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 pesticides, herbicides, fertilizers, or genetically modified organisms (GMOs). Organic coffee means it is produced using natural fertilizers, such as cattle manure or coffee pulp. The term "organic coffee grounds" refers to roasted and ground organic coffee beans, while "organic green coffee" refers to unroasted beans that have been grown organically.

For a coffee product to be labeled "organic," "USDA organic," or "100% organic" in the United States, it must comply with strict USDA standards covering growing, processing, and handling practices. 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.

Organic coffee can contain trace amounts of heavy metals like lead, arsenic, and cadmium due to organic fertilizers that introduce these elements into the soil. Additionally, certain non-synthetic pesticides approved by the Agricultural Marketing Service (AMS), including specific sanitizers, are permitted to control microorganisms in organic coffee production. Like all coffee, organic coffee still contains acrylamide, a natural byproduct of the roasting process.

What are the Benefits of Drinking Organic Coffee?

A 2011 comparative study by Dayene do Carmo Carvalho published in Plant Foods for Human Nutrition suggests that organic coffee may offer some health benefits, although more research is needed to confirm these findings. The potential benefits of drinking organic coffee 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 is Non-Organic Coffee?

Conventional coffee is coffee grown exposed to synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides. This chemical saturation harms the environment and poses health risks to people. Farmers handle high levels of chemicals, while surrounding communities experience residual exposure through air and water. The resulting coffee beans often taste bitter and sour due to these chemicals.

To grow non-organic coffee seeds, farmers fumigate the soil to remove natural fungicides and use petroleum-based fertilizers. Seeds are soaked in insecticides and fungicides before planting, and chemicals are added to irrigation water. As the plants grow, they are sprayed with weedicide and typically cultivated in direct sunlight, which weakens the roots and increases vulnerability to pests and disease.

Non-organic coffee farming negatively impacts the environment by polluting water sources and harm biodiversity. Conventional coffee production often requires more energy and water, contributing to greenhouse gas emissions. Some studies suggest a potential link between pesticide exposure and health issues, but more research is needed to establish definitive causation.

What are the Dangers of Non-Organic Coffee?

Non-organic coffee may contain residues of pesticides like organophosphates, pyrethroids, and carbamates, which are used to control pests. After pesticide application, residues may remain in crops, posing health risks to humans due to toxicity.

Roasting coffee beans at high temperatures up to 260°C causes chemical reactions, but it may not remove all harmful residues. Some pesticides bind tightly to the coffee bean, making them difficult to eliminate during roasting. A 2022 study by Areej Merhi from the Lebanese American University found that pesticides can still be present in commercial coffee after roasting.

However, research published in 2015 by the Journal of Agricultural and Food Chemistry indicates that brewing can reduce pesticide levels in non-organic coffee, potentially lowering health risks. While brewing reduces pesticide levels, it doesn’t fully eliminate them, making additional safety measures in coffee production essential and supporting the potential benefits of organic options.

It's important to note that while non-organic coffee may contain pesticide residues, these are regulated by Maximum Residue Limits (MRLs) set by countries or international standards to ensure safety. Coffee is regularly monitored to ensure it meets these standards.

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.

Is Organic Coffee Better?

Yes, organic coffee is better. It's healthier and tastier than regular coffee. It's also grown without synthetic pesticides, herbicides, or fertilizers, which benefits the environment and reduces the risk of mold. Some studies suggest that organic coffee may be better for your health. Organic coffee may be easier on sensitive stomachs due to the absence of synthetic chemicals that could potentially irritate the digestive system. However, there is no conclusive scientific evidence to support this claim.

Keep in mind that not all conventional coffee is equal. Some conventional coffee farms are implementing more sustainable practices, such as agroforestry (growing coffee under a canopy of trees), and reducing their reliance on synthetic chemicals, although not being officially certified as organic. Several countries, including Yemen, Papua New Guinea, and parts of Indonesia, produce "organic-by-default" coffee. This type of coffee refers to coffee grown in remote areas where farmers have traditionally used organic practices like composting and natural pest control due to limited access to synthetic inputs, even without formal certification.

Is Organic Coffee Mold Free?

No, organic coffee is not necessarily mold-free. Even the healthiest organic specialty coffee can develop mold due to factors like moisture exposure during processing, storage, or shipping.

Mold-free coffee beans are grown and stored in a way that reduces mold and mycotoxins. Mycotoxins are harmful substances made by fungi like Aspergillus and Penicillium, which can grow on coffee beans. Mold-free coffee refers to coffee that has undergone rigorous testing and processing to ensure the absence of mold spores, while mycotoxin-free coffee indicates that the coffee has been tested and cleared of harmful mycotoxins.

While no coffee is entirely mold-free, a 2015 study by A. García-Moraleja from the Laboratory of Toxicology and Food Chemistry at the University of Valencia concluded that coffee intake does not represent a potential risk for consumers with respect to individual mycotoxin contamination. Mold can develop during the drying and storage phases, even on organically grown beans.

What are the Different Types of Organic Coffee?

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. Each combination of species and processing creates a unique flavor profile.

