Best Organic Coffee to Buy

When you buy healthy organic coffee you want the best. But how do you know what is the best organic coffee to buy? There are two things to consider. First, you want a high quality Arabica coffee from a coffee producing country like Colombia. Second, you want a fresh coffee and not one that has been in storage for years or in your cupboard for longer than you can remember.

Coffee Freshness

The freshest coffee is from green coffee beans just picked and dried.

When the coffee cherries have been properly dried they are sent to a mill where the hull of the cherry is removed, the green coffee beans are graded for quality, and bagged. Coffee is then shipped in hundred weight bags, a quintal. Healthy organic coffee is produced and processed much the same as ordinary coffee but lots must be segregated in order to maintain purity. Many of the beneficial health aspects of coffee are due to antioxidants found both in green coffee beans and produced in the roasting process. Once coffee is roasted the shelf life for flavor, aroma, and antioxidants is reduced from two years to six months, if roasted coffee is properly stored.

If you purchase green coffee beans shipped directly from collection points in Colombia you benefit from extreme freshness. Green coffee beans are good for a couple of years but newer is fresher and better. And if you really do not want to roast your own coffee consider coffee roasted at the source and shipped air freight directly to you in usable quantities every month or so. And if you ask us at Buy Organic Coffee to help you find a supplier in Colombia you are on the road to the next step in getting the best organic coffee to buy.

Coffee from Colombia

Why is coffee from Colombia so good?

If you pass through the Eldorado terminal at the international airport in Bogota, Colombia, stop by the Juan Valdez coffee shop for pan de bono and either regular or Juan Valdez organic coffee. You will be glad that you did and you will be on your way to believing that coffee from Colombia is some of the best in the world. After your cup, or two, of coffee go to the gift store and pick up a few 500 gram bags of Juan Valdez Gourmet Selection coffees. Organico – balanceado is a medium strength organic coffee. As the message on the bag states,

The coffee is “grown and handpicked by Colombian coffee growers who follow the principles of environmentally friendly agriculture by using the most resources out of their farm. Their respect for nature is reflected in this specialty coffee.

The coffee culture in Colombia is strong. All of the coffee is from Arabica varieties and even the non-organic growers are commonly following organic and sustainable practices in their production.

The best organic coffee to buy is Colombian, recently picked and processed and sent directly to you from one of the many collection points in the Eje Cafetero, the Colombian coffee growing axis. As Buy Organic Coffee for suggestions and assistance.


Eggnog Coffee for Christmas

Christmas is almost here and with the season come many traditional foods and beverages. One staple for Christmas is eggnog. This yuletide beverage comes to us from medieval England. In East Anglia the locals modified a European hot milk beverage called posset. Noggin was a Middle English word used to identify a carved wooden cup in which they served alcohol. The drink made it to the English colonies where an early traveler noted the custom of drinking eggnog made from rum, sugar and milk all mixed together.

If you want to spice up your Christmas java consider making eggnog coffee. You can start with organic coffee from Colombia. Then you have two choices. Buy an eggnog mix from the grocery store or make your eggnog from scratch.

Eggnog Recipe

Ingredients

  • Milk: 4 cups
  • Whole cloves: 5
  • Vanilla extract: ½ teaspoon
  • Ground cinnamon: 1 teaspoon
  • Egg yolks: 12
  • Sugar: 1 ½ cups
  • Light Rum 2 ½ cups
  • Vanilla extract: 2 teaspoons
  • Nutmeg: ½ teaspoon

Add cinnamon, vanilla and cloves to the milk and bring slowly to a boil.

In a mixing bowl whisk the egg yolks and sugar. When this mixture is fluffy, pour it into the milk and stir on medium heat until it is thick. Don’t let this mixture boil again.

Put the eggnog aside to let it cool for an hour or more.

Eggnog Coffee

Make your coffee from freshly ground beans. Use two parts coffee to every part eggnog and serve hot.

