As we approach National Food Day, many wonder where coffee — a beverage either grown or consumed in every country in the world — fits into the scheme of Food or Agriculture. While it’s widely known that coffee is one of the largest commodities in the world, many do not know that coffee is one of the most biologically important food crops grown. Like fine wine and beer, coffee is also is a very worthy beverage if you enjoy products that offer breadth and depth of taste, variety and story.

Here are my TOP 5 reasons why you should take a moment to think about your morning cup as you celebrate National Food day.

Exploration and preservation of species/variety: While coffee has 4 main species (Arabica, Robusta, Liberica and Barako) there thousands of varieties of these species grown throughout the world, most Americans have only been exposed to a handful of coffee varieties, making for a very narrow culinary experience. Recently, coffee roasters and cafes have been introducing more of these new and exotic species to consumers, offering a unique opportunity for those who wish to embark on a taste journey. Carbon Sequestration: Original varieties of coffee are dependent on layers of shade trees to provide filtered sunlight for growth. Just like natural forests, the carbon sequestered in a shade‐grown coffee farm’s shade trees will be stored in the tree trunks, limbs, leaves, and roots of the foliage as opposed to being in the atmosphere and adding to global warming. Soil in shade-grown coffee holds carbon from the organic matter that accumulates on the ground and gets broken down over time. A study on Shade‐Grown coffee systems in Indonesia showed that soil carbon stocks in the upper layer of soil were equal to 60% of those found in primary forest there, and they showed 58% more total carbon stock in soil and biomass than Sun-Grown coffee. By asking for “heirloom” or non-hybrid varieties of coffee, or seeking certified-organic or Shade-Grown coffee, you can be sure that you are doing your part to curb global warming. Preservation/Improvement of Biodiversity: In addition to original “heirloom” varieties of coffee needing shade trees to thrive, coffee is also highly dependent on a rich, bio-diverse environment to build soil fertility, keep pests in check and diseases at bay. Recently a fungus called “Roya” or “Coffee Rust” decimated up to 40% of coffee production in some Central and South American countries. This outbreak happened, in part, due to farms that converted shaded, bio-diverse environment to full-sun monoculture farms. When farmers removed the shade trees and biodiversity, they also destroyed a beneficial fungus called “White Halo” which keeps Roya in check. Without this beneficial fungus, Roya was able to spread unchallenged with devastating results. Supporting original varieties of coffee (Bourbon, Typica, etc), ensures biodiversity on the farm, which is good for the planet. Supporting the Small/ Artisanal Farmer Movement: Did you know that over 70% of the world supply of coffee is grown by small-scale farmers? Drinking Specialty Coffee supports a global small-scale farmer movement, unlike most other food crops. Building Consumer Base for Unique Coffees: As we have witnessed more antique varieties of coffee introduced to consumers, we are creating a real and growing argument for coffee growing communities to return to traditional farming and propagating rare and unique varieties. This effort has increased income for small-scale farmers worldwide, alleviating poverty, offering opportunity in these remote communities and increasing food security.

As you take your first sip of your coffee on Food Day, take a moment to realize how much impact your morning brew can have in the world. There is a lot of good in that cup!