Organic coffee. How is it made?

 Selective coffee picking by hand

Organic and non-organic coffees are tropical products born from a shrub which is called coffee tree. 


Coffee tree.

This is not a small tree, its stalk is straight and it can reach 10 meters in the wild. If we talk about crops, coffee trees are kept in a more reduced size, about 2 meters, in order to facilitate the coffee bean collection. 
Farmers need to wait a couple of years before to collect his first coffee beans, like in wine harvest. 
These are the years that the plant takes to blossom and to produce fragrant white or pink axillary clusters.
Some species, especially Arabica coffee, can do self fertilization; otherwise, species like Robusta coffee are pollinated by insects. 
Blooming process ends with a red and sweet berry which contains coffee beans and which will be toasted and grounded in order to elaborate all of these lovely coffees that we all know.  
Coffee is a tropical tree that in its natural way lives in the woods. Coffee beans which produce this stimulating and valuable drink are extracted from the coffee tree fruit. 

When choosing the cultivation farmers may decide between organic or industrial farming.  

Nowadays, Sabora´s coffee is focus on organic coffee distribution. 
Traditionally, coffee trees should be sowed under the shade of the tallest fruit trees.  At the present, this technique, known like agroforestry, is done taking advantage of natural trees in the production areas. 
Furthermore, this technique allows to collect a high quality and tasted coffee bean, it decrease the amount of caffeine in each coffee bean and it gets farming integrated in the area ecosystem. Also, self-consumption products may be exchanged in the area and in the international market. All of this may be done without modifying the environment. 
Coffee cultivated “under the shade” keeps mountain´s trees. 
This trees help to decrease solar radiation and protect land. So biodiversity is preserved and a sustainable use of water and other resources are done.
Ecological certifications guarantee that costumers will know about the sustainable production produced by ecological coffee. 
Coffee tree under the shadow also allows cultivating plants without insecticides and chemical fertilizers.
The result of this is avoiding water pollution and preserving the production area´s land wealth.

Also it is obtained a free chemical product, fertilizing and pesticides coffee. 

In organic agriculture, plagues must be battled without chemicals like pesticide or weed-killer.
In ecological productions, wildlife, especially birds, bees or bats that live in “shadow trees” help to keep the natural balance avoiding plagues that may end with coffee trees productions. 
Populations of wild animals are essential to move away harmful insects from coffee trees. 
We should be grateful with bats and bees because they keep in control more than 200 hundred insect species which are very enthusiastic to berries, fruit from where organic coffee is obtained.
One important advantage for the producer is the low cost of these protector animals.

Organic coffee farming can be summarized in three big sections:

  1. Organic coffee farming is a fantastic option for the environment.
  2. Land is protected because organic coffee is cultivated under shadow´s trees respecting crop areas. 
  3. A big amount of vegetables and animals coexist,  between them we may find insects, all kind of birds, reptiles, small mammals and in some areas also there are tigers, dears, bears and so on.  Regarding vegetables, we may find orchids and ferns.
  4. Organic coffee trees are important oxygen industries; they get fixed water to the land and it avoids desertification’s process. 
In some Mexican areas organic coffee trees are used as a buffer zone of protected natural areas, like for instance;  Triunfo Biosphere Reserve , Ocote Reserve, Blue Mountains Reserve, all in Chiapas. 

Farmers are beneficiated by organic coffee trees farming. 

Regarding social benefits, organic coffee trees have become an important source of employment for thousands of families since 20 year ago.  These people replaced agrochemicals used in conventional coffee cultivation.
This increase of manpower implies more money for nearly populations and no benefits for chemical companies. 
For example, in order to get controlled herbs, a machete is used. It is done manually instead of applying weed-killer. Some different techniques are used in order to control plagues like for example a shadow regulation to annihilate mushroom plagues, coffee tree pruning and coffee recollection.
Organic coffee allows conservation and the improvement of land´s fertilize because coffee cultivations produce their own organic fertilizer like compost or vermicomposting. Cultivators use farming wastes and other similar materials.   
Organic coffee production also has favored the community resident´s health, they are not exposed to chemical products anymore. Producers when doing organic coffee could find cheaper commercialization alternatives than with the ones used in conventional coffee. 

Finally, it is a very good new for costumers to know that this kind of coffee is a high quality product. 

Costumer can be sure that he is drinking an intrinsic high quality coffee (taste, aroma, body, acidity and so on) also with the highest environmental and social quality helping to a best word construction. This point is key for Café Sabora. 
For organic coffee farming small parcels are needed and international rules indicate how to produce and industrialize. These rules are verified by a certification system which guarantees chemical products coffee free.  Our organic coffees and decaffeinate organic coffees are inserted in these chain that allows you to drink a natural and safe coffee. 
Café Sabora makes sure that its products surpass the highest quality controls in producer countries, thought organism controls and respecting the European normative which allows selling organic coffee and organic decaffeinate to bars and restaurants and for stores. 
Our coffee has many international certifications such as “Narturland” from Germany, IMO control from Switzerland, shadow coffee certification or Bird Friendly, for a very restricted target that appreciates production in harmony with birds, and, JAS certification for exclusive sales in Japan. Sabora´s Coffe also meets the standards for selling coffee in Spain and in the UE. 
Organic coffee coexists in harmony with area´s production ecosystems, employment is increasing in the nearest communities, its taste, aroma and acidity is higher than in a non organic coffee. More reasons cannot be offered; you should give an opportunity to organic coffee. Try it. 
Do you drink organic coffee? Why? What do you think about this kind of coffee? Share your opinion, it is important for us. 
If you liked this post share it on social media, we would be grateful.




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