How Organic is your Organic Certification? We don’t want chemical fertilizers and pesticides on our coffee beans. We don’t even want it used anywhere on the property where our coffee is grown. These chemicals can leech into the soils and rainwater – and end up in your java!
We work to ensure our farms are using proper farming techniques so they will never have to use these chemicals – this year, last crop, ever! Who knows how long these chemical residues reside after use.
Some farms obtain the Organic certifications based on demand for Organic – whether they use the organic practices all the time or not. We want farming practices that are always organic, have always been organic, and will continue to be organic going forward. Organic is for the people, and supporting organic practices will further promote a healthy life and work environment for all. What is Organic?  The Organic Foods Production Act and the National Organic Program (NOP) are intended to assure consumers that the organic foods they purchase are produced, processed and certified to consistent national organic standards. The labeling requirements of the new program apply to raw, fresh products and processed foods that contain organic ingredients. Foods that are sold, labeled or represented as organic will have to be produced and processed in accordance with the NOP standards. Except for operations whose gross agricultural income from organic sales totals $5,000 or less, farm and processing operations that grow and process organic foods must be certified by USDA-accredited certifying agents. A certified operation may label its products or ingredients as organic and may use the "USDA Organic" seal. Labeling requirements are based on the percentage of organic ingredients in a product. Foods labeled "100 percent organic" and "organic" Products labeled as "100 percent organic" must contain (excluding water and salt) only organically produced ingredients. Products labeled "organic" must consist of at least |