What Pesticides Are Used in Coffee Production?

January 5, 2026 •

4 min read

According to some estimates, conventional coffee farming is one of the most chemically intensive agricultural practices globally, relying heavily on a broad spectrum of synthetic pesticides, herbicides, and fungicides to protect crops from pests and diseases. This approach is in stark contrast to organic methods, which avoid these harmful chemicals entirely.

Quick Summary

Conventional coffee production utilizes a range of chemicals, including potent insecticides, herbicides, and fungicides, posing risks to farmworkers and the environment. Organic alternatives focus on natural pest control and sustainable practices for a cleaner final product.

Key Points

Glyphosate is a Common Herbicide: Widely used for weed control in conventional coffee plantations, trace amounts of glyphosate can be found in coffee beans due to its pervasive nature in the environment.
Organophosphate Insecticides Pose Risks: Chemicals like Chlorpyrifos and Diazinon are used against pests such as the coffee berry borer, but are known to be toxic to humans, wildlife, and beneficial insects.
Fungicides Fight Rust and Disease: Coffee leaf rust is a major threat, controlled by copper-based and systemic fungicides like triazoles, which have different mechanisms and environmental impacts.
Neonicotinoids Impact Pollinators: Systemic insecticides like imidacloprid and thiamethoxam are effective against coffee pests but are highly toxic to bees and other beneficial insects, leading to bans in certain regions.
Organic Farming Avoids Synthetic Chemicals: Certified organic coffee is grown without synthetic pesticides, herbicides, or fungicides, relying instead on natural methods like biological controls and shade-grown cultivation.
Environmental and Health Consequences: Chemical runoff contaminates soil and water, harms biodiversity, and exposes farmworkers to serious health risks, including long-term illnesses.
IPM is a Sustainable Alternative: Integrated Pest Management uses a combination of biological controls, cultural practices, and traps to manage pests, reducing the reliance on chemical treatments.

The Chemical Cocktail in Conventional Coffee Farming

To meet the high global demand for coffee, conventional farmers often resort to intensive farming practices that necessitate the use of agrochemicals. This heavy reliance on synthetic pesticides is a response to the challenges of cultivating coffee in large-scale, open-sun monocultures, which can increase vulnerability to pests and disease. The chemical arsenal is typically categorized into insecticides to combat insects, fungicides to fight fungal diseases, and herbicides to control weeds.

Common Types of Pesticides in Coffee Production

Insecticides

Insect pests like the coffee berry borer and the coffee leaf miner can devastate a harvest. To combat these, conventional farmers use broad-spectrum insecticides, many of which have significant human and environmental health risks.

Chlorpyrifos: A broad-spectrum organophosphate insecticide historically used against the coffee berry borer and coffee leaf miner. It has been linked to developmental delays in children and is highly toxic to wildlife. Although banned or restricted in many countries, evidence suggests misuse in developing coffee-producing nations.
Neonicotinoids: This class of systemic insecticides, including substances like imidacloprid and thiamethoxam, can be taken up by the coffee plant and transported throughout its tissues. These chemicals are highly effective against insects but have faced bans in some regions due to their severe negative impact on pollinators, particularly bees.
Endosulfan: An older insecticide used for the coffee cherry borer, now banned in many countries due to its acute toxicity and environmental persistence. Concerns over human poisonings and developmental harm led to its global phase-out.

Herbicides

Weed management is a constant challenge for coffee growers, especially in modern, sun-exposed plantations. Herbicides are used to clear vegetation around coffee plants and between rows.

Glyphosate: One of the world's most widely used herbicides, glyphosate is commonly applied in coffee fields to control weeds. Studies have detected trace amounts of glyphosate and its breakdown product, AMPA, in conventionally grown coffee beans, indicating widespread environmental contamination. Concerns exist over its potential health risks and its systemic nature, which allows it to persist in plant tissue.
Atrazine: This herbicide, also used in coffee cultivation, has been associated with hormonal disruptions and reproductive issues in human and animal studies.

Fungicides

Fungal diseases, such as coffee leaf rust and coffee berry disease, pose a major threat to global coffee production, especially with changing climate patterns.

Copper-based fungicides: Traditional fungicides containing copper, such as Bordeaux mixture, are used to prevent fungal spores from germinating on the plant surface. Long-term use can lead to copper accumulation in the soil, affecting soil biology.
Systemic fungicides: These are absorbed by the plant and provide more effective protection from the inside out. Triazoles (like triadimefon) and strobilurins are examples used to combat coffee rust and other fungi.

