Our range of ORGANIC coffee

Often synonymous with quality or big brand marketing tactics to sell more or with bigger margins, what is really hiding behind an organic coffee label?

What is ORGANIC coffee anyway?

So-called organic coffee is coffee free from chemicals, and from ground to cup, ORGANIC coffee must not come into contact with any non-organic coffees, or be subject to non-organic treatments. The coffee processing chain requires close attention for it to receive organic certification. From the producer and roaster, and on through to the merchant, everyone has an important role to play for a coffee to be certified ORGANIC.

Criteria

For the farmers:

The land used for growing coffee must be untreated for a minimum of 5 years, and any form of chemical treatment prohibited. This requires producers to use natural compost material which results in a growing cycle respectful of flora and fauna. Fewer coffee trees get planted, and nearby dense vegetation goes untouched to promote biodiversity and thermoregulation and to limit diseases and pests. Harvesting and post-harvest treatments equally require the respect of natural methods.

For the sellers:

It means stocking organic product next to other organic products only. It’s strictly prohibited to put a bag of coffee, or any other non-certified organic product, next to an ORGANIC one.

For the roaster:

the same storage principles apply, ORGANIC coffee may not be in contact with anything non-organic. Utensils and tools that have been in contact with non-organic coffee may not be used for processing or bagging organic coffee without having been properly cleaned first.

Certification:

If the previous criteria have been met, then the roaster can apply to the certification labelling authorities to display the organic coffee label on their packaging.