Organic vs. Non-Organic Coffee: What Are the Differences?

Organic coffee is grown without synthetic pesticides, herbicides, fertilizers, or GMOs, while conventional coffee uses these synthetic substances. Organic coffee production involves a sustainable process, including selecting plants, preparing soil, using natural fertilizers, shade growing, and natural pest control. Organic coffee can taste different from non-organic coffee, but the taste of coffee is subjective and depends on many factors. Most organic coffee is sourced from Latin America, with Peru as the leading producer globally.

Different types of Organic coffee include certifications like USDA Organic, Fair Trade, and Rainforest Alliance, along with specific growing methods like shade-grown and bird-friendly. Numerous companies specialize in organic coffee, including Equal Exchange, Dean's Beans, Larry's Coffee, Higher Ground Roasters, and Kicking Horse Coffee. People choose organic coffee for its potential health benefits, positive environmental impact, superior taste, and support of fair labor practices and sustainable farming. The facts about organic coffee are that its market is growing, new regulations are in place to prevent fraud, it can be more sustainable, and major brands are driving innovation.

What is Organic Coffee?

Organic coffee is coffee grown without the use of synthetic chemicals such as pesticides, herbicides, fertilizers, or genetically modified organisms (GMOs). The International Federation of Organic Agriculture Movements (IFOAM) defines organic coffee farming as an agricultural system that ensures environmentally, socially, and economically sound coffee production. The joint FAO/WHO Codex Alimentarius Commission (GL 32-1999) defines organic coffee farming as a holistic production management system that promotes agro-ecosystem health, biodiversity, biological cycles, and soil biological activity.

Not all coffee is organic. Organic certification is not a legal requirement, but to be labeled "organic," "USDA organic," or "100% organic" in the U.S., coffee must meet strict USDA standards for growing, processing, and handling. USDA-accredited certifiers enforce these standards to ensure compliance. The key difference between the United States and Europe is in the approval process for farming and production substances, with the European Union's organic standards generally stricter than USDA standards. Obtaining and maintaining organic certification is complex and costly, with producers often bearing the costs.

What Does Organic Coffee Mean?

Organic coffee means coffee grown and processed using strictly regulated methods throughout the entire production cycle from planting to consumption. These include sustainable practices like soil management, shade growing, natural pest control, and certification. The USDA Organic label means coffee grown without synthetic pesticides and fertilizers on land that's been free of prohibited substances for three years. Fair Trade organic coffee means farmers get fair prices and uses organic farming methods. Rainforest Alliance Organic Coffee means coffee grown using sustainable methods that protect wildlife and workers.

Organic coffee means it is produced using natural fertilizers, such as cattle manure or coffee pulp, and natural methods for pest and weed control. However, it does not mean it is 100% free of toxins or pesticides. Although organic coffee wasn't sprayed with pesticides, a 2022 study published in Frontiers in Public Health shows that organic coffee can contain trace amounts of heavy metals like lead, arsenic, and cadmium. This can be due to environmental contamination, soil erosion, wind drift, or cross-contamination during processing. For example, using machines and equipment previously used for conventional coffee can lead to the presence of pesticide residues in organic coffee.

Is Organic Coffee Mold Free?

No, organic coffee is not entirely mold-free. Even the cleanest organic specialty coffee can develop mold due to moisture exposure during processing, high humidity, poor handling, or improper transport. This mold growth can produce toxic mycotoxins, such as ochratoxin A and aflatoxins. Whether these mycotoxins pose health risks remains debated. Ana García-Moraleja and her team from the University of Valencia analyzed 103 commercial coffee samples and detected all targeted mycotoxins in each sample. Despite these findings, the 2015 study concluded that coffee consumption poses no significant risk to consumers from individual mycotoxin contamination.

