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  • Relationships with reputable brokers, co-ops, and farmers
    -  New/current crops only
  • Farm visits
  • Food fraud database
  • Cupping, grading and verification of all incoming coffee lots
  • Traceability
  • Inspection of all incoming ingredients and materials
  • Storage and rotation
  • Organic-certified nitrogen flush
finished product QA
  • Product integrity laboratory tests
    -  Physical, Chemical, Microbiological, Organoleptical
  • Oxygen tests (<3%)
  • Moisture (<5%)
  • Seal test (burst test)
  • Roast level (Color Track/Argtron) of whole bean and ground coffee
  • Ground coffee particle analysis
  • TDS (total dissolved solids)
  • Coffee sensory evaluation (cupping)
  • Production line testing
    -  Every 30 minutes for bags; 15 minutes for k-cups
  • Inspection of all outgoing lots
  • Third party Lab tests:
    -  Caffeine levels verification
    -  Shelf life verification
    -  Microbiological tests
    -  Process aid tests (water, air and nitrogen).
certifications & programs
  • HARPC/HACCP based Food Safety & Quality Management programs
  • BRC Certification AA highest rating for last two years
  • Organic, Fair Trade, Biodynamic, Smithsonian Bird Friendly, Kosher
  • FDA registration