Organic is an adjective used to refer to products made or grown without synthetic chemicals, including crops and their byproducts such as coffee beans that can be certified organic. As well as providing health benefits from eliminating harmful chemical residues in your morning cup of joe, going organic also has many positive environmental impacts: organic farms use less energy and carbon than their conventional counterparts; compost, natural fertilizers and soil health practices help sustain crops growth on these organic farms, keeping their land healthier for future harvests.

Organic coffee production spans all aspects of its supply chain from planting and harvesting through roasting and packaging, using 70% or more organic ingredients for certification as organic. USDA certifies organic products and farmers to ensure they comply with specific standards of practice limiting synthetic pesticides, herbicides or artificial fertilizers use.

Organic coffee production also benefits the environment. Trees surrounding the coffee plants provide shade from direct sunlight that could damage their leaves, protecting the coffee from becoming sunburnt compared to conventional agriculture practices that involve clearing large tracts of land for planting coffee plants. Furthermore, shade trees promote biodiversity within their immediate surroundings, helping prevent the destruction of local ecosystems.

As a result, organic coffee tends to taste fuller and richer, with an earthier and more complex taste than its non-organic counterpart. This is likely due to organically grown beans being free of chemicals that could alter its taste.

Organic coffee is also better for farmers and workers, who depend on it for sustenance. Coffee is one of the world’s most highly traded commodities, yet traditional farming methods can damage workers and the environment. Organically-grown coffee not only benefits its producers in terms of health; its production also creates fairer working conditions; many organic products meet Fair Trade compliance, guaranteeing higher standard pay rates for farmers in developing nations.

Note that not all organic coffee is 100% natural. Some products have been processed using synthetic chemicals in order to make them shelf-stable and mold resistant, which may benefit consumers but reduce overall quality of coffee. If organic is your priority, opt for perishable options with natural flavors instead of shelf-stable ones with “natural flavors,” since any synthetic additives will likely be burned off during roasting and packaging processes – this includes instant varieties.