[Misconception] The Difference Between Organic Coffee Beans and Regular Coffee Beans - Does Organic Coffee Necessarily Taste Better?

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More and more people prefer to buy organic coffee beans, though everyone's motivation differs. Some want to be kind to the land, while others simply want to live a healthy life. Before beans reach consumers, however, they must go through roasting, so the coffee you finally drink contains almost no chemical residues from the cultivation process. Nevertheless, for the sake of the Earth and the people who work on the land, the author is more interested in sustainable agriculture.

- For example, coffee farmers in Kenya cannot afford the risk of organic farming because of nationwide fungal problems that affect coffee cherries and coffee trees. To control fungal infections, they must spray copper and other chemicals on the trees. Although this raises production costs, it can at least increase yields and bring coffee production to a profitable level. One solution would be to replace all of Kenya's coffee trees with new varieties resistant to fungi.

The problem, though, is that Kenyan coffee is famous for its vibrant sweet-and-sour taste and rich aroma, always reminiscent of blackberries and passion fruit, precisely because the right varieties are planted in the right soil. This is also why Kenyan coffee is priced higher than that of its neighbors.

- Good Kenyan coffee has always been one of the author's favorites. The question is: should flavor take precedence over the environment, or is it possible to make production techniques more environmentally friendly?

In Ethiopia, the birthplace of coffee, producers take environmentally friendly approaches, and the coffee is even more delicious. Good Ethiopian coffee is always lively and sweet-and-sour, typically with rich floral and citrus aromas, also reminiscent of bergamot - or, you could say, Earl Grey tea. The difference between Ethiopia and Kenya is that Ethiopia completely lacks the coffee diseases Kenya encounters. This may be because local tree varieties developed resistance long ago. As a result, almost all Ethiopian coffee is organic. Only a very small portion carries organic certification, however, because the expensive certification fees are discouraging.

- Investing in organic certification fees does not necessarily bring profits, because most consumers are not willing to pay more for coffee simply because it is certified organic.

The vast majority of people hope coffee will be as delicious as possible, but organic certification rarely has anything to do with flavor. Organic coffee is not necessarily more delicious, because many more factors can affect coffee flavor. So what matters most? Flavor? Principles? Or certification? I hope you will form your own judgment.

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Reprinted from | Coffee Lover Media Platform

Article Source | "Nordic Coffee Wave"

Author | Tim Wendelboe

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, and also provides online shop services. https://shop104210103.taobao.com

FrontStreet Coffee Recommendation

Ethiopia is a fitting place to end this discussion, since so much of its coffee is grown without chemicals almost by default. FrontStreet Coffee's Kafa Forest captures that idea directly: in contrast to the familiar garden-style plots where farmers plant coffee behind their homes, Kafa Forest is best known for its wild coffee. The trees grow between 1,400 and 2,100 meters under shade, where a pristine ecosystem, microclimates, red soil, and plentiful rainfall provide an excellent environment. The beans are roasted medium-light and ground fresh, showing clear white florals and a bright lemon acidity, with sweet orange and bergamot notes, a faint melon-and-nut finish, and a green-tea-like mouthfeel.

For a more classic expression of the same region, FrontStreet Coffee's washed Yirgacheffe is the go-to introduction: white jasmine and bright citrus acidity, light and elegant with a tea-like body, like a clean glass of lemon tea. It is exactly the lively, sweet-and-sour, floral and citrus profile that has made Ethiopian coffee so beloved - and a good reminder that delicious coffee and gentle farming often go hand in hand.