Comprehensive Environmental Impact Analysis of Dry Processing Methods for Specialty Coffee Beans in Bondowoso, Indonesia Using Life Cycle Assessment

Comprehensive Environmental Impact Analysis of Dry Processing Methods for Specialty Coffee Beans in Bondowoso, Indonesia Using Life Cycle Assessment

Smallholders play a key role in specialty coffee production. Implementing industrial ecology coffee (IEC) practices is crucial for sustainable coffee production (SCP), aiming to add value, achieve zero waste, and respect the environment. For that purpose, this study used life cycle assessment (LCA)...

Full description

Saved in:

Bibliographic Details
Main Authors:	Andik Irawan, Harifara Rabemanolontsoa, Benjamin C. McLellan
Format:	Article
Language:	English
Published:	MDPI AG 2024-08-01
Series:	Biomass
Subjects:	industrial ecology coffee (IEC) sustainable coffee production (SCP) dry method (DM) life cycle assessment (LCA) global warming potential (GWP)
Online Access:	https://www.mdpi.com/2673-8783/4/3/47
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Carbon footprint of coffee production: the case study of Indian Robusta coffee
by: Sandra P. Iglesias, et al.
Published: (2025-06-01)

Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins
by: Alicja Ponder, et al.
Published: (2025-03-01)

Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria
by: Paulina Pakosz, et al.
Published: (2025-03-01)

Coffee Bean Characterization Using Terahertz Sensing
by: Dook van Mechelen, et al.
Published: (2025-03-01)

Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador
by: Luis Alberto Duicela Guambi, et al.
Published: (2024-12-01)

The Eco-Efficiency Level Analysis at Various Scales of Robusta Coffee Production of Argopuro Mountain, Jember, Indonesia, Based on Life Cycle Assessment.
by: Bambang Herry Purnomo, et al.
Published: (2025-04-01)

Identification of Lampung fine Robusta peaberry green coffee beans with different fermentation methods using portable front-face fluorescence spectroscopy
by: Diding Suhandy, et al.
Published: (2025-04-01)

Does hot coffee or cold coffee cause more discoloration on resin based composite materials?
by: Bilge Ersöz, et al.
Published: (2023-06-01)

Analisis Sistem Pemilihan dan Daur Ulang Sampah Rumah Tangga di Daerah Perkotaan Menggunakan Pendekatan Life Cycle Assessment (LCA)
by: Yosef Adicita, et al.
Published: (2022-04-01)

RESEARCH OF FACTORS AFFECTING THE QUALITY OF DRINKS PREPARED FROM COFFEE BEANS
by: Arkadiy Andreevich Koksharov, et al.
Published: (2022-10-01)

Beyond the Orthodoxy: An Overview of the Potential of ‘Other’ Coffee Species for Crop Use and Their Associated Challenges
by: Aaron P. Davis
Published: (2024-07-01)

Quality of coffee beans from peeled green fruits after temporary immersion in water
by: Ana P. de F. Coelho, et al.

Volatile organic compounds (VOCs) fingerprinting combined with complex network analysis as a forecasting tool for tracing the origin and genetic lineage of Arabica specialty coffees
by: Cosimo Taiti, et al.
Published: (2025-04-01)

Bioactive Compounds, Ruminal Fermentation, and Anthelmintic Activity of Specialty Coffee and Spent Coffee Grounds In Vitro
by: Matej Leško, et al.
Published: (2025-07-01)

Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods
by: Matúš Várady, et al.
Published: (2024-12-01)

The innovation and local culture in the production of specialty coffee in Short Food Supply Chains and their impacts on environmental sustainability
by: Amanda dos Santos Negreti Campos, et al.
Published: (2024-08-01)

Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp
by: Pittaya Chaikham, et al.
Published: (2025-10-01)

Editorial: Environmental impacts of materials and their life cycle
by: Adriana Eštoková, et al.
Published: (2025-01-01)

Microstructural Modification and Sorption Capacity of Green Coffee Beans
by: Weixue Dong, et al.
Published: (2024-10-01)

Metabolite profiles of green leaves and coffee beans as predictors of coffee sensory quality in Robusta (Coffea canephora) germplasm from the Democratic Republic of the Congo
by: Robrecht Bollen, et al.
Published: (2024-12-01)

Development of YOLO-Based Mobile Application for Detection of Defect Types in Robusta Coffee Beans
by: Eko Dwi Nugroho, et al.
Published: (2025-01-01)

Characterization of defective coffee beans and blends differentiation based on 1H qNMR technique
by: Gui-Lin Hu, et al.
Published: (2024-01-01)

Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality
by: Efimia Dermesonlouoglou, et al.
Published: (2025-06-01)

Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation
by: Pipat Tangjaidee, et al.
Published: (2025-03-01)

STRATEGIES FOR IMPROVING SUPPLY CHAIN PERFORMANCE OF KAYUMAS SPECIALTY COFFEE
by: Aisya Risanda, et al.
Published: (2024-04-01)

Competitiveness Analysis Of Lampung Province Coffee: RCA And RSCA Approach
by: Kusmaria, et al.
Published: (2025-03-01)

Genotoxicity of Coffee, Coffee By-Products, and Coffee Bioactive Compounds: Contradictory Evidence from In Vitro Studies
by: Maryam Monazzah, et al.
Published: (2025-05-01)

Evaluating lowland coffee genotypes against leaf rust and wilt diseases in southwestern Ethiopia
by: Hailu Negesa, et al.
Published: (2025-07-01)

Global competitiveness of Kenyan coffee: the price volatility perspective
by: Richard Wamalwa Wanzala, et al.
Published: (2025-12-01)

Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality
by: Valeria Hurtado Cortés, et al.
Published: (2024-11-01)

Optimizing the potential of Indonesian coffee: a dual market approach
by: Fitrio Ashardiono, et al.
Published: (2024-12-01)

The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew
by: Ceyda Dadalı
Published: (2022-04-01)

Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries
by: Alice-Jacqueline Reineke, et al.
Published: (2024-07-01)

Assessing the environmental performance of vermicompost from spent coffee grounds based on a life cycle approach
by: Bhanupong Phrommarat, et al.
Published: (2024-08-01)

Post-harvest handling of coffee and making liquid organic fertilizer for environmental sustainability Harjokuncaran Village
by: Nabilah Azhar Khoirunnisa, et al.
Published: (2025-05-01)

Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications
by: Markos Makiso Urugo, et al.
Published: (2025-12-01)

Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality
by: Nurhan Uslu
Published: (2025-01-01)

Comparative Analysis of Chemical Composition and Antioxidant Activity in Conventional, Civet, and Elephant Coffees: Is There a Definitive Authentication Marker of Elephant Coffee?
by: Jan Hájíček, et al.
Published: (2025-06-01)

Applying LCA in early stages of timber construction projects — Potential and challenges to support decision-making
by: Yishu Niu, et al.
Published: (2025-10-01)

Mesolandform classification and its relationship with smallholder coffee production in the Malang Regency, Indonesia
by: Dinna Hadi Sholikah, et al.
Published: (2025-05-01)