Risks and Alternatives to Chemical-Intensive Farming

The high usage of synthetic agrochemicals in conventional coffee farming poses numerous risks, prompting many farmers and consumers to seek alternatives.

Farmer and Environmental Risks

Farmer Health: Field workers are at high risk of chronic and acute pesticide exposure, which can lead to a range of health issues from skin conditions to severe poisoning.
Soil Degradation: The destruction of beneficial microorganisms and long-term chemical contamination degrades soil health and fertility, making it more dependent on synthetic inputs.
Water Contamination: Rain runoff carries pesticides into local rivers and streams, contaminating water sources used by communities and harming aquatic ecosystems.
Loss of Biodiversity: Conventional methods often involve clearing forests to create sun-grown monocultures, destroying habitats and displacing natural pest predators like birds and insects.

Organic and Sustainable Alternatives

In contrast, organic coffee farming avoids synthetic chemicals, relying on ecological processes to manage pests and diseases.

Table: Conventional vs. Organic Coffee Farming


Feature	Conventional Farming	Organic Farming
Pesticide Use	Heavy use of synthetic insecticides, herbicides, and fungicides.	No synthetic pesticides. Relies on natural predators and barriers.
Soil Management	Uses synthetic fertilizers, which can deplete long-term soil health.	Utilizes compost, organic matter, and cover crops to build soil fertility naturally.
Biodiversity	Often involves sun-grown monocultures, leading to low biodiversity.	Frequently shade-grown, promoting rich biodiversity and a resilient ecosystem.
Pest Control	Chemical sprays are the primary method, with high risk of developing pest resistance.	Integrated pest management (IPM) is used, including biological controls and traps.
Environmental Impact	Significant risk of chemical runoff, water pollution, and deforestation.	Focuses on soil health, water conservation, and reducing the carbon footprint.

Integrated Pest Management (IPM) and Other Organic Techniques

Integrated Pest Management (IPM) is a key strategy for reducing reliance on pesticides. It involves a holistic approach to pest control that considers the entire agro-ecosystem.

Biological Controls: Introducing beneficial insects or fungi, like Beauveria bassiana to control the coffee berry borer, can help manage pest populations naturally.
Cultural Practices: Methods like pruning, maintaining balanced shade cover, and managing nutrient levels can increase the resilience of coffee plants to pests and disease.
Trap Systems: Simple and cost-effective solutions, such as bottle traps baited with an attractant, can be used to capture coffee berry borers.

The Role of Certification

Certifications like USDA Organic, Fair Trade, and Rainforest Alliance provide consumers with assurance regarding farming practices. While criteria vary, they generally promote reduced pesticide use, environmental protection, and fair working conditions. Consumers can "vote with their mug" by choosing certified coffee, signaling market demand for sustainable practices.

Conclusion

The extensive use of chemical pesticides in conventional coffee farming is driven by high production demands but carries significant environmental and health consequences. Common culprits include insecticides like chlorpyrifos and neonicotinoids, herbicides like glyphosate, and various fungicides. However, the rise of organic methods and integrated pest management demonstrates that alternatives are not only viable but also essential for protecting farmer health, preserving biodiversity, and ensuring long-term sustainability. By supporting organic and ethically sourced coffee, consumers can encourage a global shift away from chemical-intensive agriculture toward a healthier, more resilient coffee supply chain.

For more detailed information on specific pesticide regulations and risks, consult authoritative sources such as the Environmental Protection Agency (EPA) or the European Food Safety Authority (EFSA).

Frequently Asked Questions

Glyphosate is the most commonly used herbicide for weed management in conventional coffee production due to its effectiveness and cost efficiency.

While roasting can reduce some pesticide residues, research indicates that some chemicals, especially systemic ones, can penetrate the green coffee bean and may not be completely eliminated by the roasting process.

Coffee leaf rust is a fungal disease that can devastate crops. It is typically controlled using copper-based and systemic fungicides, such as triazoles, to prevent infection and spread.

Organic coffee farming avoids synthetic chemicals, preventing water and soil contamination from runoff. It also promotes biodiversity and protects local ecosystems, particularly when grown using shade-grown methods.

Yes, some organophosphate pesticides like chlorpyrifos and diazinon are still used in coffee production in certain regions, despite being banned or heavily restricted in many developed countries due to toxicity concerns.

For farmworkers, risks include acute and chronic poisoning. For consumers, potential risks are linked to trace residues, with some chemicals like glyphosate and others being associated with various health issues, though roasting reduces exposure.

Alternatives include organic farming practices, Integrated Pest Management (IPM) using biological controls (like beneficial insects), cultural practices (like proper shade management), and natural trapping systems.