And for New Year’s Eve?

Another choice for a winter time coffee drink is Irish coffee.

If you are a lover of healthy organic coffee and would also like a little something special on New Year’s Eve or any time, consider making organic Irish coffee. Irish coffee consists of coffee, whiskey, brown sugar, and whipped cream. A bit of attention to each of the ingredients will make your organic Irish coffee a treat for all. But, before we give you the recipe, how did this drink get its name. The story goes like this. There was an Irish chef at the airbase where Shannon International Airport now sits. There was a flight from Ireland to New York that had to turn back because of bad weather. The chef greeted the returning travelers with a hot drink of coffee, whiskey, brown sugar, and whipped cream. It became a regular feature at the airport and when people asked what kind of coffee it was they were told that it was Irish coffee (as opposed to one of the Brazilian or Colombian organic coffee brands). An American traveler brought the recipe back to America and it caught on.

This coffee drink is easier to prepare.

For each cup of organic Irish coffee use the following:

  • Coffee mug (A glass mug is traditional.)
  • Tablespoon
  • 4 ounces of hot coffee freshly ground and brewed organic coffee
  • 1 ounce of organic, preferably Irish, whiskey
  • 2 teaspoonful of brown sugar
  • 1 ounce of organic double cream whipped just lightly

The Steps

  • Have everything ready.
  • Warm your coffee mug.
  • Put the brown sugar into the glass and then add the hot organic coffee.
  • Stir until the sugar dissolves.
  • Add the whiskey and stir again.
  • Add the cream by pouring gently over the back side of the tablespoon so that the whipped cream sits on top of the coffee.
  • A little cinnamon and or nutmeg sprinkled on top of the whipped cream are an American addition to this treat and are optional.

Whether you go with eggnog coffee or Irish coffee please enjoy. And from those of us at BuyOrganicCoffee.org, we wish you a Merry Christmas and a Happy New Year.

How Do They Make Organic Instant Coffee?

A true coffee lover may buy organic green coffee beans, just enough for the day, grind enough for one serving and drink the best healthy organic coffee from Colombia. Or a person may just drink a cup of coffee from time to time and not be interested in a lot of work to get the cup of java. That is where organic instant coffee comes into the picture.

How Do They Make Organic Instant Coffee?

Instant coffee has been around for a century or more. There are two methods, freeze dried and spray drying.

Spray Dried Instant Coffee

First make the coffee. Roasted and ground coffee beans are percolated much like with a home coffee percolator. The resulting coffee called the extract is then sprayed into hot air at a temperature of nearly 500 degrees Fahrenheit. The water evaporates and the coffee falls in droplets that turn into solid crystals before they land on the floor of the chamber where this happens. Coffee crystals are removed, packaged and end up in your cupboard.

Freeze Dried Instant Coffee

This process is more complicated but ends up with the same product. Coffee is roasted, ground and percolated. But in this method the coffee extract is first cooled to -20 Fahrenheit and becomes a slush. Put on a conveyer belt it is further cooled to -40 degrees Fahrenheit and freezes hard. Then the coffee ice is crushed and broken up into small crystals. The crystals are dried by sublimation and then returned to normal temperature, packaged and end up in your cupboard.

Is Instant Coffee Any Good?

Instant coffee is great for cooking where coffee flavor is required. Please note this does not include coffee cake which is made for consumption with a cup of coffee but does not contain coffee. Most coffee drinkers prefer the taste of freshly brewed coffee over the instant variety. However, instant coffee has some genuine benefits. You don´t need to deal with coffee grounds, cleaning a pot or grinding coffee. The health benefits of instant organic coffee are similar to those of ground and brewed organic coffee and it is a whole lot easier to make. Plus you can get organic instant coffee with various favoring added. But, be careful what kind of coffee is in your instant.

