Sipping Sustainably: Identifying Coffee and Tea Grown with Regenerative Agriculture

Question: How can I choose coffee beans or tea leaves that are grown using regenerative agriculture practices?

The allure of a perfectly brewed cup of coffee or a soothing pot of tea often goes beyond the sensory experience; for many, it’s also about the journey from farm to cup. As consumer awareness around environmental sustainability grows, so does the interest in products cultivated using regenerative agriculture practices. These methods aim to improve soil health, increase biodiversity, and sequester carbon, creating a more resilient ecosystem [2].

Navigating the Landscape of Regenerative Claims

Identifying coffee and tea grown regeneratively isn’t always straightforward. Unlike established organic certifications, regenerative agriculture is a developing framework with various approaches and interpretations. While some farms may be pioneers in these practices, they might not yet carry formal third-party certifications. Therefore, consumers often need to become detectives, seeking out brands and producers who are transparent about their methods.

One of the most direct routes to identifying regeneratively grown products is to look for specific certifications or labels that signal a commitment to these principles. While not exhaustive, some emerging initiatives are beginning to certify regenerative practices in agriculture. Researching the specific criteria of these certifications can provide confidence in the claims made by producers. For instance, understanding what metrics are measured—such as soil organic matter, water infiltration, or biodiversity indicators—can help differentiate genuine efforts from marketing buzzwords.

The Role of the Producer and Transparency

Engaging directly with coffee roasters or tea merchants can also provide valuable insights. Many businesses that prioritize regenerative agriculture are passionate about sharing their sourcing stories. This could involve information on their websites detailing their relationships with farmers, the specific practices employed on the farms (like cover cropping, minimal tillage, or integrated pest management), and the positive environmental outcomes. Some companies might even highlight specific farms or cooperatives that are leading the way in regenerative cultivation.

When inquiring about coffee beans, one might ask about the processing methods. While not solely indicative of regenerative practices, certain traditional methods, when combined with soil health initiatives, can contribute to a holistic approach. For example, fermentation protocols can influence coffee quality and consumer satisfaction, with aerobic and anaerobic treatments showing different impacts on pH and volatile compounds [3]. The origin and soil quality of coffee-growing regions, such as the Kafa Biosphere Reserve in Ethiopia, are also known to influence cup quality [7]. Similarly, for tea, understanding how the leaves are grown and processed, with an emphasis on soil vitality and biodiversity, is key.

Researching Brands and Their Commitments

For consumers who prefer to research before purchasing, looking into the sustainability reports or mission statements of coffee roasters and tea brands can be highly informative. Many companies are increasingly investing in or partnering with farms that are transitioning to regenerative models. These reports often outline their ethical sourcing policies, environmental goals, and the tangible impact of their initiatives.

Furthermore, some research explores the potential of using spent coffee grounds, a byproduct of coffee production, in beneficial ways, such as in biocomposites that can influence plant growth [2]. While this is an example of circularity related to coffee, it underscores the broader innovation occurring within the industry. In the realm of coffee flavor, scientists are continually characterizing the volatile compounds that contribute to its aroma and taste, from fruity and floral notes to chocolatey and nutty profiles [3, 5]. The diversity of flavors, whether from Arabica or Robusta varieties, is influenced by a multitude of factors, including cultivation and processing [4, 5].

Choosing coffee beans and tea leaves grown using regenerative agriculture is an investment in both quality and the planet’s future. By actively seeking out transparent producers, understanding certification nuances, and researching brand commitments, consumers can make informed decisions that support a more sustainable and resilient agricultural system, one delicious cup at a time.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [5] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [6] — Heikki Aisala, Elviira Kärkkäinen, Iina Jokinen, Tuulikki Seppänen-Laakso, Heiko Rischer — Proof of Concept for Cell Culture-Based Coffee. — 2023-Nov-29 — https://pubmed.ncbi.nlm.nih.gov/37972222/ [7] — Addis Alemayehu Tassew, Gezahegn Berecha Yadessa, Adugna Debela Bote, Taye Kufa Obso — Influence of location, elevation gradients, processing methods, and soil quality on the physical and cup quality of coffee in the Kafa Biosphere Reserve of SW Ethiopia. — 2021-Aug — https://pubmed.ncbi.nlm.nih.gov/34458623/ [8] — Ana Carolina Andrade Silva, Letícia de Faria Silva, Rodrigo Barros Rocha, Alexsandro Lara Teixeira, Bruno Grespan Leichtweis, Moysés Nascimento, Eveline Teixeira Caixeta — Genetic Diversity and Disease Resistance Genes Profiling in Cultivated — 2025-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/40941946/