By Gaia Gardener: On Growing Coffee

Thank you to Gaia for contributing this essay on her experience with growing coffee in Australia, and my apologies for the delay in posting. I have been procrastinating everything in my life of late, I’m sorry.

When I think about end of growth implications, and the coming scarcity of things we now take for granted, coffee is at the top of my list of things I will miss. My favorite moment of every day is the first sip of the triple espresso Americano I make every morning.

Preptip:

We cannot grow coffee here in Canada and someday I will probably have to make do without. As a hedge against inflation, and as a buffer for the early days when supply will likely be intermittent or unaffordable, I stock a fair amount of coffee.

I have learned that unopened roasted beans taste fine well past their best-by date. I have not yet done enough tests to know how much past the best-by date is ok, but I currently assume at least 2 years.

I consume 50 g per day which is 1 Kg every 20 days. When scarcity arrives, I will reduce my consumption in half to double the duration, and then halve it again if necessary. I stock about 20 Kg of roasted beans, plus 10 Kg of canned ground coffee which has a longer shelf-life, plus 6 Kg of instant coffee which has an infinite shelf-life.

When my preferred source of caffeine is no longer available, I will switch to black tea, which I also stock in large quantities because it has an excellent shelf-life, and is still very inexpensive.

One of my projects this year at the farm I assist is to construct a shipping container size dehydrator which we plan to use initially for making tea from black current leaves. Apparently it’s a tasty healthy tea, but alas has no caffeine.

As the end of growth approaches we know there will be price inflation for necessities. The price of all food has increased a lot in Canada over the last few years, but coffee stands out as one of the worst. I buy the cheapest espresso beans available in my community and the price has almost doubled over the last 4 years from $14/Kg in 2021 to $22/Kg today.

Why are coffee prices increasing?

Grok: Coffee prices are increasing due to a combination of environmental, economic, and geopolitical factors affecting global supply and demand. Severe weather events, particularly in major coffee-producing countries like Brazil and Vietnam, have significantly reduced crop yields. Brazil, the world’s largest coffee producer, has faced droughts, frosts, and excessive rains, leading to lower arabica bean production. Similarly, Vietnam, a key supplier of robusta beans, has experienced droughts followed by flooding, cutting output. These disruptions have tightened global coffee supplies, with some estimates suggesting deficits for multiple consecutive years.

Rising global demand is also a factor, as coffee consumption grows in markets like China and India, alongside steady demand in traditional markets like the U.S. and Europe. This imbalance between shrinking supply and growing demand has driven wholesale prices up, with arabica beans surpassing $4 per pound in early 2025, a level not seen in decades.

I’m sure printing trillions of dollars to force a little more growth from lethargic energy supplies, while using an engineered virus as an excuse, probably also has something to do with the price increases.

Also, after reading Gaia’s essay, it’s clear there is a lot of human and fossil energy required to produce coffee, which no doubt has also contributed to the price increase.

Now over to Gaia…

Some days I am just so disheartened by what is happening on our planet on all fronts, but yet we must bear it and bear witness to the fullness of what we as a species have wrought. That is taking more courage than I ever believed I could have, but yet I must try and it certainly is a comfort to have friends on your site who are sharing similarly. I am finding great joy in communing with nature, especially through tending food plants and feeling so much gratitude for their sustenance for body and spirit. I have been wanting to share snapshots in picture and words of my experience on the land to add to the collective wonder and appreciation of so many others’ homesteading stories and images, including your fulfilling season at the farm. I think I can manage in bite-sized snippets, and if a picture can tell a thousand words, then I should be out of business sooner or later!

I think you Rob are the number one coffee addict that I know and definitely the most prepared for when the SHTF. I think you could open SHTF Cafe at the End of the World, it only needs one table and chair just for you! In honour of your habit, these are the very first photos I will share relating to our property and lifestyle. You may refer back to the post where I described in some detail (and you thought it was TMI until I clarified a very critical point!) how I successfully processed coffee from bush to bean–for possibly the first and last time as it took quite a bit of effort for not very many cups of the finished drink, which I don’t even imbibe! I do drink decaf but there is no feasible home method for that, unfortunately. I cannot say how my single estate grown coffee tastes, but it did smell as heavenly as anything when I was roasting the beans, so at least that is something.

