From Japan to HuyEco: Haruka’s Journey into Sustainable Coffee Keep under 60 characters for optimal display on search engines. 📄 Meta Description: Haruka Yoshinari, a Japanese intern at HuyEco Coffee Farm, reflects on learning organic farm

Wednesday - 21/05/2025 06:07

Haruka Yoshinari, a Japanese intern at HuyEco Coffee Farm, reflects on learning organic farming, biodiversity, and fairness in the coffee value chain.

A memorable group moment at HuyEco—Haruka Yoshinari, an intern from Japan, joins Vietnamese participants in celebrating a day of hands-on learning in sustainable coffee cultivation, community connection, and ecological harmony.

A Coffee Lover’s Journey into Sustainable Agriculture

Meet Haruka Yoshinari, a university student from Japan with a deep passion for coffee and sustainability. While studying informatics, she also works as a barista at Starbucks, fueling her enthusiasm for learning more about coffee cultivation and ethical sourcing.

That curiosity led her to HuyEco Coffee Farm, where she experienced firsthand the challenges and rewards of organic coffee farming.

Group photo at HuyEco Coffee Farm—featuring Haruka Yoshinari and Vietnamese interns after a day of learning about organic farming and biodiversity — A memorable group moment at HuyEco—Haruka Yoshinari, an intern from Japan, joins Vietnamese participants in celebrating a day of hands-on learning in sustainable coffee cultivation, community connection, and ecological harmony.

Why HuyEco Coffee Farm?

Haruka came to HuyEco Coffee Farm with a simple but powerful goal:
🌱 To experience life on a real coffee farm—not just reading about sustainability but living it firsthand.
☕ To understand the full coffee-growing process—from planting to harvesting and processing.
🏡 To immerse herself in the local farming community, sharing meals and conversations with those dedicated to organic agriculture.
🌿 To gain practical knowledge that could shape her future career in sustainable coffee production.

Screenshot of a message from Haruka Yoshinari explaining his reason for choosing sustainable coffee—wanting happiness for both drinkers and farmers — Coffee drinkers are happy—I want the people working on coffee farms to be happy too. To make that happen, I believe it has to be sustainable.” — A heartfelt message from Haruka Yoshinari, a Japanese intern at HuyEco, sharing his motivation for pursuing ethical coffee.

Photo at HuyEco Coffee Farm—a Vietnamese intern teaching Haruka Yoshinari how to grow organic coffee, highlighting knowledge-sharing and sustainable agriculture. — At HuyEco Coffee Farm, Haruka Yoshinari receives hands-on guidance in organic coffee cultivation—from soil preparation to seedling care. This moment captures the spirit of intergenerational learning and a shared commitment to sustainable farming.

Coffee value chain analysis chart—illustrating the small share of profits received by farmers compared to intermediaries and end retailers. — This coffee value chain analysis reveals a sobering truth: farmers, who create the original value, receive the smallest portion of total profits. The image underscores the urgent need to restructure the supply chain for fairness and sustainability at the source.

What’s Next After HuyEco Coffee Farm?

Following her internship, Haruka continued her journey across Southeast Asia, exploring different coffee cultures and farming practices.

But her experience at HuyEco Coffee Farm left a lasting impact—
🔥 He now deeply understands the complexities of organic coffee farming.
🔥 He recognizes the struggles small-scale farmers face, especially with pricing and sustainability.
🔥 He’s more committed than ever to advocating for better coffee sourcing and agricultural ethics.

Haruka Yoshinari sitting and hand-sorting defective coffee beans at HuyEco Coffee Farm—a key step in ensuring specialty coffee quality. — At HuyEco Coffee Farm, Haruka Yoshinari carefully hand-sorts defective beans—a meticulous process essential for consistent roasting and high-quality coffee. A quiet moment of focus that reflects his dedication to learning sustainable coffee practices.

Lessons Learned from HuyEco Coffee Farm

💡 Hands-on experience in coffee farming – Watering, pruning, harvesting, and preparing land for new trees.
🌿 The challenges of organic coffee production – Maintaining quality despite low market prices.
👣 A deeper appreciation for farm work – Understanding the labor-intensive process behind each cup of coffee.
🦜 Observing biodiversity in action – Seeing how chemical-free farming supports local wildlife.

Haruka Yoshinari sitting and preparing soil bags for coffee seedlings at HuyEco Coffee Farm—a key step in organic coffee cultivation — At HuyEco Coffee Farm, Haruka Yoshinari carefully prepares soil bags for young coffee seedlings—a foundational task that reflects his dedication to learning sustainable coffee farming from the ground up.

Reflections on the Experience

"At HuyEco Coffee Farm, I truly understood how difficult but rewarding organic coffee farming is. The work is intense, and maintaining quality is tough when market prices are low. But I now appreciate the effort, dedication, and sustainability behind every single coffee bean."

Her experience highlights a crucial reality—for coffee to be truly ethical and sustainable, it requires consumer awareness, fair pricing, and support for small-scale farmers.

Haruka Yoshinari preparing soil for coffee seedling propagation at HuyEco Coffee Farm—demonstrating hands-on learning and commitment to sustainable agriculture — At HuyEco Coffee Farm, Haruka Yoshinari works diligently to prepare soil for the coffee nursery—a foundational step in organic farming. This moment reflects his dedication to learning sustainable practices from the ground up.

A Message for Future Interns

🛤 Slow down and immerse yourself in nature—Let the farm teach you.
🌱 Don’t just observe—participate—Harvest, plant, and truly feel the process of growing coffee.
☕ Think beyond coffee as a drink—Understand its agricultural, social, and environmental impact.
💭 Reflect on the future of agriculture—Where does sustainable farming fit into our changing world?

For those who love coffee, nature, and learning, HuyEco Coffee Farm offers a rare opportunity to experience sustainability firsthand.

🔗 Internal Links (on HuyEco.vn)

Alex’s Internship Journey at HuyEco Coffee Farm
→ Alex Jensen’s reflections on learning sustainable coffee farming at HuyEco.
Growing Sustainability – How Small Farmers Are Shaping Vietnam’s Coffee Future
→ How smallholder farmers are leading the shift toward ethical coffee in Vietnam.
Farm-to-Cup Coffee Tour in Vietnam
→ Explore HuyEco’s immersive coffee tour—from seedling to brew.

🌍 External Links

Environmental Impacts of Coffee Farming – Black Stag Coffee
→ Overview of deforestation, soil degradation, and pollution caused by unsustainable coffee farming.
Social Impacts of Sustainable Coffee – World Bank Report
→ How sustainable coffee improves livelihoods and equity for farming communities.
Sustainable Coffee Production – Oxford Research Encyclopedia
→ In-depth academic review of sustainability challenges and solutions in global coffee production.
Climate-Resilient Coffee & Smallholder Livelihoods – Agriculture & Food Security
→ Research on how smallholder farmers adapt to climate change through sustainable coffee practices.

All articles, images and videos in this article are copyrighted by HuyEcovn, please do not use for other purposes.
In case you want to use the materials for non-profit community purposes, please contact the author at email address: huyeco1125@gmail.com
Sincerely