When it comes to making coffee, everyone has different preferences when it comes to its preparation. Some might prefer whole bean over ground coffee; others might favor dark or light roast. One major distinction lies in what happens before your beverage ever makes its way into your mug: organic vs non-organic coffee production.

Traditional methods for growing coffee beans expose them to harmful chemicals and pesticides that seep into bodies of water, potentially harming our environment. With organic coffee beans, however, this exposure is avoided completely; you won’t experience any of its negative side-effects in your brew!

To earn the USDA Organic seal, products must meet stringent production standards. For instance, coffee labeled organic must be grown on land that has not been treated with certain prohibited substances in the three years leading up to harvest; furthermore it must not contain GMOs and meet all strict supply chain and manufacturing controls; additionally shade-grown organic coffee helps ensure a healthier ecosystem while decreasing soil erosion.

Coffee growers that employ organic farming practices protect both soil and biodiversity, helping the natural ecosystem to flourish while providing better habitat for wildlife. Furthermore, this practice helps combat climate change by minimizing chemical pollution and carbon dioxide emissions.

Organic farms tend to use environmentally-friendly techniques such as crop rotation and composting to reduce waste and pollution, as well as shade-grown practices that protect valuable forested land in order to preserve unique regional ecosystems.

Organic coffee not only benefits the environment, but it can also positively impact both your health and well-being. Organic beans are free from potentially harmful chemical residues that obstruct their flavors from coming through each sip, while additionally it typically has more healthful antioxidants than its conventional counterpart.