In the coffee world, the words “organic”, “fair trade”, “rain forest alliance” really hold no bearing to the quality of the bean. Therefore although these things may sound nice to the customer, it really doesn’t taste any different. It’d be really awesome if I could drink a cup and say “Mmmmmmmm I can really taste the shade in this shade-grown coffee” but I really can’t.
However, it seems to me that there’s a different attitude in regards to ORGANIC food. “Mmmmmmm this organic carrot TASTES less chemically” Doesn’t seem like a statement that is too far off ay?
I think that for the most part produce really do es taste better as organics because their essence is preserved. What I mean is that the carrot is more carrotty than a GMO mega-carrot, or a DDT-infused bite-free carrot. Maybe its because we convince ourselves before eating that “surely organic tastes better”. Studies have shown that there really isn’t a discernible taste difference.
– the food is eaten when
it should be eaten (it’s more perishable and not preserved)
– the pesticides really do affect the palate
– the produce is smaller in size and therefore more concentrated in taste
Anyways, my question is why is there a per
ceived idea that organic food is tastier whereas in coffee it is not?
Is it because there is so many things that affect quality of cup that the organic process is essentially negligible?