From Waste To Resource: Spent Coffee Grounds As A Soil Fertility Booster

Abstract

The increase in coffee production has led to a significant rise in the amount of coffee grounds produced. This by-product remains largely underutilised. Recently, using coffee grounds as an organic fertiliser in agriculture has been considered a way to reduce dependence on chemical fertilisers while improving soil quality. This study evaluates the impact of using dried coffee grounds as an organic fertiliser on the soil's physical and chemical properties. Different concentrations of coffee grounds (0%, 1%, 2% and 3%) were applied to the soil, with four replicates per treatment to enable a rigorous comparative analysis of the results. Statistical analysis of the data shows that adding coffee grounds favourably modifies certain physicochemical properties of the soil. Improvements in nutrient levels, such as nitrogen, phosphorus, total limestone, organic matter and electrical conductivity, were observed. A slight acidification of the soil was also noted, particularly at higher doses. Based on these results, it was concluded that coffee ground treatments have a beneficial effect on soil fertility, primarily through enriching organic matter and nutrients. These findings confirm the potential of coffee grounds as an effective organic amendment in sustainable agriculture.