Around 2 billion cups of coffee are consumed daily, worldwide (Reay, 2019). However, the coffee plant is under threat due to its vulnerability to a plethora of plant pests and diseases, exacerbated by climate change (Avelino, ten Hoopen, et al., 2012;Kumar et al., 2016).In fact, the typical coffee farmer faces a diverse onslaught by an assortment of beetles, bacteria, fungi and nematodes in just one production season (Waller et al., 2007). Traditional chemical pesticides (i.e., insecticides and fungicides) have been a mainstay of the Green Revolution, and thus commonly deployed in coffee production. With more than 470 licensed products approved for use in Brazil alone (Coelho et al., 2019), these agrochemicals are being used as a primary means of management in the onset of pests and diseases across all agricultural sectors including coffee (