Organic coffee is coffee that has been grown according to organic farming standards and techniques, without the use of artificial fertilizers, pesticides or herbicides.
Many producers exclusively use the three main coffee certifications: shade-grown, organic, and Fair Trade. They do this in an effort to create a more environmentally and socially responsible product as well as to market it to more affluent socially responsible consumers.
The term organic can also refer to farms, or products from them which incorporate socially responsible activities such as recycling, composting, soil health and environmental protections.
Some of the health risks associated with drinking large amounts of coffee can be attributed to the chemical and pesticide residues as opposed to the coffee beans or the brew itself. Organic coffee reduces these risks because of the lack or reduction in synthetic additives used in organic coffee plantations. Shade grown coffee ensures the preservation of nutrients that naturally occur, by reducing sun exposure that bleaches important compounds in the top soil.
Organic coffee contains caffeine in its purest form, high in antioxidants, vitamins and mineral content. That's why organic coffee become better defense against a wide range of diseases.
The primary producer and exporter of organic coffee is the South American nation of Peru. Mexico and Ethiopia are also major producers of the coffee. According to the center for Tropical Agricultural Research and Higher Education in Costa Rica (CATIE), 75% of the world's organic coffee comes from Latin America, and that 10% of growers have reverted to conventional production due to price competition. [source Organic Coffee]
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