Tatiana Esther Blanco-Pacheco

Sustainability is an existing challenge in the coffee industry. For sustaining long-term coffee production, the social, environmental, and economic problems posed by agricultural production systems must be addressed. Voluntary sustainability standards (VSSs) are one of the strategies proposed to address these issues, which aim to guarantee sustainable production within a fair value chain. Organic certification is one of the main VSSs that is established in international markets, well-received by consumers, and overseen by nonprofit organizations. However, the organic production system in the coffee industry faces difficulties due to climate change, market volatility, financial and social risks, and the economic vulnerability of small producers. In this context, this narrative review focuses on the coffee production process, associated environmental impacts, and different sustainability models. Finally, this paper reviews the perspectives on challenges and opportunities of organic certification in the coffee industry and proposes theoretical frameworks based on the triple bottom line (TBL) model. This model can be implemented by small producers in high-value forest regions such as the Sierra Nevada de Santa Marta, Colombia, as well as coffee cultivation areas with similar ecological characteristics.