699,90 €
829,00 €
259,90 €
How to choose organic coffee? First of all, it is important to know that organic coffee does not contain any trace of chemicals. Moreover, the producers and industrialists of the coffee sector follow very precise specifications, decreed by institutional norms, in order to obtain an organic label.
The cultivation of organic coffee, healthy and qualitative, is carried out on a soil free of fertilizers and pesticides for at least 5 years. With organic coffee, producers exclude intensive cultivation and favor natural methods: natural compost, plot rotation, agroforestry, hand-picking, etc. But, once the precious organic labels are affixed to the coffees, how can the consumer find his way around? On what criteria can he rely to choose his organic coffee? We take stock.
The reasons to consume organic coffee are diverse and varied. Of course, the taste and the traceability of organic coffees are important in the choice to privilege it to the classic coffee. But, the two main reasons are the protection of the environment and the preservation of health.
In contrast to intensive agriculture, organic agriculture uses many methods to better respect the environment. Growing coffee without pesticides preserves biodiversity, does not deplete the soil and does not poison waterways. In addition, thematic labels focused on limiting deforestation or preserving wildlife habitats accompany the organic labels.
Organic coffee excludes synthetic chemicals from its production. Producers prefer to use natural substances, which allows consumers to fully enjoy the benefits of coffee. In addition, the exclusion of pesticides from the production process reduces the risk of triggering cancers and other diseases.
The organic label guarantees the absence of pesticides in the cultivation of coffee, but also the respect of the environment, biodiversity and the conventions of the International Labour Organization. In France, the AB (Agriculture biologique) label is promoted by the French Agency for the Development and Promotion of Organic Agriculture, known as Agence Bio. Six certification bodies are responsible for issuing the organic label to coffee: Certipaq, Certisud, Qualité France, SGS, Ecocert, Agrocert.
In addition, consumers can choose organic coffees that have obtained additional labels. The more labels the organic coffee has, the more ethical and respectful of nature and small producers it is. The most reputable ones are :
Whether it is organic or not, bean, ground or in pods, coffee is also chosen according to criteria of taste and flavor. The range of aromas and taste notes is immense in the world of coffee. Some organic coffees are mild, while others are more intense. They can also be enhanced with chocolate, caramelized, dried fruit, citrus or red fruit notes, etc. All of these flavor combinations come from several factors: the origin, the caffeine content, the richness of the soil, the roasting method. Nevertheless, the basic criterion for the choice of flavors is established according to the variety of the organic coffee.
There are 3 main types of organic coffee: 100% Arabica, Robusta and Blend.
The roasting method strongly affects the final taste of organic coffee. Rapid roasting tends to burn the coffee, reducing the opportunity for the aromas to develop. Conversely, artisanal roasting, which is slower and less hot, preserves all the flavors of the coffee beans. In general, the artisanal roasting and the date of the operation are annotated on the packages of high-end organic coffee.
Organic coffee is consumed in all types of forms: coffee beans, ground coffee, soluble, pods, capsules.
In its raw form, organic coffee offers much more flavor. Ideally, it is better to choose coffee beans rather than processed coffee. This is because the beans contain the oils and the different flavors of organic coffee. As soon as it is ground, the coffee starts to oxidize and lose its aromas. Some coffee machines have a grinder to grind the beans just before preparing a cup.
Ground coffee is more common and less expensive. Whether it is in pods, capsules or packages, the problem is similar: pre-ground organic coffee quickly loses its aromas. Some manufacturers try to remedy this by placing their coffee in aluminum capsules, others add food-grade nitrogen to remove the air from the capsule. Nevertheless, nothing beats freshly ground coffee. At worst, it is better to choose the organic ground coffee with the closest production date.
Beware of vacuum packaging. To keep its aromas, organic coffee must be in an aerated environment, without coming into contact with oxygen. The best solution is to pack the coffee in a package with non-return valves. The composition of the packaging is also important, especially from an ecological point of view.
From a global point of view, a quality organic coffee presents exhaustive information about its origin, notably on its packaging, but also about its variety, its roasting method, etc. On the other hand, a low-end product does not detail all these criteria.
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