Organic Coffee growing
Why are people turning to Organic?
In recent years, you may have noticed a rise in products labelled ‘organic’; the shift is largely due to the growing awareness of what goes into our food and drink. People are shopping consciously, being more cautious of what they consume and their impact on the environment. This shift to more organic processes and produce is a direct result of growing knowledge of what goes into our food and the health implications of certain ingredients and chemicals.
Organic food is grown without the use of chemicals like artificial fertilisers, pesticides, and preservatives, all of which are used to force a better crop yield, size, and shelf life of your food. Animals are fed real food, have more space to roam, have a far better quality of life, and the produce is held to a much higher natural standard. It’s for this reason that people are switching to organic produce despite its higher prices.
It may be more expensive, but the farmers of Organic produce certainly don’t have it any easier. Since no chemicals can be used, organic yields are often smaller, having to battle harmful insects, soil conditions, and weed overgrowth through natural methods, meaning that for organic farmers to meet demand, they must take up far more land and require much more arduous labour for yields to be a success.
How is organic coffee grown?
The process of growing coffee organically is vastly different to its chemical counterparts. Non-organic coffee utilises artificial fertilisers to ensure that the beans get enough nutrients despite being grown on sunny mountainside farms; this allows for the beans to grow quickly. Organic farmers are limited to natural fertilisers like compost or manure, which are rich in nutrients but not as effective at supporting the coffee plant’s life in the harsh, sun-scorched landscapes where they are typically grown. It’s for this reason that organic coffee is typically shade-grown. Limiting the light exposure of the coffee plants means that they will grow more slowly, giving them the time they need to store the nutrients that give them their deep flavours. Not only does this promote a healthier product, but it also protects the farmers from any unnecessary chemicals and fertiliser exposure.
The soil in non-organic farming is often dry, dull and full of chemicals that make the coffee plants grow bigger and faster. When growing coffee organically, the soil is often very rich and dark, full of biodiversity and life. Organic soil houses a living ecosystem that produces all the nutrients required for the plants to thrive. Organic practices promote more biodiversity, protecting the environments they’re grown in.
Pests pose a major threat to coffee yields; it takes farmers harvesting over 3000 cherries to make just 1 kg of coffee beans. A lot of coffee farms are situated at high altitudes; spraying plants with toxic pesticides at the top of a mountain means that when rainfalls, it's flushed into local groundwater and the surrounding ecosystems.
Organic coffee farmers utilise natural alternatives instead:
- Beneficial Insects: Introducing wasps and ants to target coffee-eating pests.
- Microbial Pesticides: Using naturally occurring soil bacteria to disrupt pest larvae.
- Mineral Compounds: Applying natural sulfur and copper as organic fungicides.
Organic practices don't stop at the farm; they extend to processing, washing, roasting, and storage. To be certified organic, a product must be fully traceable at every stage to ensure zero exposure to synthetic contaminants throughout its lifecycle.
Why Choose Organic Coffee from Revolver?
At Revolver, we are committed to delivering high-quality, organic speciality coffee so that you can have a coffee with peace of mind, knowing exactly where it’s come from and how it’s grown. Even our Decaf uses special techniques such as the Swiss Water method, which washes the caffeine out of our beans without the use of harsh solvents such as methylene chloride.
A lot of our coffees are single origin, such as our Honduras or Peru, meaning that the beans are all from the same region or farm. This allows the coffee to showcase the taste of the land, from the specific soil it was grown into the practices used to grow it. It also makes the process more traceable, with all the produce being transported from the same region. While not all single-origin coffees are organic, a lot employ sustainable and eco-friendly practices due to resource availability, respect for their land or generational practices.
Organic isn't just a ‘buzzword’ used to stand out from the rest; it’s a commitment to giving you the best possible coffee- sustainable, eco-friendly and beneficial for the farmers we source from.
Celebrate Organic September with us and explore our organic range here; give them a taste and tell us what you think!