Coffee lovers everywhere love their beverage of choice; but do you know whether yours is organic? Most of us don’t hesitate to purchase conventionally grown fruits and vegetables without giving much thought as to their origin; yet most are unaware that non-organic coffee crops are one of the most chemically treated crops globally – isn’t it about time we began considering switching over?

Conventionally-grown coffee is often treated with pesticides and herbicides to combat diseases, insects and weeds that threaten its production. Unfortunately, this process not only pollutes the environment, but it can be hazardous for farmers who must spray these chemicals while handling them themselves – creating health hazards both physically and emotionally for themselves as they must spray these hazardous materials onto crops – but they can also seep into groundwater sources, polluting it further while potentially creating long-term health problems both for humans and animals.

Chemicals used in coffee farming can damage soil quality over time, decreasing fertility and diminishing its capacity to support healthy plant growth. Furthermore, fertilizers may leach into nearby water bodies where they create toxic algae blooms which threaten both human and animal lives. In comparison, organically-grown coffee adheres to sustainable farming methods which do not harm either its local water sources or environment negatively.

By not using synthetic fertilizers and pesticides, organic farms improve soil quality in which their beans are grown. They also reduce carbon emissions by reusing compost, manure and coffee pulp as fertilizer sources; in addition, only approved organic pesticides and herbicides may be used on their land. Organic farming methods are far more environmentally-friendly than their standard counterparts as they utilize significantly fewer resources.

Coffee plants contain seeds (known as “beans”) which develop in berries known as coffee cherries, before being harvested and roasted into our beloved beverage. Organic certification indicates that coffee cherries were grown without pesticides or herbicides; certification bodies must also abide by standards such as USDA’s Organic Standards or Bird Friendly or Demeter certification for certification to take place.

Even though some countries have banned the use of harmful pesticides in coffee production, many developing nations continue to employ harmful chemicals extensively. Sprayed onto plants in order to combat weeds and disease, but inhaled or consumed by farmers who work the crop. This may cause short-term problems like fatigue, weakness and brain fog – or more long-term harm such as hormone imbalances, neurological disorders and cancer.

Coffee’s rich antioxidants may reduce your risk of Alzheimer’s and Parkinson’s diseases, improve immunity and aid weight loss while decreasing depression and diabetes risk factors. Unfortunately, however, its health-promoting compounds are largely lost when grown using pesticides and herbicides; thus it’s essential that organically certified coffee be consumed!