CoffeeBox's article raises a useful question about what an organic label means for coffee. Certification applies to a defined production and handling standard, rather than an informal promise that the coffee is natural. The applicable scheme and certifier matter, because details and market requirements differ.
The source's statement that organic coffee never contacts synthetic substances is too broad. USDA organic rules, for example, prohibit many substances while allowing specified exceptions through the National List. Certification is therefore more precise than a claim of being completely chemical-free. It also does not establish that an uncertified farm necessarily follows identical practices or that a certified beverage contains no detectable residue.
Read the actual label and supporting certification information. Questions about soil management, permitted inputs and chain-of-custody are different from questions about flavour or personal health. A cup's quality still needs assessment, and certification does not guarantee a better tasting score. Avoid unsupported national percentages about supposedly organic production when documentation for the particular farm is unavailable.
The conversation
A good question can make a better brew.