Organic Coffees

The ever-growing distinction "Organic" on the front of coffee bags and coffee shops is one of the great evolutions of coffee.  At least, since the de-evolution of quality coffee.  Originally, the production of coffee worldwide was monitored  and restricted from 1962 to 1989 by the I.C.O., a committee represented by many nations including the United States.  After the organization and its regulations dissolved by lack of American support, coffee farmers were pressed to produce more and more.  Trees were cut down to clear land to yield larger farms.  The coffee tree starved for shade, now being grown in the hot open sun of the Latin Americas.  In order to keep the plants alive, fertilizers were introduced to the crops to keep up the yield.  With fertilizer came bugs (who are not attracted to coffee naturally) and fungus, forcing the farmers to use pesticides and fungicides with no regulation on how much or how often, potentially harming people and the environment.  In an attempt to grow more coffee, traditional practices were abandoned and replaced with the kind of careless practices we have seen in the harvest of so many products that we consume.

Now the label "Organic" is given to a coffee farm that has used no pesticides, fungicides, or other harmful chemicals in the past six years.  The cost of organic coffees is certainly more to the coffee buyer and consumer.  My prediction is that this cost will lower (not considering economic inflation) because more and more farms which eliminated such chemicals several years ago will begin to emerge with the "Organic" label over the next few years.  This, along with a growing knowledge of personal health by consumers worldwide, can create a tipping point for all major coffee brands to have organic offerings, if not become exclusively organic.

There are 400 billion cups of coffee consumed globally every year.  Buying organic will keep your sharefrom poisoning you and the environment.