Coffee is one of the world’s favorite beverages, consumed millions of times every day by millions of people worldwide. Farmers have developed numerous farming practices designed to ensure a bountiful harvest and reliable supply of coffee beans – some are organic while others use pesticides, herbicides, fungicides and synthetic fertilizers in conventional growing and harvesting techniques; this use may have negative repercussions for the environment as well as on farmers who harvest and handle it.

Producers looking to display an organic label must abide by stringent international standards in order to earn this privilege. These standards include no non-organic products having been introduced into their fields over three years and maintaining buffer zones between organic crops and their closest conventionally grown counterparts. Furthermore, processing facilities who work with organic beans must adhere to specific cleaning chemical and equipment requirements for safe handling.

If this seems daunting, it is — for small coffee farmers. Organic certification costs can be prohibitively high and, even for those who can afford it, its process requires time, paperwork and energy that would otherwise be spent tending their fields and growing quality coffee beans.

Certified organic beans tend to cost more than non-organic counterparts, which may seem contrary to logic, but this reflects a premium placed on them to cover additional expenses incurred from adhering to organic food guidelines and paying a fair trade premium that guarantees higher standards of living for their employees.

Though organic farming entails additional costs, its sustainability cannot be denied. By employing natural methods of nitrogen retention and forgoing petroleum-based fertilizers altogether, organic farms can offer healthier soil and beans while simultaneously fighting climate change by sequestering carbon.

Organic coffee tends to possess a more robust and complex flavor profile due to the absence of pesticides and synthetic chemicals affecting plant defense mechanisms, leading to richer and deeper flavors in its beans.

Finally, organic coffee is generally better for your digestive health than its non-organic counterparts. This is because organic coffee contains less acid – an important factor for relieving heartburn and acid reflux symptoms – while being high in fiber to promote regularity as well as stimulate production of hydrochloric acid and gastrin hormones which aid digestion by breaking down food in the stomach. So is organic coffee necessary? We think so! Do some research online or find high quality, delicious organic brews at local retailers or subscription services – enjoy! — Katie Carguilo of Counter Culture Coffee