Because of the wonderfully complex coffee supply chain, organic certification can be tough to achieve. It has to take place not just at the farm, but also the mill and the roastery.
Using coffee from organic farms in both Costa Rica and Mexico, this seasonal blend from Doma tastes like walking through a pine tree forest while enjoying a sweet and warming (and possibly intoxicating) cup of cider.
Doma Winter Wonderland ($21.75)
This gem from Gilmer Córdova’s organic farm bridges the gap between approachable flavors like nougat and fun fruity notes of melon. It’s yet another in the new wave of clean, fruity Peruvian coffees we’ve been enjoying thoroughly this year.
Red Rooster Peru Agua Colorada ($21.20)
Because of the country’s traditional farming practices, a high percentage of Ethiopia’s coffees are farmed organically, though the the farm or mill might not be certified. This one is, and it's candy-like and berry-forward to boot.
Augie’s Ethiopia Damo ($21.20)
This decaf uses the Ethyl Acetate process, in which a solution made from fermented cane sugar is used to remove caffeine from the beans. The EA plant used for it is certified organic — that’s one more hurdle than non-decaf coffees have to clear! The result here is a wonderfully big-bodied and sweet Decaf.
Anodyne Decaf Colombia Tolima ($20.55)