Coffee

Organically grown coffee is said to taste better, that is grown organically has not been subjected to chemicals of any kind. No artificial fertilizers have been used, and no toxic bug sprays have been applied. For those who are concerned about our environment, OGC is the only reasonable choice.

When coffee is grown organically, it is just so much better for the coffee farm land as well as for all of the land that surrounds the farm. Water quality is improved for the entire area where coffee farms operate.

Of course, buying OC can be a real challenge for producing companies. Most coffee farms grow their coffee beans with the help of fertilizers and pesticides. Coffee farms are small and usually family operated or are cooperatively owned farms where income as well as tools, mills, mulches, and organic methods of raising beans are shared. The idea of OGC beans is to produce higher quality coffee beans that simply produce a better tasting cup of coffee.

OGC beans are raised in the shade. A lot of shade over the trees produced by larger trees that actually make a canopy above the coffee trees means that the sun can’t bleach out the nutrients that are naturally in the coffee beans. It also helps to prevent pests and prevents the depletion of the topsoil.

Those who are not very concerned about the environment still look for coffee that has been made from coffee beans for one very simple reason. The entire organic process means that the beans will simply produce a better tasting cup of coffee, and a better tasting cup of coffee is a universal pursuit of happiness.

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Author: Miodrag Trajkovic
Article Source: EzineArticles.com
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Traditionally, almost all coffee was shade grown. The coffee plant in its natural state isn’t very tolerant of direct sunlight; thus most coffee plants grow best under the shade of a canopy of trees. In an ideal setting, the leaves from the overhanging trees would decompose and compost into the soil, creating a rich, moist soil in which the coffee plants thrive. Furthermore, the trees overhead provide a home to native birds that eat many insects which would otherwise threaten the coffee plants. Coffee grown in this type of environment would need little to no fertilizers or pesticides to grow; rather, it would grow quite well on its own.

In 1972, scientists developed a new hybrid type of coffee plant. This new plant boasted a much larger crop of beans than traditional coffee plants, and in addition, the crop was easier to harvest because the plant remains small in size. Soon, coffee farms around the world were converting to the new hybrid plant. In turn, coffee farms cut down their native forests to provide direct sunlight for the hybrid coffee plants. Out of the some 6 million acres of coffee-producing land around the world, it is estimated that 60% of that land has been deforested since 1972 as a result of hybrid sun coffee plants.

The loss of forest on coffee plantations has created numerous problems. First, the migratory birds that lived in these trees no longer have a habitat. It is estimated that the population of migratory birds has declined 20% over the last ten years, mostly due to loss of habitat. The lack of trees not only interrupts the bird population. It has a direct impact on the entire ecosystem of an area. A study conducted by the University of Michigan found that shade coffee plantations support a significant number of other species of animals and insects. For example, the study noted that one tree on a shade coffee farm in Costa Rica was home to 27 different species of ants and 126 species of beetles. When the shade trees disappear, so do other animals and insects, upsetting the fragile balance of the natural ecosystem.

Another problem with sun grown coffee is the enormous amount of synthetic chemicals required to grow it. Because there aren’t as many native birds present to eat the insects, pesticides are required to keep the insect population down. Sun coffee plants are also treated with chemical fertilizers, because there is no canopy of trees present to provide organic matter that would naturally enrich the soil. Furthermore, plantations growing sun coffee must also rely on the use of herbicides to keep down the weeds that grow in the increased sunlight (shade coffee plantations don’t have as many problems with weeds, because the weeds don’t grow well in the shady conditions that the coffee plants favor).

All these chemicals that are required to farm the hybrid sun coffee plants create an enormous amount of runoff, which poisons downstream waterways due to runoff and threatens the health of workers on the coffee plantations. The lack of trees has also created serious soil erosion problems. It has become clear that this type of coffee farming is not sustainable.

Traditional shade growing, however, is a self-sufficient and sustainable farming method. It promotes increased biodiversity and requires little to no fertilizers, pesticides, or herbicides. The Smithsonian Institute’s Migratory Bird Center (SMBC) is working to raise awareness and promote shade grown coffee through a certification process. Look for coffees that feature the SMBC’s “Bird Friendly” seal of approval, or if you cannot find such coffees, simply look for those that specify shade grown conditions.

The only way to address this problem is through consumer demand. Every purchase of shade grown coffee helps restore natural shade grown coffee farming methods. Coffee drinkers and bird lovers unite, and buy only shade grown coffee!

All gourmet roasted coffee and flavored coffee beans sold at Home Products ‘n’ More are shade grown, and include free shipping and handling.

Author: Ellen Bell
Article Source: EzineArticles.com
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The rise in popularity of organic coffee over the past decade or so is the direct result of consumers becoming more and more aware and conscientious about what products and produce they are buying. Because companies must detail production methods on their product’s packaging, consumers are able to easily make informed decisions about the products they purchase. Even more than that, consumers are generally becoming more educated about the international coffee manufacturing industry and the chemical processing that goes into the coffee they buy. Coffee, if you don’t already know, is one of the most chemically processed products in the world.

What is certified organic coffee?

The term organic refers to the way a coffee is grown, harvested and produced. It refers to the conditions of the coffee plantation or farm and the conditions under which it is processed. Only coffees grown under the strictest of organic farming guidelines may publicly label their product organic and certified organic.

