Why USDA Organic Coffee is Best. New York

Mass production of coffee needs wide swaths of clear land, typically in a rainforest environment where there is an abundance of direct sunlight day in and day out for the planted coffee crops. The immune system of the plants is weakened from the seemingly non-stop supply of heat and makes them at risk to preying insects and parasites.
This necessitates the use of insecticides, chemicals, and fertilizers with so much content of potent chemicals to stave off these parasites and insects. These are spayed on the plants directly and remain there even after harvesting and roasting the crops. When you consume conventionally-grown coffee, you take in these insecticides, pesticides, and fertilizers, as well.
Drink Organically-Grown Coffee Certified by the USDA
Several factors are considered before coffee can be given an organic certification such as the kind of fertilizer used. In a natural farm, it needs to be ONE HUNDRED % natural made from coffee pulp, general compost, chicken manure, and bocachi, among other products. Even a one-time use of a fertilizer that contains phosphate, potash or synthetic nitrogen is cause for the non-issuance of the organic certificate to the farm.
Your best bet is to consume coffee which has the UNITED STATE Department of Agriculture or USDA organic certification. The USDA has their brokers see coffee farms and production sites to validate whether or not they should be issued an organic certification. For a farm to be organically certified, it must not use chemicals on crops for the following 3 years preceding the harvest due for certification. This ensures that only crops grown as organic coffee can lay claim to its condition as “ONE HUNDRED % natural.”.
Your Choice of Coffee Impacts on Your Health and that of Planet’s.
Pursuing a healthy and balanced lifestyle seems futile if one’s environment is unhealthy. That is why organic is gaining popularity in this day and age of climate change and global warming.
The kind of coffee that you select to consume each day impacts not only your food choices but also the earth’s eventual future. Organic coffee is the outcome of a long chain of supply that starts with the organic farmer.
On a USDA organically-certified farm, the farmer does not use or spray any type of chemicals which contain synthetic, additive or harmful substances in the soil or on the coffee crops, respectively.
How Drinking Conventionally-Grown Coffee Kills You and the Earth Slowly.
Consider this fact: if the chemical substances used to make these sprays were designed to eliminate parasites and bugs, it’s more than likely than these can eliminate humans after a considerable period of ingesting them on a daily; drinking organic coffee can keep you from drinking these chemicals which also contaminate the water supply and toxin the soil the crops are grown in.
Workers who are exposed to them acquire medical conditions which they otherwise would not have developed if these substances were non-toxic. Beans that were sprayed are water washed after they are harvested, sending the water with the toxins washed off from the beans to rivers, lakes, streams or whatever water source it originated from; this water will even be used to irrigate the soil once again.