What Is Organic Coffee?

What Is Organic Coffee?

Organic coffee must meet three basic criteria: it must be grown without synthetic fertilizers, made without chemicals, and packaged in an environmentally friendly way. It contains no pesticides, genetically modified ingredients, dyes, or flavorings. Flavorful, full-bodied, and completely harmless.


100% natural coffee is confirmed by appropriate certification. The conclusion is issued only by authorized bodies. In the United States, the USDA National Organic Program (NOP). In Europe, the European Organic Regulations (EU 2092/91) and Global Organic Textile Standards (GOTS), in Japan the Export Certificates for Japan (JAS Equivalent), in India the Indian National Programme for Organic Production (NPOP). The conclusion of these organizations is recognized worldwide.


The demand for organic coffee is increasing. Producers are willing to invest in growing grains organically. In Costa Rica, Nicaragua, and other parts of the world special plantations are being created for this purpose.
Trees are grown under natural conditions. Soil is enriched naturally, and pests are fought by birds. The gardens use manual labor, which is much more expensive. But the farmers involved in the creation of such coffee are paid many times more than for the production of non-certified.


In addition to natural growing conditions, organic coffee is important to process without chemicals. Wet or dry methods are used for this purpose. In the first case, the technology is long and expensive, but it is ideal for large beans of elite quality. Rinsing is done with pure fresh water. The second method involves drying the coffee berries and then separating the beans.


Organic coffee packaging is easily recognized by the label "Organic" or the word "Bio" next to the name. Types differ depending on where the beans are grown. Many gourmets especially like coffee from the Kona region (Hawaii), for example, "Pea-Berry". These are elite varieties born on volcanic soil fertilized with lava and ash.

The most common varieties of coffee, Arabica, and Robusta, can also be organic. So can decaffeinate coffee and green coffee, made from fresh, unroasted beans. The taste depends a lot on the quality of the soil and other nuances, but there will be no harmful substances unequivocally.

Natural varieties with organic flavors: vanilla, caramel, spice, and mint are considered delicacies. Of course, this increases the price, because it is much easier and cheaper to add artificial substitutes.

Studies have shown that natural organic coffee, rich in antioxidants, reduces the risk of heart disease and prevents the development of cirrhosis. There are no toxic traces of fertilizers in the drink, and the clean aroma and rich taste energize and are positive.

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