The power of organic coffee

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Of all the certifications and labeling programs that appear on coffee, organic coffee certification is perhaps the most intuitively and visually appealing. But even as demand increases, there is an increasingly skeptical trend toward the purity of organic agriculture.

Agriculture in general, and every agricultural product in particular, exists on a fragile equilibrium. That is, when a good essence is promoted, it will bring about weakness on the other hand.

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So let’s talk about some shortcomings of organic food products before getting into the practice of the coffee industry itself. The first is that organic produce is generally not more nutritious than conventional grown produce. Naturally, coffee is not consumed for its nutritional benefits, so this is unlikely to affect buying coffee in one way or another.

Pesticide residues on food are of great concern to modern-day consumers, but recent SCA studies have determined that organic foods may not be safer than conventional foods. This is true for coffee kernels – where there is little or no chemical residue left after the beans are separated from the fruit.

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Moreover, during roasting, the organic and non-organic kernels are dried and then roasted at very high temperatures, to be continue grinded, then extracted in hot water, both of which end in almost a state purely organic.

Lastly, pure organic coffee does not mean higher quality than non-organic coffee. Organic coffee is usually grown under canopy, so tends to ripen more slowly. The slower growth can enhance the process of flavor accumulation, resulting in a more delicious cup.

Conventional Latin American farms apply up to 250 pounds of chemical fertilizer per acre. And they use tons of pesticides that are harmful to human health and affect biodiversity.