Organic coffee is grown without synthetic fertilizers or pesticides, decreasing our exposure to toxic chemicals in soil and water sources. Organic varieties also tend to have more subtle flavors due to being shade-grown to prevent sunburning of the plant.

Organic coffee should also be fair trade certified to benefit farm workers and may contain more antioxidants, niacin, potassium magnesium and phosphorus than conventional varieties – according to one study.

Pesticides

Though it may sound farfetched, pesticides are present in nearly all store-bought coffee beans. Non-organic varieties are usually treated with pesticides like organophosphates, pyrethroids and carbamates before harvesting; leaving behind residue on your cup o’ joe that could potentially present health hazards.

Pesticides can produce various symptoms, from skin and eye irritation to neurotoxicity, target-organ toxicity, carcinogenicity and germ cell mutation. Pesticide use has also been linked with neurobehavioral disorders and depression; according to one 2022 study by Athina Koutouleas of University of Copenhagen researchers. Farmers who used pesticides more likely experienced stress levels reaching elevated levels; neurons were damaged oxidatively, immune systems weakened further and they experienced difficulty with concentration.

Organic coffee is grown without the use of synthetic fertilizers and pesticides, on land that has not been exposed to either of these substances for at least three years before harvest. Shade-grown cultivation practices help preserve soil while birds provide natural pest control; in addition, beans must be harvested by hand rather than mechanical harvesting techniques to minimize abrasion and damage.

Although regulations prevent synthetic chemical contamination of coffee beans to an extent, some residue may still remain due to cross-contamination from conventionally sprayed fields, wind drift, or soil erosion. Therefore, it’s essential to seek out brands which prioritize safety through rigorous testing procedures.

Herbicides

Many coffee farmers use herbicides to protect their crops from insects, fungus and other threats; but if these chemicals enter the groundwater supply or touch farmers who work directly with them they can cause serious health concerns such as cancer, respiratory disease and even death.

Chemical pesticides not only impact humans, but the environment too – from polluting airways to damaging soil. Furthermore, any toxins absorbed through drinking or eating coffee beans to humans who use their products.

When purchasing coffee, look out for the Rainforest Alliance frog emblem to ensure you’re purchasing an organic product from small-scale farmers who practice sustainable and ethical business practices in order to receive this certification.

One of the most hazardous elements of coffee farming is that farmers often combine various agrochemicals together. These chemicals include insecticides, fungicides and herbicides used for spraying. When combined they can become even more dangerous both for themselves and their crops. Furthermore, without cleaning their sprayers between applications of different chemicals they could contain residual amounts from each which would contaminate future spray applications with any residual levels remaining from each one.

Certified organic coffee must be grown on land that has not been exposed to synthetic pesticides or any other prohibited substances for three years before harvest. Furthermore, any conventional crops must be separated by an adequate buffer zone from organic production areas; shade-grown methods also reduce contamination risks by protecting forests while strengthening resistance against pests and diseases in nature.

Glyphosate

Glyphosate, an herbicide widely used on various crops including coffee, has become a source of controversy due to its links with cancer, gastrointestinal distress and other serious health conditions. Farm workers exposed to it may experience serious damage to DNA that disrupts gene expression patterns, potentially leading to mutations that result in cancer twenty or thirty years down the line.

Glyphosate pollutes not only farmers, but the environment as a whole. When overused, it can pollute drinking water and soil while runoff can contaminate fish and wildlife populations as well. Furthermore, excessive spraying of this herbicide kills plants while making milk difficult for infants to digest; and can enter our bodies through inhalation or even through skin contact.

Non-organic coffee may contain pesticide residues from its roasting process that may transfer directly into your beverage, including organophosphates, pyrethroids and carbamates – chemicals which can harm your body by inducing oxidative stress, interfering with neurotransmitter function and diminishing antioxidant effectiveness. Furthermore, they may bind with proteins and fats in your body, increasing concentration in your bloodstream.

Organic coffee does not contain glyphosate residues as it is produced without chemical fertilizers and pesticides, though certification for it can be difficult as farmers must meet stringent standards to be certified organic. In addition, organic coffee tends to cost more since more manual labor is involved.

Detox Project created a certification process using an accredited laboratory to monitor products for glyphosate contamination from manufacturers and farms, providing them with a list of certified glyphosate-free products you can buy. Mamavation recently sent Scout & Cellar coffee samples through two EPA-certified labs in order to test for 500+ pesticides, mycotoxins, mold spores, yeast etc. We will share these results in an upcoming blog post.

Mycotoxins

Organically-grown coffee differs from conventionally grown beans in that pesticides are not applied, though this doesn’t guarantee mycotoxin-free beans; given that coffee crops grow in warm and humid climates, mold growth can occur and produce mycotoxins such as Ochratoxin A (OTA) and aflatoxins (AF).

Farms also utilize chemical fertilizers and herbicides when growing their crops, leading to environmental contamination that contaminates both water supplies and ecosystems. According to a 2022 narrative review published by Frontiers in Public Health, mycotoxin contamination has even been found in organic coffee that wasn’t sprayed with pesticides due to nearby conventional farms using pesticides, soil erosion/wind drift or cross-contamination during processing.

Mycotoxin contamination can be a threat, but steps can be taken to ensure its absence in your cup of joe. One obvious solution is choosing a premium roast that has been certified mycotoxin free; additionally, look for brands who provide transparent results of mycotoxin testing – Peacemaker Coffee tests all its coffees through third-party laboratories before sharing the findings with their consumers.

Organic coffee may not be completely mold-free, but organic farming does significantly decrease mycotoxin contamination levels. Mycotoxin contamination typically isn’t a major concern; most individuals absorb only tiny amounts of OTA and AF toxins that don’t cause serious medical effects; for those sensitive to these mycotoxins though, symptoms may begin showing within 12 to 36 hours, including digestive issues, immune suppression or even cancerous growths.

Mold

Coffee contaminated with mold may produce unpleasant side effects for those sensitive to it, including sneezing, coughing, or even hives in those allergic to mold. More seriously, mold-contaminated coffee may lead to nausea, diarrhea and other health complications; although mycotoxins can be dangerous they can be kept under safe levels by following proper storage and roasting practices; it’s also important to remember that mold spores naturally occur within most green coffee beans and their levels increase during drying processes; similar trends apply with instant and roasted varieties.

Organically-grown coffee is less likely to contain mycotoxins than conventionally grown varieties due to the outer fruit and inner husk protecting it from chemical exposure, while roasting burns off any leftover chemicals. If you want mycotoxin-free coffee, opt for certified organic or Fair Trade varieties with shade farming practices such as inner cropping methods. These practices support sustainable farming practices as well.

Non-organic coffee may contain pesticide residues from spraying, though these can easily be removed during roasting. It’s important to consider how non-organic farming affects farmers and the environment: non-organic cultivation uses harmful synthetic chemicals that pollute waterways, soil erosion and damage biodiversity while simultaneously subjecting farmers to depression, stomach cramps and other health risks.

Avoiding mycotoxins by selecting organic, shade-grown coffee from trusted roasters is the easiest way to do so. In addition to maintaining high standards for quality, these roasters also utilize nitrogen-flushed bags that remove oxygen from packaging for reduced natural oxidation and preserved freshness of coffee beans. They use low roast temperatures with longer roast times in order to avoid over-scalding that can produce mycotoxins in your cup of joe.