Organic Coffee Complexity

Coffee lovers enjoy a full body and interesting or complex taste and aroma in their coffee. Organic coffee antioxidants are the primary source of organic coffee complexity. These chemicals are present in green coffee beans and in roasted coffee. Not only do antioxidants provide organic coffee complexity, they give us many health benefits as well. Here are a few thoughts about antioxidants and organic coffee complexity.

Organic Coffee vs Regular Coffee

Healthy organic coffee is free of the up to 150 impurities that can be found in regular coffee. Some of those impurities are dangerous to health and some interfere with the taste and aroma of coffee, its organic coffee complexity. Organic coffee is grown and certified as grown under strict conditions assuring the consumer of sustainable farming practices, preservation of habitat, and a superior product. When organic coffee is certified the certification process guarantees that the organic coffee was grow, picked, processed, stored, and roasted separate from any contaminating influences, including that or regular coffee grown in adjacent fields. For example, certification of organic coffee concerns itself with whether or not spraying of adjacent fields carries over onto organic coffee areas. Organic coffee certification guarantees that organic coffee is free from the use of synthetic fertilizers, herbicides, insecticides, and fungicides.

Roasting Brings out the Flavor and More Antioxidants

There are naturally occurring antioxidants in organic coffee. When coffee is roasted a number of these are broken down, chemically, into other chemicals, also antioxidants. Methylpyridium is one of the organic coffee antioxidants and is created during the roasting process of organic coffee. An antioxidant is a molecule that retards the cell damage and cell death in human cells. These chemicals slow the oxidative breakdown of other molecules in the cell which is a factor in aging. Organic coffee antioxidants are in the same class of molecules that help reduce oxidation.

Antioxidants enhance the flavor of coffee. The organic coffee complexity that they provide also has health benefits. For example, trigonelline is an antioxidant found in green coffee beans. Roasting causes a partial breakdown of trigonelline to methylpyridium. This chemical increases the activity of what are called phase II enzymes. Physicians believe that increased activity of phase II enzymes helps protect against colon cancer. Thus it is believed that more organic coffee can lead to less colon cancer as well as a fuller bodied, tastier coffee.

Nearly a thousand aromatic compounds in roasted coffee contribute its organic coffee complexity. We taste coffee with our tongues but when an aromatic compound touches the olfactory epithelium, the part of the nose where we sense smells, the aroma of the coffee combines with the taste to enhance organic coffee complexity.  The amino acids, phenols, hydroxyl-acids, phenolic acids, alicyclic compounds, 70 pyrazines, heterocyclic compounds, sugars, and lipids in coffee contribute to organic coffee complexity and results in a pleasing taste and aroma of organic coffee. Healthy and tasty organic coffee is not only good tasting but good for you and good for the environment as well.




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