Coffee was first introduced to Colombia around the same time Jesuit priests first began arriving from Europe in the mid 16th century. The leaders of Colombia tried to encourage people to grow coffee, but they met with resistance. Worried that a coffee tree takes five years to provide its first crop, they wondered how they were going to survive during this period.
A priest in a small village named Francisco Romero had an idea, instead of the usual penance at confession, he told them to plant 3 or 4 coffee trees. The Archbishop of Colombia ordered everyone to use this penance thinking it was an excellent idea and it became the general practice. This started Colombia as the world’s second largest coffee producing country built on the penance of its forefathers.Colombia began exporting coffee and in 1835 exported around 2500 bags to the U.S. By 1875 Colombia was now exporting 170,000 bags to U.S. and Europe. In 1992 exports of coffee topped at 17,000,000 bags, and are currently around 11,000,000 bags per year. Organic Coffee is a coffee that has been grown according to organic farming standards and techniques, without the use of artificial fertilizers, pesticides or herbicides.
The primary producer and exporter of organic coffee is the South American nation of Peru, Mexico and Ethiopia are also major producers of the coffee. According to the centre for Tropical Agricultural Research and Higher Education in Costa Rica (CATIE), 75% of the worlds organic coffee comes from Latin America, and that 10% of growers have reverted to conventional production due to price competition.
In order to be sold as organic coffee in the U.S. it must gain organic certification and meet the following requirements: Grown on land without synthetic pesticides or other prohibited substances for 3 years. A sufficient buffer exists between the organic coffee and the closest conventional crop. Sustainable crop rotation plan to prevent erosion, the depletion of soil nutrients, and control for pests. The USDA organic seal can appear on any coffee product that contains at least 95 percent organic ingredients and that has been citified as organic by a certification agency accredited by the U.S. Department of Agriculture
A priest in a small village named Francisco Romero had an idea, instead of the usual penance at confession, he told them to plant 3 or 4 coffee trees. The Archbishop of Colombia ordered everyone to use this penance thinking it was an excellent idea and it became the general practice. This started Colombia as the world’s second largest coffee producing country built on the penance of its forefathers.Colombia began exporting coffee and in 1835 exported around 2500 bags to the U.S. By 1875 Colombia was now exporting 170,000 bags to U.S. and Europe. In 1992 exports of coffee topped at 17,000,000 bags, and are currently around 11,000,000 bags per year. Organic Coffee is a coffee that has been grown according to organic farming standards and techniques, without the use of artificial fertilizers, pesticides or herbicides.
The primary producer and exporter of organic coffee is the South American nation of Peru, Mexico and Ethiopia are also major producers of the coffee. According to the centre for Tropical Agricultural Research and Higher Education in Costa Rica (CATIE), 75% of the worlds organic coffee comes from Latin America, and that 10% of growers have reverted to conventional production due to price competition.
In order to be sold as organic coffee in the U.S. it must gain organic certification and meet the following requirements: Grown on land without synthetic pesticides or other prohibited substances for 3 years. A sufficient buffer exists between the organic coffee and the closest conventional crop. Sustainable crop rotation plan to prevent erosion, the depletion of soil nutrients, and control for pests. The USDA organic seal can appear on any coffee product that contains at least 95 percent organic ingredients and that has been citified as organic by a certification agency accredited by the U.S. Department of Agriculture
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