Organic coffee is coffee grown without the aid of artificial chemical substances, such as certain additives or some pesticides and herbicides - thereby ensuring the health of the soil, the forest, and the farmers. Many factors are considered when coffee undergoes organic certification, which encompasses practices within development, production, and manufacturing. To be sold as organic is the United States, imported coffee must gain organic certification. Among other standards, this includes meeting the following standards:
✩ The coffee is grown on land that wasn't exposed to synthetic pesticides or other prohibited substances for 3 years prior.
✩ A sufficient buffer exists between the organic coffee and the closest conventional crop.
✩ A sustainable crop rotation plan is in place to prevent erosion, the depletion of soil nutrients, and to naturally control for pests.
Organic agriculture can strengthen the natural environment's resistance to disease. For example, coffee of this standard is generally shade-grown, a quality that promotes forest preservation. Other benefits of this process include the minimization of soil erosion and participation in a healthy ecosystem. Bird populations develop mutually beneficial relationships with coffee fields, enjoying the habitat while keeping insect populations under control and naturally fertilizing the soil.