USDA Organic-certified coffee meets rigorous standards for organic supply chain management and quality controls. Organic coffee farmers only use natural and organic fertilizers like compost and manure, prioritize biodiversity and sustainability, and practice socially responsible labor practices.
Compared to conventionally grown coffee, organic coffee generally has lower levels of chemical residues which is beneficial for those concerned about the potential health risks associated with pesticide exposure.
The main differences between organic and regular coffee are the certification and farming practices. Regular coffee is grown using conventional methods that may lead to higher levels of chemical residues, leave a higher environmental impact, and follow less rigorous labor practices. Organic coffee is grown using organic methods that may lead to lower levels of chemical residues, leave a lower environmental impact, and follow more rigorous labor practices.
Any San Francisco Bay Coffee that is labeled Organic and all coffees under our Organic Coffee Co. line are certified organic by the United States Department of Agriculture.
Organic coffee offers many benefits, including reduced exposure to chemicals, less environmental pollution, and improved livelihoods for farming communities.
Yes, organic coffee can have a different taste than conventionally grown coffee. However, the difference in taste is not exclusively attributed to organic farming practices. Differences in taste are primarily due to the coffee bean variety, processing methods, and roast.
The jittery feeling that some people experience when drinking coffee is mainly caused by caffeine in the beverage and sensitivity to caffeine. Whether the coffee is organic or regular does not impact the caffeine levels or jitteriness that some people experience. The jittery feeling can also be a result of lower quality beans, such as Robusta Beans. San Francisco Bay uses only higher quality Arabica beans.