Many of us start our day with a cup of organic coffee, which offers many health benefits and lower levels of chemicals than conventionally produced varieties. Organic beans have less pesticide residue on them while synthetic fertilizers leave trace amounts behind that seep into waterways and disrupt ecosystems.

Organic certification standards prohibit the use of synthetic pesticides, herbicides and fungicides; thus organic coffee has lower residues of these chemicals compared with conventionally grown coffee – meaning reduced exposure over time which may contribute to improved health outcomes.

Conventional coffee production takes place under direct sunlight due to hybrid plants bred specifically to thrive in open fields. Harvesting such crops requires using synthetic chemicals for weed, insect and soil management – trees must also be cleared away to make room for cultivation; clearing can demolish forests that were providing habitats for native species as well as natural pest-deterrence such as birds and lizards; this results in overpopulation of pests which requires more insecticide use while artificial fertilizer use also increases.

Unfortunately, these chemical-laden practices are harmful for both environmental and human health. DDT (dichlorodiphenyltrichloroethane), commonly used as an insecticide since 1940 in conventional coffee production in Ethiopia has polluted soil, water, breast milk and rivers with its runoff polluting biodiversity; while soil fertility decreased as a result of DDT contamination. 2021 research provides more examples.

Conventional coffee production uses chemicals that are hazardous for those harvesting and handling it, including those harvesting and handling it directly. They may be exposed to high doses of pesticides when spraying their beans for harvesting; such exposures have been known to lead to skin conditions, respiratory ailments and neurological disorders in workers.

Organic farming employs techniques such as shade-growing and soil conservation to limit the need for synthetic pesticides and fertilizers, while producing organic coffee requires significantly less water for growing and drying purposes.

Organic coffee offers more benefits for health than its nonorganic counterpart, due to higher concentrations of beneficial compounds like chlorogenic acid. Antioxidants in this coffee help lower oxidative stress levels, prolonging life expectancy and decreasing chronic diseases risk.

Organic coffee offers many advantages over conventionally produced beans. As organic food becomes more sought-after, more brands will provide this option – so be sure to support this movement by purchasing organic whenever possible and asking for it at your local coffee shop! This simple act can have a dramatic impact on our world!