Organic coffee is coffee produced without the aid of unnatural chemical substances. First, organic coffee is free of harmful pesticides. Second, it is free of unnatural herbicides. For instance, to avoid the need for herbicides, many coffee farmers can simply use the shade of other crops. Third, organic coffee does not use unnatural additives or other chemicals when the berries are roasted and otherwise processed. Mass-market coffees, in contrast, may contain traces of herbicides and pesticides as well as artificial ingredients.

Organic coffee farmers also have to use organic fertilizers for their coffee to be 100% true organic. Some organic fertilizer options include chicken manure, coffee pulp, bocachi and general compost


To be sold as organic in the U.S., imported coffee must gain organic certification. Among other standards, this includes meeting the following requirements:

The coffee is grown on land that wasn’t exposed to synthetic pesticides or other prohibited substances for 3 years prior.

A sufficient buffer exists between the organic coffee and the closest conventional crop.

A sustainable crop rotation plan is in place to prevent erosion, the depletion of  soil nutrients, and to naturally control for pest. .



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