Roasted Coffee (250g bag)

Material Composition Assumptions

A standard 250-gram bag of roasted coffee consists primarily of processed Arabica coffee beans weighing approximately 250 grams. The packaging typically includes a multilayer vacuum bag made from polyethylene and aluminum foil, weighing roughly 8-12 grams and representing about 3-4% of the total product mass. Many products also feature an optional paper outer sleeve or adhesive label adding 2-4 grams to the total packaging weight.

The roasted coffee beans themselves undergo significant processing from their original green bean state, with moisture content reduced from approximately 12% to 2-3% during the roasting process. This results in a weight reduction of roughly 15-20% compared to the original green bean input required for production.

Manufacturing Geography

Coffee roasting primarily occurs in major producing regions including Brazil, Vietnam, and Colombia, which together account for over 60% of global coffee production. Brazil’s electricity grid operates at an intensity of 0.074 kgCO2 per kWh, reflecting the country’s substantial hydroelectric capacity combined with fossil fuel generation.

These regions serve as manufacturing hubs due to their proximity to coffee farms, established processing infrastructure, and lower labor costs. The roasting process itself requires significant energy input for heating, cooling, and packaging operations, making grid intensity a meaningful factor in the overall carbon footprint calculation.

Regional Variation

Manufacturing Region	Grid Intensity	Estimated CCI Score	Adjustment vs Default
Brazil	0.074 kgCO2/kWh	68	Baseline
Vietnam	0.514 kgCO2/kWh	72	+6%
Colombia	0.162 kgCO2/kWh	69	+1%
Germany	0.311 kgCO2/kWh	71	+4%
United States	0.386 kgCO2/kWh	71	+4%

Provenance Override Guidance

1. Farm-level carbon footprint data including specific cultivation methods, fertilizer usage rates, and land-use change documentation from coffee bean suppliers.

2. Transportation mode and distance documentation covering the journey from farm to roasting facility, including whether beans traveled by air freight, ocean cargo, or ground transportation.

3. Roasting facility energy consumption data with specific electricity and natural gas usage measurements per kilogram of coffee processed.

4. Packaging specifications including exact weights and material compositions of bags, sleeves, and any additional packaging components used.

5. Certification documentation for organic, shade-grown, or other sustainable farming practices that demonstrably reduce carbon emissions during cultivation.

Methodology Notes

• The CCI score represents a cradle-to-grave assessment including coffee cultivation, processing, transportation, roasting, packaging, and consumer use phases through brewing and cup washing.

• Scope 3 emissions dominate at 95% of the total footprint due to agricultural production impacts and consumer behavior, while direct manufacturing energy represents only 5% of total emissions.

• The functional unit covers one 250-gram bag of roasted Arabica coffee, equivalent to approximately 15-20 cups of brewed coffee depending on brewing strength preferences.

• The assessment excludes end-of-life disposal of packaging materials and coffee grounds, as well as capital equipment used in farming and processing operations.

• Significant data gaps exist around specific fertilizer application rates and land-use change impacts, which can vary dramatically between individual farms and regions.