What exactly is organic coffee?

When you shop, do you prioritize organic products—those grown and processed without pesticides? If so, your coffee should also be “organic.” But how can you tell? It’s not always easy. Here, we explain what organic coffee is all about.

Compliance with the regulations for all organic products in the EU is monitored by the relevant organic certification body; if an association’s seal is used, compliance is additionally monitored by the respective growers’ association. We are certified by BCS Öko Garantie. This allows customers to recognize that the cultivation and production processes prioritize greater biodiversity, improved animal welfare and more sustainable farming practices.

Applying for an organic certification can make sense for producers (including farmers), as they can charge a higher price for certified organic products. In the coffee sector, however, this makes only limited sense for various reasons—and that’s why the organic certification in the coffee sector isn’t as meaningful as one might assume at first glance.

First of all, almost every country has its own organic certification label. (In addition to the organic certification label, each country has numerous other labels. In Colombia, for example, there are even certifications for “kosher” and “bird-friendly.”) To sell internationally certified organic coffee, a coffee farmer in Ethiopia would have to apply for several certifications. That costs money: the initial EU certification alone sets you back 3,000 euros. However, importers or roasters from the United States are not interested in the EU label. Many small-scale farmers and cooperatives already lack the funds for even a single certification. Spending at least 3,000 euros (plus additional fees for renewals) just to be able to sell organic coffee in Europe is not worth it for most producers.

Importers and roasters also know that the label is unnecessary in some regions: Cooperatives in Ethiopia generally grow coffee without using pesticides or herbicides. These regions lack monocultures but have high biodiversity, which makes chemicals unnecessary. If a cooperative were to decide to use pesticides, they are usually unavailable or too expensive in Ethiopia. These coffees are “organic” without being certified as such. The only reason to seek certification would be the higher purchase price mentioned above, which can be charged for organic products.

First of all, almost every country has its own organic certification label. (In addition to the organic certification label, each country has numerous other labels. In Colombia, for example, there are even certifications for “kosher” and “bird-friendly.”) To sell internationally certified organic coffee, a coffee farmer in Ethiopia would have to apply for several certifications. That costs money: the initial EU certification alone sets you back 3,000 euros. However, importers or roasters from the United States are not interested in the EU label. Many small-scale farmers and cooperatives already lack the funds for even a single certification. Spending at least 3,000 euros (plus additional fees for renewals) just to be able to sell organic coffee in Europe is not worth it for most producers.

Importers and roasters also know that the label is unnecessary in some regions: Cooperatives in Ethiopia generally grow coffee without using pesticides or herbicides. These regions lack monocultures but have high biodiversity, which makes chemicals unnecessary. If a cooperative were to decide to use pesticides, they are usually unavailable or too expensive in Ethiopia. These coffees are “organic” without being certified as such. The only reason to seek certification would be the higher purchase price mentioned above, which can be charged for organic products.

Farming without pesticides would also be unthinkable for cooperatives that grow low-CAF varieties. These plants are particularly fragile and have no chance of survival without chemicals. Even with pesticides, nearly 30% die before harvest. But aren’t such toxic substances harmful to the human body? Yes, definitely for harvest workers and farmers. Their use must also be viewed critically with regard to insects and, consequently, the environment. For consumers, however, there is no cause for concern.

Any toxins that the beans may have absorbed would be completely destroyed during roasting. After roasting, no residues can be detected, even in green coffee that is heavily contaminated with pesticides. This is because these chemicals break down at roasting temperatures.

Thus, organic certifications can generally serve as a decision-making aid when shopping and, depending on the region and the producer, can increase producers’ income. In the coffee sector, however, it’s important to note that even varieties not labeled as “organic” may be “organic,” and that cooperatives and farmers may have valid reasons to use chemicals depending on the region and variety.