Kaldi, an Ethiopian goat herder, discovered coffee when his herd became more energetic after snacking on bright red coffee cherries. He shared this discovery with local monks, who used brewed beans during long prayers as sustenance – thus initiating centuries-long relationships between coffee and spiritual and social traditions.

By the 20th century, industrial farming had come to dominate coffee production, relying on synthetic pesticides and fertilizers for increased yields and crop protection. Although these chemicals could increase short-term outputs quickly, their negative environmental impact led to degradation of soil, contamination of water sources, disruption of biodiversity, as well as health concerns from farmers, environmentalists, health-conscious consumers and others demanding a more natural approach – one which prioritized protecting soil health, water resources, biodiversity while simultaneously upholding farming communities while benefiting the planet in return.

As consumer demand for eco-friendly practices grew in the 1990s, Jim set out to establish his own independent roasting company with the mission of offering top-tier organic coffee beans. Jim’s dedication to environmental sustainability would become the cornerstone of Jim’s Organic Coffee’s brand today; each cup displaying Jim and his family’s dedication to honoring nature, people and planet.

With the passage of the Organic Food Production Act in 1990, Jim made his vision a reality and established one of the first organically certified coffee companies in the US – now known as USDA Organic Seal certification. Over time, internationally-recognized certifications such as Fair Trade and Rainforest Alliance further cemented organic coffee’s position within its marketplace by advocating ethical sourcing, social responsibility and environmental sustainability alongside organic practices.