Many coffee drinkers appreciate their daily cup as much for its soothing ritual as its taste and energy boost. But it’s essential for all fans of this beverage to understand what’s really going into their cup, since cultivation and harvesting processes can have an effect on its quality.

Conventionally grown coffee has long been associated with pesticide-laden beans that have been linked to health concerns like cancer and damage to reproductive and nervous systems. But organic coffee production offers hope; free from harmful chemicals, organic beans are better for you, the local environment and farmers growing it!

But is the organic version of your favorite beverage truly any safer than its non-organic equivalent? According to research conducted on this matter, choosing organic coffee not only benefits your health but also helps safeguard the environment, farmers and their families who grow it.

Conventionally grown plants are saturated with chemicals like pesticides, insecticides and herbicides which enter our bodies when consumed through ingestion and then store themselves as fat cells in fat cells over time. One cup of conventionally produced coffee may contain more pesticides than you’d consume all year compared with organically produced coffee beans – in fact studies have proven it’s healthier!

Conventionally grown coffee can increase your risk of mycotoxins. Mycotoxins are naturally-occurring toxins produced by molds and fungi found in common food items like grains and cereals, nuts, chocolate, dried fruits and coffee; when consumed in excessive amounts they can lead to serious health concerns including liver damage, respiratory disorders, digestive issues or even death.

While the FDA has yet to set safe levels of mycotoxins, researchers have linked their consumption with adverse health consequences. Aflatoxins and ochraceous aflatoxin B1 are two particularly concerning mycotoxins; many coffee drinkers opt for organically produced coffee due to this risk; according to one Clean Label Project study none of their certified organic brands tested contained detectable levels of aflatoxins or ochraceous aflatoxin B-1.

At one time, it was believed that coffee could contain trace amounts of acrylamide due to Maillard reaction and thermal processes used during roasting. But in 2020, California Office of Environmental Health Hazard Assessment (OEHHA) determined that such trace levels do not pose significant health risks and no cancer warnings were required under Proposition 65 – this represents a great victory for the coffee industry and coffee drinkers alike!