A new study published in Scientific Reports (June 2025) confirmed something that we’ve always known: organic coffee is not only a better choice for the environment, but it also results in a better tasting cup of coffee. This study found that the soil health of the bacteria living in coffee farm soils and cherries can predict how the final cup will taste, from its acidity and sweetness to its overall complexity (Kutos et al., 2025).

Researchers found that soil microbes directly influence flavor compounds in the beans, meaning the quality of life underground has a lot to do with what ends up in your mug.

At Jim’s Organic Coffee, we’ve always believed great coffee starts with healthy soil. This new study backs it up:

Flavor from the ground up: Our organic, regenerative farming partners nurture rich microbial ecosystems with no synthetic chemicals, just compost, cover crops, and biodiversity.

It shows in the cup: That signature Jim’s chocolatey body, and clean finish? It starts in microbe-rich soil.

Consistency you can taste: Healthy soils create predictable, exceptional flavor year after year.

Taste the Microbial Difference

The next time you sip Jim’s, know you’re not just drinking coffee, you’re tasting the result of thriving, living soil. That’s the organic difference, backed by science.

Ready to taste it for yourself? Explore our latest roasts → jimsorganiccoffee.com