Despite these challenges, the industry is rising to the occasion. Through innovation, collaboration, and sustainable practices, the future of coffee is being reshaped for the better. Here’s how.

1. Climate-Smart Agriculture Is Leading the Way

One of the most important responses to climate change in coffee production is the adoption of climate-smart agriculture. As temperatures rise and weather becomes more erratic, traditional coffee-growing zones are becoming less viable. Producers are now shifting cultivation to higher altitudes and experimenting with regions once considered unsuitable for coffee.

Agroforestry is also gaining ground, particularly among our producer partners in Kenya. By growing coffee under the natural shade of forest canopies, they not only shield the plants from heat stress and heavy rainfall but also help preserve native ecosystems. This method creates a mutually beneficial balance between agriculture and the environment.

In Brazil, our partners at 3 Porteiras exemplify the benefits of improved irrigation and soil management. Their use of agroecological techniques such as intercropping and soil carbon retention is enhancing soil fertility while conserving water. These practices play a vital role in ensuring long-term productivity and reducing environmental impact.

2. Investing in the Future Through Resilient Coffee Varieties

Another promising strategy is the development of climate-resilient coffee varieties. Traditional Arabica coffee, though beloved for its flavour, is particularly sensitive to climate shifts. In response, breeding programmes are focusing on creating varieties that are more resistant to heat, disease, and pests like coffee leaf rust.

F1 hybrids—first-generation cross-bred plants—are emerging as a reliable solution. These hybrids offer both yield stability and improved resilience, helping to safeguard farmers’ livelihoods against unpredictable weather and disease outbreaks.

3. Supporting Farmers Through Diversification

For many farmers, climate change is not only a threat to coffee crops but also to income stability. Diversifying sources of income is a key adaptation strategy. Our farming communities in Kenya are already practising intercropping—growing coffee alongside other crops like cocoa, spices, or fruits. This not only cushions financial risk but also enhances biodiversity and soil health.

Furthermore, organisations across the supply chain are offering support programmes that help farmers transition to diversified, sustainable farming systems. These initiatives foster greater resilience in farming communities and reduce the risks associated with climate volatility.

4. The Growing Importance of Sustainable Sourcing

Today’s coffee drinkers are increasingly conscious of how their coffee is produced. Sustainability certifications such as Rainforest Alliance include climate-related criteria which are key to gaining certification, ensuring that certified coffee adheres to strict environmental standards.

In recent times more coffee is being sourced directly from the coffee farmers like our Green Ocean ‘Direct from Farm’ model and establishing direct trade relationships. These relationships build stronger connections between growers and buyers, enhance transparency, and create incentives for long-term sustainability investments.

5. Industry Collaboration and Policy Reform

On a global scale, initiatives such as the Sustainable Coffee Challenge and the Coffee & Climate Initiative are bringing together stakeholders from across the coffee world. These collaborations focus on research, training, and implementation of sustainable practices.

However, widespread change also requires political support. Governments in coffee-producing countries play a crucial role in enabling sustainable agriculture by reforming policies, offering incentives, and investing in farmer education. However a balance needs to be arrived at between regulations introduced by consumer counties (such as the EU Deforestation Regulation (EUDR) coming into force in 2026) and producer counties.  We have to move in lockstep to create a regulatory environment that works for all stakeholders in order to deliver meaningful change.

Looking Ahead

While the challenges posed by climate change are formidable, the coffee industry is not sitting still. From the farm to the cup, every part of the supply chain is evolving. Through climate-smart farming, innovation in plant science, farmer support, and international collaboration, we can protect the future of coffee—and the communities that depend on it.

Because when coffee grows sustainably, we all benefit.

The data presented in the table above refers to our 12.79-hectare woodland in Pallasgreen, Co. Limerick, and is based on a model developed by Teagasc, which tracks the net carbon exchange of the woodland. Trees sequester—or capture—carbon primarily in their trunks, branches, roots, and surrounding soil. Through photosynthesis, trees absorb carbon dioxide from the atmosphere to produce sugars for growth. However, they also release some carbon back into the atmosphere through natural decomposition. Carbon—and other gases—move through forests in a continuous cycle of capture and release. The term carbon exchange refers to the net amount of carbon sequestered during this process.

Of the 12.79 hectares, 10.98 hectares have been planted with trees, while the remaining 2.15 hectares have been left to rewild. This rewilded area provides a haven for insects, birds, and animals, promoting biodiversity.

The graph above shows how carbon is expected to be sequestered over a 40-year lifecycle. Peak sequestration is projected at 26 tonnes of carbon per hectare in year 17 of growth, which, in our case, will be in 2038. By 2025, we expect to sequester approximately 5 tonnes of carbon per hectare—equivalent to just under 55 tonnes for the year.

