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F.A.Qs
We mean that our coffee beans contain no chemicals, pesticides or toxins, even those typically found in the environment. Our beans are also free of mold and heavy metals.
In short, man-made pollution has taken its toll on our planet. As a result, trace levels of harmful chemicals can be found in the air, water and soil and can enter our food chain. For example, Dichloro-Diphenyl-Trichloroethane (DDT) was widely used as a pesticide until banned in the 70s due to human health concerns. Linked to certain types of cancer, DDT (as well as breakdown products DDE and DDD) residue still exists in the environment. In fact, the USDA found these DDT breakdown products in dairy, kale, carrots and other foods. Our coffee was specifically tested for DDT, DDE and DDD and it came back CLEAN.
Then there are the pesticides and fungicides still in use today. Grown organically, our coffee is free from the harmful ingredients commonly found in pesticides and fungicides, including atrazine, boric acid, chlorpyrifos, cyfluthrin, and metolachlor. Our coffee was tested for these ingredients, as well as over a hundred other chemicals, pesticides and toxins. In every case our coffee came back CLEAN.
We sent our coffee beans to a respected third party laboratory for something called a CDFA multi-residue screening. This is a combination of tests covering over 150 common pesticides, insecticides, herbicides and fungicides. The tests follow the widely accepted regulations and standards of the California Department of Food and Agriculture.
The tests came back clean, or “Not Detected”, for every single chemical, pesticide, mold, heavy metal and toxin in the screen.
While it is cost-prohibitive to test every coffee on the market, we can say is that our coffee, tested for pesticides, chemicals, mold, heavy metals and toxins, is exceedingly clean. It is grown, harvested and processed in a region of the world that is relatively untouched by many of the industrial pollution that leaches into the air we breathe, the water we drink, and the soil we plant our crops in.
For example, according to the Clean Air Institute, Bogota, Columbia has one of the highest levels of air pollution in Latin America. Mexico City has also been cited as having high levels of air pollution. Meanwhile, Columbia and Mexico are two of the largest producers and exporters of coffee in the world.
Coffee is inherently acidic. Conventional “low acid” brands treat their beans, muting aromatics, and therefore taste. Our beans have a naturally occurring pH of 5.31. On a pH scale with 0 being the most acidic and 14 being the most alkaline, 5.31 is similar to that of rainwater.
According to Coffee Review, most high-grown, medium roasted coffees have a pH of less than 5 which means they’re higher in acidity.
Clean Coffee contains organic acids called Chlorogenic Acid (CGA). This is what gives our coffee it’s “brightness”, but it is also what accounts for one of our coffee’s major health benefits.
In plain English, CGA inhibits the oxidation of animal tissue. Antioxidants can not only slow, but actually stop damage to our cells. Studies show that coffee can lower the risk of various diseases, including Parkinson’s, Alzheimer’s, Type 2 Diabetes, Cirrhosis and various types of cancer (skin cancer, liver cancer, endometrial cancer, etc.).
In addition, CGA helps contribute to efficiency of the human body’s own detoxification process by causing the stomach to push its contents to the small intestine faster. Combined with other factors, this is how the body removes waste and toxins.
In a word – DELICIOUS. We’ve brought great taste and well-being together where they belong.