Coffee has long been an integral part of many people’s morning routine, boosting energy levels, fighting depression, improving cognitive functions and even helping reduce the risk of heart disease. Yet many consumers often wonder whether organic coffee is really healthier or worth its higher cost tag?

Answering this question ultimately depends on your values. If sustainability, health, and the environment are important to you then organic coffee may be right choice; otherwise it could just be about taste for you.

Organic coffee stands out from its non-organic counterpart in its growing process. Certified organic beans are produced without using synthetic pesticides, herbicides or chemical fertilizers which could leach into their beans and affect your health; while non-organic plants may contain harmful toxins which could leach into their beans. By contrast, organic beans are grown on healthy soil with natural fertilizer like manure or plant debris used as nourishment resulting in healthier, more nutritive coffee beans with better flavor profiles.

Non-organic coffee may contain mycotoxins like ochratoxin A and aflatoxins that have been linked with cancer, liver issues and other serious health conditions. Mycotoxins are produced through fungal growth in coffee beans that then get transferred through brewing or drinking your beverage of choice – while organically-grown coffee does not produce mycotoxins at all!

Apart from mycotoxins, non-organic coffee cultivation consumes both water and energy in high quantities; additionally, greenhouse gas emissions rise dramatically, contributing to global climate change. Organically-grown coffee uses less resources and produces fewer greenhouse gases; hence its increased popularity.

Organic certification ensures that farmers adhere to stringent farming standards that produce superior coffee quality, as well as benefitting the environment by reducing soil pollution, runoff water pollution and environmental harm. Furthermore, it helps protect endangered species while increasing biodiversity on land.

Molecules published a 2022 study confirming that conventionally grown coffee contains pesticide residues (organophosphates, pyrethroids, and carbamates) on its beans which can remain after roasting posing risks to both farmers and consumers alike. Organically-grown coffee in contrast does not have these pesticide residues present and contains higher antioxidant levels – this further highlights their superiority over conventionally produced beans.

However, according to a report by the Clean Label Project testing 57 different brands of coffee labeled as “organic,” many don’t contain meaningful amounts of organic compounds and may even contain toxic contaminants such as heavy metals, pesticides and AMPA (glyphosate byproduct AMPA) which were often not listed on labels. If you don’t care about potential health risks related to conventional coffee consumption then sticking with what’s familiar may be best; otherwise if opting for organic make sure it comes from reliable suppliers!