A new study by Brazilian researchers has confirmed that coffee growing in the Amazon can be both productive and environmentally positive. The study was performed by the Brazilian Agricultural Research Corporation (EMBRAPA) and found that family farms growing Robusta coffee in Rondônia — a state in the western Amazon — capture 2.3 times more carbon from the atmosphere than they emit during the production process.
The research, based on field measurements and lab analyses, calculated that each hectare of coffee in the region removes an average of 3.88 tons of carbon per year. The net carbon balance is achieved when comparing greenhouse gas (GHG) emissions — such as those from irrigation and fertilizer use — to the carbon amount stored in the biomass of coffee plants, including its trunks, roots, leaves, and fruits.
This is the first time a carbon balance of this kind has been estimated for Amazonian coffee production, making the results a potential benchmark for future studies and carbon credit systems in Brazil.
The researchers also developed a carbon emission calculator designed for use by local farmers, enabling them to simulate their own carbon footprint and make informed decisions about sustainable practices.
“The study proves that coffee production in the Amazon is sustainable,” said Juan Travian, President of CAFERON, the regional coffee producers’ association. “It’s important to show the world, with scientific evidence, that our coffee supports both livelihoods and the environment.”
Smallholder Farms Driving Sustainable Practices
The coffee sector in Rondônia is predominantly formed of small family farms, with around 17,000 producers working on an average of 3.5 hectares each. These farmers often rely on manual harvesting and organic fertilizers (such as poultry bedding and coffee husks); they also increasingly implement climate-smart practices like agroforestry systems and soil cover management.
The study estimates the average carbon footprint of coffee production in the region at 0.84 kg CO₂ equivalent per kilo of green coffee — a figure lower than the global average for similar systems. This favorable footprint is largely due to the limited use of synthetic nitrogen fertilizers and fossil fuels.
Researchers also emphasized the relevance of selecting high-yield, climate-resilient plant varieties and implementing regenerative practices that improve soil health and biodiversity.
“Robusta coffee is a woody plant with a high capacity for carbon storage,” said Carlos Ronquim, lead researcher at EMBRAPA Territorial. “When managed correctly, it becomes a significant tool in carbon removal and climate change mitigation.”
A Highlight for COP30 and Brazil’s Climate Agenda
The study findings will be made public at COP30, the United Nations Climate Change Conference, scheduled to take place in the Brazilian city of Belém in November 2025. The project will be showcased at EMBRAPA’s AgriZone Stand, as a case of the successful integration of sustainable agriculture and climate action in the Amazon biome.
The initiative is part of EMBRAPA’s broader “Jornada pelo Clima” (“Climate Journey”) strategy, which aims to consolidate science-based solutions for reducing emissions and enhancing the sustainability of Brazil’s agri-food systems.
In upcoming phases, researchers plan to expand the carbon analysis to include soil carbon stocks, which could further improve the carbon balance in these coffee systems — especially when grown on previously degraded pastures.
By combining scientific innovation with local knowledge and traditional farming, Amazonian coffee producers from Rondônia show the world that it’s possible to produce high-quality coffee while caring for the planet.