Many coffee farms are in areas regarded as high priorities for conservation. The Rainforest Alliance and its partner groups in the Sustainable Agriculture Network (SAN) have demonstrated that traditional, forested coffee farms are havens for wildlife.

Rainforest Alliance certification aims to maintain biodiversity in the production areas, while at the same time striving for sustainable living conditions for farmers, plantation workers and the local population. The certification also guarantees that farmers are assisted with improved farm management, negotiation leverage and access to premium markets; farm workers are treated with respect, paid fair wages, are properly equipped and given access to education and medical care.

By implementing the SAN sustainable farm-management system, farmers can control costs, gain efficiencies and improve crop quality.

There are no required criteria for shade management, but they are included in optional criteria; these shade criteria are not as strict as Bird-Friendly standards. Therefore it is important to note that Rainforest Alliance-certified coffee may not be shade grown. There is no organic requirement.

Examine the seal on the package carefully. Rainforest Alliance allows use of the seal on coffee that contains only 30% certified beans. The proportion should be indicated.

Fees to producers include an annual fee based on the size of the certified area, as well as annual auditing fees.

There is no minimum price set, but producers can use the certification to negotiate a better price for their coffee, generally an additional 5-10% per-pound.

International Federation of Organic Agriculture Movements (IFOAM) is the basic standard to be considered as a baseline reference standards for organic agriculture worldwide.

Although many people understand organic agriculture as solely the prohibition of synthetic agrochemicals, the organic standards also include:

• nature conservation through the prohibition of clearing primary ecosystems
•  biodiversity preservation
• soil and water conservation
• a prohibition on the use of genetically modified organisms
• diversity in crop production
• maintenance of soil fertility and biological activity, among others.

As of 1996 a basic chapter on social justice has been added to the organic platform, this chapter is implemented by IFOAM accredited certification bodies worldwide.

Coffee sold as Organic certified in the U.S. must be produced under U.S. standards established by the USDA’s National Organic Program. Verification is carried out by accredited certifying agencies. Requirements for this certification include no use of prohibited substances on the land for at least three years. This includes most synthetic pesticides, herbicides, and fertilizers. Other certification requirements include a buffer between the coffee and any other crop not grown organically, and a plan that demonstrates methods that prevent soil erosion, and other sustainable agricultural criteria.  The cost and fees to producers and buyers vary depending on the certification agency, and include annual auditing fees.

The Organic Food Production Act of 1990 (OFPA) focuses on the production of coffee after the harvest. OFPA regulates the use of chemicals on the product and how the coffee beans are handled throughout the production process.

When organic coffee is purchased under a Fair Trade contract, the producing cooperative receives a price premium of 15-20 cents a pound. Outside a Fair Trade contract, producers can use the certification to negotiate a better price for their coffee.

There are many decision points on the path to brewing a perfect cup of coffee. Though coffee undergoes many processes before its brewed, coffee preparation is the last stage and a critical one. Unlike many other culinary products you unwrapped or uncorked, anyone can take a coffee masterpiece and destroy its flavor profile if not brewed properly.

Regardless of the brewing method you use, there are four core principles to follow:

• Water:  Always use clean-tasting fresh cold water. You can buy spring water or filter your water but do not use distilled water. Tap water often has off-flavors that can be filtered to a good clean taste, while distilled water has no minerals which are, important for developing the coffee’s flavors.
• Temperature: Hot water which is no lower than 195º F and not higher than 205ºF is needed in order to activate all the proper chemical reactions that release desired coffee flavors.
• Grind: A good guideline is to extract approximately 20% of the beans’ soluble solids. Any larger extraction will lead to harsh flavors and less extraction to underdeveloped flavors. Knowing the right grind setting allows the proper steep time between the hot water and the coffee grounds. This is critical since the grind is usually the regulator of how slow or fast the contact with hot water lasts. Personal preference may result in a slightly finer or coarser grind, but the above is a good starting point.    Tip- The coarser the grind the more ground coffee should be used per cup.
• Proportions: The rule of thumb is two tablespoons ground coffee per six liquid ounces of water.

Intensity – Coffee strength is very personal. Greater strength should be made with more coffee not with a finer grind. This will result in over-extraction. Too much water to coffee will create a diluted beverage, while too little water to coffee destroys the balance of mouth-feel and flavor and substitutes it with harshness. Perception of strength rises dramatically as beverage temperature cools. Heat closes our taste buds, desensitizing our perception when coffee is too hot. As coffee cools it reveals itself, reaching peak intensity as it nears room temperature.

There are many ways to brew coffee see coffee preparations for more details.