NORTHAMPTON, UK — The organic coffee market is growing rapid pace. This expansion is largely attributed to the evolution of technology, competition, and innovative marketing activities; especially in a highly competitive landscape where coffee drinkers are increasingly demanding and coffee shop owners are being forced to up the game.
As consumers are becoming more conscious about their lifestyle and are eager to adopt healthier habits, they are steadily turning to products that are organic.
As a result, organic coffee is becoming highly appealing compared to traditional coffee, as revealed in a recent study published by HTF Market Intelligence. The market is predicted to keep flourishing in the years to come too.
Organic coffee has no toxic residues
Organic coffee is a coffee plant grown without any synthetic fertilizers or pesticides. The land on which it is grown was equally given adequate time to detoxify itself naturally, without using any kind of genetically modified organisms. This type of coffee is equally processed and packed without involving any chemical.
Organic coffee is appraised for its array of health benefits as it is devoid of any toxin residues issued from synthetic fertilizers, herbicides, pesticides, artificial flavours or colours, and preservatives. It is, hence, guaranteed that harmful substances are not entering the body when consumed.
At the same time, organic coffee is considered as being an environment-friendly product. Since no chemical is used in its production, processing, and packaging, it does not pollute the environment. Small animals such as rodents, birds or squirrels have no risk of being poisoned and killed too. In this sense, organic coffee helps to preserve the biotic environment and its healthy balance.
What happens before organic coffee ends up in a cup
Just like with other types of coffee, organic coffee has to undergo various processes. Its processing can be carried out by two different techniques: dry milling or wet milling. Dry milling involves separating coffee beans from dried berries. The drying process is carried out by machine or under the sun.
On the other hand, wet milling is a costly and lengthy process. Much fresh water is used in this process and it is one of the surest ways to produce the finest gourmet beans. This technique is often adopted by large firms.
The next process consists of roasting the coffee beans. Special organic coffee roasters are used for sorting, roasting cooling, stabilizing and packing. The beans can be roasted by drum roasting or hot air roasting. No chemical salts, gases, additives or flavours are added in order not to influence the taste and natural flavours at all.
Organic coffee is segmented into various varieties
Organic coffee is not sold as one variety on its own. Instead, it is sub-categorized into multiple varieties depending on various factors namely based on the method of farming and its contribution towards the environment.
Organic coffee is mainly produced as varieties of Coffea Arabica and Coffea Canephora (Robusta). Arabica is recognized far superior in quality to Robusta despite the fact that drinkers generally have their own preferences. Organic coffee is also available as decaffeinated.
Organic shade-grown and organic bird-friendly coffee
As its name implies, organic shade-grown coffee is cultivated in the natural shade of tropical forests. The farming area is not a cleared land and no forests are cut down for this purpose. The growth of such organic coffee is relatively slow but the exquisite taste and flavours are unique too. Some popular varieties of organic shade-grown coffee are organic rustic, organic traditional polyculture and organic reduced shade. Organic shade-grown coffee is not abundant and hence, it is pricey compared to other types of coffee.
The organic bird-friendly coffee is similar to the organic shade-grown coffee. The difference is that this type of coffee cultivation is particularly concerned with the preservation of the natural habitat of birds.
Organic Kona coffee
Organic Kona coffee is cultivated on the highly fertile soil of the Kona area in Hawaii. The farms where they are produced use no chemical fertilizers or pesticides. The growth of this coffee is exclusively dependent on the fertility of the soil enriched with volcanic ash and lava. Organic fertilizers and biotic pest control methods are used on the plantations. The organic Kona coffee is appreciated for its distinct unique taste and flavour defined by the climate and the soil. In itself, organic Kona coffee is considered as a delicacy but the Pea-Berry variety is qualified as being the finest of all.
Organic green coffee
Organic green coffee is obtained from raw coffee beans which are not roasted at all. The taste of organic green coffee depends on various denominators such as the type of soil, the altitude, the climate itself and the processing. Organic green coffee is proven to be a rich source of antioxidants, containing a high level of chlorogenic acid. This acid has been scientifically proven to be highly effective in neutralizing free radicals. It also boosts the metabolism and the presence of caffeine acid energizes the body after fatigue.
Coffee lovers have a penchant for organic gourmet coffee
Many coffee producers and coffee shop owners have adapted organic coffee to please the taste buds of coffee lovers. Categorized as a premium quality coffee made from the best varieties of Coffea Arabica grown organically, organic gourmet coffee is imbued by spraying or soaking them in different organic flavours such as vanilla, mint, almond, mocha, caramel, and amaretto. Organic gourmet coffee is also available as decaffeinated but then, drinkers have to compromise a little bit on the taste.
Organic coffee is equally sought after as coffee pods. Similar to tea bags, these pods made of filter paper or cloth, contain ground organic coffee.
All types of organic coffee must bear an appropriate certification. Some of the popular ones are the Global Organic Textile Standards (GOTS), the USDA National Organic Program (NOP), the European Organic Regulations (EU 2092/91), the Export Certificates for Japan (JAS Equivalent), the Indian National Programme for Organic Production (NPOP), the Quebec Organic Reference Standard (CAAQ), the Bio Suisse Standards, and the IOFAM Basic Standards