Why Organic is Best. For you and the Environment.

What is the difference between Organic and conventional coffee? If you find yourself asking this question you are not alone.

Over 12 billion pounds of coffee is produced every year, and it is now one of the most traded commodities in the world. Therefore, at Bristol Twenty we believe it is more important now than ever, to to ensure the demand for this product protects your health, the environment and coffee farmers around the world.

organic coffee health


This year has seen organic food and drink sales reach an all time high in the UK, with a rise of 6% on last year. But is it really better for your health?

Coffee itself, whether it is organic or not, has great health benefits. It happens to be a very good source of antioxidants, which protects your heart, and also may help to lower your risk of infection and some cancers. 

When it comes to organic coffee, the health benefits from coffee are not reduced by damaging chemicals or fertilisers. There is also an added benefit because the soil where Organic coffee is grown has natural nutrients which add to the nutrient value of the coffee beans.  It is just more nutritious! Organic coffee may also help you lose weight by boosting your metabolism, satisfying your hunger and helping in ridding your body of toxins.

Decaffeinated Organic coffee has had the caffeine removed by the “Swiss water process” or naturally decaffeinated, unlike conventional coffees that are decaffeinated with chemicals such as ethyl acetate and methylene chloride.

Let’s not forget one very important detail……..Organic coffee tastes better!!!


organic coffee swiss water decaffeinated

Our Machu Picchu blend is fully organic and is decaffeinated using the Swiss Water process. The Swiss Water Decaffeinated Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffee. First, they start with small batches of amazing coffee and green coffee extract. Then they add local water and a dash of loving attention by monitoring time and temperature until the coffee is 99.9% caffeine free.

This MCM coffee is distinguished by a pleasing sweetness, and is popular as a medium or dark roast. There is a citrus fruit acidity present and the natural low caffeine content of this bean means you can drink all throughout the day!

Organic coffee farmers


Conventional coffee is among the most heavily chemically treated food products in the world. It is steeped in synthetic fertilisers, pesticides, herbicides, and other chemicals. Not only does the environment suffer from this overload, but so do the people who live in it. Farmers are exposed to a high level of chemicals while spraying the crops and while handling them during harvest. The surrounding communities are also impacted through chemical residues in the air and water. These chemical presences are not just unpleasant, many are highly toxic and detrimental to human health.

It has been found that those who have continuous exposure to these harmful chemicals, over a long period of time, can often develop a stream of serious illnesses. Long term pesticide exposure has been linked to the development of Parkinson’s disease; asthma; depression and anxiety; cancer, including leukaemia and non-Hodgkin lymphoma; and attention deficit and hyperactivity disorder (ADHD).


Our darkly roasted triple certified espresso, is a blend of Fairtrade, OrganicRainforest Alliance certified coffees. Including El Salvador Strictly Hard Bean, Sumatran Mandheling Grade 1 and Ethiopian Yiracheffe.

El Salvador Strictly Hard Bean – “strictly hard bean (SHB)” usually refers to coffee grown at altitudes higher than about 4,500 feet above sea level. Beans grown at high altitudes mature more slowly and grow to be harder and denser than beans grown at lower elevations. The inherent consistency and taste attributes of high grown beans makes them more desirable, and generally more expensive, than coffees grown at lower elevations.

organic coffee formula 442
organic coffee environment


Unfortunately there is a great environmental impact from traditional coffee growth around the world. The plants on which coffee beans grow, naturally flourish in shaded areas. However, as a crop grown in thick forest is harder to tend and harvest, most coffee beans now grown on hybrid plants that have developed to flourish in open sunlight.

As a result, large areas of forests have been cleared to make room for open fields in which mass amounts of sun loving coffee is grown. This has left natural pest deterrents, like birds and lizards without a habitat. This in turn leads to an increase in insects that ruin coffee plants. And what is the easy option to tackle this problem? The use of more pesticides. And without the natural fertiliser of these ecosystems (bird droppings, leaf litter, and natural decay) the use of chemical fertiliser increases.

When it rains, the lack of tree cover means there is increased water runoff. Soil washes away, and with it go natural nutrients, eventually eroding and degrading the soil so much that growth is almost impossible. The rainwater carries away not just the soil, but all of the chemicals it has been treated with, and both end up in local water supplies.

Most organic coffee is grown the natural way – within the shade of lush forests, providing a home for wild plants and animals, sustaining soil fertility, and keeping unique regional ecosystems alive. These forested farms also more resilient and better equipped to handle unusual weather patterns that are a result of climate change, making them a safer investment for farmers and their futures. 

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