.

CG-EM2: Agricultural Land Management and Monitoring.To ensure that management decisions are taken basedon knowledge resource condition, managementplanning and monitoring is a critical point toachieve the goal of the CAFE Practices. Developmentand implementation of annual workplan will help toclarify the identification of resources and goals.

5. Environmental Leadership - Coffee ProcessingWet processingThe pulp and mucilage of coffee cherries is removed. Wetprocessing can include variations of the method of removingcoffee husk. Coffee cherry can be removed its pulpmechanically and then fermented to remove mucilage. Afterfermentation, coffee beans is washed. Alternatively,mucilage can be removed mechanically from coffee bean thatits pulp has been removed. Parchment coffee then is driedunder sunshine, by mechanical dryer, or by combination ofboth. In some cases, the drying step takes place after thedry processing.Dry processingIn dry processing, parchment coffee is hulled to remove theparchment and produces green coffee, and then selected, andpacked to be transported. With two processing, there aresome best practices, those important are environmental

indicators regarding water conservation, waste managementand energy consumption.5.1. Wet processing5.2. Water Conservation

5.2.1. Purpose. Coffee should be processed using amethod that can reduce water consumption andprotect local water quality.

Discussion. The use of water is an important issue atthe local, regional and global level. Water isessential to all life and the health of ecosystems, aswell as a critical relationship between people andnature. Reducing water consumption in coffeeprocessing will allow these resources used by other stakeholders and also reduce the amount of waste

water.Criteria for Evaluation

CP-WC1: Minimize water consumption. Aiming tominimize the use of water for processing.CP-WC2: Reducing the Impact of Wastewater. Make surethat the processing facility minimize the impact ofwastewater discharges on the local environment.

5.3. Waste Management (Wet Processing)Purpose. Minimize the environmental impact of waste

originating from wet processing activities.Discussion. Primary waste materials derived from wetprocessing activities including the skin and pulpof coffee, which contains significant organic matter, if it is managed carefully can be used as avaluable nutrient inputs for agriculturalactivities.

Criteria for EvaluationCP-WM1: Waste Management. Implementation of goodwaste management program will be useful for reusethe waste.

Energy Use (Wet Processing)Purpose. Encourage conservation and production of energy

from renewable resources and minimize allenvironmental impacts

Discussion. Some types of energy can be used in theprocessing of coffee, which is the electricity to

run the pulper, pumps, dryers coffee; wood as fuel for coffee dryer and diesel or generator fuel for

electricity. Consumption of electricity or fuelrelate the processing activities to supply andvariable energy costs those are inconsistent in someareas. Wood can be considered as a renewableresource if the crops are properly managed. The bestway to reduce the cost and environmental impact ofenergy consumption is saving the total consumption.

Criteria for EvaluationCP-EC1: Energy Conservation and Impact onEnvironment. Aiming to minimize energy consumption

Dry processingWaste Management (Dry Processing)Purpose. Minimize the environmental impact of waste that

comes from dry processing activitiesDiscussion. Primary waste materials derived from the dry

processing of coffee is parchment, which can be usedas an additional fuel in the drying of coffee, reduce dependence on wood or other energy inputs and

eliminates the need for landfills.Criteria for Evaluation

CP-WM2: Waste Management. Good implementation ofwaste management programs will have a beneficialimpact in terms of reuse of waste appropriately.

Energy UsePurpose. To encourage conservation and production of

energy from renewable resources and minimize theoverall environmental impact.

Discussion. Some types of energy can be used in dryprocessing of coffee, those are the electricityto run a diesel generator or huller and oil togenerate electricity. Consumption of electricity orfuel relate processing activities to variable ofenergy cost and there is an inconsistency of supplyin some areas. The best way to reduce the cost andenvironmental impact of energy consumption is tominimize the overall consumption.

Criteria for EvaluationCP-EC2: Energy Conservation and EnvironmentalImpact. Minimize the amount of energy consumed.

Organic

Standard that is commonly used is the Standard for OrganicAgriculture IFOAM (International Federation of OrganicAgriculture Movement). The IFOAM standards include EcosystemManagement, Soil and Water Conservation, appropriatetechnologies, products harvested naturally and Public LandManagement, Production split and parallel, Maintenance ofOrganic Management, Crop and Variety Selection and propagationof plant material, the Conversion Period, Diversity in Cropproduction, Soil Fertility and Fertilization, Management ofPest, Diseases and Weeds, Avoiding Contamination, protectedAgriculture, Breeding organic varieties, post harvesthandling, and labeling.

Global G.A.P.

Standard for the coffee bean market includes propagationmaterial, GMO, history and management of the farms, soil andnutrient management, fertilizer use, irrigation / fertigation,plant protection - integrated pest management, harvesting,processing (inside and outside the factory), waste management,recycling and re-use, the environment, biodiversity andconservation, post-harvest - mass balance, and traceability. Indonesian Standard for Coffee Sustainability (ISCoffee)

In ISCoffee there are 5 principles and 23 criteria, but thoseare directly related to production activities are 2 principlesand 14 criteria.

II. APPLICATION GUIDELINES FOR CULTIVATION, HARVEST AND POSTHARVEST 2.1. Land Clearing. Land clearing fulfill the standards of

soil and water conservation.2.2. Buffer Zone or separator (Barrier). Farmers/farmer

groups should create a buffer zone or separator(barrier) between farm with residential area or thesurrounding ecosystem.