Arabica vs Robusta

A lot of instant coffee is Robusta although the odds of getting Arabica instant coffee go up if you buy organic. Robusta coffee is the high caffeine not so great cousin to Arabica. This variety grows faster and bigger and is more disease resistant. The caffeine in soft drinks comes from Robusta coffee beans. Arabica on the other hand is coffee for coffee lovers. Arabica grows best at high altitude and is the coffee grown in Colombia. If you buy organic coffee, shade grown coffee or gourmet coffee you will be buying Arabica. When you buy instant coffee buy organic and when you buy organic make sure it is Arabica, preferably from Colombia.

What Is Organic Coffee and How Is It Grown?

When you drink a cup of regular coffee you may be getting more than just coffee in your cup. Years ago the Australian Food Authority tested regular coffee and found more than 130 different impurities in a regular cup of Java. The way to get around this issue is to drink organic coffee. But, what is organic coffee and how is it grown so as to avoid all of those impurities? Healthy organic coffee is grown using sustainable agricultural practices.

Healthy organic coffee has been around for a long, long time. Unfortunately in the modern era the use of pesticides and herbicides has entered the picture in growing many crops, including otherwise healthy organic coffee. Although non-organic contaminants do not necessarily reduce the beneficial health effects of a healthy cup of organic coffee the non-organic contaminants cause problems of their own.

A study by the Australian Food Standards Authority revealed that as many as 133 contaminants may be in a cup of commercially available coffee. These contaminants include metals such as aluminum and zinc, pesticide residues, ochratoxin A, acrylamide, furan, and polycyclic aromatic hydrocarbons. Some polycyclic aromatic hydrocarbons are found to cause cancer.

The way organic coffee farmers grow coffee is often in the shade which the most natural way to grow coffee. Shade grown coffee also allows for preservation of forest habitat for wildlife or for growing another crop such as plantain side by side with the coffee. In order to be sure that what you are getting is indeed organic coffee look for proof of organic coffee certification.

Organic coffee differs from regular coffee in several aspects. The soil in which organic coffee is grown must have been verified as free from prohibited substances for at least three years. In addition there must be distinct boundaries between land on which organic coffee is grown and land where pesticides, herbicides, and prohibited chemical fertilizers are used. This guarantees that drift of substances sprayed or otherwise applied on adjacent land will not contaminate the organic plot of land. Organic coffee certification includes the adherence to a specific and verifiable plan for all practices and procedures from planting to crop maintenance, to harvest, de-husking, bagging, transport, roasting, packaging, and final transport.

For coffee to be certified organic someone needs to check the soil on the coffee farm and review processes to insure compliance with organic standards. The gold standard is USDA (United States Department of Agriculture) certification. Because the only coffee grown in the USA is in Hawaii the USDA delegates the foot work of certification to agencies such as Bio Latina in Latin America. Other reliable certifications are UTZ, Rainforest Alliance and the Smithsonian’s Bird Friendly certification. This last one helps maintain habitat for migratory birds. We wrote about this in our article Coffee for the Birds.

Many birds that spend their summers in the USA spend their winters in Mexico, Central America and even South America. They live in mountain forests in these regions, the same places that coffee is grown. As sun-tolerant varieties of coffee have been developed, coffee farmers have cut down upland tropical forests and planted coffee. They may have planted the occasional plantain to help prevent wholesale soil erosion but have removed the habitat for local and migratory birds. The question is, if you want to limit your coffee purchases to growers who maintain bird-friendly habitats how do you proceed? The author mentions Rainforest Alliance, USDA Certified, shade grown, Fair Trade and sustainable and asks “what does it all mean?” In the end it turns out that the Smithsonian Migratory Bird Center has the strictest certification followed by Rainforest Alliance for coffee farming that is kindest to the birds.

Organic coffee is pure coffee without unwanted impurities. How it is grown is the old fashioned way with natural mulch as fertilizer and attention to protecting the water table.

How Many Cups of Coffee a Day Are Best for You?