Regarding "mold-free" or "fungus-free" coffee, companies may claim their processing eliminates mold, but complete mold or mycotoxin removal lacks scientific proof. Molds are widespread, making entirely mold-free coffee difficult. Mycotoxins naturally occurs in green coffee beans, roasted coffee, and instant coffee, as shown in a 2008 study from CBS Fungal Biodiversity Centre in Utrecht published in the International Journal of Food Microbiology. Proper agricultural practices, processing, and storage can, however, reduce mold contamination to safe levels.

Is Organic Coffee Better?

Whether organic coffee is "better" depends on your priorities and perspective. For consumers, organic coffee is better because it offers higher levels of beneficial compounds like antioxidants and polyphenols while reducing exposure to synthetic chemicals. Its nuanced flavor is a result of organic farming practices that focus on soil health. However, taste preferences can vary depending on factors like the type of bean, how it's roasted, and the brewing method. In contrast, organic coffee costs 15-20% more due to higher production costs and lower yields. This is because organic coffee farming produces 20-30% less coffee than conventional methods. It requires more manual labor, like weeding and composting, which increases costs.

While the higher price for organic coffee might seem better for coffee farmers, this is not always true. There are instances of 'greenwashing' where large coffee corporations charge consumers a premium for organic coffee without fairly compensating farmers. Greenwashing happens when companies label products as environmentally friendly or socially responsible without paying fair wages to the people making them. For example, some large coffee corporations label their coffee as "organic" to attract premium-paying consumers but fail to increase the price paid to farmers. Peter Kettler, Senior Coffee Manager at Fairtrade International, highlights a price crisis in which farmers are paid less than production costs. Despite the organic coffee market's projected growth to $12.9 billion by 2030, the average farmer's income has not changed in the past 20 years.

Is Organic Coffee Worth It?

Yes, organic coffee is worth it if you prioritize environmental impact, sustainability, and health. Organic coffee farming avoids synthetic chemicals, reducing water pollution, soil erosion, and harm to biodiversity. Organic coffee may benefit those with sensitive stomachs by avoiding synthetic chemicals that irritate digestion. However, scientific evidence does not conclusively support this claim. Although some people may prefer organic coffee, it is not necessarily healthier for every individual.

What is Non-Organic Coffee?

Non-organic coffee refers to coffee grown without following certified organic agricultural standards. This means it is grown using conventional farming practices that may include synthetic chemicals (e.g., pesticides, herbicides, insecticides, and fertilizers), genetically modified organisms, and intensive monocropping. Not all non-organic coffee uses synthetic chemicals extensively, although they are permitted and commonly employed in non-organic farming.

Non-organic coffee farming practices vary based on regional agriculture, farm management, and local regulations. Some conventional coffee farms adopt sustainable practices like agroforestry, composting, natural pest control, and reduced reliance on synthetic chemicals, even without organic certification. Countries like Yemen, Papua New Guinea, and parts of Indonesia produce "organic-by-default" coffee using traditional organic methods because they have limited access to synthetic chemicals.

However, this is not the norm. Most non-organic coffee farms use synthetic chemicals to maximize yield, cut costs, and control pests and diseases. These practices include growing coffee in direct sunlight, soil fumigation, petroleum-based fertilizers, and treating seeds with insecticides and fungicides. Direct sunlight weakens coffee plants, increasing their vulnerability to pests and diseases, which leads to more synthetic pesticide use. This chemical saturation from conventional coffee farming harms the environment and poses health risks to people. Farmers handle high levels of chemicals, and surrounding communities experience residual exposure through air and water.

What are the Dangers of Non-Organic Coffee?

Non-organic coffee cultivation, in cases where pesticides are used, presents potential risks to consumers, farmers, and the environment. According to 2022 narrative review by Dr. Areej Merhi from Lebanese American University (LAU), non-organic coffee may contain pesticide residues (organophosphates, pyrethroids, carbamates) from pest control. These residues can remain in the beans and transfer to the beverage, even after roasting, though the process reduces their concentration. Merhi's research confirmed the presence of pesticides in commercial coffee after roasting, posing potential health risks due to their toxicity. Some pesticides bind tightly to the beans, making their complete elimination difficult.

