Like most coffee lovers, my day doesn’t really begin before my first cup of coffee. That’s why I choose the beans carefully and always go for shade-grown, organic coffee. Why? First of all, it’s important to know that conventionally grown coffee is one of the most chemically contaminated food in the world. It is steeped in synthetic fertilizers, herbicides, fungicides and insecticides.
To add insult to injury, conventional coffee corporations often deforest acres of land to grow and harvest their coffee more easily despite the fact that coffee is a shade loving plant. To remedy to the shade problem, they have developed hybrid coffee plants that prosper in full sun at the expense of the taste and the environment. As a result of the deforestation, the natural balance between pests and predators is destroyed, allowing pests to flourish and requiring the use of even more toxic pesticides.
Most organic coffee is grown the natural way, in the shade with natural fertilizers like coffee pulp, manure, or compost. It tastes better than its counterpart because the beans are allowed more time to ripe and develop their full flavors before harvest. The beans of the full-sun hybrids ripen too fast in the sun and don’t grow the special aromas and sweetness that we appreciate so much.
On top of the fact that I prefer to do not drink a cup full of pesticide residues in the morning, I want also to make an ethical choice. Knowing that conventional coffee promotes deforestation and allows toxic chemicals into water and air around the plantations, I feel better with myself when I choose organic coffee. It’s my way to help protect the environment and the health of the thousands of workers handling the crops. That ‘s how my coffee really makes me feel good.