Organic Speciality Coffee


Organic coffee is cultivated on land that has been given ample time to detoxify itself, without the use of any synthetic pesticides or fertilizers, and without the assistance of any genetically engineered organisms. It is eventually harvested, processed, and packaged without the presence of any chemicals.

While that concept makes the method of making certified organic coffee sound incredibly straightforward, it is not a small accomplishment to obtain actual organic certification from one of the leading organic products markets, including Europe and the United States.

What is Speciality Coffee

The most significant distinction is the consistency of the green beans used in manufacturing the finished product, which is expressed in a better-flavoured coffee. A speciality coffee roaster that sources coffee beans for itself will best describe this coffee type. You’ll find that each level of processing can be traced back to its roots in the case of speciality coffee.

This means not only the country of origin but the area and estate where its farming occurred. In some cases, on individual farms, specific details like the micro lot are also available. Traceable details attaining to quality considerations include growing terrain and altitude, the coffee varietal, processing methods, logistics and transport, harvesting procedure and dates, and the condition in which it arrived at the roaster’s premises.

Organic versus Non-Organic

The strong dependency on synthetic chemical pesticides and fertilizers in agriculture has a significant effect on the environment and human health. As well as making farming economically and environmentally sound, certified organic farming and cohesive nutrient and pest management systems will minimize dependency on agrochemical inputs.

Organic farming aims to increase ecological processes that encourage plants’ nutrition but preserve soil and water supplies. To boost the ecosystem and the agricultural economy, organic programs remove agrochemicals and minimize other foreign inputs.

Natural methods are generally used in the production of most organic coffee. The farms are in the shadow of lush trees, supplying wild plants and animals with shelter, preserving soil fertility, and keeping alive inimitable regional habitats. These woodland farms have greater stability and are prepared to cope with unusual weather variations arising from climate alteration. These farms make more stable investments for farmers and their prospects in the long term.

Specific types of coffee grow excellently in particular microclimates. It is only possible to produce a limited volume of speciality coffee at any given time in their existence. Speciality roasters can assure speciality coffee beans.

However, mainstream coffee is targeted at mass, processing vast volumes of coffee to satisfy supply requirements. Due to seasonal and limited availabilities, conventional coffee growers cannot supply single or micro-lot coffee (whether individually or combined). Large scale coffee producers are not keen on quality, but rather quantity, willing to purchase absolutely anything within their reach to meet the demand.

Coffee is grown using organic fertilizers only, from chicken waste, compost, or coffee pulp. By releasing fewer emissions than chemical farms, organic farms often help to mitigate climate change. Organic coffee beans are richer in good antioxidants as a bonus value, and some individuals can even taste the variance.

Organic Coffee Variations

The farming methodology combining with its effect on the environment avails organic coffee variations. These include, but are not limited to:

Organic Kona Coffee

Organic Kona Coffee derives its name from its region of origin, the Kona area of Hawaii. It is produced in farms that depend entirely on the soil’s fertility, which is enriched by volcanic lava and ash, biotic pest control procedures, and organic fertilizers. They do not use any chemical pesticides and fertilizers.

Due to the soil and climate in the Kona region, Organic Kona Coffee has a distinct flavour and taste. While it is a delicacy on its own, the variety Pea-Berry is purported to be the best.

Organic Green Coffee

The green coffee produced from organically grown coffee plants is Organic Green Coffee. This coffee is made from unroasted raw coffee beans. In treatment (washing, fermentation, etc.), no chemicals or additives are used. The flavour of green organic coffee is based on the right altitude, good soil, processing, and climate.

Organic Green Coffee is a rich source of antioxidants. It increases metabolism and contains chlorogenic acid; the source of antioxidant abundance, which appears considerably more potent than green tea antioxidants in free radicals’ neutralization. The caffeic acid present in this organic coffee variation helps to energize the body after exhaustion.

Organic Shade Grown Coffee

Without clearing land for planting, this variety is grown in tropical forests’ natural shade. While the growing process may be slow, the coffee is more seasoned and tastier. The significant advantage of this coffee is that no trees are destroyed to facilitate their growth, and no pesticides are used. In flavour, it has a richer taste comparing to its regular equivalent.

There are a few Organic Shade Grown Coffee types, mostly named after their particular farming styles. These include organic specialized or reduced shade, traditional organic polyculture, and organic rustic. It is less available and thus higher priced than the other coffee types.

Organic Decaffeinated Coffee

Organic Decaffeinated Coffee has the caffeine removed from it. A caffeine quantity of 1% to 20% typically entails decaffeination. The distinction between decaf and standard coffee is in its preparation process, aside from the caffeine variance. Extracting coffee without the caffeine from the beans produces Organic Decaffeinated Coffee.

Organic Bird Friendly Coffee

With organic comes mindfulness of the environment at great depth. This organic coffee variety is very similar to Organic Shade Grown Coffee. The difference here is that the bird-friendly variations production is concerned with preserving birds’ natural habitat.

Organic Espresso Coffee

Espresso Organic Coffee is organic coffee made with espresso coffee. Thus, every organic coffee may be made into Organic Espresso Coffee if it is correctly ground, appropriately roasted, an espresso machine used, and the hot water temperature is perfect. Ensure that organic milk and cream are used.

Utilize light roasted beans because the scent and flavour of very dark roasted beans are minimal. In the case of Organic Espresso Coffee, it is easier to use newly ground organic coffee. You will need a decent espresso machine and a bag of great-tasting coffee beans if you’d like to take it more often at home.

Organic Gourmet Coffee

Organic gourmet coffee is high-quality coffee (mostly from the finest varieties of Coffee Arabica) cultivated organically and is infused with various organic flavours, including caramel, vanilla, mocha, mint, amaretto, and almond. It is grown without the use of artificial chemical pesticides, weedicides, or fertilizers.

Organic Gourmet Coffee is categorized by the aroma, caffeine content, or processing. Spraying or sprinkling organic flavours or soaking beans in them achieves flavours. It can also be achieved when brewing or adding flavours to the ground coffee.

Coffee, Caffeine, Health & the Environment

Organic coffee is safe for your health (excluding the caffeine contained in it) in the sense that it does not contain harmful traces of chemical additives, preservatives, or colours, or synthetic fertilizers, herbicides, or chemicals. Consequently, these hazardous compounds do not reach your bloodstream, unlike non-organic coffee in which these poisonous chemicals are present. However, it is not safe to consume Organic Coffee in excessive amounts.


Overall, coffee drinking can reduce the possibility of some digestive diseases, including pancreatitis and gallstone disease. Consumption of coffee may be associated with a decreased risk of persistent constipation. It may promote colon motility to a greater degree than both water and decaffeinated coffee and help hasten postoperative regeneration of gastrointestinal activity.

In coffee, caffeine is a big pharmacologically active compound, and it is a moderate stimulant of the central nervous system. Focused on examining caffeine safety by the European Food Safety Authority (EFSA), a modest caffeine intake is recommended. About 400mg of caffeine a day (equivalent to up to five coffee cups) can be consumed as part of a nutritious, balanced diet and a productive way of life.

Restrictions of caffeine consumption to 200 mg/day are advisable for pregnant and breastfeeding women. A traditional coffee cup contains about 75-100 mg of caffeine or about 60 mg in an espresso.

Because no additives are used in the manufacturing, refining, and packaging of organic coffee, the environment is not polluted. There is also no chance of poisoning and killing smaller species, such as squirrels, birds, or rats, etc, because of these poisonous chemicals. Organic coffee thus helps a great deal to sustain the biotic climate and its balanced equilibrium.

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