Marketing and organic certification of coffee production

Many coffee companies have well established supply chains directly linked to farmer groups or cooperatives. Under such schemes, the companies manage the entire system from advisory services, procurement, processing to final marketing and in some cases organic certification. In addition to such schemes, independent farmers and groups are still common and they also contribute a significant amount of coffee.

Most coffee produced in many countries is exported to other coffee consuming countries where certified coffee is in high demand. Since organic certification comes with costs, it will only be rewarding if there is a market that demands organic coffee. To reduce certification costs, individual farmers may either join an existing collective certification scheme or organise themselves into a new group. This will help them save on costs especially during postharvest handling. Also, farmers in a group can share machinery for pulping and milling, as well as storage space. As a group, it also becomes easier access to loans and to make links to the market.

• During coffee production, the use of synthetic pesticides including herbicides and fertilizers or genetically modified planting materials is not allowed. Any pesticide contamination from neighbouring conventional coffee gardens through soil erosion or wind drift should also be avoided. Machines and equipment used in conventional application of pesticides and fertilizers need to be cleaned well before handling organic coffee.
• During postharvest handling of coffee, clear separation of milling, grading and packaging of organic coffee beans to avoid cross contamination from conventionally grown beans is necessary. Ideally, organic coffee farmers should identify a separate facility where their coffee will be processed. The farmers will additionally sign an agreement with the facility owner in order to guarantee preferential treatment of the organic beans.

Specific national or international organic standards may define additional requirements for production and postharvest handling of coffee. Farmers should therefore consult the national organic movement or organic certification body operating within the region or country.