Organic coffee market is growing, with an increasing number of consumers opting for this beverage due to health, environmental and ethical considerations. Organic farming methods differ significantly from non-organic in terms of farming techniques – organic farms use no synthetic pesticides, herbicides, fertilizers or GMOs and meet certified organic standards; additionally they usually grown under shade trees using natural means for controlling weeds or insects such as mulching with coffee grounds or using beneficial insects as natural weed control mechanisms.

Organic coffee tends to cost 15-20% more than its conventional counterpart, due to higher production expenses and yield reduction. But this cost may be worth paying for when considering health, environmental impact and sustainable business practices as priorities.

Non-organic coffee production utilizes chemicals which pollute water and soil pollution, endangering humans, animals and the planet itself. Non-organic farmers use such toxic solutions to increase yield, reduce disease, weed and pest growth and control pests/fungus while improving yield. They spray them on the plants themselves as well as their surrounding environments – polluting both with the chemicals themselves polluting both people, animals and the planet itself!

This conventional approach to growing and processing coffee beans has devastating repercussions for those involved. Workers handling chemicals exposed them daily, increasing their risk of disease. Furthermore, these chemicals can also be found in nearby air and water pollution which poses health issues such as allergies or asthma in humans as well as being passed along through food chains into bodies via ingestion.

Organic coffee is grown and harvested using beneficial insects such as ladybugs and lacewings for harvesting purposes, providing an eco-friendly and cost-effective alternative to chemical insecticides and fungicides. Furthermore, organic plants are typically free from synthetic pesticides and fungicides so less need is felt to use these toxic compounds on them.

Studies reveal that organic coffee contains slightly more antioxidants than its non-organic counterpart. This is likely due to organic beans being grown in richer soil, increasing levels of secondary metabolite production as a stress response against pathogens and threats such as drought, nutrient deficiencies and UV radiation. Organic farms that limit synthetic inputs increase these protective mechanisms and thus increase antioxidant content in plants thereby raising its antioxidant levels further.

When selecting a brand to buy, look for certifications such as USDA Organic and Fair Trade that ensure environmentally sustainable farming and fair wages for farmers. Also look for single-origin coffee from specific regions so you can experience their distinctive flavors; shade-grown coffee offers optimal conditions that support biodiversity.