Interestingly, the model predicts negative carbon figures in years 18, 23, 29, and 33. These dips occur during planned thinning—an essential woodland management practice that removes smaller trees and lower branches to improve overall forest health and optimise long-term carbon capture.

The Teagasc model also assumes the entire woodland will be harvested after 40 years, releasing around 92 tonnes of carbon per hectare. However, this does not reflect our intention—we do not plan to clear the woodland.

There is no silver bullet when it comes to removing carbon from the atmosphere. However, trees remain one of the most effective and reliable solutions we have. In addition to their carbon capture potential, they also play a crucial role in enhancing biodiversity and creating more resilient ecosystems.

Our thanks go to you, who choose Woodland Coffee.  Choosing Woodland coffee is a small choice today that delivers a lasting legacy for generations to come! Lets continue making a difference together.

Green Ocean coffee funds the restoration of the ocean seabed around the coast of Ireland from the sales of coffee. We have partnered with Clew Bay Oyster Co-Op and have started the first phase of restoration between the islands of Dorinish, Inisheeny and Inishgowla in Clew Bay, Co Mayo.  Each bag of coffee sold funds the restoration of 1 square metre of oyster and seagrass bed in Clew Bay.

Why Green Ocean Coffee?

As a scuba diver and a sailor, I have witnessed the effect of human interference and climate change on our ocean in a most dramatic fashion over the past 20 years.   Green Ocean Coffee has come about from the idea that when groups of individuals and companies come together, we can achieve substantial meaningful change that directly affects our environment here in Ireland and those most impacted by it.

Clew Bay

Clew Bay has been a thriving marine habitat for centuries as it is dominated by sheltered shallow waters making it an ideal environment for oysters and seagrass to flourish.  This habitat is a perfect nursery ground for juvenile fish which promotes and enhances biodiversity.  We (Watermark) partnered with Clew Bay Oyster Co-Op to start the journey in restoring these ancient fishing grounds of Clew Bay.  These areas are now designated as Special Areas of Conservation (SACs) and closed off to fishing.  The total area for restoration extends to 180 hectares so we have plenty of work to be getting on with over the next few years.  The following video gives some insight into the restoration work and what’s involved.

The Coffee itself

Both Green Ocean Coffee and Woodland Coffee are both rated by the Speciality Coffee Association (SCA) as being of speciality grade (Q Grader score of over 80).  We also wanted to ensure that these coffees are sustainably sourced and so we have worked closely with our farmers bringing these coffees in directly.

But we also wanted to bring some variation to our range of coffees (despite retiring a few blends, we now have 12 separate blends in our range, yikes!).  So Green Ocean Coffee is roasted to medium and light roast profiles and are a mix of single origin (Dorinish) and multi farm (Inisheeny and Inishgowla).  The net effect is that these coffees are beautifully balanced and nuanced with flavour like citrus, clementine, tomato, herbal and of course chocolate!  The blends are available in 1 kg bags of whole bean and 500g bags of whole bean and ground coffee (for French Press, Filter, AeroPress etc)

Why are we doing this..

At Watermark, we are committed to running our business in a way that minimises our environmental impact, but as a person who has always been deeply interested in the natural world, I feel that our business has an opportunity to do more than just minimise our environmental impact in a way that is meaningful, transparent, and measurable.  Our Woodland Coffee initiative has been a huge success and the response and encouragement from our customers has given me great confidence to take on and tackle a much more complicated and difficult initiative that is Green Ocean Coffee.  Green Ocean Coffee is a powerful initiative because beautiful coffee funds action today that has immediate tangible environmental benefits in sequestering carbon and enhancing biodiversity here in Ireland.  Green Ocean Coffee is not a promise or aspiration for the future it is action now and one that everybody can participate in by buying this wonderful coffee.

If you would like to find out more, there is a lot more information on www.greenoceancoffee.ie or by clicking here and please follow us on social media.

David Lawlor, CEO

A bug hotel is a wildlife refuge for insects, solitary or lone bees and wasps to lay eggs, hibernate and hide from other predators.  Ultimately the purpose of this is to increase pollination by providing additional habitat for pollinators.   Our pollinators have had a tough time in recent years with the destruction of hedgerows, intensification of agriculture and urban sprawl to name but a few of the challenges.

According to Biodiversity Ireland (https://biodiversityireland.ie)

• There are 20,000 recorded bee species in the world. 5% of these are honey bees and 95% are solitary bees like the Ashy mining bee or hairy footed flower bee.
• In Ireland we have 97 species of bee and 76 of these are solitary bees.
• Of the 100 crops that provide 90% of the world’s food supply, 71 are pollinated by bees.
• In Europe, 84% of the 264 crop species are animal pollinated and 4,000 vegetable varieties exist thanks to pollination by bees (UNEP, 2010).

