Perrone D., Farah A., and Donangelo C. M. (2012). Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. J Agric Food Chem 60, 4265–4275.

Fresh is best. There are only a few food and beverage products that improve with age – and coffee isn’t one of them. Science clearly tells us that drinking coffee is one of the healthiest things you can do to protect yourself against major diseases, increase physical performance, enhance brain function and contribute to longevity. Hall S., Yuen J.W., Grant G.D. (2018). Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study. Beverages, 4, 79; doi:10.3390/beverages4040079.Specialty Grade . “Specialty” grade signifies that the coffee has been carefully inspected and sorted to avoid defects. Coffee defects can be caused by numerous factors during the farming, harvesting, processing, or drying of the coffee. During farming, defects come primarily from pests and diseases, but also unhealthy plants tend to produce unhealthy coffee, which means soil quality and adequate water also are critical to producing healthy coffee. Tagliazucchi D., Verzelloni E., and Conte A. (2010). Effect of dietary melanoidins on lipid peroxidation during simulated gastro-intestinal digestion: their possible role in the prevention of oxidative damage. J Agric Food Chem 58, 2513–2519. Boettler U., Volz N., Pahlke G., Teller N., Kotyczka C., Somoza V., Marko D. (2011b). Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo. Molecular Nutrition & Food Research, 55(5), 798–802. https://doi.org/10.1002/mnfr.201100115. Trugo L. C. (2003). Analysis of coffee products. In Encyclopedia of Food Science and Nutrition; Caballero B., Trugo L., Finglas P., Eds.; Academic Press: London; pp 1498-1506. Further, in mid-2015, the USDA characterized coffee as “a functional food with health benefits”. According to the 2015 Dietary Guidelines Advisory Committee, “Consumption of coffee has positive health benefits and therefore can be incorporated into a healthy dietary pattern.” However, the vast majority of consumers aren’t aware of the health benefits of coffee, nor are they aware that there’s any real difference between organic specialty coffee and mainstream commodity coffee.

Kanner J., and Lapidot T. (2001). The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants. Free Rad Biol Med 31, 1388–1395.

Organic, Specialty Grade Dark Roast Coffee Whole Bean

Etserbauer, H, Wag G., and Puhl H. (1993). Lipid peroxidation and its role in atherosclerosis. Br Med Bull 49, 566–576.