It is clear from numerous scientific studies that coffee has lots of health benefits and even has been shown to prolong life. But how much is enough and can you drink too much coffee? The British Medical Journal may be able to help us decide how many cups of coffee a day is best for you. They published a study about coffee consumption and health.

Coffee consumption seems generally safe within usual levels of intake, with summary estimates indicating largest risk reduction for various health outcomes at three to four cups a day, and more likely to benefit health than harm. Robust randomized controlled trials are needed to understand whether the observed associations are causal. Importantly, outside of pregnancy, existing evidence suggests that coffee could be tested as an intervention without significant risk of causing harm. Women at increased risk of fracture should possibly be excluded.

This study was a statistical analysis of many other very large observational studies, many of which we have written about. People were asked many questions including how much coffee they drank and those answers were compared to incidence of diseases and longevity. A useful part of the analysis was that they looked at the optimal amount of coffee for people to drink to get the health benefits and avoid side effects such as jitteriness and excess stomach acid. Three to four cups of coffee a day seems to be the ideal and it can be healthy organic coffee, regular or decaf according to the evidence.

Is There More Too the Story?

The researchers note that interventional studies are needed to find out more. That means picking a group of people and randomly assigning them to coffee drinking and non-coffee-drinking groups. One study would likely be healthy organic coffee versus regular and another might be organic versus regular versus decaf of both kinds. The sorts of things that might show up include what was found in a Spanish study. We noted recently that benefits of coffee improve with age.

Research has shown that if you drink coffee you live longer. That is to say that over a given period of time coffee drinkers are less likely to die than folks who don’t drink coffee.

Another scientific study has come out with the ultimate health benefit of drinking coffee, drink coffee and live longer. The results of the study showed that people who drank between one and five cups of coffee a day had a lower risk of dying that those who did not drink any coffee.

Now those results have been replicated in a Spanish study and in to addition the fact that folks who drink coffee are less likely to die in the next ten years the protective effect of coffee is stronger in people over the age of 45. Time reports the story about how coffee’s benefits may be strongest for people over 45.

Adults who drank four cups of coffee a day had a 64% lower risk of dying during a new 10-year Spanish study, compared to those who rarely or never drank the beverage. The link between coffee and reduced mortality risk was strongest for people over 45, the authors say, suggesting that the drink’s protective elements are even more important in older age.

The researchers say that for every two cups of coffee a person drinks per day they receive the benefit of a 22% lower risk of death in the next ten years. However, when the data is parsed out by age groups it turns out that for those over the age of 45 experienced at 30% reduction in ten year mortality. And when the older people were subtracted from the study there was little change in predicted mortality for the younger members of the study.

The key seems to be the antioxidants in coffee. While many fruits and berries have more antioxidants pound per pound than coffee it is coffee that is the best antioxidant source in the world because we drink so much of it. And it turns out that 3 to 4 cups a day provide the best benefits.

What Makes Organic Coffee?

Coffee used to grow in the wild. It was discovered in East Africa a thousand years ago. From its discovery in Ethiopia coffee was cultivated and domesticated as it spread across the world. The coffee that people discovered a thousand years ago was healthy organic coffee.

Healthy organic coffee has been around for a long, long time. Unfortunately in the modern era the use of pesticides and herbicides has entered the picture in growing many crops, including otherwise healthy organic coffee. Although non-organic contaminants do not necessarily reduce the beneficial health effects of a healthy cup of organic coffee the non-organic contaminants cause problems of their own.

What makes organic coffee organic is the fact that it is grown without the use of synthetic fertilizers, pesticides, herbicides or fungicides. Originally organic coffee was also shade grown coffee. Coffee grows naturally under a forest canopy.

