The beautiful highlands of Komothai in Kenya where coffee farming is more than just a job; it’s a way of life. Farmers like Simon Macharia grow Kenya AA coffee beans—renowned globally for their rich aroma and fruity flavor. But here’s the problem: this cherished crop—often referred to as “black gold”—is under severe threat as climate change reshapes the delicate balance required to grow it.
Are you aware that something as simple as temperature changes could have an effect on your morning cup of coffee? For these famers, the slightest changes in the weather can have enormous consequences. Unpredictable rainfall and rising temperatures have led to pests and diseases, wiping out up to 80% of crops in some cases.
Farmers are getting frustrated hence resorting to using pesticides like glyphosate to save their produce. The problem is, using these pesticides pose health and environmental problems for the consumer. In addition, it is incredibly water intensive to grow coffee.
Fun fact: it takes up to 140 litres of water to produce just one cup of coffee. Here lies the case, in Komothai, rivers are drying up due to inconsistencies in weather conditions, causing farmers to struggle in meeting the needs of these crops.
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And then there’s the unfortunate situation of economic inequality. Imagine this: while a cup of Kenyan coffee sells for four dollars in European cafés, farm workers like Edita Mwangi earn less than $2 a day, working tirelessly to make ends meet.
How fair is that? Farmers in Kenya are making all efforts to adapt to the situation. They are cultivating climate-smart techniques in farming and also planting shade trees to protect their coffee plants from intense heat. However, in the absence of adequate funding and support, all these efforts may just be a drop in the bucket.
Kenya’s coffee industry supports approximately 150,000 people and contributes significantly to the country’s economy. The story of Komothai highlights the broader crisis faced by coffee producers globally, as climate change threatens the viability of coffee farming in tropical regions.
This isn’t just a Kenyan problem—it’s global. As temperatures rise, coffee production in tropical regions everywhere is at risk. So, what can be done? The answer lies in tackling climate change head-on and ensuring fairer trade practices.
Next time you sip your coffee, think about the journey it took to get to your cup—and the people whose livelihoods depend on it. If nothing changes, we might not only lose great coffee but also the communities that bring it to life. Isn’t that worth fighting for?
