In addition to caffeine, coffee beans contain three dozen organic acids, about two hundred aromatic substances, powerful antioxidants, vitamins, and other useful substances. Intensive cultivation technologies increase yields, reduce costs, but become a source of harmful components coming from synthetic fertilizers and plant protection products. Organic coffee is not subject to such negative effects, since it grows in the most favorable conditions of the natural ecosystem.
A distinctive feature of organic farming technology is maintaining soil fertility and protecting trees from pests using natural mechanisms. The necessary increase in the population of animals and birds is directly related to the rejection of harmful chemicals. The harvest is collected manually, taking into account the degree of ripening of the coffee berries. Special requirements are imposed on the processing, transportation and packaging of beans.
Types of organic coffee
Organic coffee beans are collected from trees of the same varieties as regular coffee.
Arabica is the most common coffee tree. It grows in areas located 600-2500 m above sea level and reaches 3-8 m in height. It has a soft taste with a slight sourness, contains 18% aromatic oils and 1-1.5% caffeine.
Robusta is a more productive tree up to 13 m high. It grows no higher than 900 m above sea level, and requires less investment in cultivation. The grain contains up to 3% caffeine and up to 8% aromatic oils, which gives the drink a rich, bitter taste.
Industrial cultivation involves planting plantations on the site of cut down tropical forests. Organic coffee of shade-loving varieties grows in small groves under the shade of taller tropical vegetation. In such conditions, coffee berries ripen more slowly, but they are richer in nutrients.
On volcanic soils fertilized with ash, mainly high-mountain varieties grow, which have special markings on the packaging:
- HB – with hard grain (Hard Bean);
- HG – High Grown;
- SHB – with extra hard grain (Strictly Hard Bean);
- SHG – Strictly High Grown.
The first two are typically grown at altitudes of 1200-1400 m, the latter above 1400 meters. The altitude at which organic coffee is grown is directly related to the hardness of the beans, which ripen more slowly due to significant daily temperature fluctuations, but give the drink a more complex and rich taste.
Advantages and Disadvantages of Organic Coffee
The peculiarities of cultivation, harvesting, transportation, and extended ripening period provide organic coffee with a number of tangible advantages:
- absence of substances harmful to the body;
- bright and deep taste due to the high content of aromatic oils;
- rejuvenating effect, increased stress resistance, reduced risk of cancer due to the increased concentration of antioxidants that protect the body from free radicals;
- improved mood and performance due to increased caffeine concentration.
Increased caffeine content also provokes negative consequences. If consumed too frequently, it may have an adverse effect on the cardiovascular system and sleep disorders. Cafestol, which gives organic coffee a bitter taste, increases cholesterol levels in the body. To avoid this, it is better to prepare the drink in a coffee maker with a paper filter, rather than a regular Turk.
Where is organic coffee grown and how is it certified?
Organic varieties are produced in traditional regions with the most favorable conditions for the ripening of coffee beans. Most often, these are countries located in the equatorial zone of Central and South America, Asia and Africa:
- Mexico – famous for its benchmark organic coffee variety Tapachula;
- Tanzania – where Tanzania Kilimanjaro grows on the volcanic ash-fertilized slopes of Africa’s highest mountain;
- Guatemala - famous for the coffee trees of the Atitlan province at an altitude of up to 1800 m;
- Nepal - at the foot of Everest, coffee beans are dried only in the sun;
- Of special note is the Kona variety from Hawaii.
A mandatory condition for growing organic coffee is obtaining a certificate in the country where the product is grown or delivered.
The most authoritative certification bodies:
- European Organic Regulations (EU 2092/91);
- American USDA National Organic Program (NOP);
- Export Certificates for Japan in Japan.
The criteria for issuing a permit are the absence of chemical fertilizers, synthetic protective agents, flavors, artificial colors, and petroleum products during cultivation. The use of varieties obtained by genetic engineering methods is prohibited. Compliance with the conditions is confirmed by an annual inspection.
How to choose, store, prepare organic coffee
When buying organic coffee, it is important to make sure that the product is authentic, as evidenced by the inscription on the packaging "100% organic". There are two more gradations in certification in the USA. The "Organic" level indicates at least 95% organic product in the package. The inscription "Made with organic" confirms the content of organic coffee of at least 70%, but the manufacturer is obliged to indicate the exact mass fraction of natural content.
You should check the production date and expiration date on the packaging and choose the freshest product. It is recommended to store coffee even in a tightly closed jar for no longer than 2 weeks, since the beans quickly oxidize and lose their aroma. To increase the shelf life, you can store it in the freezer with the container tightly closed.
To prepare coffee, it is recommended to purchase a coffee grinder and brew the drink only from freshly ground beans.
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