6 minute read
Takayoshi Yamagiwa on Peru’s Uptapped Potential
With decades of coffee experience, Takayoshi Yamagiwa, recently commissioned by TYPICA.jp, the direct trade platform, to visit origins and report on their sustainability. On his visit to Peru, Taka visited coffee producing areas, exploring the complexities of measuring greenhouse gas emissions and the implementation of sustainable practices amidst obstacles such as deforestation and resource constraints. We caught up with him to find out about his learnings on the sustainability coffee landscape in Peru.
MR: Can you introduce yourself and the current role you have working in coffee, climate and general sustainability?
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TY: Hello, I’m Takayoshi Yamagiwa, and I’m deeply entrenched in the coffee industry with a focus on sustainability. In my current capacity at Tenkí Coffee, I play a pivotal role in fostering green coffee relationships between producers and roasters. My work extends beyond mere facilitation, as I also provide consulting services to strengthen sustainability projects within the industry.
With a background steeped in development projects, my goal is to harness my experiences to channel more resources towards sustainability initiatives. I firmly believe that these projects address critical, life-or-death challenges that humanity is currently grappling with. Recently, I had the privilege of joining TYPICA, where I was given the opportunity to explore the coffee production regions of Cajamarca and San Martín in northern Peru. This hands-on experience further fuels my commitment to advancing sustainability in every facet of the coffee supply chain.
MR: What do you feel is the biggest challenge currently facing coffee in respect to climate change?
TY: The biggest challenge coffee faces due to climate change is that coffee farmers are not getting enough recognition or money for their efforts to reduce greenhouse gas emissions. While countries in the European Union are seeing lower emissions because of government help, emissions in places like the US are still going up. Coffee farmers in poorer countries find it hard to lower emissions without financial incentives, like getting paid more for using sustainable methods.
Consumers often don’t want to pay extra for ecofriendly coffee because they care more about the taste, which is usually hidden under milk and sugar. Even those who like the taste of coffee might not want to pay more to support farmers’ efforts to be more environmentally friendly, partly because they might not trust the claims of sustainability.
One solution could be giving farmers carbon credits for using green practices, like keeping forests or using mixed farming. However, this is hard for many farmers because they don’t know about the market or can’t afford the costs, including measuring their farm’s emissions. It’s clear that showing the value of fighting climate change costs money and farmers can’t afford to be sustainable without help. Governments, NGOs, and farmer groups are important in giving the support needed for coffee farmers to work in more environmentally friendly ways.
MR: Where have you seen best practices being implemented and what hope does this give you to the future of coffee?
TY: Costa Rica stands out as an example of success in sustainable coffee farming, thanks to its innovative approach called the Low Carbon Coffee National Appropriate Mitigation Action (NAMA). This program, supported by the Costa Rican government and international partners like GIZ (German Development Agency), has made significant strides in making coffee production more eco-friendly.
Efforts include reducing the use of nitrogen fertilisers, cutting methane emissions from coffee mills, managing biomass effectively, and incorporating agroforestry practices. These measures have impacted 50 coffee mills and 6,000 farmers over 25,000 hectares. The project, which received a €7 million investment from the NAMA Facility, is a prime example of what can be achieved when there are strong partnerships between public and private sectors.
Costa Rica’s experience, highlighted by the effective coordination among various government institutions and the support of ICAFE (Intergovernmental Collaborative Action Fund for Excellence), an NGO based in the US, demonstrates the global potential for sustainable coffee production. This case gives hope that with collective effort and commitment, achieving sustainability in coffee farming is not just a dream but a reality.
MR: Tell us about your recent trip to Peru
TY: My recent trip to northern Peru, a key coffee-growing area within the Amazon basin, was eye-opening in terms of sustainability efforts and challenges. This region is crucial for nature conservation, especially with the threat of climate change. Organisations such as Solidaridad, IUCN (International Union for Conservation of Nature), and Coop Coffees are working closely with local coffee cooperatives. Their goal is to promote agroforestry, which combines agriculture and forestry to improve biodiversity and reduce the need for clearing forests for farming.
