I’m Not a Hippie, I’m Organic – The Organic Movement in Coffee

The organic movement has spread rapidly across the entire agricultural industry. The stamp has found its way onto to everything from veggies to grains and it shows no sign of stopping anytime soon. In fact, the health-conscious, savvy consumer has begun to demand it. This demand has affected how many companies have begun to go about producing and marketing their product. The revolution is almost at that point that it could be considered politically incorrect, and worse, unhip, to not offer an organic option in your offerings. Many brands have had to step up to avoid becoming passé.

However, this is transition is easier said than done. The coveted stamps and labels are not just handed out down at the grocer like free samples. They do not come as prizes in your morning box of cereal. Going organic is supposed to be the statement of an intention, a shared vision with global producers and, most importantly, a conscience that considers factors beyond profit margins. It is about more than appealing to the modern consumer, it is about the recognition of a responsibility to the source of the very products which they make.

Establishing a certified organic crop takes years of work so, kind of like a diet, it is more than just a temporary phase, it is a lifestyle change. This change has affected the way people think about everything that they put into their bodies, including the coffee that they drink every day. Consequently, coffee farmers around the world have had to reexamine their cultivation techniques and the long term effect that these practices can have on their environments and the health of their consumers, not to mention those involved in the process. To help them along, the agricultural authorities of many countries have formulated standards against which farming and production practices are measured and by which they are certified as organic. These standards may vary from one body to the next but the result is the same-the product is officially organic and may be labeled and marketed as such.

Now, not only does coffee have to taste great, it has to be ethically produced in the remotest region of the most exotic countries by a family that has been honing it like a fine craft over generations. It is a lot for a company to live up to, however, many specialty coffee brands seem up to the challenge offering some of the most meticulously selected beans that the world has to offer. If specialty coffee was not elite enough, organic specialty coffee certainly takes it there.

Coffee farms around the world are implementing innovative new measures to ensure that they are in top shape from the inside out. Many more are joining them each year giving organic inspectors plenty of work to do. The organic diet is doing them good and coffee as a whole will look better for it.

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