Organic coffee

Roasters since 1934, we are a family firm. Our passion for coffee makes us an actor in coffee growing throughout the world. As a pioneer in French fair trade coffee, our active commitment to organic farming is clear. Our basic values: quality, ethics, innovation.

Organic farming, sustainable farming

Organic coffee is produced without use of fertilizer (in soils free of fertilizer for the last 5 years) or synthetic pesticides. Global biological management – cycles, soil activity - excludes genetically modified organisms. This type of management must be subject to standards and strict specifications, enabling certification. Inspections and certification are organised by official and independent international labels such as ECOCERT in the producing country and the AB label in France.

 

Organic farming: targeting total traceability

Coffee must be certified twice annually by an organic label: at production, in the source country, and at distribution, in the consumer country. The grower must record all acts and events for the plantation on a daily basis, together with the type and quantity of all products used for production and storage and transport. The same transparent methods are required of the roaster in the transformation process and for packaging conditions. Organic coffee represents major progress for traceability from the plantation to the cup.

 

Growing organic coffee

This primarily means the careful overseeing of the plantation: pruning the coffee trees to enhance growth,  and crop, removing new shoots, leaving two or three to grow, removing weak plants and replacing the plantation when the previous generation has exceeded its maximum.
This also means ruling out chemical fertilizer to avoid running the soil down. Intensive farming is therefore no longer an option, to allow the rotation of crops, leaving fields fallow, and enriching soil using traditional burning techniques. Depending on the needs of the trees, compost made of coffee cherry pulp, coffee tree branches and leaves, among other elements, can be used: no part of the trees is wasted!
Finally, protection, with natural barriers: the plants are erected into dense hedges, holding the soil and compost in place and preventing erosion. Parasites are counteracted using traditional resources: application of lime and ashes, traps – for the boca, for example, which eats the core of the coffee cherry in Central America. And, for shaded plantations - which are exclusively used for Malongo  coffees - the temperature control and natural filter provided by the protective trees is a decisive factor in maintaining the good health of the coffee trees… and encourages  biodiversity.
These are just a few of the rules of organic coffee growing determined by the IFOAM, the International Foundation of Organic Agriculture Movements.

 

The extras offered by Malongo:

 We opt for hand-picked organic coffees in our quality policy: this is known as the picking method. Only ripe cherries are harvested: this harvesting is pollution-free, and matches the cycles of the coffee tree (flowers and fruits side by side), optimises the yield of each tree and involves a second harvest rather than planting additional acres of plants. These practices ensure on-site employment, and guarantee optimal coffee taste.

 

Transport and the role of roasters in the organic chain

Organic coffee continues to be closely monitored and carefully processed after harvesting, throughout the process leading to the cups of consumers.
From the plantation to the cooperative, the coffee is depulped, dried and deparched – the thin protective film is removed - and then placed in jute bags using exclusively natural means.
From the cooperative to the export container, under no circumstances may the coffee be stored with non-organic products.
All recipients holding the coffee after acceptance at our plant will be systematically cleaned according to a precise procedure guaranteeing purity.

 

Decaffeinated and organic

Malongo has returned to and adapted the oldest and most natural decaffeination technique.
No chemicals… just water!  Innovation sometimes means taking a step backwards…

 

Organic coffee, fair trade, eco-responsibility, tradition… innovation

By placing the workers at the heart of the liberal economic system, fair trade tends to restore ecological equilibrium – excluding mass production, and encouraging organic agriculture and biodiversity – and ensure progress in terms of the quality of the coffee, and the pleasure of authentic, multiple, rich and incredibly diverse original flavours.
Quality, fairness, respect for workers and the environment: at Malongo, we select a 100% responsible approach. We constantly implement our capacity for innovation to contribute to sharing this choice with the consumer.