Ben attributes the uniformity in the quality of the bean in part to the balanced and complete nutrition that trees and cherries gain from healthy soils.
At the RENACER coffee school, we promote sustainable farming practices that are proven to increase yields, and we train farmers how to select coffee for quality. All this has led to increased incomes for farmers. Double the yields and double the price, and we quadruple incomes for many farmers.
From experience, we know that healthy trees produce quality cherries, and ultimately better coffee beans. Part of this just makes intuitive sense. If trees are healthy and producing more cherries, a larger portion of cherries should also be healthy, and therefore producing a better quality coffee.
However, it is surprisingly hard to draw a through line that empirically connects: healthy soils, to healthy trees, to quality cherries, to quality beans, and finally to better coffee in the cup. We say this is the case, we want to believe it is the case, but there are so many factors that affect the quality of coffee between harvesting it and drinking it, that I am always a bit tentative in saying, “healthy soils produce better coffee”.
Over the past couple of months I have spent time on farms with Ben Gravel, the founder and owner of Ben’s Coffee in El Salvador. Ben is a rarity in the coffee world, in that he is involved in every aspect of coffee, from farm to store. He has a few farms where he is producing high quality coffee – applying innovative ecological farming practices; he processes his own coffee; he roasts it; and he retails coffee in his own shops. Ben knows coffee.
Last month, Ben and I met at the RENACER training school at Noruega Farm (owned by Los Naranjos Coffee). I wanted Ben to meet the team who run the school and the farm, and share ideas and insights about sustainable coffee production.
Ben has a depth of knowledge in coffee processing and roasting that is exceptional. In fact, I have never been on a farm with someone who understands so completely the connection between the coffee cherries on the tree and the quality of coffee that we ultimately taste in the cup. Ben and I have been talking through this connection over the past month, as he is currently harvesting, processing and roasting his own coffee.
A few days ago, he explained that he notices that coffee beans harvested from healthy trees tend to be more dense AND more uniformly dense throughout the whole bean. He explained how when these beans are roasted, the roast is more uniform throughout, producing a consistent taste profile and quality.
Ben attributes the uniformity in the quality of the bean in part to the balanced and complete nutrition that trees and cherries gain from healthy soils.
So, there it is. Agroecology meets Q-Grader. Healthy soils lead to better coffee.
There is so much more to learn and study on this connection, and I am excited about where this leads in 2023.
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Unlocking Value Through Regenerative Agriculture
One of the most important questions facing the coffee sector is whether regenerative agriculture can deliver measurable economic value. The evidence emerging from Blue Harvest suggests it can. Participating farms reported an average yield increase of 49%, income gains ranging from 43% to 52%, and significant improvements in nitrogen use efficiency. These results suggest that healthier soils can support stronger farm economics while reducing reliance on costly external inputs, creating value for producers, cooperatives and supply chain partners alike.
Water Security Is Coffee Security
Water is one of the most critical resources underpinning the future of coffee. Coffee processing water use has been reduced by 76%, saving more than 40 million liters of water annually. At the same time, partnerships among cooperatives, communities, and local organizations have helped improve water access for 50,000 people. These results show that investments in water stewardship can generate benefits that extend beyond the farm, supporting both community well-being and long-term supply chain resilience.
A Climate Solution Rooted in Working Landscapes
Using the Cool Farm Tool, Blue Harvest Regenerative has documented greenhouse gas emission reductions of more than 50% through improved nutrient management, agroforestry systems, enhanced soil cover, and better management of coffee processing byproducts and wastewater. At the same time, coffee cooperatives and community groups are helping protect and conserve more than 260,000 acres of critical landscapes. Together, these results show that regenerative approaches can deliver climate benefits while supporting productive coffee landscapes.
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A Shared Opportunity for the Coffee Sector
The experiences emerging from Honduras and Nicaragua suggest that productivity, environmental stewardship, and economic opportunity are not competing goals, but are essential parts of a resilient whole. When producers, cooperatives, companies, and communities work together, these outcomes reinforce one another. As the coffee sector looks ahead, regenerative agriculture offers a pathway toward stronger farms, healthier watersheds, lower emissions, and more resilient supply chains. Across Central America, producers are showing that resilience is not only a response to climate challenges—it is an opportunity to build a stronger future for coffee.