Organic Coffee

What is organic coffee?
Organic coffee is a coffee produced within a sustainable system which does not use chemicals such as pesticides, defoliants, herbicides and fertilizers, which are replaced by natural methods or with minimal risk to the health of human beings and preserving the environment. All in accordance with existing regulations and subject to verification of certifying bodies.
The concept of sustainability is understood as the possibility of the production system for auto supplying and auto adjusting in the long term, by stimulating the natural mechanisms of fertility of the soil, the balance of populations of insects and microorganisms, and taking advantage of solar power and rain water, thus generating a production system with minimum social, cultural and environmental impacts. In the case of coffee these events must happen within the system of a "coffee estate".
Likewise, the organic coffees require a marketing chain that keeps them separated from other coffees and from any kind of non-permitted contamination, which requires verification of certifying bodies.

10 good reasons to go whith Organic Coffee

1. Organic coffee is shade grown:
The shade trees have roots deeper than coffee trees and take the phosphorus that is deep in the underground, take them to their leaves, that fall to the ground, compost and are available for the coffee tree. So we can avoid the use of synthetic phosphorus. But under the shade, there is less sunlight and less photosynthesis resulting in less production.

2. The natural nutrients are 100 times less concentrated than chemical ones:
20 g of synthetic nutrients is equivalent to 2 kg of organic nutrients. The plant has to work more to synthesize them, and so produces less.

3. Pest management is made in a natural way: 
Healing is slower, thus the plague has more time to act and the harm caused by the disease is more important. This results in a larger quantity of damaged grains, so the amount of healthy grains that can be sold is less. 

4. The weeds are removed manually with the hoe and machete: 
And not with herbicides that are poison to the environment (fauna, flora, underground water), this system is slower and very expensive in labor. 

5. The planting density is lower:
So coffee plants don't have to compete for nutrients, since the organic nutrients are less concentrated than the chemical ones, but the harvest per hectare yield is only half of a technified farm (40 @ instead of 80 @) 

6. The coffee is washed with rainwater: 
To save the natural aquifers, but it is a big investment in a system for collecting and filtering rainwater.

7. The coffee is dried in the sun: 
So we avoid the use of polluting fossil fuels, but drying in the sun is slow depending on weather conditions (lack of sun and rain) and more expensive in management, as someone has to be aware of covering when it rains and at night. 

8. Water treatment systems are biological: 
So the used water is returned clean to nature and thus protecting the flora, fauna and rivers. But these systems represent an extra investment and being living systems they are very sensible, needing special care and not allowing sudden overloads. 

9. The coffee pouches are biodegradable: 
So protecting the environment, but they are more expensive than normal coffee pouches.

10. Investing in research to find increasingly more environment-friendly, and socially more responsible production methods, such as the incorporation of insect repelling plants (neem), plants that nourish the soil in alternative crops (tephrosia), the use of coffee pulp as substrate for growing mushrooms, a source of protein for human consumption...         



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