Organic coffee is grown without using synthetic pesticides, herbicides, chemical fertilizers or GMOs – practices which not only conserve the environment but also offer better health outcomes for farmers and their families. Organic farming practices also contribute to better outcomes in terms of environmental sustainability; additionally they have become an increasingly sought-after option among consumers seeking healthier options than non-organic alternatives. As more consumers embrace the organic coffee option as a healthier alternative than non-organic counterparts, demand has skyrocketed for organic beverages on store shelves.

Coffee plants are susceptible to insect damage, and non-organic farmers may use synthetic pesticides as a form of defense. When these chemicals run off into water sources or soil, they can harm living organisms and contaminate the environment – as was seen with DDT (dichlorodiphenyltrichloroethane) still present in Ethiopia’s soil and breast milk, impacting health as well as biodiversity. Non-organic coffee also sometimes contains residues of these chemicals due to roasting processes which reduce concentration – this may lead to neurotransmitter disruption as well as depression as acute poisoning from DDT poisoning or acute pesticide poisoning from other chemicals present.

Growers looking to produce organic coffee must adhere to stringent rules when it comes to preparing soil, selecting seeds and using natural methods of weed and pest control. In the three years before harvesting occurs, no chemicals should have been applied on cropland. Unfortunately, however, some growers have struggled with affording the initial investment needed and have gone back to traditional methods instead.

Organic coffee production in Latin America is predominantly focused on Peru, Brazil, El Salvador and Colombia as key producing countries. The climate in these regions provides optimal conditions for coffee cultivation as the beans can readily absorb nutrients from their soil environment. Furthermore, many organic farms practice shade growing techniques and natural pest control solutions in order to promote plant health.

Organic coffee tends to contain less acrylamide, a chemical linked to various health concerns, than regular coffee due to less heat being exposed during roasting of its beans. Still, its overall nutritional value will depend on what types and amounts of sugar, cream or other additives are added – something regular coffee cannot do.

Although the organic coffee market is expanding, its full potential has yet to be reached. Consumers need to show their support by purchasing certified-organic coffee, asking cafes that serve organic products to source organic products as part of a sustainable food supply and enjoying delicious organic coffee with peace of mind! So let us all enjoy a cup of delicious organic coffee together! What’s Your Take on Organic Coffee Market Developments?