Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals.
But, if it’s so great, why is less than 10% of the world’s coffee grown organically?
The fact is, going organic is hard. Much harder than growing coffee conventionally.
In this episode I show you the story of one of Central America’s most successful organic coffee cooperatives, RAOS, and the four big hurdles that stood in the way of their early founders who all dreamed of converting their farms to organic.
This story changed my understanding of farming and is now the reason I choose organic specialty coffee whenever I can.
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certified organic and Fairtrade coffeesExplore
RAOS (Cooperativa Regional Mixta de Agricultores Organicos de la Sierra)'s story for yourself
Are you a coffee farmer? Get in touch with
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Farm websiteThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsROESTSustainable HarvestMahlkönigThe Science of Coffee is a spin-off series from James Harper's documentary podcast
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