2.3. Protection of Water Resources. Farmer/Farmer Groupmust maintain the source of water/spring where there are

sources of water / springs inside the farms, includingriparian

2.4. Seeds (Plant Material). To support the productivity ofcoffee crops, seeds used must be taken from seedgardens those recommended by government.

2.5. Planting and maintenance of shade trees. Farmers haveto plant and maintain shade trees to support the growthand productivity of coffee crops.

2.6. Planting coffee. To support the productivity of crops,farmers have to plant coffee that meet to technicalstandards.

2.7. Planting Intercrop. To increase revenue, Farmer/FarmerGroup can grow intercrops during coffee in immaturestage.

2.8. Crop Maintenance. Crop maintenance is done to supportthe productivity of the crop.2.8.1. Insertion. Farmers must maintain a standard

plants density.2.8.2. Fertilization. Farmers should apply fertilizer

to improve crops condition, resistance to pest anddisease as well as improving productivity andquality.

2.8.3. Pruning. Farmer/Farmer Group must prune thecoffee trees to facilitate pest management,harvesting and to obtain optimal production

2.8.4. Control of Pest and Disease. Farmer/FarmerGroup must observe pests, diseases and naturalenemies and implement Integrated Pest Management(IPM) in accordance with the technical manuals andtaking into account the environmental aspect(Agro-Ecosystem Analysis/AESA).

Harvest. Farmers/Farmers Group ensures that the harvest isdone on time and properly to maintain the quality.

Postharvest2.10.1. Layout of Postharvest Processing Equipment 2.10.2. Sorting cherries. Farmers/Farmers Group

separates superior cherries (ripe, pithy anduniform) from the inferior cherries (infected bypests/diseases).

2.10.3. Dry Process

Drying. Farmers/Farmers Group immediately dry thecoffee cherries that have been sorted tomaintain the quality of coffee beans.

Hulling. Farmers/Farmers Group hulling dry beans ina way that is recommended to maintain thequality of coffee beans.

Wet Process Pulping. Farmers/Farmers Group pulping fresh

cherries in a way that is recommended tomaintain the quality of coffee beans.

Fermentation. Farmers/farmer groups doingfermentation to removing the mucilage on thebeans.

Washing. Farmers/farmer groups washing the coffeebeans to remove residual mucilage thatpresent on the surface of parchment coffee.

Drying. Farmers/Farmers Group drying coffee beansto reduce the moisture content.

Hulling of Parchment Coffee. Farmers/Farmers Grouphulling parchment coffee to get green beans.

Green Coffee Beans. Farmers/Farmers Group sorting greencoffee beans to separate the beans by size, defectbeans and foreign matter.

Packaging and Warehousing. Farmers/farmer groups doingpackaging and storage to maintain the quality ofbeans.

Pricing of Dry Coffee Beans. In accordance with thepartnership between the Farmers Group andCooperative/Company, the entire production is sold tothe cooperative/companies where the minimum price isdetermined by agreement.

III. MANAGEMENT AND MONITORING OF ENVIRONMENT III.1. Waste Handling. Farmers/farmer groups ensure that

waste is managed in accordance with regulations.III.2. Prevention and Fire Fighting. Farmers/Farmers Group

of coffee have to do fire prevention and suppression inthe farms and surrounding areas.

III.3. Preservation of Natural Resources, Biodiversity andProtected Areas.

III.3.1. Preservation of Natural Resources. FarmersGroup must maintain and preserve the existingprotected areas around the farms.

III.3.2. Preservation of Biological Diversity(Biodiversity). Farmers Group must maintain andpreserve biodiversity including rare or endangeredspecies that present around the farms.

Conclusion

1. Cultivation techniques those required by sustainablecoffee production standards those are widely used in coffeeproducing country in the world, i.e. Utz Certified,Rainforest Alliance, 4C, Smithsonian Bird Friendly, FairTrade, CAFE Practices, Organic, Global GAP, and IndonesianStandard for Coffee Sustainability (ISCoffee); most nearlythe same, there are only a few different points.

2. Implementation of standard for sustainable coffeecultivation in some countries have been able to increaseproduction by 64% and revenue by 150%.

3. Summary of sustainable coffee cultivation contained inthe 9 standard as follows:

No.

Principles/Criteria

Utz

RA 4C

SBF FT

CAFE IFOAM Gobal GAP

ISCoffee

1 Variety/PlantMaterial

√ √ √ √

2 GMO √ √ √ √ √3 Soil

Management √ √ √ √ √ √ √ √ √

4 Fertilizer Application

√ √ √ √ √ √

5 Irrigation √ √ √6 Crop

Protection/Pesticide

√ √ √ √ √√ √

√

7 Harvest √ √ √ √ √8 Post Harvest √ √ √ √ √ √9 Natural

Resources & Biodiversity

√ √ √ √ √ √√ √

√

10 Environment &Waste Management

√ √ √ √√ √

√

11 Water Conservation

√ √ √ √ √ √ √

12 Energy √ √ √ √ √13 Vegetation/

Shade√ √ √ √

14 Buffer Zone √ √ √ √15 Greenhouse

Gas Emission √ √ √

16 Product Quality

√ √ √

17 Intercropping √ √18 Plant

Population √

19 Pruning √20 Fire √

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