Sustainably Grown Coffee
Coffee grown with respect for nature, environment and producers - without certification
Key Takeaways
- We are not organically certified, but our coffee beans are grown under conditions on par with certified organic coffee
- Our producers use natural farming methods without synthetic pesticides or chemical fertilizers
- Direct trade ensures better prices for farmers and full traceability
- Sustainability is about more than certifications - it's about long-term relationships and responsibility
- Freshly roasted in Copenhagen with respect for craft and raw material
Kaffe
Om kaffen
Pris
- Ristning: Light
Original price was: kr. 165,00.kr. 155,00Current price is: kr. 155,00.
- Ristning: Dark, Light, Medium
- Ristning: Light
Coffee subscription
Coffee subscription: 2x 250g delivered right to your door step every month. Roast dates you will receive: Bag...
kr. 260,00 / month
- Ristning: Light
- Coffee subscription: 2x 250g delivered right to your door step every month. Roast dates you will receive: Bag 1: 12 days rest time Bag 2: 3 days rest time Free shipping!
- Ristning: Dark, Light, Medium
- Ristning: Dark, Light, Medium
- Ristning: Dark, Light, Medium
What does sustainably grown coffee mean?
Sustainably grown coffee is about producing coffee in a way that respects nature, supports local communities and ensures quality in the cup.
At The Artisan, we choose our coffee beans based on farming methods, not certifications.
Our coffee comes from farms where producers use natural methods. That means no synthetic pesticides, no chemical fertilizers and a focus on healthy soil.
The quality in the cup reveals a lot about the farming method. Coffee grown with care simply tastes better.
Why aren't we organically certified?
Organic certification is an expensive and administrative process. For small coffee farms in Peru, certification costs can represent a disproportionately large part of their income.
Many of the farmers we work with grow their coffee using methods that match or exceed organic standards, but cannot bear the costs of certification.
We prioritize direct relationships and personal verification over paper certificates. This allows us to work with farms that deliver exceptional quality at fair prices.
The direct contact we have with our producers means we know their methods. We visit the farms. We see how the coffee is grown.
This approach gives us greater insight than many certifications can provide.
Our approach to sustainability
Sustainability at The Artisan is built on three pillars: environmental responsibility, social conditions and economic long-term viability.
100%
Direct trade
2-3x
Market price to farmer
0
Synthetic pesticides
Environmental responsibility without certification
Our producers work with natural farming methods. This includes composting, shade growing and natural pest control.
Many use coffee cherry husks as fertilizer. Others plant shade trees that protect the soil and provide habitats for birds and insects.
These methods are identical to those used on certified organic farms.
Social conditions
Direct trade means we pay the farmer directly. No middlemen taking profit.
We pay prices that are 2-3 times above market price. This gives the farmer the opportunity to invest in quality and living conditions.
Long-term relationships provide stability. The farmer knows we'll buy next year's harvest. This creates security.
Economic sustainability
For a farm to be sustainable it must be economically viable. Certification costs can undermine this for small producers.
Our model removes that barrier. The farmer invests in quality rather than paperwork.
The result is better coffee and better conditions for the producer.
How we verify farming methods
Without official certifications we take greater responsibility for verifying our claims.
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Farm visits and inspection
We regularly visit the farms we buy from. This gives us firsthand knowledge of farming methods, working conditions and environmental practices.
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Direct communication
We have direct contact with the farmers. They share photos from the growing process and inform us about seasonal challenges.
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Quality control in the cup
Coffee grown with synthetic inputs often has characteristic flavor profiles. Our cupping sessions reveal whether the coffee is cleanly grown.
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Transparency and traceability
Each coffee lot can be traced back to the specific farm. We share this information with our customers.
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Third-party analysis
When in doubt, we send coffee beans for laboratory testing for pesticide and heavy metal content. This is rarely necessary thanks to our close relationships.
This approach requires more work than accepting a certificate. But it gives us greater certainty about quality.
The difference between organic certified and sustainably grown
Many believe that organic certification is the only proof of sustainable coffee growing. That's a misconception.
| Aspect | Organic certified | Sustainably grown (our model) |
|---|---|---|
| Farming methods | No synthetic pesticides or chemical fertilizers | Identical - natural methods without synthetic inputs |
| Costs | High certification fees (often $700-2,000 annually) | No certification costs |
| Verification | Annual inspection by certification body | Direct farm visits + ongoing communication |
| Social standards | Varies by certification body | Direct trade with prices above market level |
| Traceability | Batch level | Farm level with full knowledge of producer |
| Quality focus | Not included in certification | Central - we only buy specialty-grade coffee |
Organic certification documents farming methods. But it doesn't tell the whole story.
