Coffee is an essential morning ritual for many. And while a cup of java might appear similar to any other cup of joe, how you prepare and enjoy it can significantly impact its flavor, aroma, and health benefits. Organic beans boast higher concentrations of beneficial compounds like antioxidants and phenolic acids that enhance both its taste and health benefits compared to conventional options.

Traditional coffee farming relies on chemical pesticides, herbicides and fertilizers to protect crops from insects while simultaneously stimulating their growth. Unfortunately, however, these harmful chemicals can harm both the environment and local wildlife. To speed up production times quickly enough for their customers’ demand for coffee beans, conventional farmers usually place crops too closely together, which prevents plants from growing properly and forces pests into new habitats more susceptible to chemical treatments. Organic farming practices emphasize natural plants and soil nutrients to keep both crops and the ecosystem safe.

Organic farms make use of natural fertilizers like chicken manure or coffee pulp as natural fertilizers, in addition to using various weed and pest control measures like manual weeding, hoeing and slashing for pest management. Furthermore, compost and approved organic substances are added into the soil in order to nourish it further and combat climate change by storing carbon in the ground while providing organic material which maintains rich, balanced soils.

When buying coffee, look for products labelled Certified Organic. Under the USDA’s Strengthening Organic Enforcement (SOE) Final Rule, certified products meet minimum standards set forth for identity, handling and processing – this includes roasting, packaging and distribution processes.

Unroasted or green coffee beans have an unpleasant odor; while roasted coffee beans are fragrant, smooth, and sweet. Their pleasant fragrance comes from cafeine produced during roasting; additionally, this process also generates phenolic acids and polyphenols which contribute flavorfully.

Conventionally unroasted (or “green”) coffee beans can be difficult to chew and taste similar to an old ham sandwich, while when they’re roasted they go from being khaki in color to yellow, then tan, brown and finally black. Breakfast beans may be an integral component of our morning ritual, yet their transformation into our beloved cups of joe requires considerable work and skill. Unfortunately, not all roasters use equal-grade beans when crafting delicious cups of coffee. Many large corporations engage in “greenwashing”, whereby they charge higher prices for eco-friendly or socially responsible coffees without actually increasing farmers’ earnings. Thankfully, there are some reputable companies who pay fair wages to their farmers while offering a selection of organic coffees with high quality and fair trade practices.