Conventional vs. Organic Coffee

Introduction

Conventionally grown coffee is one of the most chemically-treated foods in the world, often aided by fertilizers, fungicides, insecticides, herbicides, and pesticides to ensure a plentiful crop. However, even one “cide” is one too many when it comes to overall health and well-being for consumers, farmers, and the planet. So…what’s the deal with “Organic?” The “Organic” seal signifies that food has been grown without the use of pesticides, synthetic fertilizers, genetically modified organisms (GMOs), and other chemical methods. Generally speaking, Organic foods are held to higher standards. As an example, for coffee to be Organic, 95 percent of the beans must have been grown organically, without the aid of agrochemicals like the ones mentioned above.

Why should you care about the quality of your coffee? Let’s start with some context. Around 150 million Americans drink coffee. An average American coffee drinker consumes almost three cups of coffee each day. This brings the total coffee consumption for Americans to around 400 million cups of coffee each day. Coffee is the second most consumed beverage on the planet to that of only water. So, it’s not a stretch to say that people around the world like to drink a lot of coffee. Before we share our opinion (cough, Organic, cough) about which we think is better in the discussion of conventional versus Organic coffee, let’s learn more about the impact of each on the three primary stakeholders involved in the coffee supply chain: farmers, consumers, and the environment. 

Farmers

Let’s start with the farmers. Conventional coffee crops are sun grown. Direct sunlight means plants grow quickly and produce more fruit (i.e., coffee beans). In theory, this is good for farmers—better crop yield means more money for their harvest. Unfortunately, what has traditionally been an “understory” plant (grown beneath the forest canopy; i.e., in shade) is now essentially a monocrop, which no longer receives nutrients from fallen, decomposing leaves of overstory plants (the forest canopy) to support healthy growth. To offset this deficiency and maximize yield, farmers apply heavy amounts of synthetic fertilizers and other agro chemicals, which are extremely dangerous for the farmers who are handling them. Some short-term, acute effects of exposure to these chemicals include nausea, dizziness, blindness, diarrhea, and even death. Longer-term, chronic effects include cancer, reproductive harm, respiratory damage, and disruption to the endocrine system. You can learn more about these and other harmful effects here.

Compared with conventional farming practices, Organic farming practices are driven by the desire to support the health and well-being of the entire supply chain: consumers, the planet, and their own. For example, Organic farmers use natural, non-chemical methods to clear unwanted weeds, such as a natural gas flame weeder, animals that eat the weeds, like goats, or their own hands. 

Consumers

In conventional coffee growing, the same chemicals that are extremely dangerous for farmers to handle, can pose just as much risk for consumers. You may hear claims that the roasting process removes any residual fertilizers, pesticides, or other agrochemicals. False. While the use of pesticides can mean better yield for farmers and cheaper prices at the grocery store, the hidden cost to consumers is that these harmful chemicals eventually make their way into your cup. Remember that the average American drinks almost three cups of coffee per day. That’s more than 1,000 cups of coffee per year.  

In contrast, Organic farming uses natural fertilizers, like coffee pulp and manure, so consumers never have to worry about potential health risks like those associated with the synthetic chemicals used in conventional coffee farming. (note: using coffee pulp as a fertilizer also helps reduce overall waste in the coffee production process.) Studies have even found that because Organic coffee isn’t treated with harmful chemicals, the coffee is higher in antioxidants, minerals, and vitamins than conventional coffee. Many people who have made the switch from conventional to Organic prefer the flavor of Organic. This makes sense considering the biodiverse, nutrient-dense soil of shade-grown Organic coffee.

Environment 

Conventional coffee plants are sun grown. Direct sunlight means plants grow quickly and produce more fruit (i.e., coffee beans). In theory, this is good for farmers—better crop yield means more money for their harvest. Unfortunately, what has traditionally been an “understory” plant (grown beneath the forest canopy; i.e., in shade) is now essentially a monocrop that no longer receives nutrients from the fallen, decomposing leaves of overstory plants (the forest canopy) to support healthy growth. To ensure a plentiful harvest, farmers apply heavy amounts of synthetic fertilizers. Because entire forests have been cleared for conventional coffee growing, this can lead to soil erosion and runoff, polluting waterways and killing aquatic life. 

All Organic coffee plants are cultivated without the use of synthetic chemicals. Instead, Organic growers use the shaded soil beneath the intact canopy of tropical forests that are rich in biodiversity and animal life to raise coffee plants. Because this is the natural habitat for coffee, this method has proven much less harmful to the environment than conventional, non-Organic methods. The intact canopy also helps to prevent topsoil erosion. 

Conclusion

The research is clear; Organic is better. Better for you, better for the farmers, and better for the planet. With many employees spending a significant amount of time working from home as organizations shift to a remote-first or hybrid work model, consumers have never had more control over where they get their coffee. What used to be morning or afternoon trips to Dunkin Donuts, Starbucks, or other purveyors of non-organic (a.k.a. conventional) coffee, can now be replaced with a healthier, safer option. This is especially true if you drink decaf, as there are a host of chemicals used in conventional decaffeination methods. Check out our other article on decaffeination methods for more information.