Smithsonian Migratory Bird Center

For 25 years, the Smithsonian has worked with farmers to make the coffee supply chain more sustainable, while protecting migratory birds and their habitats. How does it work? Smithsonian Bird Friendly certified farms are organic, deforestation-free, and conserve biodiversity by protecting diverse, native trees on and around farmland. By purchasing coffee with the Bird Friendly seal, you can support biodiversity while enjoying a product you love. Learn more at s.si.edu/4693hoZ

Planting trees is great, but it's not enough to fight climate change. Carbon markets let farmers earn money by planting new trees and selling "carbon credits" to companies and governments looking to offset their emissions. For coffee farmers, this can be a lifeline when coffee prices drop. But current carbon credit rules don't reward farmers for keeping their existing forests, just for planting new trees. New research from the Smithsonian warns this could lead to farmers cutting down their old trees (releasing carbon into the atmosphere) just to plant new ones that qualify for credits. In a study published today, scientists show that even if every coffee farm planted new trees, it still wouldn't make up for the carbon released by clearing mature forests. “To be clear, planting shade trees on monoculture coffee farms is a positive step, but our findings show tree planting alone can’t make up for what you lose when you remove mature shade trees," said Smithsonian ecologist Ruth Bennett. Currently, the Smithsonian's Bird Friendly coffee certification is the only program for farmers who protect existing forests. To enact real change, carbon markets need to create similar incentives to preserve mature forests and make them accessible to small farmers. Learn more: s.si.edu/4mcCuO8 Photo credit: Roshan Patel, Smithsonian

☕ Where does your coffee get its flavor? It might not be quite what you expect. New research from the @birdfriendly coffee team links coffee flavor with on-farm bacterial communities! 🦠 In collaboration with @Nespresso and @selvaorgco, scientists found bacteria living in soils and on coffee cherries are part of the secret to great flavor. Unique bacterial strains on Colombian farms produce a specialty flavor, and farms with native shade trees have different flavor-associated bacterial strains than sun coffee monocultures! Although we can’t see these tiny organisms, they are a critical component of the biodiversity associated with coffee farms and may help create the flavors we love. As we learn more about the functions of coffee-associated bacteria, this research can help producers harness the power of biodiversity to produce delicious coffee. Check out the paper to learn more: s.si.edu/3HO6a4K Photo credit: 📸 Photo 1: Esteban Botero-Delgadillo/Smithsonian 📸 Photo 2: Ruth Bennett/Smithsonian 📸 Photo 3: Ruth Bennett/Smithsonian