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Nonsensical Blabs About Coffee

Updated on May 15, 2013

Coffee - It’s something we wake up to every morning. It keeps us awake in work filled nights; it energizes us throughout the day; with it, we are productive, without it, we are lost. Coffee is ingrained inside American society and coffee is as Americanised as can be. But as coffee consumers, even more importantly, as Americans, what part do we play in the production of coffee? What difference does certified coffee have against uncertified coffee? The difference between the two can be compared to the difference between graded vs. raw coins.

Certified coffee is coffee that has a seal of approval by a reputed organization of maintaining certain quality standards and has been produced responsibly. Coffee which does not have this seal of approval is uncertified coffee. This article will evaluate the difference.

Ecological differences - Initially, all coffee was grown by natural shade. Natural varieties of coffee are intolerant of direct sunlight and prefer a canopy of trees that block out the sun. A new hybrid of coffee was later produced which yielded more, are easier to harvest and produce best in direct sunlight. Thus, many coffee plantations razed their fields off trees and produce this variety causing deforestation and forcing birds to migrate elsewhere. Certified coffee would have a label stating whether or not the coffee is shade grown. Even though not all uncertified coffee is the hybrid variety, a jar of uncertified coffee stating that it is shade grown may not always be the truthful.

Organic differences – Organic goods are produced in the most natural way possible. Inorganic coffee is said to be as harmful as tobacco, containing the most chemicals and pesticides than any other product we consume. Another benefit of shade grown coffee is that it requires little or no pesticides, herbicides or chemical fertilizers. Coffee which has received the certification stamp of approval is guaranteed to be safely manufactured and does not contain any harmful additives. That is not to say that organic shade grown uncertified coffee is harmful for health but the question is once again of verification. Certified coffee is verified.

Differences in taste – Shade grown coffee takes longer to mature and harvest. Since it takes such a long time to ripen, the natural sugars within the coffee start to increase and the flavour grows in richness. That is why shade grown coffee generally tastes better than industrially manufactured coffee. The hybrid variety harvests faster leaving it less time enhance its flavour. It is better for capitalists because it yields more but the consumers are left feeling a bit empty. Certified coffee stating that a particular brand of coffee is shade grown would guarantee that it is definitely richer than other brands.

Price – This is where uncertified coffee trumps certified. Certified coffee analyses the entire production process and gives their guarantee that the coffee is made under healthy and ecologically friendly circumstance. However, they also charge a lot more than uncertified coffee because of the verification premium. Fair trade certified coffee not only maintains that the coffee is made in hygienic standards but also charge premium pricing to increase the wages of coffee producers to increase their livelihood. In this regard, the overall certified jar of coffee charges much higher than uncertified coffee. For those with a constraint on their budget, this could be a difficult choice to make.

In conclusion, while uncertified coffee certainly isn’t bad, certified coffee provides the guarantee of where the coffee has been, how it’s been made and whether or not it’s good for you. If consumers take into mind that not every brand of coffee cares about customer satisfaction or ecological conditions, this verification can go a long way.

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