In addition to caffeine, a coffee grain contains three dozen organic acids, about two hundred aromatic substances, powerful antioxidants, vitamins, and other useful substances. Intensive cultivation technologies increase yields, reduce costs, but become a source of harmful components coming from synthetic fertilizers and plant protection products. Organic coffee is not susceptible to such negative influences, since it grows in the most favorable conditions of the natural ecosystem.
A distinctive feature of organic farming technology is to support soil fertility and protect trees from pests using natural mechanisms. The necessary increase in the population of animals and birds is directly related to the rejection of harmful chemicals. Harvested by hand, taking into account the degree of ripeness of the coffee berries. Special requirements are imposed on processing, transportation and packaging of grains.
Types of organic coffee
On volcanic soils fertilized with ash, mainly high-altitude varieties grow, which are specially marked on the packaging:
Usually Arabica has a rich flavor, although its shades are highly dependent on the place of growth. These beans have complex flavor and aroma profiles, which is why they are so popular with coffee lovers. Arabica beans are best flavored in hot drinks, especially if they are prepared using hand-made techniques (such as a pourover). The complex, deep taste of coffee can fade into the background if it is diluted with cream, sugar or cooled.
The second most common is robusta. This type of plant owes its popularity not to the quality of the drink, not to its taste. The Congolese coffee tree is popular for its hardiness and high caffeine content in the fruit beans. Trees of this variety prefer to grow in hot climates with heavy rainfall. However, these plants can tolerate different climatic conditions and can grow at different heights. This variety is more resistant to disease than others. Because of their resistance to phytopathogens, Congolese trees are more profitable to grow in large
Liberica and Excelsa
Excelsa is actually a subspecies of Liberica. Despite this, these varieties have different flavor profiles, so most experts consider them separately. Liberica’s popularity reached its peak in the 1890s, when 90% of the world’s Arabica plantations were destroyed by the disease coffee rust. The Philippines was the first to start active production, and therefore this country became the largest supplier of the variety.
The advantages and disadvantages of organic coffee
The opulent coffee is, unfortunately, one of the came useful drinks, it is grown without the use of chemical additives and external soil requirements.
Naturally, it still contains an organic coffee, but if you know the limits, then an organic coffee only improves the work of a food-grade food. Produced by Arabica orgs and works.
The world of coffee is very wide and varied; But together with the theme of coffee it is worth knowing and loving, because it contains all of the hot southern countries and high fertile mountains.
Where you can taste the best organic coffee
Organic varieties are grown in traditional regions with the most favorable conditions for coffee beans ripening. The best way to buy organic coffee from the countries of Central and South America, Asia and Africa, located in the equatorial zone:
Countries where you can taste the best organic coffee
Brazil. More than 40 million bags of coffee are harvested here, which is almost a third of the world’s coffee harvest. Coffee from this country is mostly used in blends and espresso blends because of its taste. In Brazil, many varieties are grown, both Arabica and Robusta. The main advantage of Brazilian coffee is its low price.
Colombia. Brazil’s eternal rival in the coffee market. It yields in quantitative terms, as it supplies the market with 10-13 million bags of coffee, depending on the harvest. But the quality of the grains is higher, because only Arabica is grown in Colombia. Colombia controls about 15% of the global coffee market and is prominent in the high-quality segment.
Peru. Compared to the giants, its contribution to the world market is rather modest, about 3-4 million bags of coffee annually. Peruvian coffee is not as famous as Brazilian or Colombian coffee, but some very good mono varieties with expressive flavors are grown here, for example, Chanchamayo. The rest goes to the creation of blends and blends for espresso.
Honduras. The country supplies up to 5 million bags of Arabica a year. Connoisseurs appreciate some of the single varieties, such as Madeo. As in most countries in the region, the bulk of Honduran coffee comes mainly from blends and blends.
Mexico. Grows a fairly large amount of coffee, almost all of it is consumed by the United States. 4 million bags a year is the average for Mexico. There are no bright flavors, the harvest is used for coffee machine mixes.
Guatemala. 3.5 million bags of Arabica and Robusta a year – this is Guatemala’s contribution to the world market. In this small country, varieties are grown that are familiar to gourmets around the world, for example, the famous Guatemalan Antigua.
Vietnam. The country stubbornly and consistently breaks into the ranks of the world leaders in coffee cultivation, annually supplying 20 to 30 million bags, depending on the crop. Both Arabica and Robusta grow here, the country’s specialization is blends, blends and blends.
Indonesia. An island nation in Southeast Asia supplies up to 10 million bags of coffee a year. In Indonesia, mostly robusta grows, and very little old varieties of Arabica. Coffee from the Indonesian island of Java is especially popular among connoisseurs. Arabica from Sumatra and Sulawesi is not inferior in taste. Sumatra Mandeling and Toraya Sulawesi are elite coffee because of their perfectly balanced and bright taste. In Indonesia, one of the most expensive varieties, Kopi Luwak, is grown. Arabica from Indonesia, which is collected very little by world standards, is quite consistent with the saying – small spool, but expensive.
India. Arabica and Robusta are grown here, the country supplies the world market with over 5 million bags annually. Indian coffee is added to the blend, it is similar in characteristics and taste to the Indonesian robusta. India boasts its own unique varieties. Malabar Monsoon has not only an original and unforgettable taste, but also a unique processing technique. Aging of grains on the ocean coast, under the influence of monsoon winds, is now used in several countries, but India was a pioneer in this technology.
How to choose, store, prepare organic coffee
Buy organic coffee only from well-known sellers and carefully study the packaging and accompanying documentation if you want to be sure that you have in front of you a truly high-quality, natural and healthy product for which you pay, and not ordinary semi-chemical coffee, transformed into a beautiful packaging