Coffee has long been an important morning ritual around the globe. Not only can it provide an energy boost in busy lifestyles, but it can also help many get their necessary amount of sleep. While non-organic coffee remains widely available, organic options are becoming more widely available – the differences go well beyond taste; ethics, health concerns and environmental sustainability all play into consideration here.

The United States Department of Agriculture (USDA) regulates organic food products, which adhere to stringent organic standards when they are grown and produced. These standards prohibit synthetic fertilizers and pesticides as well as genetically modified organisms (GMOs). Furthermore, regular inspections must occur as part of this certification process to ensure farmers continue meeting requirements to receive an USDA Organic seal.

Coffee beans that meet organic certification must be produced in soil that has not been treated with chemical pesticides or fertilizers for at least three years, and farmers producing organic coffee must abide by certain handling and processing rules in order to maintain organic certification.

Organic coffee tends to contain more vitamins and minerals due to its cultivation using soil rich with nutrients rather than one contaminated with toxic chemicals, unlike its conventionally grown counterpart.

Organic coffee can also be shade-grown to reduce chemical fertilizer usage and save on costs. Without the canopy provided by trees, coffee plants would soon scorch in the sun and require large quantities of synthetic fertiliser to restore soil nutrients. Shade-grown farms also help preserve biodiversity while acting as more resilient climate change adaptors.

Many chemical pesticides used in producing non-organic coffee have devastating consequences for farmers and the environment alike. Non-organic coffee farming exposes farmers to numerous risks, including depression, chemical-induced oxidative stress and altered neurotransmitter function. Furthermore, runoff from chemical products contaminate water sources while harming ecosystems; DDT, an ancient synthetic chemical widely used for coffee cultivation since 1940 has polluted Ethiopian soil, drinking water sources and even breast milk supplies.

Organic coffee’s higher price can be of great assistance to farmers, as it allows them to cover increased production costs. Unfortunately, however, some large corporations engage in “greenwashing”, charging premium prices while not adequately compensating those responsible.

There are various ways you can support the growth of organic coffee and contribute to its sustainable and equitable industry. You could purchase your coffee from local cafes offering organic options or write to larger coffee companies encouraging them to increase ethical sourcing of organic beans. Also, Fairtrade Certified coffee ensures farmers receive at least enough payment to cover production costs; and finally joining Organic Consumers Association can further encourage ethical and sustainable practices within the coffee industry.