Non-organic coffee farming poses several dangers to farmers, including depression, pesticide-induced oxidative stress, disrupted neurotransmitter function, higher mortality risks, and acute pesticide poisoning.

• Depression: Pesticides affect the central nervous system, disrupt neurotransmitter function, and increase oxidative stress, contributing to depression. A 2018 study by Catarine Lima Conti in Psychiatry Research identified a significant link between pesticide exposure and depressive symptoms in farmers. The study highlighted exposure to organophosphates, carbamates, and pyrethroids as key contributors to these effects.
• Higher Mortality Risks: Pesticide exposure in coffee farming has been linked to higher mortality rates among specific populations, such as patients with Parkinson's Disease (PD). A 2020 study in Southern Brazil, published in Environmental Health, revealed that patients exposed to occupational pesticides such as dieldrin had significantly shorter lifespans compared to unexposed individuals.
• Acute Pesticide Poisoning: Pesticides in coffee are linked to poisoning through direct application exposure, residual contamination on beans, and environmental pollution. A 2020 study in Tanzania by Elikana Lekei of the Tropical Pesticides Research Institute linked long-term exposure to organophosphates, paraquat, malathion, carbendazim, and dichlorodiphenyltrichloroethane (DDT) to neurological and respiratory issues among coffee and vegetable farmers.

Pesticides in non-organic coffee harm the environment by polluting water sources, harming organisms, and degrading ecosystems. DDT (dichlorodiphenyltrichloroethane), a synthetic chemical compound widely used as an insecticide starting in the 1940s, has contaminated Ethiopian soil, water, and breast milk. According to 2021 study by Dr. Beyene Negatu from Ethiopian Ministry of Agriculture, runoff from DDT reduces biodiversity, disrupts life cycles, and contaminates soil, making it less fertile. These problems are caused by weak regulations, poor farmer education, and insufficient monitoring.

What are the Differences between Organic and Regular Coffee?

The main differences between organic and regular coffee are that organic coffee is grown without the use of synthetic chemicals like pesticides, herbicides, and fertilizers. This leads to potential differences in flavor, price, and environmental impact. Organic coffee is typically more expensive than non-organic coffee due to the higher costs associated with organic coffee farming practices. Organic certification and the generally lower yields of organic farms also contribute to the higher price.

1. Production Differences Between Regular and Organic Coffee

Organic coffee production prioritizes sustainable practices like natural fertilizers and pest control, along with careful soil and crop management. Organic coffee is made through a multi-step farming process that includes choosing the right coffee plant, using shade-growing techniques, and conserving wildlife. This contrasts with conventional coffee production, which often relies on synthetic chemicals that can negatively impact the environment and ecosystem. In conventional farming, plants are also usually grown in direct sunlight, which damages the roots and makes them more vulnerable to pests and disease.

