ECOLOGICAL MILLING: Using new technology, water usage in coffee production was reduced from 40 litres to 3-5 litres of water per kilogram of coffee produced.

A key step in coffee production, following the harvesting of the coffee cherries, is the treatment process to extract coffee beans. This can be done by drying the cherries in the sun or by water treatment (wet processing with a pulper). Often, in the case of wet processing, unnecessary amounts of water are consumed. To improve water management in local coffee production, Nestlé Mexico in 1994 launched an “Ecological Milling” initiative (Jornadas Internacionales Sobre el Beneficiado Económico y Ecológico de Café) with the participation of government, exporters, mills, farmers and coffee equipment companies such as Penagos and Pinhalense.

Working with farmers who supply coffee to the Company, Nestlé provides training and support for new technology to decrease water use in the coffee production process. As a result, water usage in coffee production was reduced from 40 litres to 3-5 litres of water per kilogram of coffee produced. Today, this technology is used by Nestlé Coffee suppliers across Mexico, achieving annual savings of about 296 000 m3 of water a year. The initiative is being promoted by the Mexican government, reaching many partners in the Mexican coffee milling industry, who have also adopted this technology.