<![CDATA[This study evaluates the environmental impacts of coffee extract powder production using maceration and percolation methods through a Life Cycle Assessment (LCA) framework. The research identifies critical stages in the production process that contribute significantly to environmental degradation, emphasizing energy consumption, water usage, and waste generation. Comparative analyses of the two extraction methods highlight their respective environmental performance, with maceration showing lower energy consumption but higher water usage compared to percolation. The findings are aligned with ISO LCA standards and integrate Sustainable Development Goals (SDGs) principles, focusing on sustainable production practices. Additionally, the study includes a cost-benefit analysis to assess the economic feasibility of implementing LCA-based recommendations for process optimization. Results indicate that adopting energy-efficient technologies and water management strategies can significantly reduce environmental impacts while maintaining product quality. This research contributes to the growing body of literature on sustainable practices in the coffee industry and provides actionable insights for stakeholders aiming to minimize the ecological footprint of coffee extraction processes.]]>
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