What is Organic Coffee? Factors and Conditions That Constitute Organic Coffee

Coffee lovers who know Blue Mountain coffee have probably noticed the frog emblem on the wooden barrels that hold Blue Mountain beans. Among FrontStreet Coffee's many Blue Mountain barrels, the green frog stands out at a glance. What does it actually represent? It has a direct connection to the organic coffee we are talking about today.

The frog emblem is the certification mark of Rainforest Alliance certified coffee, which advocates sustainable development between people and the natural environment. Organic coffee farming reflects the same idea of sustainability, emphasizing the maintenance of soil fertility, the prevention of soil erosion, and the creation of a healthy ecological environment. It pursues harmony between people and nature.

Organic coffee means the same thing as the organic tea we hear about so often. So what does "organic" actually mean for coffee? FrontStreet Coffee will walk you through the relevant knowledge.

Components of Organic Coffee Certification

Organic certification for crops — in this case, coffee — has four fundamental components:

1. No use of synthetic pesticides, herbicides, or fungicides. This means nothing manufactured or chemically derived can be used. There is a short list of acceptable synthetic inputs, but in general, most of what is used must be non-synthetic.

2. How the soil is managed. Most rules about organic agriculture concern soil management. This includes how you maintain soil health and how many nutrients, and which kinds, are present in the soil.

3. Coffee beans grow on trees that can take root and stay in the same spot for decades.

4. How farmers manage pests and diseases. Organic pest management includes introducing predator species or using cover crops.

Whatever your plans, to obtain organic certification you must have strict management plans and keep very detailed records.

What's the difference between "Organic Certified" and "USDA Organic"?

They are very similar. All organic certifications in the United States are obtained through the USDA (United States Department of Agriculture) and must comply with USDA regulations. Crops outside the United States can also be certified to USDA standards. Different countries can have different certifications. Japan, for example, has its own certification, though most of the principles are the same. Most other major international certifications, like Japan's, have equivalent status in the United States — meaning the USDA recognizes these products as organic even if the standards used for certification aren't technically USDA standards.

Is there organic certification specifically for coffee?

No. Organic certification falls into two categories: crops and livestock. Coffee falls under the crop category and must meet all the requirements above to obtain organic certification. Interestingly, to sell a product as certified organic, everyone in the supply chain must be certified. That means processors — us included — along with exporters, importers, and carriers must all be certified. This maintains the integrity of the coffee throughout the process.

What must a "processor" do to obtain organic certification?

Organic and non-organic coffee must be kept separate, ensuring no external factors affect the coffee, and this applies to all coffee.

Why offer non-organic coffee?

Out of a desire to support farmers who want to transition, and not to shut out farms where organic certification is economically infeasible. Sometimes it is hard for farmers to change course based on their past practices. These are just a few of the reasons for using non-organic coffee.

Is organic certification an economic burden?

Organic certification can be expensive. You must pay registration and inspection fees, and it can be very time-consuming. People pay extra for certified coffee, but it takes time, so it is not always clear whether it will pay off economically. Buying certified organic coffee is also more expensive, which means slightly higher prices for consumers.

Can you taste the difference between organic and non-organic coffee?

You can't really taste the difference between organic and non-certified coffee. What matters with organic is what happens over time — which coffee will taste better in 10 or 15 years, and what the future profitability looks like based on whether a farmer is certified.

Also worth remembering: because coffee is the seed of a fruit, when pesticides are sprayed they land on the outside of the fruit, not directly on the beans. After picking and processing, coffee beans are roasted at very high temperatures, ensuring nothing undesirable survives.

Organic is also safer for workers, because it minimizes the risk of workers applying substances to the coffee trees.

FrontStreet Coffee Recommendation

If a clean, balanced cup is what you are after, FrontStreet's Jamaica Blue Mountain No.1 is a fitting place to start. Only coffee grown in the designated parts of Jamaica's Blue Mountain range and officially certified can be called Jamaica Blue Mountain Coffee, and No.1 is one of its highest grades, judged on bean size, defect rate, and overall quality. FrontStreet's lot comes from the historic Clifton Estate, where coffee has been grown since around 1750, sitting at an average of 4,300 feet (1,310.64 meters). Roasted medium-dark, it shows layered nuts, dark chocolate, cream caramel, and a soft sweetness, with acidity, sweetness, bitterness, and aroma in harmony.

Blue Mountain is wonderfully versatile. For a pour-over, use a 1:15 to 1:16 ratio, water at 85-88°C, and a medium-coarse grind to highlight the cream, caramel, and nut notes while keeping a soft, bright acidity. For a richer, thicker cup, a moka pot works just as well — use a slightly finer grind than pour-over, add hot water to the pot, heat over medium-low, and take it off the heat just before the coffee finishes flowing. It also holds up beautifully in a latte or flat white.