Karen Cebreros, became familiar with the problems being experienced by coffee farmers due to the use of pesticides, herbicides and fungicides in coffee production.

After a trip to Peru in 1989, Karen decided to help farmers save their land and the health of their families by teaching them how to implement healthy organic agricultural techniques.

Karen also set up agreements with the farmers, oversaw their training in the organic methods, arranged for certification programs and set up the infrastructure to bring the farmers' product to market. These techniques produced a better tasting coffee that is healthier for the consumer and more sustainable for our environment.

Karen set out to implement organic agricultural techniques in countries all over the world. She was assisted by the Organic Crop Improvement Association (OCIA), agronomists, inspectors, university interns, agents and a dedicated.

This dedicated team of coffee professionals worked to make a difference in the coffee industry by launching sustainable models in Guatemala in 1990, Colombia in 1991, El Salvador in 1992 and finally Mexico, Indonesia and Africa.

only two roasters were certified to roast according to organic standards.

Today, over 400 roasters are choosing to offer one or more organically grown certified coffee.

Elan introduced certified organic coffee to US roasters and brokers, only to spend the first five years answering the question, "What is organic coffee?"