Beans, Grounds and Flavored Coffee

The Differences Between Organic Coffee And Regular Commercial Coffee

Drinking regular, commercialized coffee may get you a taste and the caffeine kick you crave, but then it also dumps chemicals, additives and artificial flavors into your body. The safer, healthier, tastier, and natural alternative to regular commercial coffee is organic coffee. Let us begin by discussing how the commercial coffee is different from the organic coffee in terms of safety:

The dangers of regular, commercialized coffee

The coffee that you drink is imported from the world over. Some places use harmful pesticides that can be deadly and toxic. These pesticides can cause the crop to be contaminated because they are so toxic. Just a few of the pesticides that are so deadly include Chlorpynifos, Diazinon, Disulfoton, and Endosulfan (this pesticide is being banned all across the world effective December 2011 but as of now it is still in use. If you’ve been drinking commercialized coffee for a long time, you can well imagine the damage that these dangerous pesticides would have already caused inside your body.

The use of these toxic pesticides and fertilizers makes a strong case against using commercialized coffee, and for switching over to organic coffee beans. When you read the label on the package of commercial coffee, you can see what additional preservatives are being used. Specific chemicals are used during the process of decaffeinate sometimes. When you look at flavored coffees you will see that certain artificial flavoring and additives are used to create them as well. This means that the possibility of toxins and chemicals being used to create your commercial coffee is very real and so could the impact that it has on your health.

The case for organic coffee

Organic coffee beans are grown without using any synthetic or toxic pesticides, herbicides, or any other chemical that has the potential to harm humans, flora and fauna. When organic coffee is grown, special attention and care is given to ensure that nature is preserved and that the coffee drinkers receive a safe cup of coffee that is natural and very enjoyable. The FDA certifies the coffee of organic coffee growers to ensure they play a responsible role in the process. The FDA certification standards are very demanding. Organic coffee must be grown under the shade of trees and the trees can not be cut while the coffee is growing. The guarantee of 100% friendliness to the environment is protected because of this process. It is to be grown on soil that is made fertile by natural methods; there must be sufficient space between crops; the crop rotation, soil conservation and natural pest control plans must be exacting and put in place before sowing the seed; the land on which organic coffee is grown must be chemical-free for the past 3 years; and so on. The other standards that must be met along with these are many. It is not easy to grow organic coffee which is why not just anyone can do it.

The taste of organic coffee is beautifully, intensely delicious. The aromas are incredibly richer, the taste is unique, smoother and more natural, and the caffeine boost is just how nature meant it to be. The shady growing area, the all natural ingredients and other factors that take place with organic coffee are what make the taste so rich. It is simply hard to ignore that an organic coffee is much safer, more natural and healthy, and has a taste that is greatly improved when compared to regular commercialized coffee.

Nell Newman With Fair Trade Organic Coffee Farmers