A Sustainable Coffee

Abstract

The presentation "A Sustainable Coffee" by Master María Camila Rueda Monroy focused on the need to transform coffee production towards more sustainable practices, addressing the environmental and socioeconomic challenges associated with conventional methods. Traditional coffee production has a significant negative impact due to waste generation and resource depletion, especially in the context of the Santander department.

Master Rueda highlighted that in conventional production, only 20% of the seeds are utilized, while the remaining 80%, which includes husks and other waste, becomes an environmental problem. In this regard, her company, "BROTESCAFÉ," has implemented a processing method known as "Honey" or "honeyed," which allows for more efficient extraction of coffee seeds with less water usage.

BROTESCAFÉ's sustainable production approach includes the use of organic fertilizers, contributing to soil preservation and reducing the carbon footprint. Master Rueda explained how coffee husks, which are commonly discarded, can be transformed into value-added products, such as infusions with antioxidant properties.

The transition to sustainable production has not been without challenges, especially considering the family tradition of using chemical fertilizers. However, Rueda emphasized that the passion for coffee and commitment to the environment have guided this transformation. The fluctuation of coffee prices also influences operational costs, necessitating constant adaptation.

Additionally, initiatives to integrate Industry 5.0 into coffee production were addressed, focusing on collaboration between humans and machines, highlighting the role of the National Coffee Research Center of the National Federation of Coffee Growers.

The presentation concluded with an invitation to rethink coffee production, not only as an economic process but as an opportunity to contribute to sustainability and environmental conservat.