Organic farming methods avoid any chemical or synthetic processing of the coffee. Organic farmers base their methods on the philosophy of processing coffee as naturally as possible, creating a healthier coffee alternative and keeping the environment as healthy as possible, too. Organic coffee farms never use chemicals as fertilizers or pesticides. Moreover, they do not use chemical flavorings or additives.

Organic farms are always built in line with principles of sustainable agricultural practice and always place importance on the health and quality of their soil. It almost goes without saying that healthy soil produces a healthy crop. And by extension then, that healthy coffee crops means healthier coffee.

These days, everyone knows well enough that chemically processed coffee is adverse to their health. Consumers also know that there are excellent organic alternatives.

Organic shade farming

Coffee is traditionally and naturally grown in the shade. This method is called ?shade coffee farming.? To this day, shade farming produced the best coffee. But large manufacturers have taken to producing coffee quickly and in full sun to meet the demands of the market.

But coffee that is grown in full sun suffers a number of adverse effects, such as from bird and insect pests. This pestilence means that large-scale coffee farmers must use pesticides to protect their crop and this, of course, results in negative effects on a coffee bean’s taste and aroma.

Only organic coffee is grown in natural conditions. The gourmet varieties of Mocha, Java and Kona are grown organically.

Coffee wholesalers who sell organic

When it comes to certified organic produce it is often best to try your local coffee retailer or coffee shop. These are small companies who love their coffee and will most likely be purchasing the very best, organically produced coffee. Next, try online stores that specialize in organic coffee. A simple search on the Internet will bring up many coffee wholesalers and retailers committed to certified organic coffee beans and blends.

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Author: Samantha Evans
Article Source: EzineArticles.com
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The coffee regions of the South Pacific include Indonesia and the Pacific Islands; Sumatra; Sulawesi or Celebes; Java, and New Guinea. Each of these regions has unique coffee attributes for flavor, aroma, after-taste and fragrance.

Indonesia and the Pacific Islands: Indonesia is the world’s third largest producer of coffee. Only 15% of the crop is Arabica beans; however, they are some of the best in the world. Indonesian beans are prized for their richness, full body, earthiness and gentle acidity. A limited number of quality beans are available for the gourmet, specialty coffee industry.

Sumatra: Sumatra is the largest of all the Indonesian islands. There are over 13,700 islands comprising the Republic of Indonesia, some with famous and well known coffees. Sumatran coffees are considered some of the heaviest, smoothest and most complex coffees in the world. Sumatran coffees have spicy, herbal notes and earthy aromas sought after by coffee lovers. The finest of the traditional Arabica coffees from Sumatra are marketed as Sumatra Mandheling and Lintong. Mandheling and Lintong are in the Aceh province on the volcanic mountains near Lake Tawar. The average growing altitudes are between 2,500 and 5,000 feet which is ideal for coffee cultivation. This region has shaded coffee farms and the processing method is “semi-washed.” This method depulps the coffee cherry from the coffee seed before they are dry. This cleans the coffee seed from the fruit pulp that naturally surrounds it. Mandheling is known for its herbal aroma, full body, low acidity, rich and smooth flavor.

Sulawesi or Celebes: Sulawesi was formerly known as Celebes. Coffee from this area uses the dry method and possesses a unique combination of sweetness and earthiness. The highest grade Sulawesi coffee comes from the mountainous area near the center of the island in the Toroja region. Sulawesi coffee is low in acidity with a deep body resembling the taste and fragrance of maple syrup. Japan consumes most of the supply available which tends to be small due to the limited yields.

Java: At the beginning of the 18th century, Dutch explorers brought the first Coffee Arabica trees to Java where they were planted and grown successfully. The island of Java became the world’s leading producer of coffee until a rust disease wiped out the entire industry. Farmers replanted the trees but the crops were devastated by military occupation during World War II. Talk about bad luck! Once again, the acreage was replanted with disease-resistant Robusta stock which is predominant although Arabica has made a comeback. Java Estate coffee is a wet processed coffee that is more acidic, lighter in body, and quicker to finish than other coffees in the region. There are traces of spices in this coffee such as nut, vanilla and spice. Old Java is Java Estate coffee that is stored in warehouses for two to three years. This aging process in storage causes the coffee to lose acidity and gain body and sweetness.

New Guinea: Papua New Guinea occupies the eastern half of the island of New Guinea. This is the coffee growing region of New Guinea and the coffee is usually labeled Papua New Guinea coffee or PNG. What is very interesting is that the seedlings planted in Papua New Guinea in the late 1930′s that started the island’s coffee cultivation came from the Jamaica Blue Mountain region in Jamaica. Papua New Guinea has ideal weather and soil conditions for growing coffee beans. However, the plantations are very secluded at very high elevations. Very often, these coffee farms are accessible only by foot. Papua New Guinea coffee is grown organically and processed completely by hand. One great benefit for coffee lovers is that the slower processing time makes for a better quality of coffee. Coffee from Papua New Guinea offers a full, syrupy body, balanced snappy acidity and wonderful complexities. Papua New Guinea coffee is reminiscent of Jamaica Blue Mountain flavor and taste.

So, are your ready for a delicious cup of Papua New Guinea AA Estate freshly roasted to order just for you? This is a true gourmet specialty coffee with a pleasingly full body, crisp acidity, a clean taste that finishes sweet, and a luxurious aroma with hints of tropical fruit such as mangoes and papayas!

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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