Despite visible progress, the journey revealed obstacles. In San Martin, for example, I saw areas recently cleared for agriculture, highlighting the difficulties of completely preventing deforestation. Conversations with NGO workers underscored a gap in resources necessary to undertake all needed environmental protection activities. However, their long-term dedication to the region’s sustainability showed the importance of continuing efforts to protect the ecosystems we depend on.
The trip also highlighted Peru’s vastness and the logistical challenges it poses for sustainable coffee production. Travelling with sustainability expert James Astuhuaman, we journeyed 700 km from Lima to Tarapoto and then to Chiclayo, visiting various coffee farms.
Coming from smaller countries like El Salvador and living in the Netherlands, the scale of Peru’s coffee landscape was striking. The large number of producers and mills spread over such a wide area makes it hard for the government to coordinate efforts effectively. However, the challenges also present opportunities for cooperation and innovation. The dedication of the people in Peru to sustainable coffee farming is a beacon of hope, showing that despite the difficulties, there are paths forward to ensure the future of coffee cultivation in this diverse country.
MR: What are your thoughts on the EUDR (European Union Deforestation Regulation) and who stands to benefit?
TY: In northern Peru, I discovered how cooperatives offer smallholder coffee producers a ray of hope, especially when it comes to meeting the requirements of the European Union’s Due Diligence Regulation (EUDR). These cooperatives play a crucial role by building strong relationships with their members, which is key to their success. They collect important land use data from producers and share it with European buyers to comply with EUDR regulations.
These close relationships go beyond just collecting data. They form the basis for joint efforts, often supported by NGOs, to improve farm productivity through agroforestry. This approach not only increases yield but also helps prevent deforestation and enhances carbon capture, aligning with environmental goals.
However, the journey isn’t smooth for everyone. While some private mills operate in ways similar to cooperatives, focusing on community and sustainability, others may need to adapt their business models to keep up with the increasing demand for traceability and sustainability in the coffee industry.
The call for change isn’t just for cooperatives or mills; it’s about ensuring all smallholder producers receive the support they need, whether through cooperatives or by transforming traditional mills into more community-focused entities. The EUDR’s push for compliance is also seen as an opportunity to empower farmers and promote sustainable coffee cultivation worldwide.
MR: From your experience working in sustainability projects in coffee, what does the future look like?
TY: Climate change stands out as a critical challenge that threatens the future of our planet and human civilisation. Despite understanding its dangers for over two centuries since Joseph Fourier discovered the greenhouse effect, we’ve struggled to bridge the gap between knowing and doing. This gap is evident in many areas, including the coffee industry, which is part of agriculture contributing significantly to global emissions.
I envision a coffee sector that leads by example in addressing climate change, showing that it’s possible to work towards reducing emissions while also benefiting from it. Coffee, being a key part of agriculture, has the potential to inspire wider changes across industries and lifestyles, moving towards sustainability not just for profit but for the health of our planet.
I admire those in the coffee industry who are already making efforts to protect the environment. Their dedication shows that changing our approach to how we live and work is necessary for a sustainable future. This change isn’t just about altering our daily habits but involves a deeper shift in how we view success, happiness, and the value of our actions. To make significant progress, we need a collective change in mindset, choosing to act for the planet’s future rather than continuing down a path that could lead to our extinction.
Despite humanity’s history of questionable choices, I remain hopeful that we can choose a better path forward. Let’s aim to be guardians of a thriving planet, ensuring it remains the solid foundation for our shared future.
If any of the topics discussed resonate with you, we recommend connecting with Taka on his social projects.
Instagram: @t.ijam
LinkedIn: tyamagiwa
Blog: takawrites.medium.com
Facebook: takayoshi.yamagiwa