Natural coffee strains grow best in partial or total shade. In fact, many plants dry out and die if planted in full sun. Thus coffee has traditionally been grown under a canopy of trees. This method of planting on hillsides helps prevent erosion as is still seen in regions of Colombia, Panama, and other parts of the world where coffee is grown on steep slopes. However, new sun tolerant coffee strains were introduced over the last two generations. These plants thrive in full sunlight and are capable of producing up to three times as many coffee beans as traditional coffee plants in a shaded environment. Unfortunately, in order to boost production rates growers use synthetic fertilizers, herbicides and insecticides to protect the monoculture of coffee that they plant. By taking coffee out of its more normal habitat growers subject it to the same risks as other field crops and orchards in which individual infective pests can enter and destroy a crop.

How Do You Know It Is Organic?

Today in order to know if coffee is organic you look for evidence of organic coffee certification on the package.

Organic coffee differs from regular coffee in several aspects. The soil in which organic coffee is grown must have been verified as free from prohibited substances for at least three years. In addition there must be distinct boundaries between land on which organic coffee is grown and land where pesticides, herbicides, and prohibited chemical fertilizers are used. This guarantees that drift of substances sprayed or otherwise applied on adjacent land will not contaminate the organic plot of land. Organic coffee certification includes the adherence to a specific and verifiable plan for all practices and procedures from planting to crop maintenance, to harvest, de-husking, bagging, transport, roasting, packaging, and final transport.

Certifications to look for start with USDA which is the US Department of Agriculture. Others include UTZ, Rainforest Alliance and the Smithsonian´s Bird Friendly Coffee.

An issue for organic coffee growers is that the sustainable agriculture that is needed to produce organic coffee is more time consuming and can be more costly than the assembly line approach used for regular coffee. Coffee growers need to be able to price their product accordingly. Institutions like UTZ and the Rain Forest Alliance help in this regard by finding buyers for organic coffee.

Reduce Your Risk of Stroke and Heart Failure by Drinking Coffee

The evidence that coffee has positive health benefits keeps on coming. Most recently a paper presented at an American Heart Association meeting demonstrates a reduced risk of stroke and heart failure in coffee drinkers.

Drinking coffee may be associated with a decreased risk of developing heart failure or having stroke, according to preliminary research presented at the American Heart Association’s Scientific Sessions 2017, a premier global exchange of the latest advances in cardiovascular science for researchers and clinicians.

Researchers used machine learning to analyze data from the long-running Framingham Heart Study, which includes information about what people eat and their cardiovascular health. They found that drinking coffee was associated with decreased risk of developing heart failure by 7 percent and stroke by 8 percent with every additional cup of coffee consumed per week compared with non-coffee drinkers.

What is striking about this study is that the benefit of drinking coffee is measured in cups of coffee a week instead of per day. That means that the one cup a day coffee drinker will have a substantial risk reduction whereas previously the most benefit was typically with folks who drink four or six cups a day.

This is an observational study which means that scientists found a relationship between the amount of coffee that folks drink and a reduced incidence of both stroke and heart failure. The study does not indicate a cause. However, other research may be helpful in that regard. We wrote that the benefits of drinking coffee improve with age.

The researchers say that for every two cups of coffee a person drinks per day they receive the benefit of a 22% lower risk of death in the next ten years. However, when the data is parsed out by age groups it turns out that for those over the age of 45 experienced at 30% reduction in ten year mortality. And when the older people were subtracted from the study there was little change in predicted mortality for the younger members of the study.

The researchers in this study believe that the antioxidants in coffee which reduce inflammation are more beneficial in older persons for whom inflammatory conditions are more dangerous. Heart failure and stroke are primarily diseases of the elderly. Thus the benefit of coffee in prolonging life is proportionally greater in older people. This argument may well explain how you can reduce your risk of stroke and heart failure by drinking coffee.

Regular or Organic?

The study cited above does not distinguish between regular coffee and healthy organic coffee. However, we know that regular coffee can contain as many as 130 unwanted substances such as residues of synthetic fertilizers, herbicides, pesticides or fungicides. These things are not good for your health when ingested. Although coffee in general lets you live longer the effect is more pronounced in older people. We can also assume that if and when someone is able to look at organic versus regular coffee the greater benefit and lesser risk will come down on the side of organic!

