Organic coffee is the result of cultivation in which only organic and non-chemical substances have been used.
Organic coffee is not grown with industrial fertilizers, but with the spontaneous ones of the soil, and is consequently protected from insects and other substances harmful to its growth thanks to natural elements, such as minerals or animals (in this case insects) or other types.
In intensive cultivation, which often exploits the land without any scruple in order to produce as much coffee as possible, extensive cultivations are carried on without the deforestation of the trees surrounding the coffee plantations.
In intensive cultivation, in particular, the native trees and shrubs are replaced by other plants, which act as nourishment of the soil.
The exclusive cultivations, in this case only coffee cultivation without the presence of other vegetation, require a substantial supply of chemical products, obeying the logic that favors the quantity rather than the quality of the product.
Some extensive cultivations, also known by the name of coffee gardens, consisting of areas with lots of vegetation with natural compounds, in which the agronomic practices fully respect the environment.
With this type of cultivation, not only is the environment protected and protected but also the work of organic coffee, farmers and local producers is given a great deal of dignity, which must continually strive to find new technologies that progressively improve the techniques of cultivation, without yielding to chemistry.
In addition, coffee should be organic in itself, since, apart from roasting by hot air, it does not undergo other treatments as other food products because it is made of an only ingredient and therefore not mixed with other substances.
The organic coffee, therefore, respects the environment, is zero kilometer, of great quality, really tasty and with a great aroma.