• USDA Organic Coffee: USDA Organic Coffee certification verifies that coffee is grown without synthetic pesticides, herbicides, or fertilizers. To earn this certification, coffee must be cultivated on land free of prohibited substances for at least three years and follow USDA-approved organic farming methods. Certification involves creating an organic system plan, undergoing inspection, and maintaining compliance with USDA organic standards.
• Fair Trade Organic Coffee: Fair Trade Organic Coffee certification ensures farmers receive a fair price for their coffee while adhering to organic farming practices. Fair Trade Organic (FTO) coffee combines the standards of Fair Trade, which focuses on fair labor practices, community development, and environmental protection, with organic certification, which prohibits the use of synthetic compounds. To achieve Fair Trade Organic label, coffee must meet the rigorous standards set by independent organizations like Fairtrade International and USDA Organic.
• Rainforest Alliance Organic Coffee: Rainforest Alliance Organic Coffee is grown using sustainable practices that protect ecosystems and support the welfare of workers and wildlife. To earn this label, coffee must meet Rainforest Alliance standards and be certified organic by a third-party organization, adhering to requirements for soil health, water conservation, and biodiversity.
• Shade-Grown Organic Coffee: Shade-grown organic coffee grows under a canopy of trees. Certification requires meeting standards for both organic and shade-grown coffee, verified through farm inspections by third-party bodies.
• Bird-Friendly Organic Coffee: Bird-Friendly Organic Coffee certification ensures coffee is grown under a shade canopy to support bird habitats and biodiversity. This certification includes all organic standards, barring synthetic agrochemicals, and requires farms to meet rigorous independent third-party standards to earn the label.
• Direct Trade Organic Coffee: Direct Trade Organic Coffee relies on a direct partnership between roaster and farmer, eliminating intermediaries to secure fair pricing and sustainable practices. This model aligns with organic standards by supporting environmental stewardship, banning synthetic pesticides, and encouraging biodiversity. To qualify as Direct Trade Organic, coffee must meet organic certification standards, typically from organizations like the USDA, and follow Direct Trade agreements with roasters.
• Organic Decaf Coffee: Organic decaf coffee meets USDA standards, ensuring beans grow without artificial chemicals. Caffeine is removed using natural, solvent-free methods like the Swiss Water Process and carbon dioxide extraction, avoiding harmful chemicals. Colipse offers a variety of organic decaf options, including Swiss Water Process beans and grounds.

Where is Organic Coffee Grown?

The majority of certified organic coffee comes from Latin America. Peru is the leading producer globally, with around 90,000 hectares certified for organic coffee production, according to the USDA Foreign Agriculture Service. In Peru, organic coffee production differs across regions due to variations in altitude, climate, and soil conditions. High-altitude regions like Puno and Cajamarca are known for producing high-quality organic Arabica beans, while lowland areas like San Martin focus on Robusta coffee. Honduras and Mexico are also significant organic fair trade coffee producers in Latin America.

Several African countries are actively involved in organic shade grown coffee cultivation, including Ethiopia, Uganda, Tanzania, Kenya, and Burundi. Mexico and Ethiopia are considered pioneers in organic fairtrade coffee farming, with long-standing traditions of cultivating coffee using natural and sustainable methods. In Ethiopia, religious beliefs and practices influence organic coffee cultivation, with some farmers adhering to traditional methods and avoiding synthetic inputs due to their spiritual connection to the land and coffee.

The top 5 producing countries of certified organic coffee worldwide include Peru, Honduras, Mexico, Ethiopia, and Uganda. The largest organic coffee farms are typically found in countries with vast agricultural lands and favorable climates, such as Brazil, Colombia, and Vietnam.

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.

How to Choose Organic Coffee Beans for Different Brewing Methods?

To choose between organic coffee beans for different brewing methods, consider the roast date, grind size, origin, and certifications. Prioritize freshness by checking the roast date and opting for whole beans to maximize flavor. Match the grind size to your chosen brewing method for optimal extraction. Consider the origin of the beans to explore different flavor profiles. Look for organic certifications to ensure environmentally friendly and sustainable farming practices.

At Colipse, we offer a range of organic roast to order coffee beans and grounds suitable for espresso, French press, cold brew, pour over, drip, and Moka pot. For optimal flavor, we recommend using fresh organic coffee beans, ideally within two weeks of the roast date.

What are the Best Organic Coffee Beans for Espresso?

The best organic coffee beans for espresso are medium-dark roast Arabica beans from a single origin, such as Sumatra, Colombia, or Brazil. These beans should be shade grown, freshly roasted, have a uniform size and shape for even extraction, and be of high quality. Look for beans with USDA organic coffee certification.

What are the Best Organic Coffee Beans for Cold Brew?

The best organic coffee beans for cold brew are typically medium to dark roast, low-acid beans that have a bolder flavor profile. These beans should be coarsely ground to prevent over-extraction and bitterness, ensuring a smooth, rich concentrate. Look for Guatemalan, Honduran, or Peruvian organic coffee beans.

What are the Best Organic Coffee Beans for French Press?

The best organic coffee beans for French press are those that have a coarse grind and a dark roast, such as organic French roast coffee, to prevent over-extraction and bitterness in the final cup. These beans typically have a fuller body and robust flavor profile, with notes of chocolate, caramel, and spice.

Where to Buy Organic Coffee?

Organic coffee is becoming increasingly available in the US and one can buy organic coffee from a variety of sources, both online and in physical stores. Online coffee stores, such as Colipse, offer a wide variety of affordable organic coffee beans and grounds, often with detailed information about the origin and certifications. 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?

Here at Colipse we offer a variety of single-origin organic coffee beans and blends. Prices range from $22.50 per bag for organic coffee blends to $24.50 per bag for single-origin organic beans. We also sell organic Swiss Water decaf and half-caf coffees, also $24.95 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 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.

Are all Types of Coffee Beans Organic?

No, not all types of coffee beans are organic. Many coffee growers use conventional farming methods that involve synthetic fertilizers and pesticides. These methods can be more affordable and produce higher yields, but they can also have negative environmental impacts. Organic coffee, on the other hand, is grown without these synthetic inputs, relying on natural fertilizers and pest control methods. This often results in smaller yields and higher costs, which is why not all coffee bean types are produced organically.