Organic coffee, what is it exactly?
To obtain the organic "label", the coffee is must comply to a standard and a strict specification which allows its certification.
The benefits that society can derive from organic farming are multiple in terms of preserving soil quality, biodiversity, air and water, and creating activities and jobs.
In the first place, cultivated soils must be free from contact with chemicals for at least 5 years. No use of chemical fertilizer, chemical treatment, GMO (genetically modified organism) or pesticide is accepted during the cultivation.
This discipline applies to all stages of transformation. No mixing between organic and processed coffee is allowed, and strict control of the products used is carried out at each stage, from production to roasting, including transportation and storage.
Drinking an organic coffee, is enjoying a perfect traceability from the harvest to the cup, and to contribute to the preservation of the environment.
There are two families of coffee beans today.
Arabica: soft and subtle, it brings back acidity and coffee taste. It is generally considered to be the tastiest, pure coffee.
The Robusta: bitter, it brings body and substance to the coffee.
The difference between these two coffees is made thanks to 4 criteria which are: the curve, the color, the size of the bean and the smell.
In France, we are used to drinking 100% arabica.
However, its provenance and the entire cultivation process make every grain an exception. In addition, to this rigorous selection is added the roasting process.
Roasting is a delicate process that requires a lot of attention.
Finally, the coffee bean is ground, ready to be savored in your cup. It is all the richness and unique characteristics specific to each bean that also make each coffee moment unique.