As consumers of food and drink products, we are frequently bombarded by claims regarding what is “healthy.” In particular, organic whole bean coffee has long been promoted as being healthier due to the absence of chemical fertilizers and pesticides; yet what exactly does that entail? Is there really any discernible taste difference between organic whole bean coffee and regular? Or is this marketing just another ploy to drive up prices?

To qualify as organic, farmers must employ natural fertilizers like chicken manure and compost from coffee pulp (bocachi), as well as non-toxic means for weed control such as natural gas flame weeders or having animals eat the weeds manually. This helps preserve healthy soil while also protecting coffee plants from damages that could interfere with production and stop further weed growth from damaging or inhibiting their production. Organic coffee is typically shade-grown to help preserve forest habitat while supporting growth while naturally controlling pests.

Conventional coffee crops are among the most heavily treated in the world, frequently exposed to synthetic pesticides, herbicides, and fungicides to promote their growth. Unfortunately, these chemicals often seep into surrounding environments polluting bodies of water while harming local wildlife.

Studies have also demonstrated that regular coffee is one of the most chemical-laden beverages, with up to 70 different chemicals present in an average cup. Health-conscious shoppers are seeking ways to minimize exposure to harmful substances by opting for organic options where possible; choosing organic whole bean coffee over regular varieties.

But is organic coffee really healthier for us than conventional? To answer this question, let’s investigate both types of beans and how they’re roasted differently. Coffee is roasted to reveal its various aromas and flavors, and as one might anticipate, darker roasts release more caffeine and less desirable oil compounds. But even more intriguingly, coffee beans roasted for longer tend to develop more bitter and acidic flavors than those roasted in shorter amounts of time. Heat from roasting processes interacts with coffee beans in such a way as to release potentially toxic oils and compounds, creating an unpleasant flavor in your morning cup of joe! For this reason, organic coffee offers much better alternatives without these adverse side effects of regular coffee consumption.