Organic coffee production ensures that we consume beans free of toxic chemicals that could threaten both our health and environment. Furthermore, this form of farming supports small-scale coffee farmers by providing them with opportunities to develop and sell their products while receiving fair wages in return; helping them become economically self-reliant over time.

Certified organic coffee farms must adhere to stringent standards to ensure that the beans they produce have not been exposed to chemical pesticides or fertilizers, an ongoing issue in conventional farming. Sprayed on crops, these chemicals end up polluting soil, water, air – even being absorbed through skin of those harvesting and processing beans leading to potentially serious health complications.

Conventional coffee producers use chemical fertilizers derived from fossil fuels, and as such emit significant greenhouse gases into the atmosphere. By using less fertilizer and cultivating healthy, natural soils organic coffee farmers are helping reduce global warming emissions.

Soil erosion and nutrient depletion can be dramatically reduced through shade provided by organically grown trees on coffee farms, which is especially vital in regions with arid conditions where cultivation of coffee may only take place in high elevation shaded areas.

Comparatively, conventional coffee plants tend to flourish under full sun conditions and require large quantities of artificial fertilizer for quick growth. Unfortunately, synthetic fertilizers can lead to an excessive build-up of nitrogen in the soil and subsequent formation of mycotoxin (Aflatoxin). Organic growers avoid such contamination by employing proper harvesting and storage techniques and testing their beans prior to selling them to customers.

Organic coffees are well-renowned for their superior flavor profiles, thanks to a lack of synthetic chemicals in the soil that foster healthier plants with more complex nutrients. Furthermore, the higher elevations and shaded conditions used by organic growers allow the coffee beans to mature slowly for increased aroma and flavor development.

Organic coffee production also fosters biodiversity in global environments. By eliminating toxic pesticides and encouraging healthy, naturally fertilized soils, organic coffee production encourages greater biodiversity among wild plants, insects, birds, and wildlife species that will in turn serve as natural pest control measures while enriching bean flavor with more food for plants to feed on.