Organic Coffee
Like other organic produce, organic coffee is certified by international third-parties as having been grown without the using potentially harmful chemicals. Organic refers only to the growing method, the grade and roast of organic coffee is identical to conventionally-grown coffee. So, a medium-roast organic is the same as a medium-roast non-organic coffee.
Because coffee-producing countries tend to be poorer than coffee-consuming countries, there must be a significant incentive to grow organics, because an organic farmer produces less crop without fertilizers. So, a third-party certification organization grants a seal of approval to organics allowing those farmers to collect a higher price for their coffee.
While the whole organic movement is now popular, with many people only eating organic vegetables and fruit, the case for organic coffee is not as persuasive as it is with other produce.
As it turns out any chemical residue remaining on the coffee cherry rarely makes it to the cup. Coffee is not consumed in the same way as raw vegetables. Only the seed of the coffee cherry is used and because the drying and roasting process involves very high temperatures most, if not all, chemicals are removed.
Still, organic farming does not contribute to unhealthy chemicals in the soil, or water supply. And because organic farmers must build up the soil, some believe this contributes to a fresher taste. So if you lean organically, there is an organic coffee available for you.
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