Why do we have to call it “organic coffee” — while the chemical stuff just gets called “coffee”?

Why do we have to call it “organic coffee” — while the chemical stuff just gets called “coffee”?

It’s odd, isn’t it? The ones doing things the natural way have to shout about it, while the ones using pesticides and sprays get the default title.

We’re not (currently) certified organic — we just care about where our beans come from. We work with farmers who grow the right way: shade-grown, pesticide-free and with the kind of respect for soil and flavour you can taste in the cup.

But still, it makes you think.

If a bag of supermarket beans came labelled like this:

“Chemical Coffee (grown with: glyphosate, chlorpyrifos, difenoconazole…)”

and next to it another bag just said:

“Coffee (contains: coffee)”

Which one would you reach for?

It used to be simple. Coffee was grown slowly, under trees, with patience and care. Then came the chemical age — the sprays, the shortcuts, the “solutions.” Faster crops, higher yields… flatter flavour.

Sure, there are rules and better practices now, but the truth is: chemicals are still the easy option. Less time, less work — but also less life in the soil, less biodiversity, and less taste in your cup.

At WBR, we like to think coffee should taste of place, not of processing.

So no, we’re not waving an organic certificate. We just partner with farmers who do things properly — not perfectly, but thoughtfully.

Coffee (may contain: coffee).

That’s our kind of label.

— The WBR Team

#BrewClean #KnowYourRoaster #CoffeeAsItShouldBe