Comprehensive Environmental Impact Analysis of Dry Processing Methods for Specialty Coffee Beans in Bondowoso, Indonesia Using Life Cycle Assessment

Abstract

Smallholders play a key role in specialty coffee production. Implementing industrial ecology coffee (IEC) practices is crucial for sustainable coffee production (SCP), aiming to add value, achieve zero waste, and respect the environment. For that purpose, this study used life cycle assessment (LCA) to assess the environmental impact of coffee production, specifically focusing on the global warming potential (GWP) of dry methods (DMs). Data were collected from pilot plant operations in Bondowoso, Indonesia, covering the process from cherry beans (CBs) to coffee powder (CP). A unique aspect of this study is assessing the impact of the DMs: Natural, Anaerobic, Hydro honey, Lactic, and Carbonic Maceration, which were often overlooked in previous research. Observations and experimental results served as primary data for input calculations in LCA. As a result, it was found that for the studied DMs, inputting 150 kg per batch of CBs produced approximately 22.4–22.8 kg of CP. The LCA revealed that for one kg of CP produced by the DMs, GWP ranged from 0.676 kg to 1.168 kg of CO2-eq, with Natural being the least polluting and Lactic having the highest environmental impact. This study also suggests potential improvements in by-products for novel food and fuel applications.

Keywords

• industrial ecology coffee (IEC)
• sustainable coffee production (SCP)
• dry method (DM)
• life cycle assessment (LCA)
• global warming potential (GWP)