Higher output and better flavor of organic coffee? unique characteristics and advantages and disadvantages of organic coffee

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The growth of organic coffee has a great impact on biodiversity and forest ecosystem protection, prevention of water pollution, soil quality and prevention of soil erosion. Because trees need good organic systems, large organic planting areas have created their own microclimate, which helps to reduce the impact of global warming and improve water resources management. Organic production ensures that no chemicals enter the coffee, and richer soil creates better tastes and healthier products.

Organic coffee is grown to create jobs in most countries where there are fewer jobs. It creates more jobs throughout the year and makes employment more stable. It allows people to maintain small land and provide them with their own houses, food, construction and heating materials (wood) in a healthy environment. All this contributes to the creation of stable small rural communities. Learn why organic coffee cultivation is such a great idea and why it should eventually give you a better experience.

In many parts of the world, coffee growers use pesticides to control the growth of coffee pests, and moist and foggy coffee at high altitudes are more vulnerable to pests, so growers often use pesticides to treat them. Especially in Arabica.

Arabica variety. Coffee is the second largest futures market product in the world, and it has become a necessary drink in daily life, so enthusiasts have to choose carefully.

In the growth process of coffee trees in organic coffee farms, there are no chemical raw materials, no pesticides, pesticides, herbicides and artificial food additives; the detection, planting, cultivation, harvest and production of soil water quality must meet the organic conditions. Farmers engaged in organic coffee cultivation should not only cultivate healthy coffee, but also return important nutrients to their soil. Fertilizers must be 100% organic, and if inorganic fertilizers such as synthetic nitrogen, phosphate and potassium are used, then the crops grown cannot be certified as organic. These processes must also be certified by third parties (except coffee producers and buyers) before they can be called organic coffee bean Certified Organic Coffee.

Only a small part of the world's coffee is truly organic certified coffee, because the certification process takes a long time, about three years. And organic cultivation can reduce coffee production by as much as 50%. So when coffee farmers decide to do organic certification, it means that a time-consuming and costly investment begins.

Standard organic coffee is usually grown in shade (shade planting), which promotes the quality of forest conservation; enhances the disease resistance of the natural environment, reduces soil erosion and maintains a healthy ecosystem; enables birds to develop a mutually beneficial relationship with coffee farms, enjoy their habitats, while maintaining insect control and naturally fertilizing the soil. The high-quality coffee produced in harmony with nature is of great benefit to health and environmental protection.