• Selection of Coffee Varieties: Farmers select coffee bean varieties for organic farming based on their inherent resistance to pests and diseases, adaptability to local conditions, and desired cup quality. Geisha and SL-28 are types of Arabica coffee with high resistance to pests and diseases in organic agriculture due to their genetic traits. Soil conditions, including pH, texture, and nutrient content, influence the selection of coffee varieties for organic farming, as different varieties have different soil requirements.
• Soil Preparation: Farmers prepare soil for organic coffee by composting, green manuring, and cover cropping to boost fertility and structure, according to NCAT agriculture specialist Pamela Coleman. Composting refers to the process of decomposing organic matter to create a nutrient-rich soil amendment. Green manure refers to the practice of growing plants specifically to be incorporated into the soil to improve its fertility. Cover cropping means planting crops to cover the soil surface, protecting it from erosion and improving its health.
• Use of Natural Fertilizers: Organic coffee farming relies on natural fertilizers to nourish the coffee plants and enrich the soil. These include compost made from decomposing organic matter like coffee pulp, husk, and plant residues, as well as properly composted animal manure. Organic coffee farmers also utilize biofertilizers, which contain beneficial microorganisms that enhance nutrient uptake and promote plant growth. Fish-based fertilizers are another option, offering a good source of nitrogen and other essential nutrients. These natural fertilizers, according to Jafer Dawid from Jimma Agricultural Research Center in Ethiopia, combined with other organic practices, help create a sustainable and healthy environment for coffee cultivation.
• Weed and Pest Control: Organic coffee farmers manage weeds without synthetic herbicides, using manual, labor-intensive techniques like hand weeding, hoeing, and slashing. To prevent invasive species from spreading, they employ various strategies, including early detection and removal, preventing seed dispersal, and promoting the growth of native plant species that can outcompete invasive ones. Beneficial insects used to control pests in organic coffee farming include ladybugs, lacewings, and parasitic wasps.
• Crop Rotation and Intercropping: Crop rotation is essential for organic coffee farming. By sequentially growing different crops like legumes, vegetables, or cover crops, farmers enhance soil health, manage pests and diseases, and reduce reliance on synthetic inputs. This practice breaks disease cycles, improves soil fertility, and boosts biodiversity. Legumes are particularly beneficial as they fix nitrogen in the soil, reducing the need for fertilizers.
• Irrigation: Irrigation in organic coffee farming is the artificial application of water to coffee plants to supplement rainfall and ensure adequate moisture for optimal growth and yield. Modern organic coffee plantations assist coffee growth by making use of irrigation. Organic coffee farms employ various irrigation methods, including drip irrigation, micro-sprinklers, and rainwater harvesting, to deliver water directly to the root zone and minimize water waste. Proper irrigation significantly impacts organic coffee yield by ensuring adequate moisture for plant growth, flowering, and fruit development.
• Shade-growing: Shade-growing in organic coffee farming involves cultivating coffee plants under a canopy of trees. Shade-growing plays a crucial role in organic coffee production by providing a natural habitat for beneficial organisms, regulating temperature and humidity, and reducing water loss. Commonly used tree species for shade-growing coffee include Inga edulis, Erythrina poeppigiana, and Gliricidia sepium. Shade-growing contributes to soil health in organic coffee farms by reducing erosion, improving nutrient cycling, and enhancing soil structure.

2. Health Differences Between Regular and Organic Coffee

Organic coffee is high in antioxidants, vitamins, and minerals, which boost the immune system and protect against disease. Free from pesticides and artificial fertilizers, it reduces the risk of chemical ingestion. In a 2020 study published in Antioxidants (Basel), Organic coffee showed approximately 27.36% higher levels of polyphenols compared to conventional coffee. These compounds are linked to antioxidant benefits, which help in reducing oxidative stress and potentially lowering the risk of chronic diseases. Moderate caffeine intake provides a natural energy boost, making organic coffee a healthier option than conventional coffee due to its lack of synthetic pesticides, herbicides, and fertilizers.

3. Taste Differences Between Regular and Organic Coffee

Organic coffee does taste different from non-organic coffee. Non-organic coffee has more caffeine than organic coffee, which can have a bitter, more straightforward, sometimes sharper taste, lacking the depth of secondary flavors found in organic beans. Organic coffee tends to have a fuller, more complex flavor due to its higher levels of polyphenols and phenolic acids, such as chlorogenic and caffeic acid, according to a 2020 study from Warsaw University of Life Sciences. These compounds contribute to a slightly more pronounced acidity and subtle fruity or floral notes, especially when lightly roasted.

Organic dark roast coffee has a bold, smoky, and sometimes bitter flavor with a lingering aftertaste and low acidity. Organic medium roast coffee offers a balanced profile with caramel, chocolate, and mild acidity. Light roast organic coffee highlights the beans' origin characteristics, showing fruity, floral, and acidic notes with a delicate body.

A 2020 study by Warsaw University of Life Sciences found that organic coffee contains more bioactive compounds than conventional coffee, potentially enhancing its flavor. The study noted that organic coffee tastes best with a medium roast and a 3-minute brew. While organic coffee isn't scientifically proven to be less acidic, some people find it gentler on their stomachs, likely due to fewer agricultural chemicals.

