Coffee is an international favorite beverage. While its primary draw is its caffeine content, coffee’s other properties have been linked with improved health benefits as well. One such benefit is phenolic acid – an antioxidant naturally found in plants known to possess anticancer, antibacterial, and anti-inflammatory properties; another beneficial compound found in coffee is Theophylline which has stimulant and astringent properties to improve sleep and mood; additionally its natural compounds help promote cardiovascular wellbeing.

Roasting determines coffee’s aroma, flavor and color through its volatile organic compounds released during roasting. These acids come from Maillard reactions between sugars and amino acids at high temperatures that produce volatile acids resulting in aromatic compounds like alcohols, aldehydes, esters, furans, ketones, phenols pyrazines pyrroles or sulfur compounds forming during this chemical transformation process.

Thermal analysis of both green and roasted coffee beans revealed significant variations in their volatile organic compound profiles, with green beans possessing limited aromatic compounds compared with those formed during roasting [25]. DTA curves for all the samples at 122-186 degC showed an endothermic effect due to drying processes as well as physical decomposition of physically absorbed water molecules; an exothermic peak appeared at 461-483 degC for air samples and 369-376 for argon samples, indicative of breakdown of polysaccharides, lipids proteins and some amino acids [25].

Coffee beans contain various phenolic acids that provide antioxidant benefits to their diets, such as caffeic, chlorogenic, p-coumaric and ferulic acids – these acids can protect plants against heat stress factors, drought, frost damage and pathogen attacks.

Organic coffees are produced without using synthetic fertilizers or pesticides, creating healthier soil and more nutritious beans. Organic farming practices also combat climate change by decreasing greenhouse gas emissions while sequestering substantial quantities of carbon.

Although there may be concerns that non-organic coffees could contain chemicals, their brewing and roasting processes tend to burn off any residual chemicals that remain. Herbicides or fungicides applied prior to cultivation could pose the greatest threat; otherwise these processes should work fine.

Organic coffee offers you peace of mind by eliminating toxic pesticides from its production, which are harmful to both people and the environment. Furthermore, organic farms tend to be more resilient during severe weather events and more equipped to preserve local ecosystems compared to conventional farms – and its flavor cannot be rivaled! Making the switch today!