A farm can be organically certified and still pay poor wages. A farm can follow all organic rules and still produce mediocre coffee.
Our model focuses on the whole picture: environment, social conditions and quality.
Tip
If organic certification is important to you, always ask for documentation. Many claims about "organic" coffee are vague and unverified.
We are transparent about not being certified because we respect your right to informed choice.
Environmental impact of coffee farming
Coffee farming can both harm and help the environment. It depends on the method.
Traditional intensive coffee farming
Intensive coffee farming focuses on high yields. This requires crops in full sun, synthetic pesticides and chemical fertilizers.
This approach leads to:
- Loss of biodiversity through clearing of shade trees
- Soil erosion when rainwater washes away unprotected soil
- Groundwater pollution from pesticides
- Lower resilience to climate change
Yields are high in the short term. But the soil is depleted and the farmer becomes dependent on external inputs.
Sustainable coffee farming
Our producers use methods that support the ecosystem:
Shade growing where coffee plants grow under trees. This protects the soil, provides habitat for birds and increases biodiversity.
Composting coffee waste that becomes fertilizer. Nothing goes to waste.
Natural pest control through varied crops and beneficial insects.
These methods give lower yields per hectare. But quality is markedly higher and the system is self-sustaining.
D
Dionicio Aguilar
Coffee Producer, Peru
"We grow coffee the way my parents taught me. No chemicals, only compost from our own farm. The trees protect the soil and the coffee tastes better. Certification would cost more than I earn in two months."
The price of sustainable coffee
Sustainably grown coffee costs more than supermarket coffee. There are good reasons for that.
Lower yields mean fewer kilos of coffee per hectare. When the farmer doesn't use chemical fertilizers to force growth, each plant produces less.
Handling the coffee takes more time. Hand-picking only ripe cherries rather than mechanical harvesting of everything at once.
Direct trade means better prices for the farmer. We pay 2-3 times the market price.
All of this is reflected in the final price. But the price reflects the real value.
1.5 kg
Cherries per cup of coffee
8-12
Hours of manual labor per kg
250-300%
Above market price
When you buy our coffee you pay for:
- Natural farming methods without chemicals
- Fair wages to the farmer
- Hand-picking and careful processing
- Fresh roasting in small batches in Copenhagen
- Direct import without middlemen
It's an investment in quality and responsibility.
How to brew sustainably grown coffee
Sustainably grown coffee deserves brewing that highlights its natural qualities.
Filter coffee highlights clarity
Pour over or Chemex are ideal for coffee grown without chemicals. The clean taste experience comes through without being hidden.
Use 15-16g coffee to 250ml water. Water temperature at 93-96°C.
Medium to medium-fine grind gives best extraction.
Espresso concentrates complexity
As espresso you get the concentrated flavor notes from natural growing. The sweetness is more pronounced.
Use 18-20g coffee for a double shot. Extract in 25-30 seconds.
Adjust the grind until you achieve a balanced cup without bitterness.
French Press gives body
French Press preserves the coffee's oils and gives a full-bodied cup that shows the entire flavor spectrum.
Use coarse grind. Ratio 1:15 (e.g. 30g coffee to 450ml water).
Brewing time of 4 minutes.
Is The Artisan's coffee organically certified?
No, our coffee is not organically certified. This is because certification is an expensive process for small coffee farms. However, our producers grow coffee using methods that match or exceed organic standards. We verify this through direct farm visits and ongoing communication.
How can you guarantee the coffee is sustainably grown without certification?
We use several verification methods: Direct farm visits where we see the farming methods, ongoing communication with farmers, quality control through cupping (coffee grown with chemicals often has characteristic flavor profiles), and when needed third-party analysis for pesticides. Our direct relationships give us greater insight than many certification schemes.
What's the difference between your coffee and organic certified coffee?
The farming methods are identical - no synthetic pesticides or chemical fertilizers, focus on sustainability. The difference is the paperwork. Organic certification costs $700-2,000 annually, which many small farms cannot afford. We prioritize paying the farmer better rather than paying for certifications.
Do you pay fair prices to farmers?
Yes. We pay 2-3 times the market price through direct trade. This means no middlemen reducing the farmer's earnings. The prices we pay give the farmer the opportunity to invest in quality, living conditions and sustainable methods.
Why is sustainably grown coffee more expensive?
Lower yields per hectare (natural methods produce smaller harvests), hand-picking instead of mechanical harvesting, careful processing, and fair prices to the farmer. The price reflects the real cost of responsible production.
Can I get coffee that's both organically certified and from The Artisan?
No, we have chosen not to work with organic certifications. We focus on direct relationships and sustainable farming methods verified through our own approach. If certification is crucial for you, we unfortunately cannot meet that need.
