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The Best of Organic Coffee

Organic coffee grown environmentally safe, without chemicals, is simply delicious.

The deep rich, aromatic, smell I experienced on a Honduran Finca de Cafe(Coffee Farm) shall stand the test of time in my memory and taste. I feel graced by the hand of some affable coffee god, to have experienced such an overpowering moment so fulfilling in the supremacy of smell, taste, and the natural vista of the coffee farm, in the upper elevations of Honduras.

My first thought; I arrived in time for a celebration, however, it was a natural day of celebrating some of the finest coffee I have ever been privileged to consume. Grown in the high mountainous regions of Honduras, in triple canopy, ( under larger trees for environmental pureness) haverested once a year and sun dried under the glow of the sun to perfect the magnificent taste, the coffee was without question the most splendid cup of “java” I could possibly drank.

The environmental correct aspect of growing coffee is gaining in popularity throughout more developed countries and governments are establishing agencies to help the farmer promote his product and fetch a better price. It is extremely hard for these peasants farmers to compete with the more established larger farms that grow coffee in lower elevations without any canopy and can harvest twice a year.

The difference farming practices are obvious, the larger farms are more of a plantation with rows and rows of trees grown directly under the sun speeding up the process of riping the coffee bean. Their farming practices also include the use of chemicals that can effect our environment adversely. This type of coffee production employs vast amounts of herbicides and pesticides and devastates the earth, spills pollutants into the water systems, and adversely affects the fauna. These coffee beans are more likely to be blended with others varieties of coffee beans to get a better taste.

Efforts are underway to address this devastating farming practice. The Songbird Foundation has an excellent overview which discusses the impact of coffee growing practices on the farmer, the earth, and the animals of coffee producing countries.

In stark contrast, environmental coffee farmers grow his coffee without the use of pesticides, herbicides or fungicides, with careful management of waste and controls against water pollution. When the coffee is ripe, it is harvested by hand, peeled and sun dried. The peelings are composted and used to fertilize the coffee plants. When the drying process is completed, the parchment peeling is removed and the coffee is hand sorted to remove imperfections and create a final product of superior quality.

Since there is no need to clear the land when growing shade ripened coffee plants, they become part of the forest. They provide shelter for smaller animals, such as birds and other tiny creatures. Not to mention, since larger plantations do not find this type of coffee crop economically feasible, shade grown plants are normally grown on smaller family owned farms. These farmers are able to sell their crops to companies through Fair Trade sources, thus obtaining proper pricing so that they are able to provide proper support for their families. This helps to boost the economy of an underdeveloped area.

Coffee bushes will bear their first harvestable fruit 3-5 years after being planted. Bushes may last as long as 15-20 years. Although technically a bush, they are more treelike in appearance and size. One bush will average 1 pound of beans a year (bumper crops are known as with any other crop if all conditions are ideal that year).

Coffees grown in different parts of the world have different flavors, and there are about 800 different components to coffee that has an effect on the taste of the finished product, plus sun ripened coffee beans tend to be more bitter than shade ripened beans. Espresso shade grown coffee has a flavor that is both full and dark but smooth. Also, this type of coffee blends better with other ingredients, making it the perfect base for lattes and cappuccinos.

Not only does shade grown coffee have a better flavor, but it is also a more ecologically sound choice. Since most of the land used for the large coffee growers is tropical forest, clearing these lands takes away a vital component in maintaining earth’s perfect atmospheric balance. The tropical forests take in carbon dioxide and produce the oxygen needed to sustain life on this planet. Many argue that by depleting this resource we are contributing to the rise of global warming.

How is organic coffee decaffeinated? Most conventionally produced coffees are decaffeinated by using toxic solvents such as methylene chloride (probable human carcinogen, harmful to central nervous system) or ethyl acetate (harmful to central nervous system, kidneys and liver). Organic coffee, however, must be decaffeinated using a certified organic decaffeinating process to maintain the organic integrity of the beans. One of the most popular organic decaffeinating processes is the water process, using only water to remove caffeine. I hope the decaffeinating process caught your attention!

I “snagged” a few bags for my friend Paul, owner of www.stockmarketcats.com ,I explained to him the difference in growing procedures and I asked him to give me an opinion, my opinion could of been compromised by the remarkable atmosphere and fauna.
Paul told me, “he was devastated to learn that he had been drinking such a weak version of real coffee.”

He also added, “Hey can you get me more.”
There are some sites springing up online that ships organic coffee. Not only does this coffee have a better taste, it help serves our environment in a friendly manner. You too can contribute to persevering our planet buying organic coffee. It may be small difference, but a difference nonetheless.

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  1. Great Article. I adore Organic coffee.

  2. I dreaming of a cup of organic coffee.

  3. Nice *:)

    Blessings.

    Sincerely,

    -Liane Schmidt.

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