Coffee is one of the most heavily pesticide sprayed crop in the world. The utilization of large quantities of agrochemicals in the cultivation of coffee gives rise to severe health and ecological problems. Farmers in addition to other rural populace are subjected to the threat of toxic substances utilized on coffee farms or by means of polluted water supplies. Moreover, specific toxic chemicals prohibited in North America, comprising DDT as well as malathion, is still being utilized in numerous coffee growing nations. The maximum intensity of these chemicals will be discovered in the more processed coffees ingested in North America. Conventional, sustainable cultivation techniques are employed for the production of certified organic coffee. This implies that natural composting and pest control are utilized in place of artificial fertilizers, insect repellents or additional unsafe agrochemicals.
In many areas where coffee is produced excessive chemicals are used for improved production which in turn destroys the fertility of soil.
In short, coffee drinkers worried about the effect of agricultural chemicals on environment and society or those reluctant to acknowledge the guarantees on the consumer health issue can opt for certified organic coffee.
The growing conditions and processing of certified organic coffees are carefully scrutinized by independent agencies and found to be lacking in pesticides, herbicides, fungicides, chemical fertilizers, and further potentially unsafe chemicals.
The monitoring agencies go to the farm and confirm that no chemicals have been utilized on the farm for a number of years, and subsequently track each step of the processing, preparing, transporting, storage, as well as roasting.