Coffee Varieties That Defeat Leaf Rust

There is a fungus that infests coffee plants and threatens the world’s supply of Arabica coffee. It is coffee leaf rust in English and La Roja to Colombian coffee growers. This fungus is also the reason that the English converted from coffee drinkers to tea drinkers in the 19th century. In that era the main coffee producing regions of the world were Sri Lanka, the Philippines and Indonesia. But the fungus wiped out those crops and planters switched to tea switching the British coffee drinker to a tea drinker at the same time. Arabica, the high quality coffee you get in a coffee house is also what you get in healthy organic coffee. It is also the coffee that is infested by leaf rust.

Robusta is the more sturdy variety, more rich in caffeine, a better producer and the main source of caffeine for soft drinks. Robusta is not bothered by leaf rust so one might think that coffee growers would cross breed Robusta and Arabica to produce a good tasting leaf rust resistant coffee. Unfortunately, Robusta and Arabica do not cross breed in controlled situations. And luckily back where leaf rust emerged in the East Indies there is a Robusta and Arabica cross bred strain that happened naturally on the island of Timor.

It took a century for coffee leaf rust to make its way from the East Indies to Africa and then finally to South America where it started in Brazil. That was in the 1960s. At that time Colombia which is a 100% Arabica producer saw a bleak future if they could not find a coffee variety that resisted leaf rust before the fungus reached their side of the continent. At the Cenecafe research facility high in the mountains of Colombia crop scientists set to work cross breeding the Timor strain with a standard Colombian coffee, Caturra. The first result was called Colombia followed by Castillo and Cenecafe 1. These coffee varieties that defeat leaf rust rely on several plant genes that confer resistance so that if the fungus mutates to counter one defense of the coffee plant there will be other plant traits that protect it.

Convincing the Coffee Farmer

When a coffee farmer plants new shoots of one of the leaf rust resistant Arabica coffee varieties it takes several years to get mature coffee plants and full production. Also a coffee farmer is used to the varieties that he has planted for years if not decades on his farm. Switching over is not always easy and can be costly. But several years ago a third of Colombia’s crop was infested with leaf rust and farmers were forced to make changes. The government offers subsidies for those who plant the new leaf rust resistant varieties and today a third of Colombian coffee is from new leaf rust resistant strains. As peace comes to Colombian coffee growing regions some growers will revert to old strains but for many who need to replant it will be an ideal time to go with coffee varieties that defeat leaf rust.

Which Is the Safest Decaf Coffee?

The question has risen again of whether or not decaffeinated coffee is bad for you with an article in Consumer Reports. The first method used the chemical solvent benzene.

We now know that when inhaled, even in small amounts, benzene can cause drowsiness, dizziness, and headaches, as well as eye, skin, and respiratory tract irritation. Over the long term and in high doses, benzene has been linked to cancer, blood disorders, and fetal development issues in pregnant women.

It’s no wonder the new type of brew-which later relied on other similarly toxic solvents-got a bad rap.

Today, coffee manufacturers have switched to safer decaffeination methods, though many still use potent chemicals to strip away caffeine. Meanwhile, researchers have wondered whether any of coffee’s healthful compounds are lost along with the caffeine.

The FDA says that the trace amount of chemical left over in decaf coffee after roasting are not a big risk to your health. But if you are a lover of healthy organic coffee why do you want to back up and put unwanted solvents in your Java?

A few years ago we wrote about decaf coffee risks.

Considering the number of impurities that one avoids by drinking certified organic coffee this may be a useful thing to do. There are as many as 130 unwanted chemical in regular coffee that are not found in organic coffee according to health authorities in Australia. Although high doses of pesticides are lethal and moderate doses of pesticides are known to produce a variety of bad results, there is no clear evidence of just how much damage is done by drinking regular coffee with pesticides added versus organic coffee.

