In recent years, organic is considered a “keyword” that people are interested in. And coffee is not an exception. So what is organic coffee? Is organic coffee safe and good? Let’s read this article below to find the answer…
Organic coffee is a coffee that has been cultivated organically. This means that coffee trees are grown on clean land, without using pesticides or any synthetic fertilizers or chemicals. Coffee trees are grown naturally, people only use manual measures during the time of caring, processing and using compost to fertilize the tree.
At first, organic coffee appeared when some poor farmers could not afford to buy fertilizer. Organic coffee trees were poorly developed at the time and the grain quality was also poor. Later, the concept of organic coffee was developed more widely and also taken care of so the quality of organic coffee was raised a lot. Organic coffee beans are richer in natural antioxidants than coffee grown in the same way by conventional methods.
Organic coffee is one of the top choices of many developed countries because it is considered to be tasteful, free of harmful chemicals and safe for health. Quality standards of organic coffee:
- Contains no impurities
- No residual toxic chemicals
- Do not use colorings or odors
- Do not use a chemical that creates foam, bitter or even sour taste
- Does not contain preservatives
The actual situation of organic coffee in Vietnam:
It is clear that organic coffee has gained benefits from the process of not using chemicals to cultivate. Nevertheless, it is a contributing factor influencing directly to low productivity. In addition, cultivating organic coffee is so arduous and it requires extremely careful care so organic coffee does not appear in every region of Viet Nam. Because of this scarcity, the price of organic coffee is much higher than regular coffee. Organic coffee is becoming one of the destinations for Vietnamese coffee farmers. However, to get certified organic coffee, it must meet all criteria in the process of planting, harvesting, roasting, and blending. This process is becoming difficult for small farmers because even if people fully comply with the above criteria, the purchase of specific equipment for the roasting process is a huge barrier.