Coffee is one of the most widely traded commodities in the world – with over 12 billion pounds of coffee produced annually.
Meeting that demand is no easy task. So over time, farming methods have been developed to maximize production – but often at the expense of human and environmental health.
Conventional coffee is among the most heavily chemically treated foods in the world. It is steeped in synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides – a real mouthful with a bad taste. Not only does the environment suffer from this overload, but so do the people who live in it. Farmers are exposed to a high level of chemicals while spraying the crops and while handling them during harvest. The surrounding communities are also impacted through chemical residues in the air and water. These chemical presences are not just unpleasant; many are highly toxic and detrimental to human health.
In the case of organic coffee, there are no synthetic fertilizers or chemicals used in growing or production, which means cleaner beans, air, land, and water. The coffee is grown with only organic fertilizers, like coffee pulp, chicken manure, or compost. Organic farms also combat climate change by emitting less carbon than chemical farms, while also sequestering significant amounts of carbon. As a bonus, organic coffee beans are richer in healthful antioxidants, and many people can even taste the difference. Your health, and the health of the planet, both get a boost.
So what can you do? The organic coffee market has grown according to increased demand from people who want to drink something they can feel good about. Industries can and do change based on the choices that you make in the grocery store or at your favorite café – so you can vote with your mug! By purchasing organic coffee where you can find it (and demanding it where you can’t), you support systems that value healthy ecosystems, sustainable methods, and superior coffee. Now that’s good taste! -