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.
Please spread the word about The Science of Coffee!
Discover how I make these Filter Stories episodes by subscribing to my
Substack newsletter
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a
5 star rating on Spotify
Dive deeper into organic coffee
Learn more about Sustainable Harvest’s
Most Valuable Producer programme, their cupping app
Tastify, and explore their range of
certified organic and Fairtrade coffees
Explore
RAOS (Cooperativa Regional Mixta de Agricultores Organicos de la Sierra)'s story for yourself
Are you a coffee farmer? Get in touch with
Lalo Perez Varaona
Connect with my very knowledgeable guests
Lalo Perez Varaona -
LinkedIn
Jorge Cuevas -
LinkedIn
Andrea Futterer -
GEPA website
Osman Contreras -
LinkedIn
Roberto Rene Gonzales -
Farm website
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast
Filter Stories
Subscribe to A History of Coffee podcast
