From third-wave shops and monthly subscription services to supermarket shelves, it has never been easier to enjoy coffee while supporting sustainable and ethical business practices. Organic is often preferred over conventional coffee as a great way to support farmers who prioritize environmental impact reduction, sustainability initiatives and human wellbeing; but does choosing organic really make a difference and have more caffeine than regular beans?

At first glance, organic coffee appears to taste better. This may be attributable to higher levels of chlorogenic acid and other bioactive compounds found in organically grown beans; or perhaps due to reduced pesticide residue contamination. A 2022 study published in the International Journal of Food Properties discovered that consumers reported organic coffee as more vibrant, citrusy and fruit forward than its non-organic counterpart.

Organic coffee has become increasingly popular, as people believe that its healthier qualities outweigh its flavorful appeal. This is due to organic farming’s elimination of synthetic chemicals used for farming, which in turn decreases water pollution and soil erosion while protecting biodiversity. Furthermore, its lack of chemical additives may ease digestion for those with sensitive stomachs as well as alleviate discomfort caused by chemical additives.

However, while organically-grown coffee tends to be free from harmful chemicals, the exact level of chemicals in your cup depends on factors like extraction method and format – including pressurized canisters used for pressurized extraction methods which produce significantly more caffeine than low pressure methods (i.e. pressurized canisters). A 2011 study published by Plant Foods for Human Nutrition demonstrated this difference by showing a significantly greater level of caffeine when extracted using high pressure methods versus those which employ lower pressure methods (i.e. low pressure methods) than when extracted using low pressure extraction methods (i.e. pressurized canisters). This was shown conclusively.

Organic coffee is less likely to contain mycotoxins produced by molds during its cultivation and roasting processes; however, mycotoxin levels vary based on factors like processing, storage and transportation conditions.

While there may be minor distinctions, research has consistently demonstrated that organic coffee contains similar levels of caffeine to conventional beans. If your caffeine consumption concerns are becoming an issue, many decaf options exist which still deliver flavor while providing relief from any associated jitters.

At the core, choosing organic over conventional boils down to personal preference and what tickles your taste buds. Thankfully, there are delicious caffeine-free alternatives that offer all of the same flavors and energy of coffee; including our selection of delicious whole bean options.