Organic coffee beans are coffee beans that have been produced without the use of pesticides or herbicides.  This is both beneficial to both the producer and the consumer.  However, non-organic coffee is typically higher yielding because it is not usually shade grown. The definition of certified organic coffee can be extended to include an emphasis on recycling, composting, soil health, and protection of the environment.  These are important aspects to sustainability that are both cost effective and socially responsible. That is why organic fair trade coffee and organic shade grown coffee often goes hand in hand.

Fair trade coffee, or equal exchange coffee, is coffee that is traded by bypassing the coffee trader and therefore giving the producer (and buyer) higher profits.  Fair trade certified coffee does not necessarily mean that the extra money trickles down to coffee farmers.

Shade grown coffee benefits song birds that use the coffee plant as a natural habitat, reduces the need for fertilizers and herbicides, and promotes biodiversification.  Unfortunately, the production of a shade grown coffee estate is almost 1/3 that of a non-shaded coffee farm.  Therefore, there is an alarming trend towards technification or the planting of new hybrids in organized fields to maximize profits.  Approximately 150 bird species live on farms of shade grown coffee, whereas non-shaded coffee supports s few as 20-50 species.  Between 1980 and 1994 the songbird populations have steadily decreased.  There are 70% fewer Tennessee Warbles, 30% fewer Baltimore Orioles, and 50% less Cape May Warbles due in part to technification.  However, these numbers and the causes for the decrease in bird populations have been debated heavily.  Until it is decided that growing shade grown, bird friendly coffee is economically feasible, the trend towards technification will continue.
Beyond the benefit that shade can provide to migratory birds, shade grown coffee often tastes better. The shade has a similar effect on coffee as growing coffee at high altitudes. Both of these factors slow down the growth of a coffee which results in the production of more sugars and chemicals responsible for the perceived acidity in coffee.

Coffee connoisseurs agree that shade grown coffee is superior to that of full sun coffee.  Shade grown trees mature slowly and produce fewer coffee cherries resulting in a smoother flavor.