Coffee

Beans and capsules from roasters who publish lab tests, roast dates and how their decaf is made.

What we look for
  • Published lab tests: mold toxins (ochratoxin A), pesticides and ideally heavy metals, from a named lab, dated within the last year, for that blend or crop.
  • Organic or residue-tested: USDA Organic on the bag, or pesticide results you can read.
  • A roast date: the date the beans were roasted, or a best-by date the maker ties to roasting (say, 12 months after).
  • Chemical-free decaf: the Swiss Water, Mountain Water or CO2 process named, not methylene chloride. Sugarcane (ethyl acetate) decaf should say so.
  • Hot coffee kept off plastic: whole beans or ground coffee, or capsules that name every layer touching the coffee, linings included.
  • Decaf that does not say how the caffeine was removed.
  • “Mold-free” or “toxin-free” claims with no lab report behind them.
  • Fear-based marketing. Most coffee tests within food-safety limits, so lab testing is a bonus, not a cure.

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