How to Choose Organic Coffee Beans?

To choose the best organic coffee beans follow the six step below.

1. Look for Certifications: Choose the right organic coffee beans by looking for certifications such as USDA Organic, Fair Trade, Rainforest Alliance, and Bird Friendly. These certifications ensure environmentally sustainable farming, fair wages for farmers, and protection of wildlife habitats.
2. Examine Growing Methods: Look for shade-grown coffee, as it is cultivated under a natural tree canopy that supports biodiversity and offers a smooth flavor. Look for single-origin coffee grown organically to experience flavors that reflect the unique terroir of a specific location.
3. Research Growing Regions: The majority of certified organic coffee comes from Latin America. Mexico, Peru, Honduras, Brazil, Colombia, El Salvador, and Guatemala are major producers. Ethiopia is the largest organic coffee producer in Africa, with about 90% of its coffee grown organically due to minimal pesticide use, as noted by the Oromia Coffee Farmers Cooperative Union (OCFCU). In Ethiopia and parts of Indonesia, organic coffee cultivation is influenced by religious beliefs and practices. Farmers often follow traditional methods and avoid synthetic inputs due to their spiritual connection to the land and coffee.
4. Evaluate Flavor Profile: Consider the flavor profile and bean type when choosing organic coffee beans. Medium-dark roasts are ideal for espresso, while different origins and types, like Arabica for a smoother taste or Robusta for a bolder flavor, offer unique experiences.
5. Consider Brewing Method: The best organic coffee beans for espresso are medium-dark roast Arabica beans from a single origin, such as Sumatra, Colombia, or Brazil. For cold brew, use medium to dark roast, low-acid beans with bold flavors. French press coffee requires coarse-ground, dark roast beans, like organic French roast, to avoid over-extraction and bitterness.
6. Ensure Freshness: Check the roast date on the package to ensure freshness and use the beans within two weeks for optimal flavor. Check for organic whole coffee beans instead of pre-ground coffee to maximize flavor.

At Colipse, we provide freshly roasted organic coffees sourced from regions like Bali, where farmers in the Subak Abian cooperative practice sustainable, organic farming. Based on the Hindu philosophy of Tri Hita Karana, this approach avoids synthetic agrochemicals to promote harmony between humans, nature, and the divine, even when not all possess official organic certifications.

Where to Buy Organic Coffee?

You can buy organic coffee at local health food stores, specialty coffee shops, or online retailers like Amazon, Target, or Walmart. Local farmers' markets and co-ops also offer affordable organic coffees. Online specialty coffee stores, like Colipse Coffee, offer a wide variety of organic whole bean coffee with detailed information about the origin, altitude, producer, processing, and flavor notes. Colipse sells single-origin organic coffees online from various regions, including Mexico, Bali, and Peru, allowing customers to explore different flavor profiles.

What is the Price of Organic Coffee?

Colipse offers organic coffee blends for $20.99 USD per 12 oz bag and single-origin organic beans for $21.99 USD per bag. We also sell organic Swiss Water decaf and half-caf coffees, also $21.50 USD per 12 oz bag. Even better, all orders ship for free. The price for organic coffee is worth it if you prioritize reducing environmental impact and potential pesticide exposure, but it may not be necessary if those factors are not as important to you.

What Coffee Brands use Organic Coffee Beans?

Numerous companies specialize in organic coffee, including Equal Exchange, Dean's Beans, Larry's Coffee, Higher Ground Roasters, and Kicking Horse Coffee. To pick an organic coffee brand, you should look for certifications like USDA Organic, Fair Trade, or Rainforest Alliance.

The following table shows coffee brands that use organic coffee beans and grounds.

Why Do People Choose to Drink Organic Coffee?

People choose organic coffee for its potential health benefits, positive environmental impact, superior taste, and support of fair labor practices and sustainable farming.

