What is organic coffee?
Organic refers to the way coffee is grown and processed. Organic coffee production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organic coffee beans are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the coffee.

What does "Certified Organic" mean?
"Certified Organic" means the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

Who regulates the certified organic claims?
The federal government set standards for the production, processing and certification of organic coffee in the Organic Food Production Act of 1990 (OFPA). The National Organic Standards Board was then established to develop guidelines and procedures to regulate all organic crops. The U. S. Department of Agriculture (USDA) during December 2000 unveiled detailed regulations to implement OFPA. These took effect on April 21, 2001, with an 18-month implementation period ending October 2002. At that time, any coffee labeled organic must meet these National Organic Standards. USDA’s National Organic Program oversees the program.

Are all organic products completely free of pesticide residues?
Certified Organic coffee beans have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are inadvertently exposed to agricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past 50 years in North America, and due to drift via wind and rain.

Do organic farmers ever use pesticides?
Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other nonpersistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

Isn’t organic coffee just a fad?
No. U.S. retail sales of organic coffee in 2006 increased 24 percent to 110.36 million dollars.