Java me...organic please
by Val Galace
So what's the big deal about organic coffee? It tastes the same as non organic doesn't it?
Ah, where to begin?
First, organic coffee is not processed with synthetics and other chemicals used in regular coffee to increase yield and to fight off plant consuming bugs. This certainly is good for that coffee drinking body of yours. What about the environmental benefits of organic coffee? Here's a biggie.
In the beginning all coffee was organic. And, since it was intolerant to the sun, it grew in the shade. Well science found a way to create coffee plants which could be grown in the sun and thus grown closer together thereby increasing yield.
This means that trees are cut and cleared to allow for the coffee plants and that chemical fertilizers are used to add nutrients back into the soil which is done naturally in the shaded areas where fruit and nut trees also grow.
Since this modern growth method also increases the need for commercial pesticides such as those containing DDT and Benzene, the surrounding soil and natural organisms are harmed. By using composting and other recycling methods, and by growing coffee in its natural habitat, Organic coffee farming helps to preserve the earth.
And yes, because of where its grown and how its grown, it actually tastes better.