Frequently Asked Questions

We buy from many farms in several nations, especially in Latin America. Peruvian, Honduran, and Mexican coffees are among our most popular. It's always small batches, small farms, and organic. Our coffee is cultivated in the shade at higher elevations, is low in acidity, and is beneficial for your stomach.

No. Because we don't know how long the coffee will be lying on the shelf, this would jeopardize our aim of always delivering fresh coffee. You, the consumer, will not!

Dark roasts are thought to have a higher caffeine content than light roasts due to their bolder, gustier flavor. The stronger-tasting brews, on the other hand, aren't necessarily higher in caffeine. Light roast coffee has about the same caffeine amount per bean as dark roast coffee.

Coffee that has been brewed or processed to have little or no quinic acid is known as low acid coffee. In comparison to normal coffee, the pH level is substantially closer to neutral. The pH of most low acid coffees is around 6. (A pH of 7 is considered neutral.)

Yes! A coarse grind is required for French press brewing, and any of our beans can be ground in this style and used in a French Press.

Definitely, Yes! We test it for over 350 chemical compounds and will be happy to share the results with you if you contact us.

While caffeinated beverages, such as coffee, may elicit minor diuresis (the need to urinate), they do not appear to cause dehydration. That is, they do not cause fluid loss in excess of the volume consumed and have no overall dehydration effect.