The process of making a cup of coffee beverage involves various steps, each contributing to greenhouse gas emissions. However, if the coffee is grown in biodiversity-friendly environments, it helps coffee forests to capture greenhouse gas emissions.

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To brew one cup of black coffee, about 15 grams of ground-roasted coffee beans are used. The production of these 15 grams contributes to approximately 250 grams of greenhouse gas emissions. The majority (85.4%) of these emissions come from farm-level activities. Packaging and retailing contribute 10.3%, roasting operations 3.6%, and transportation only 0.6%.

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In the coffee-growing regions, moist tropical forests play a significant role in reducing CO2e emissions. They can mitigate up to 11 tonnes of CO2e per hectare per year. Additionally, only 16% of total coffee fruits become green coffee beans. From this, 4.22 tons of coffee fruits are harvested per hectare of land, yielding about 550 kg of roasted beans. This quantity results in approximately 36,666 cups of coffee.

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Therefore, each cup of climate-positive coffee, grown under the canopy of a biodiversity-friendly coffee forest, is responsible for reducing around 0.3 kg (or 300 g) of CO2e emissions from the environment. It's important to note that shade-grown coffee isn't sufficient; it must be biodiversity-friendly, as only dense, moist forests with fertile soil can effectively reduce CO2e emissions.

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Now, is it feasible to produce 100% of the global coffee requirement from a biodiversity-rich forest environment? Globally, we consume 2 billion cups of coffee per day. We only need 20 million hectares of forested land to produce 2 billion cups of coffee per day, alongside various other forest food and medicinal products. However, we have up to 600 million hectares of tropical forest land that may be suitable for growing coffee. So the answer is it's highly possible to produce climate-positive coffees to satisfy 100% of global demand.