Before you buy
Good questions
Certified organic, and good enough to sell either way.
Organic coffee, honestly
Organic certification tells you how a coffee was grown — without synthetic pesticides or fertilizers, usually under shade that shelters birds and soil. It doesn't tell you whether the coffee is any good. Our rule is that a certified lot has to clear the same cupping bar as everything else we buy, which is why this page is small and occasionally grows.
Today it holds Organic Peru Decaf: grown by the Cerro Blanco Producers Association under native shade in San Martín, Peru, and cupping at 88.4 after decaffeination. When new certified lots clear the bar, they'll appear here automatically.
Is organic coffee better?
Better for soil, water, and the people applying farm inputs — reliably. Better-tasting — only if the coffee itself is good, which is why we cup organic lots against everything else before buying.
What organic coffee do you have right now?
One: Organic Peru Decaf, shade-grown by a smallholder cooperative in San Martín. This page updates automatically as certified lots come and go.
Does shade-grown matter?
Yes — shade slows cherry ripening, which concentrates sugars, and preserves habitat. It's one reason smallholder Peruvian lots taste the way they do.
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