Organic coffee is typically a better choice than regular coffee that has not been produced and processed according to strict organic processes. Real organic coffee is free from synthetic fertilizers, pesticides, herbicides, and fungicides. Organic coffee growers produce coffee on land that has been free of these contaminants for at least five years and are careful not to contaminate their organic crop by planting too close to or processing alongside their regular coffee crops. In addition, organic coffee is typically a better quality Arabica variety than what a coffee farmer might usually grow. Because of the price markup for organic coffee a successful grower and processor can afford to take the best care of their crops which can result in the best taste and aroma possible for the final product. However, despite all of this effort and attention to detail, is organic coffee always safe to drink? Here are some thoughts on the subject.
Can Organic Coffee Contain Potentially Dangerous Contaminants?
Some of the best coffees in the world are grown at higher altitudes on volcanic soil. While volcanic soil has nutrients conducive to making great coffee it also can contain potentially harmful amounts of heavy metals such as lead and mercury. The processes required for a certified organic coffee help make certain than contaminants like synthetic fertilizer and fungicides are not in your coffee but do not keep naturally occurring heavy metals from volcanic soil from being in your morning cup of Java. This could be a potential issue with coffee from Hawaii or from the coffee growing axis of Colombia.
Does Your Organic Coffee Contain Lead or Mercury?
In this regard there are two reassuring bits of information. There is no evidence of lead or mercury poisoning from either Kona coffee from Hawaii or any of the Arabica coffees from the Colombian coffee growing heartland. This applies to folks drinking coffee where it is produced and coffee consumed throughout the world. Coffees have been tested for lead and the typical level is from 5 to 10 micrograms per liter which is considered a safe level considering how much coffee with this level of lead a person is likely to drink. The danger from lead comes from consuming large amounts with requires repeated consumption of high levels and not occasional consumption of trace amounts.
Ground Watet Contamination As a Potential Risk with Organic Coffee
Another potential risk for organic coffee is AMPA or aminomethylphosphonic acid. This is a breakdown product of glycophosphate which is banned from use on organic coffee crops. The problem is that glycophosphate is used broadly in non-organic agriculture and its breakdown products like AMPA get into the ground water from where they can be taken up by the root systems of organically grown crops including coffee.
How Is AMPA Worrisome for Coffee Drinkers?
Not a lot of research has been done on AMPA but what has been done shows that the chemical can be disruptive to aquatic life as well as bacteria in the soil. It appears to be longer lasting than the glycophosphate is comes from. And the chemical can affect human intestinal tract bacteria including when consumed by coffee drinkers. Thus, certified organic coffee grown over a water table contaminated by a glycophosphate breakdown product can contain worrisome amounts of a potentially dangerous contaminant.