Organic Coffee- What Does it Means for Farmer, Environment and You?

Organically grown coffee is said to taste better. Coffee that’s developed naturally is not subjected to chemicals involving any sort. No artificial fertilizers have been applied, and no dangerous bug splashes have been applied. For the individuals who are worried about our environment, organic coffee may be the simply realistic choice.

At the point when coffee is developed naturally, it is just so much better for the coffee farm land as well as for all of the land that surrounds the coffee farm. Water quality is enhanced for the entire area where organic coffee farms operate.

Obviously, shopping organic coffee can be a real challenge for organic coffee producing companies. Most coffee farms grow their coffee beans with the assistance of fertilizers and pesticides. Organic coffee farms are small and usually family operated or are cooperatively owned farms where income as well as tools, mills, mulches, and organic methods of raising organic coffee beans are shared. The idea of naturally grown coffee beans is to produce better quality coffee beans that simply produce a better tasting cup of coffee.

Organic coffee beans are brought up in the shade. Plenty of shade over the coffee trees produced by larger trees that actually make a canopy above the coffee trees means that the sun can’t bleach out the nutrients that are naturally in the coffee beans. In addition, it helps to stop unwanted pests and also helps prevent the depletion of the top soil.

The individuals who are not very worried about the environment still look for coffee that has been made from naturally developed coffee beans for one very simple reason. The entire natural process means that the coffee beans will basically deliver a superior tasting cup of coffee, and a better tasting cup of coffee is a universal pursuit of joy.

Organic Coffee Story: From Bean To Brew

Le Pain Quotidien’s organic Arabica coffee beans come from Peru’s Villa Rica Valley, where they’re shade grown under the lush, native canopy and hand harvested. Watch the journey from bean to brew.


Organic coffee is a fast growing trend. Already it is grown in more than 40 countries, including the United States (Hawaii). The fast growth is fueled by the general organic food trend and by the fast adoption of the fair trade practices. Although not all fair trade coffee is organic, due to the quality of the farmers adopting fair trade practices, 60% of that coffee is also certified organic.

It is important to note that there are many organic coffees which are actually not certified. The certification process is notoriously cumbersome and expensive and requires certification along the complete food chain including not only the farmer but also the roaster and even the trucking companies. Certainly this is way beyond the means of small farmers in developing countries such as Yemen and Ethiopia. In fact, in these countries, the coffee growers are so poor they tend not to use pesticides or fertilizers at all.


How Drinking Organic Coffee Affects the Body?

organic coffee plantResearchers continue to examine the differences between organic and non-organic coffee in relation to the human body. What we currently know, however, is that moderate, long-term caffeine consumption does not tend to affect health and mortality.

Further, it has been found that organic coffee has a higher concentration of select compounds, notably zinc, commonly associated with immune health, when compared to conventional coffee. In other words, organic coffee is more likely to have a higher concentration of elements that will affect the richness of flavor and potency of your cup of coffee.

As for the health benefits of organic coffee, increased levels of antioxidants should be healthier for the body, but more research is still being conducted.


Is organic coffee better quality?

The quality of a coffee is determined by many factors, including elevation, soil, harvest and processing technique, roasting process, the freshness of the coffee, the quality of the water, the cleanliness of the equipment, etc. From an economic standpoint, farms and roasters who can afford to become organic certified are also generally operating at much higher scale. In our experience, factory farming and roasting are generally associated with a drop in quality. What we’ve discovered is that coffee quality is tied to the amount of love a coffee receives, from the farm to the roaster to the cafe to your cup. This is why we work with roasters who are meticulous about their bean sources and roasting.