The photo does not depict the intoxicatingly sweet fragrance from these flowers, just divine! This particular plant is a prostrate form and the flowers are layered on long branches, very attractive.

Here is the same plant about nine months later, with the berries finally ripe. Our property is located in highland tropics and the cooler climate which slows ripening of the fruit is supposed to produce a more complex flavour profile. I enjoy eating some of the red berries, the scant pulp has an appreciable sweetness, somewhat caramel-like, and the red skins which are loaded with antioxidants taste a bit like raw green beans, not unpleasant at all.

It took about 15 minutes to pick this bowl of berries, not too onerous as one just strips the branch from top to bottom. Squeezing the berries to pop out the beans, usually 2 per berry, sometimes 3, takes a bit more time and I found it best to do it underwater otherwise the beans have a tendency to fly everywhere. Then you have to soak the beans for 24-48 hours to ferment off the slimy pulp surrounding them (this is what makes them slippery suckers that shoot in every direction).

I didn’t take a photo of the drying and hulling process, which is the next step. I placed the beans in a mesh bag and sundried them for about a day. You know when it’s dried when the outer parchment-like husk starts to crack a bit along the middle of the bean. Removing this rather hard covering is the most time-consuming and tricky part of the operation. I looked online for advice and it seems like putting the beans in a food processor that has plastic blades (some models have plastic blades for stirring function, I happen to have this) which won’t pulverise the beans is the best solution if you don’t want to try to remove the parchment layer by hand. There will always be some beans to be hand hulled, usually they rub off in 2 halves. The plastic blades agitate the beans enough to slough off the dried parchment hull on most of the beans, but you have to do this in small batches. Then you still have to somehow separate the beans from the removed hulls and the best method is winnowing, tossing the beans and hulls up and down on a tray in a current of air (on a windy day) and the air blows the hulls away whilst the heavier beans drop back down into the tray.

Finally, you will have achieved getting green coffee beans that are ready for roasting. You can do this on the stovetop, constantly shaking and stirring the pot, or in an oven, also turning the beans, but I found the easiest way is to use my hand-crank popcorn maker which is basically a pot with a metal wire stirrer on the bottom that you can keep turning whilst on the burner (this is an essential device if popcorn is your thing, and a very useful one in any case because you can toast all manner of nuts and seeds–and now coffee beans!) This took about 8 minutes of cranking (and heating) but so worth it as the smell of roasting coffee is as heavenly as the smell of the flowers from whence they originated. I was really quite chuffed when I got to this stage just for that irresistible aroma which was actually emanating from my own beans!

Viola! As you can see, I think I roasted them to an espresso strength. At long last, you have in your hand the pitifully meager result of all the work I have tried to describe in painstaking detail. In total, I think I processed in my first batch enough coffee for one person drinking one cup for about a week or less. But that’s not the point, which was really to experience all the labour involved if one had to do this by hand so we can appreciate all the more how mechanisation (and exploited labour) are the reason why we have so much for not much effort on our part other than probably the final grinding and boiling water. It highlighted for me the impossibility of being able to self produce (even if one lived in the right climate) even a fraction of the foodstuffs we take for granted daily if we were to use our own labour. In this example, I still had to use some modern devices, and certainly fossil fuels made possible the final brewing, which is the whole point of the whole endeavour. Very sobering indeed, rather than stimulating as from caffeine.

Well, it looks like it still takes Gaia 1000s of words to describe anything even when accompanied by pictures! I hope you all enjoyed this first pictorial installment of Gaia’s garden and kitchen. For all you coffee lovers out there, enjoy what you have whilst you can! This documentary has probably prompted Rob to invest in even more quantity of coffee, not a bad idea really. No doubt it will be a trading commodity in our near future.

Namaste everyone.