What Is Organic Coffee? Certification

Organic coffee is coffee produced and handled according to an organic standard and verified through an applicable certification system. The exact rules vary by jurisdiction and certifier, but they generally regulate agricultural inputs, recordkeeping, handling, and separation from non-organic products.

What the organic label tells you

An organic certification provides information about how the coffee was produced and handled. It can restrict or prohibit specified synthetic fertilizers, pesticides, herbicides, or other materials while requiring documented farm and supply-chain practices.

It does not automatically tell you that the coffee is specialty grade, single origin, shade grown, Fair Trade, or superior in flavor. Those are separate attributes.

Certification and chain of custody

Organic status has to be maintained beyond the farm. Mills, exporters, importers, warehouses, and roasters may need appropriate procedures or certification so organic coffee remains identifiable and is not improperly mixed or represented.

Organic vs. Fair Trade and direct trade

These terms address different parts of the supply chain. Fair Trade certification focuses on defined trading and producer-organization requirements; read our Fair Trade coffee guide. Direct trade is a broad, non-regulated sourcing term. Organic certification is primarily about production and handling standards.

Does organic coffee taste different?

There is no universal organic flavor profile. Variety, terroir, cherry ripeness, processing, fermentation, storage, roast, and brewing have much more direct influence on what a cup tastes like. Excellent and mediocre coffees can both be certified organic.

Organic and specialty can overlap

A coffee can be both organic and specialty, but neither designation automatically creates the other. For more on specialty quality and value, see What Is Specialty Coffee?.

Explore more sourcing terminology in the Coffee, Espresso & Brewing Equipment Glossary.