November’s subscription box includes three delicious organic coffee options. For anyone that isn’t familiar with what it means for coffee to be organic, the Urbana Team has put together a quick and informative Organic Coffee 101 to answer all your questions.
Coffee that is grown without the use or aid of any chemical-based fertilizers, synthetic fertilizers, pesticides, or GMOs is organic. Think of this in the same way as when shopping for produce and there is the organic section. Although the bell peppers in the two sections might not appear much different on the surface, there were different processes that took place to get them on the shelf. And the price can reflect that difference.
Experts agree that chemicals used in nonorganic coffee production are burnt off during the roasting process, but chemicals can leach into the soil and waterways, which can affect the natural ecosystem and has the potential for harm to humans in the coffee producing country.
On one side, people who favor organic coffee production argue that the environmental benefits outweigh the increase in cost, time, and labor. Those on the other side of the argument say organic production is inefficient and too costly for many producers to switch.
In contrast, organic coffee production promotes sustainability, multilayered production, and vast biodiversity within the farms' ecosystems. Using natural fertilizers helps the environment follow the natural progression of growth and decay. Growing in shaded areas among other crops and trees promotes a resilient farm with less need for irrigation.
Coffee grown organically is done so in the most natural way that does not affect the ecosystem around it. Organic coffee is normally grown under, in, and around shaded forests. This provides a home for indigenous plants and animals to thrive. These forested farms are more resilient to drastic changes in weather, which plays to the producers advantage as global climate change continues to disrupt our natural environment. Organic production sustains soil fertility, prevents deforestation, and gives our favorite drink a fighting chance to stick around for years to come.
Organic coffee fetches a premium when it comes to price paid. These are intended to offset costs of organic farming and certifications and will maintain value even if the commodity pricing plummets. In fact, coffee sold under fair trade terms that was grown organically will automatically receive a 30 cent premium in price per pound.
There are no international standards for organic coffee production. Farmers who want to sell their organic lots to the EU, Japan, and the US have to get certified by each agency respectively. This is a long, arduous, and expensive process.
First, the farm needs to go through a conversion phase. This is a three year process without using any synthetic pesticides or fertilizers. During this time, a plan must be submitted for managing the farm organically. This includes weed and pest management, list of what fertilizers will be used, and cover crop plan to replenish soil nutrients. All input and management practices must be documented so that organic certification agencies have a clear understanding of what practices are being put in place and implemented.
It's not only the farming itself that needs to be organic - harvest and post-harvest practices must abide by organic principles, too. This means pickers cannot use the same vessels to store picked coffee cherries and equipment to process the coffee must be cleaned and sanitized before use.
After the coffee leaves the farm, it needs to be stored in a certified organic facility. Nonorganic and organics are allowed be in the same storage facility, but following specific guidelines to ensure nothing gets mixed.
Cost is by far the biggest deterrent for coffee producers to switch from conventional methods to organic. Producers are responsible for the cost of inspection and certification fees, both of which reoccur annually. These fees run into the thousands of dollars, so most small, independent farmers simply cannot afford the cost of going certified organic. Now, that doesn't mean all of these small farms aren't practicing organic farming. Rather, some might still follow the organic guidelines, but cannot put an organic seal on their product to sell. These farms are called "passively organic."
Another challenge for producers is increased labor costs. Having to create, mix, and haul natural fertilizers and picking weeds by hand is far more expensive than buying and spraying inexpensive herbicides and pesticides.
Pests and disease can also lead to problems with organic coffee production. They must maintain proper shade, drainage, and soil health to minimize outbreaks of pest and disease, like coffee leaf rust.
Although the difference between organic and non might not be noticeable in the taste, there is a difference in the lasting effects each leaves on the planet. Urbana is on an ongoing mission to leave the earth a better place than we found it, and the tiny steps towards a more sustainable lifestyles will make all the difference.
Indulge in the rich flavors of our specialty coffee and explore our subscriptions for a curated experience.