Looking to build your own ‘Bug Hotel’?  There are lots of good websites that will give plenty of ideas and direction,  such as the RSPB Wildlife website (https://www.rspb.org.uk/get-involved/activities/nature-on-your-doorstep/garden-activities/build-a-bug-hotel/)

Have fun!

After 3 years of planning, our first Woodland Coffee plantation was planted out in November, with between 26,000 to 27,000 trees of birch, alder, spruce, oak and beech planted.  To each of our Woodland Coffee customers, I would like to say a big thank you.  Your choice in Woodland Coffee has made this initiative become a reality that will deliver carbon sequestration and biodiversity enhancement over the next 40 years.  One small change today with a lasting legacy.  Many thanks and best wishes, David

#sustainability #biodiversity #watermarkcoffee

Our speciality Woodland coffee is made from 100% Arabica coffee beans that are Rainforest Alliance Certified.  Arabica coffee plants are self-pollinating and don’t need any direct assistance from bees to pollinate but the presence of healthy bee populations leads to higher coffee yields. Bees and other insects interact with the ecosystem that helps control pests and disease that otherwise curtail the healthy growing cycle of the coffee plant.  Coffee grown under shade (the forest canopy) allows for greater protection from weather events like frost but also provides shelter for a myriad of flower and fauna that allow for a thriving balanced ecosystem.

Growing coffee in harmony with the Rainforest will not stop severe frost events but it will go some way in mitigating the damage caused by these events thereby protecting the communities that depend on the coffee crop for their livelihoods.

So what can we do to help the situation?  Sourcing coffee that is Rain Forest Alliance (RFA) certified is a great step.  Rainforest Alliance is an worldwide organisation that promotes sustainable agricultural practices to protect the social, economic and environmental coffee growing communities across the coffee belt.  Woodland Coffee is roasted using only RFA coffee beans and we believe that this is one of the reasons why the coffee tastes so good. Please drop us a line, if you’d like to find out more!

I feel really strongly about coffee AND waste coffee! Most people appreciate the benefit of composting organic waste and the divisive impact it has if it goes into landfill; 25 times more Co2 emissions than if you compost it, yikes!!!.

Lough Gur’s general manager, Kate Harrold, is similarly motivated in dealing with the waste generated from their coffee kiosk.  Lough Gur is a proposed national heritage site located in Co Limerick near the village of Bruff and has recently been accredited as a ‘Leave No Trace’ Training Centre.  It is an area of outstanding natural beauty and is historically significant for the past 6000 years!   Kate manages this truly unique experience at Lough Gur and is always seeking ways to efficiently deal with compostable waste in a manner that lowers its environmental impact; the result is that we have installed a hot bin composter behind the Coffee Kiosk in Lough Gur to break down and compost the organic and compostable waste generated from the activities.

The hot bin is a great piece of equipment, firstly there is no technology involved, just science. There is no electricity involved just internally generated heat that is controlled by the mix of materials being placed in the bin and the amount of air allowed in maintaining the fermenting process.

This is how the science works

Decomposition occurs most rapidly when the hot bin reaches a temperature of between 40-60°C, which lasts for several weeks or months (known as the thermophilic phase).  At this temperature thermosensitive pathogens are destroyed such as fly larvae, and weed seeds but compost invertebrates such as worms survive this stage by moving to the periphery of the pile or becoming dormant. This stage allows for aerobic composting that allows most species of microorganisms to continue the composting process but cannot survive at temperatures above 60-65°C,  if the bin gets too hot it (above 60-65°C) it will be necessary to reduce the temperature by aerating the system by leaving the lid open.  If the temperature cools below 40°C, turning the pile usually will result in a new temperature peak because of the replenished oxygen supply and the exposure of organic matter not yet thoroughly decomposed.

After the thermophilic phase, the compost temperature drops and is not restored by turning or mixing. At this point, decomposition is taken over by mesophilic microbes through a long process of “curing”. Although the compost temperature is close to ambient during the curing phase, chemical reactions continue to occur that make the remaining organic matter more stable and suitable for use with plants.

A little more work than throwing waste into the landfill bin but probably one of the easiest and most cost effective ways of protecting our environment.  One small change, will you make a difference with us?

The majority of coffee bags are made up of a non-recyclable plastic film that is similar to a stronger form of Cling Film and those coffee bags that are not made of this material often require specialist processing that is not commonly accessible.  It a bit like when you get a new TV, the cardboard goes in the green bin and the polystyrene goes into the black bin; very sad 🙁 .  For me, proper recyclability of an item must satisfy the condition that it is accessible and reasonably convenient for the end user, so this means that the bag can be placed in the green recyclable kerbside collection bin,

Our Woodland Coffee bags are made of No.4 LDPE recyclable film which is accepted in the kerbside green bin and its recyclability journey is something like this:

The Woodland coffee bag is collected by the kerbside collector and sorted in their facility into the different recyclable streams.  Next the LDPE film is shredded into flakes with the use of grinders. Once in flake form, the plastic is cleaned removing dirt, contaminants, and other debris. The newly cleaned bits are then dried, melted and pelletized for ease of transportation. In pellet form, the LDPE is either used on its own or combined with virgin LDPE material to produce new end-products. Many manufacturers use recycled LDPE to produce piping, sheeting and films for building and agricultural applications, composite lumber, and other products.