The point is that organic coffee is free of lots of things you really do not want in your coffee. It turns out that if you stick with organic decaf you also avoid the solvents. How is organic coffee decaffeinated? The Swiss water process is the only decaffeination process that is certified as organic.

Coffee beans are soaked in hot water to remove caffeine. The water passes through an large-pore activated charcoal filter. The pore size is such that larger caffeine molecules are trapped and smaller molecules (oils, antioxidants) pass through. The remaining water contains flavor elements but not caffeine.

Then the first batch of beans is discarded! New beans are then soaked with the flavor rich but caffeine free water. Osmosis takes caffeine out of the beans to until its concentration is the same in the bean and in the water. But the flavor elements are already equally concentrated in bean and water so they are not removed. The company tests their product to guarantee that their coffee is 99.95% caffeine free. Decaf coffee made with this process is always labeled as Swiss Water decaf.

Which is the safest decaf coffee? That would have to be Swiss Water decaf although there is a carbon dioxide extraction process which also avoid solvents. It is however very expensive and only used with high end coffees.

 

Why Should I Buy Organic Coffee?

Another one of our readers asked this question the other day. “Why should I buy organic coffee?” Considering that organic coffee may be harder to find and more expensive than regular why buy organic? The health benefits of coffee are the same for all types of coffee according to researchers. What are the differences that should guide you to healthy organic coffee instead of regular? There are two good reasons to buy organic coffee. One is that organic coffee is free of many impurities found in regular coffee and two is that organic coffee is grown using sustainable farming practices that guard the soil and water table against erosion and contamination.

Things to Avoid When You Drink Coffee

In our healthy organic coffee article we noted that the Australian Food Standards Authority found in regular coffee lots of stuff you would not want to be drinking.

A study by the Australian Food Standards Authority revealed that as many as 133 contaminants may be in a cup of commercially available coffee. These contaminants include metals such as aluminum and zinc, pesticide residues, ochratoxin A, acrylamide, furan, and polycyclic aromatic hydrocarbons. Some polycyclic aromatic hydrocarbons are found to cause cancer. Furans have been associated with skin disorders, liver problems, certain kinds of cancers, impairment to the reproductive, endocrine, and immune system, as well as effects on embryonic development.

Organic coffee certification assures you that synthetic fertilizers, herbicides, pesticides, fungicides and other unpleasant ingredients are not in your cup of java.

Organic coffee differs from regular coffee in several aspects. The soil in which organic coffee is grown must have been verified as free from prohibited substances for at least three years. In addition there must be distinct boundaries between land on which organic coffee is grown and land where pesticides, herbicides, and prohibited chemical fertilizers are used. This guarantees that drift of substances sprayed or otherwise applied on adjacent land will not contaminate the organic plot of land. Organic coffee certification includes the adherence to a specific and verifiable plan for all practices and procedures from planting to crop maintenance, to harvest, de-husking, bagging, transport, roasting, packaging, and final transport. Along the way procedures must be in place at every step to insure that there is no contamination of the healthy organic coffee produced in pristine soil with regular coffee produced on soil exposed to herbicides, pesticides, and organic fertilizers.

And the processes used to grow organic coffee preserve the environment as well.

Sustainable Agriculture

Sustainable coffee production saves the soil for years to come and preserves the natural habitat.

The term often used to describe the constellation of practices in organic farming is sustainability.

People should be able to choose food that is produced using organic regenerative practices based on sound ecological principles that rejuvenate the soil, grasslands and forests; replenish water; promote food sovereignty; and restore public health and prosperity – all while cooling the planet by drawing down billions of tons of excess carbon from the atmosphere and storing it in the soil where it belongs.

The point being that it is possible to repair the earth and not just maintain the status quo. The problem is if people are willing to pay the cost by purchasing more expensive food.

Buy organic coffee to preserve the earth and buy organic coffee to avoid drinking fungicides with you morning cup of Joe.