Coffee is one of the world’s favorite beverages and consumed daily by millions. Many opt for organic over non-organic varieties as an effective way to help protect the environment while supporting farmers who employ sustainable growing techniques.

However, is there really any difference between organic and non-organic coffee, and whether its added cost justifies it?

Organic coffee differs from non-organic in that its production does not utilize synthetic pesticides and chemicals, meaning its beans have less impurities and taste better. Furthermore, its production is more environmentally sustainable with smaller carbon emissions than non-organic farming practices.

To meet organic standards and be certified as such, farmers must abide by stringent standards when growing crops. For example, they must only use natural fertilizers like coffee pulp, compost and manure – no chemicals of any kind allowed! Furthermore, the organic label requires that farmers keep the soil healthy by rotating crops to prevent soil erosion.

Non-organic coffee uses harmful pesticides and herbicides during production, which may pose risks to both human health and the environment. With organic labeled products, however, their production does not use these harmful materials at any point during their creation process.

Because organic coffee beans contain fewer chemicals, they tend to contain more nutrients and antioxidants than non-organic beans. A study published in the European Journal of Nutrition revealed that organically grown crops were higher in magnesium, potassium, niacin, and B vitamins than their non-organic counterparts – essential minerals that maintain proper brain function, blood pressure control, and immune system response.

Organic coffee boasts higher concentrations of essential fatty acids such as omega-3 and omega-6 fatty acids and contains more anti-inflammatory properties than its conventionally grown counterpart. Furthermore, its level of antioxidants depends on both its age and degree of roasting – making fresh light roasts especially recommended.

People sometimes claim that organic coffee tastes better; however, this is more of a matter of personal taste than anything else. Different blends of organic and non-organic coffee offer unique flavor profiles; factors like whether to include milk/no milk in your cup; type of roast; as well as whether to drink black or with sugar can all influence how your cup turns out.

Although organic coffee offers many advantages, most people don’t require its consumption as part of their routine. If you do decide to give organic brewing a try, look for coffee certified as “fair trade”, and select ethical suppliers of bean supplies. In addition to being organically produced and fair-trade certified, its production should reduce environmental impact during roasting and shipping processes – though don’t let its label mislead you – non-organic coffee still offers its own energy boost and alertness benefits!