• Healthier Choice: Organic coffee is grown without the use of chemically treated plant-care products, which can potentially leave residues in the final product. Choosing organic chemical free coffee can minimize exposure to these agrochemicals, promoting a healthier lifestyle.
• Environmental Protection: Organic coffee does matter, as it is grown without synthetic pesticides and fertilizers, benefiting the environment and potentially your health. You should consider drinking organic pesticide free coffee if you want to support sustainable farming practices.
• Superior Taste: Some coffee roasters believe that certified organic coffee is worth it as it has a superior taste due to the natural farming practices. The focus on soil health and natural processes can lead to richer and more flavorful coffee beans.
• Fair Labor Practices: Many organic coffee certifications, such as Fair Trade, ensure fair wages and working conditions for farmers. Choosing good organic coffee with these certifications supports ethical and socially responsible practices.
• Support for Sustainable Farming: Organic coffee production promotes sustainable farming methods that protect the long-term health of the ecosystem. By choosing organic coffee, consumers contribute to the sustainability of coffee farming.

What are the Benefits of Drinking Organic Coffee?

The benefits of drinking organic coffee may include a reduced risk of certain diseases, improved cognitive function, and increased energy levels, accoridng to a 2011 comparative study by Dayene do Carmo Carvalho published in Plant Foods for Human Nutrition. However, more research is needed to confirm these findings. The potential organic coffee benefits are listed below.

• Higher antioxidant levels: The study found that organic coffee contains 15-20% higher chlorogenic acid content than regular coffee, which is a significant antioxidant that may help protect cells from damage caused by free radicals. The chlorogenic acid content in organic coffee averaged 9.2 mg/g compared to 7.5 mg/g in non-organic coffee.
• Reduced exposure to synthetic chemicals: Organic coffee is grown without synthetic pesticides and fertilizers, which means it typically contains lower levels of potentially harmful residues. While the study didn’t quantify these chemicals directly, organic certification standards restrict these synthetic inputs, contributing to a product with potentially lower levels of synthetic residues.
• Increased levels of beneficial compounds: Organic coffee showed about a 10% higher level of trigonelline, with an average content of 1.1 mg/g compared to 1.0 mg/g in conventional coffee. Trigonelline is an alkaloid with neuroprotective effects and may improve blood sugar regulation by enhancing insulin sensitivity or increasing glucose uptake.

What are the Facts about Organic Coffee?

The facts about organic coffee are that its market is growing, new regulations are in place to prevent fraud, it can be more sustainable, and major brands are driving innovation. Historically, the formalization of organic coffee standards began in the 1970s, driven by environmental concerns and consumer demand for healthier and more sustainable coffee.

The global organic coffee market, valued at $7.24 billion in 2023, is expected to grow by 8.8% annually until 2030. This growth is fueled by increased consumer focus on health, environmental concerns, ethical sourcing, and the rise of flavored coffee. Key market players include Equal Exchange Co-op, Allegro Coffee Company, and Starbucks, who are driving product innovation and expanding their reach through various strategies.

The USDA's new Strengthening Organic Enforcement (SOE) Final Rule combats organic fraud and affects all coffee businesses, regardless of their position in the supply chain. The NCA offers a coffee-specific guide to help businesses understand and comply with the SOE Rule, mitigating supply chain risks. The NCA will continue monitoring enforcement and compliance standards, providing updates through Member Alerts.

A study in Cleaner and Circular Bioeconomy found that organic coffee farms in Peru have a lower carbon footprint than transitional organic farms. This is good news for coffee drinkers who want to enjoy their morning coffee while reducing their environmental impact. As demand for organic coffee increases, it's important to support sustainable farming practices that benefit both the environment and coffee producers.

Should I Buy Organic or Regular Coffee?

You should choose organic coffee if you prioritize pesticide-free and environmentally friendly options, as it reduces chemical exposure and supports sustainable farming. Regular coffee is often less expensive but may contain pesticide residues. Deciding between organic vs conventional depends on your budget, health priorities, and environmental concerns. Like all coffee, organic coffee still contains acrylamide, a natural byproduct of the roasting process that has been linked to potential health risks.