Making the choice to use a recyclable bag makes a significant impact in diverting waste away from landfill over time.  At Watermark, we are continually looking at ways in which we can make better quality decisions that minimise our environmental impact; a small choice today that leaves a legacy for generations to come in the form of a cleaner and healthier world for all.  Would you like to make a difference with us?

• Cashflow is key, and I don’t mean money in the bank. There needs to be more money coming in every day than there is going out. This seems really obvious, but it gets a little more complicated when dealing with vat payments, supplier payments and annual costs like insurance etc.  Plot your expected cashflows (in and out) on a spreadsheet and compare it to your actual cashflow, you will quickly see opportunities to make decisions on how to improve your cashflow management.
• Keep on top of payments to suppliers and the Revenue. Falling behind on Vat and Prsi brings a whole lot of pain which is stressful and expensive to solve.  Make sure your returns are in on time; this is admin time well spent and will allow you sleep a lot better.
• Really try and understand the performing parts of your menu, what generates the most return for the effort. What are the product interrelationships on the menu, is it coffee and cake or just coffee?, what items are you throwing out the most?
• Try to critically evaluate what you would like your business to do better in an ideal world (even a covid world!). Often we can’t get exactly what we want due to external constraints that are outside of our control but it gets us thinking about what mitigating actions that are within our control that we can implement more easily.  For example, are customers waiting too long to get served and not returning next time?  Is the answer to simplify the menu, increase capacity at the till or coffee machine or is it a case of a bit more training to improve the customer experience.
• Deliver value, quality at a fair price. Avoid listening to the hype of media reports into unprecedented increases in disposable income, Wagyu beef sandwiches flying off shop shelves; this hype invariably leads to a temptation to increase prices. At the end of the day most hospitality businesses sell to a cross section of the community not just the wealthy.   Irish consumers have long memories, we remember where we had value and where we did not.
• Sustainability of your offering; consumers know good coffee and they know the importance of sustainability, having an coffee like Woodland Coffee that delivers both attracts new customers and builds your customer loyalty to your business.

Both Woodland Coffee blends are designated high grade speciality coffees and have a great sustainability story; as more hospitality business will hopefully reopen over the coming weeks (hopefully!) and months, let us know if you would like to have a chat on how we can work with you to start the next exciting chapter of your story.

At this time of the year, I like to try and get things going in the garden and also start something new. My green project this Spring is to start composting all organic waste from our household in a new thermal composter, it will require a little bit of adjustment to how we do things but the benefits are immense.

One of my past Spring projects that I think has yielded the most amount of satisfaction and joy year after year was sowing a wild flower garden 6 years along a very ‘challenged’ section of our garden that is very dry due to the overhang of trees sucking up moisture and creating lots of shade.

The benefits of wildflowers are well understood in encouraging insects to feed, shelter and pollinate.  Apart from doing our bit to improve our garden biodiversity, the wild flower garden is incredibly pretty in summer which different varieties of flower coming into bloom throughout late Spring and Summer, it’s incredibly easy to maintain, just cut it down to about 10cm in late September and remove the cut clippings to the compost.

There are lots of indigenous seed varieties available to buy and you can select a variety based on whether your aspect is sunny, shady, dry, damp etc.  The key components in establishing the garden are:

• Match the seed choice with your site, sunny / shady etc
• Clear the area of any existing weeds by digging them out (along with the roots if you can)
• After about 2 weeks remove any weeds that might have escaped your first attempt.
• Calculate how much seed you will need based on your area – allow about 3g per square meter
• Rake the area removing stones and breaking down larger lumps of soil into to a fine consistency.
• Try and pick a day for sowing where the soil is damp or when light rain is expected.
• Disperse the seeds by hand and gently walk on the area after planting to press the seeds into the ground

In the first season, you will get an immediate result (most likely poppies and daisies) but some varieties take a season or two to get going so there is a lot more to look forward to.  Even if you have a small area of your garden where a wildflower garden is possible, give it a go and you’ll see a noticeable increase in bees and butterflies.

Woodland Coffee is a part of rain forest alliance which means that our coffee is grown and harvested in a manner that protects the rainforest by engaging in management practices that allow both coffee and rainforest to thrive in sympathy with each other.  Coffee beans start life off as a white flower which need lots of pollinators, it’s no different in Ireland.