What is Organic Coffee?

Introduction to Organic Coffee

Organic coffee is coffee that is certified by international monitors as having been grown without the use of potentially harmful chemicals. Other than the word organic on the label, however, this coffee is graded just like other coffee. So, a dark roast coffee that is organic is the same dark roast as a non-organic coffee.

Here’s the truth on how coffee is grown. It’s grown in poor countries and exported to rich ones. The production standards of rich countries do not always apply to poorer ones. Unless banned by international treaty, the coffee-producing countries control what chemicals farmers use in the coffee-growing process. Certain pesticides enable farmers to grow more crops. Coffee farmers are no different. Therefore, if coffee farmers give up using pesticides that allow them to sell more coffee, then they require some incentive to do so.

The Good, Bad, and the Ugly of Organic Coffee

A lot is to be said for organic coffee, or organics, as it is called in the coffee business. The good thing about them is that organics are propagated, grown, processed, transported, stored, and roasted without the use of any chemicals. These include pesticides, herbicides, etc. The entire process is verified by a third party. The drawback is that the process is long and expensive.

To the environmentally conscious, the process is worth it despite the drawbacks. Not many people can stomach the idea of eating chemicals. So, it is understandable that people have health concerns.

Nowadays, the whole organic movement is popular. Many people only eat organic vegetables and fruit for fear of what the chemicals used to grow them will do to their health. The problem, however, is that the case for coffee is not as persuasive as it is with vegetables.

The truth is that if there is any chemical residue left on coffee, it most likely will never make it to the cup. The reason is that raw coffee is not eaten the way raw vegetables are. The fruit of a coffee tree is stripped and only the seed is kept.

Between the roasting and drying process—at very high temperatures—most, if not all, chemicals are removed. Therefore, it is quite unlikely that any chemicals will ever make it into your coffee cup.

The Origin of Organics

The organic movement has its origin with a group of idealists in the coffee industry. These early idealists had a vision to work with small cooperatives of coffee growers who didn’t use chemicals in their growing process. They would then market these new organic coffees directly to roasters and consumers.

By giving up the use of chemicals, the founders of the organic movement sought to make sure that the growers were adequately compensated for their crops. It was a win-win situation. The growers made more money, the coffee would be chemical-free, and consumers would not have to worry about chemicals in their coffee.

The only question left is that of taste. Early efforts were spotty at best, as it was difficult to create a uniform standard among a group of often isolated farmers. As time has gone on, the quality has improved, and as the organic movement spreads throughout the world, the quality and selection of it is sure to improve.