FAQ

Because most coffee is not tested for what is most likely to be in it. Ochratoxin A and aflatoxins. By-products of the moulds that grow on green coffee during transit and storage. Small amounts are common. Most roasters do not measure.

Green lots go to an independent, ISO 17025 accredited laboratory before roasting, and each report is published on the coffee's page as its batch clears. A lot that failed would be composted. Not re-tested. Not blended into a larger lot. Composted.

Our Malaysian Liberica estates grow without chemicals. The soil and harvest practices meet the organic standard. The paperwork does not. For a small Sarawak or Taiping farm, the cost and complexity of formal certification is prohibitive.

Organic by practice is not the same as organic by certification. We say so plainly on those bags, and we explain it in full on Our Standard.

Blending is useful for consistency. It is useless for traceability.

We sell single origin. One country. One region. One farm. One lot. One harvest. If we cannot give you all of that, we cannot tell you what was done to the coffee on the way here. We would rather tell you.

A 100g bag pours roughly six cups.

Every bag is roasted within the week of dispatch. Usually within 48 hours.

The roast date is printed on the bag. Not a “best before.” Not a “packed on.” The date the beans were roasted.

Yes. We ship to 48 countries by DHL or FedEx, typically three to five days. Options, rates and times are shown at checkout.

Yes. Choose an origin, a cadence, a weight. A standing arrangement runs until you pause it, change it, or cancel it. From your account, or by writing to us.

Write to us. If the bag is faulty, unfresh, or not what we promised, we replace it or refund it.

Taste is personal. If a coffee did not suit you, tell us what you thought. It helps us think about what to carry next.