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The Coffee Chronicles: Stories, News, and Information by a self-confessed Coffee Snob.
By Elizabeth Worley who owns an organic coffee farm in Boquete, Panama.

Well... because.
Not exactly a scientific or even logically convincing answer, but it's at the heart of our decision not to use any chemical pesticides, herbicides or fertilizers on Finca Luz. But, it's a 'because' with deep roots.

Frankly, the decision to have our farm be completely organic required about a nanosecond of consideration. Ever since Rachel Carson wrote The Silent Spring back in 1962, there has been overwhelming evidence about the dangers that mass use of agricultural and industrial chemicals present to the environment (think Love Canal, among other disasters). And when I use the term environment, I am not referring only to wetlands, pretty little songbirds, endangered species of owls in the Northwest, or obscure species of  shellfish.or any of the other trivializations used to ridicule 'environmentalists.' The environment is, simply, everything. It is the air we breath, the water we drink and bathe with, the food we eat, the ground we walk on, the other species who share habitation with us. You can't get away from it. You, me-yeah, and you too, over there hiding behind that tree-are part of it. "It" is "Us." We are It. So. Why Organic? Because being organic does no harm. It doesn't poison anything or anybody. Seems reasonable to me. But, here are a few other reasons if you have doubts
  • Organic food products do not contain trace residues of the chemicals often found in conventionally grown foods. "Extensive and highly sensitive pesticide residue testing carried out by the U.S. Department of Agriculture shows that conventional fresh fruits and vegetables are:
     
  • Organic production is less costly than chemically driven commercial agriculture (though it can be more labor intensive). This is true in part, because... next...
     
  • Organic farming uses sustainable energy sources and is much less dependent on the petroleum industry. Did you know that in the US, conventional agriculture accounts for 12% of the total consumption of petroleum? More than any other industry? Have you noticed lately the price of gas and diesel at the pump?
     
  • Organic farming does not poison the farm workers. Use of common pesticides and herbicides has been linked to very high incidence of various cancers and respiratory illnesses among farm workers and their families. (check out http://www.who.int/en/, the World Health Organization and http://ipmworld.umn.edu/chapters/pimentel.htm, University of Minnesota).
     
  • Organic products command premium prices in the marketplace (which more than offsets the increased labor costs, in most cases). And, it is estimated that over the next decade, consumption of organic products is projected to exceed one hundred billions dollars, worldwide. Market demand for organic products has been increasing over 20% per year since the late 1990's.
     
  • Organic farming promotes biodiversity of animals, birds, plants, insects, and humans. Biodiversity means a healthy, balanced, self-sustaining and renewable ecology. These are all good things. (Check out http://www.earthinstitute.columbia.edu/ for further information on this topic).
     
  • Organic farming is accessible to small farmers, which makes small farming a viable economic enterprise, which helps to preserve the family farms, which provide the backbone of the local economy and culture in rural areas.
In May of 2004, the gringo owners of 4 small coffee farms here in Boquete began to meet to share ideas and information, offer support, and figure out just exactly how the heck we were going to grow, market and sell organic coffee. How do we get certified? Where do I get the coffee pulped? Where do I buy bags? What are the problems inherent in growing coffee, organic or otherwise? How do we treat for things like ojo de gallo (literally eye of the rooster) fungus? And rust? And leaf drop? And coffee borers? And, really, what are these things? It was amazing (and overwhelming) how much we didn't know. We optimistically named ourselves BOCA (Boquete Organic Coffee Association). We began to talk, to ask questions, and to listen to the people in Boquete who have been growing coffee for generations. Some said, "Nope. Can't be done. You'll go broke, all your plants will die of fungus." We were nervous, but not shaken in our resolve. We kept asking, and others, (both farmers and processors) said, "Absolutely. We are going organic, too. We'll help you." And they have and continue to do so. (Have I mentioned recently what a wonderful community Boquete is? Or how friendly, helpful and sincere the Panamanian people are? Or how grateful we are to be welcomed into this magical place? It is all true). A year and some months later, it is amazing (and overwhelming) how much we have learned. Thanks in part to Graciano Cruz, a local Panamanian coffee farmer with a passion for protecting and preserving not only the environment, but also the heritage of Boquete, our group has:
  • more than doubled in size;
  • our farm managers have formed a support network for each other,
  • each of the farms has received its initial provisional organic certification from Bio-Latina, an internationally recognized certifying body; and
  • we are producing incredibly good coffee. We recently met and changed our name to reflect our production of more than just organic coffee: Productores Organico de Boquete. Organic Producers of Boquete. Watch for our labels and products in local markets in the coming year.So. Why Organic?
    Because. Because it works, it's profitable, it makes sense, and it makes me feel good to be doing my part to preserve and protect this bit of Paradise. Organic is not only the wave of the future. It is our heritage (did they use tons of chemicals a 100 years ago?). It is now. It is a good thing.    
  •      Elizabeth Worley
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