What is Conventional Coffee?
In the context of coffee cultivation and processing, "conventional" refers to coffee that is not certified as organic. This term is commonly used in the coffee trade to distinguish between coffee that has been grown and processed using conventional agricultural methods, which may involve the use of synthetic fertilisers, pesticides, and herbicides, and coffee that has been grown and processed using organic methods that are certified by a third-party organisation.
While conventional coffee is not organic certified, it can still be of high quality and may be preferred by some coffee roasters and importers. This is because conventional coffee may be less expensive than organic coffee, and may also offer a wider range of flavour profiles due to the use of different agricultural inputs.
However, there are also concerns about the potential environmental and health impacts of conventional coffee production, particularly in regions where there may be limited regulation or oversight of agricultural practices. Some coffee producers and consumers choose to support organic and sustainable coffee production as a way to minimise these impacts and promote environmental and social responsibility in the coffee industry.
In summary, the term "conventional" in the context of coffee cultivation and processing refers to coffee that is not certified as organic, and may involve the use of synthetic agricultural inputs. While conventional coffee may be less expensive and offer a wider range of flavour profiles, there are also concerns about its potential environmental and health impacts, and some coffee producers and consumers choose to support organic and sustainable coffee production as a way to promote social and environmental responsibility.