Coffee drinkers tend to be very selective about what goes into their morning brew, whether organic, fair-trade, conventional or otherwise. What truly sets apart delicious coffee brew is often how it was grown, harvested and processed – this provides coffee lovers with an opportunity to make an impactful statement by choosing organic over conventional brands and showing support for farming methods that prioritize human and ecosystem health.

The USDA certifies organic products, including coffee. To be labeled organic, coffee must meet strict standards at every stage of production; for example, to qualify as organic, the land where coffee is grown must remain free from chemical fertilizers or pesticides for three years before harvest; organic fertilizers made from synthetic chemicals or sewage sludge cannot be used either; coffee beans must also be grown on certified organic soil, while roasters must use equipment and facilities which have also been certified in order to avoid cross-contamination issues.

Many consumers believe organic coffee to be healthier and taste better than its non-organic counterpart, possibly due to the absence of chemical flavorings found in conventionally brewed drinks, or due to an appreciation for connecting with farmers and the world around them. A 2024 study published in Food Quality and Preference showed that consumer perception of organic coffee varies depending on several factors, including physical attributes as well as environmental and ethical values that influence people’s opinions of it.

Organic coffee helps improve working and living conditions for coffee farmers and their families. Coffee is one of the world’s most widely traded commodities, yet many conventional growers rely on debt financing or large corporate buyers to maximize profits – often at the cost of low prices for farmers struggling to meet mortgage payments or feed their families. Supporting fair trade allows organic growers to be compensated fairly with premium payment for their product and farmland.

Organic coffee is typically shade-grown, meaning trees are left standing to provide natural shade and protect the plants from the sun while simultaneously decreasing the need for synthetic fertilizers to foster their growth. Furthermore, their foliage increases biodiversity in the area as well as enriches soil while helping it better withstand drought conditions.

Due to climate change, Equal Exchange partners with coffee co-ops that focus on reforestation initiatives – planting trees where old ones were once chopped down for growing traditional coffee. Not only can forested farms help the environment but they’re also an investment for farmers’ futures.