Independent Laboratory Tests

Independent Laboratory Tests

Whenever we compare our coffee to our competitors, we come out on top...

We regularly study the antioxidant levels of our coffees. We have also begun to actively study how our coffee will improve over time at the farm level, both on our farm and with our trusted farming partners in other countries. We record and analyze nutrients and other beneficial compounds in our coffees in relation to growing conditions/environments and cultivars. We look forward to sharing results with everyone in the coming months!

For current lab results, please see each coffee’s results page in the “About” tab. Future results will be shared in Purity blog posts.


Why are antioxidants important?

Antioxidants are a natural defense mechanism against free radicals that can cause damage to genes, accelerating the aging process and actually leading to cancer and other diseases. The good news is that coffee is the richest source of antioxidants in the American diet! The even better news is that Purity Coffee® contains more antioxidants than other leading brands and the most antioxidants of any organic coffee!

To learn more about this best-kept secret to coffee’s amazing health benefits, check out our article on antioxidants.


Review of Purity Coffee’s Original Survey of American Coffees, 2016-2018

Approach to Testing

It all started with a few ideas that we wanted to confirm, clarify, or simply explore. We wanted to:

  • Review the scientific experiments and studies about coffee and health, organizing and categorizing as we go.
  • Look into the claims that other coffee companies are making about coffee and health.
  • Study the health properties of everyday coffees available for purchase from Amazon, Mistobox, Whole Foods Market, directly from the brand websites and in supermarkets in Chicago, IL and Greenville, SC (where Purity offices are located).
  • Use all the evidence we’ve collected to find and roast the healthiest organic coffee that the science says is possible.

Testing Locations

Using the following 3rd party labs (independent ones that we don’t own ourselves), we send blind samples that are labeled with the year and a random 3-digit number:

The cupping, color range identification and acidity testing is done by Purity Coffee’s Director of Coffee, who is a Licensed Q Grader and Q Instructor and has 22 years in the specialty coffee industry. You can read more about what “specialty grade coffee” means in our journal. Tests are done at Ally Coffee’s SCA Certified Lab and Premier Training Campus in Greenville, South Carolina.

Testing Information

The testing information presented here took place from June 2016 to the present. We did some tests prior to this (cupping and analysis in December 2015), but June was when we began a formal program. We did not run all the coffees through all the tests for the following reasons:

  1. Cost—We originally began by checking a few coffees in comparison to Purity. We did not do all coffees, and we did not do all tests, because we primarily wanted to know more about our coffee and how it compared to a handful of other coffees of varying quality and price. We tested green coffees prior to purchasing to measure cleanliness and, in a couple of cases, antioxidant activity.
  2. Roast level—We checked the acrylamide levels of several coffees, but if a coffee was darker than Purity, we did not test for acrylamide.
  3. Ochratoxin—This test is costly, so we only tested coffees that seemed competitive with Purity.
  4. CGAs—Many of these are done; however, we did not test several coffees that were over 5 Agtron points lighter roasted than Purity. Also, we are switching to the Silliker lab in Illinois for testing, and those numbers will not be presented in the same detail as the University of Rio’s numbers (Rio tests for 11 isomers). For a definition of “Agtron” see the section called “THE TEST: HOW TO READ THE NUMBERS.”
  5. We only tested Purity for pesticides, lead, cadmium, and copper at the request of several customers.
  6. Acrylamide: We did not get as many numbers as we hoped because the University of Porto was unable to complete the additional 60 samples we sent. By the time we found out they could not test the samples, the coffee was too old, and the results would have been skewed.

Chart of Results

Totals Notes

19 Submissions to Silliker-Merieux

178 Coffees, both green and roasted

104 Samples tested at Silliker

154 Samples at Univ. Rio

23 Samples at Univ. Porto

148 Roasted coffees

Includes Purity at several roast levels, green coffee blends, production batches, and test batches for consistency, staling, and change in compounds over time. These roasted coffees included regular, decaf and soluble regular.

65 Brands

For some brands, we only tested one of their products, and for others, we tested several of their products.

We divided the brands into the following categories, which may or may not be actual recognized categories for the roasted coffee market:

    • Performance-Health Market: 44 coffees; 15 brands. Coffees that make health claims or are promoted as coffees that are healthy. This includes Purity. Found in supermarkets and directly from brand website.
    • Traditional USA: 33 coffees; 17 brands. Coffees found in supermarkets and Amazon.
    • Everyday Organic: 16 coffees; 11 brands. Coffees found in supermarkets and on Amazon.com.
    • Gourmet: 34 coffees; 14 brands. These are marketed as either specialty coffees or gourmet coffees on Amazon.com, Mistobox.com, in supermarkets and at Whole Foods Market.
    • Decaffeinated: 8 coffees, 8 brands. A variety of decafs. We will do more testing in the future.
    • Soluble: 6 coffees, 6 brands. All from supermarkets, none specialty.
    • K-Cups: 7 coffees, 7 brands. More testing is to come.

30 Green coffee samples

We tested primarily for yeast, mold and ochratoxin. Several for Bacillus cereus and CGAs. We received many more green coffee samples than these, but we only sent coffees that cupped acceptably to the labs. We only tested for pesticides when we decided to contract or buy the coffee. This test is quite expensive, and because the coffee is Certified Organic, we only felt the need to do due diligence on a product we would present to customers.

The Tests: How to Read the Numbers

Agtron

Coffee flavor and appearance are directly related to the degree of roasting, which allows us to use a scale with actual numbered rankings for product development and quality. The machine we use to measure color in coffee is an Agtron Spectrophotometer. It is designed specifically to analyze the degree of roasting and color/appearance variations. Agtron instruments use specific wavelengths of light to illuminate the sample surface and measure the reflected energy.

The results of the analysis are displayed as a single “Agtron” number from 0 to 100. The higher the number, the lighter the coffee. Most consumer “light roasts” are roughly around 65 and above. “Medium roasts” are roughly between 50 and 65 Agtron. “Dark roasts” are below 50 Agtrons

Agtron levels can be deceptive, though. The same coffee can be roasted many ways and end up at the same color level. Every choice in heat application over time impacts the way the hundreds of chemical compounds in a coffee bean are changed, and color can give us a general idea of the length of time the coffee was roasted.


Acidity

Acidity is measured in pH. Most coffees have a pH between 4.7 and 5.3 pH. Purity Coffee tries to hit a 4.95-5.05 pH level for the balance we feel works best.


Mold and Yeast

Yeasts and molds (fungi) can be found in soil and air, as well as on or in various foods and processing environments. Coffee is grown in environments that have ideal conditions for mold to thrive. Many things can go wrong during coffee production, and often the result is a mold of some sort. Yeast (and bacteria) are also used naturally to process the coffee after picking, and our test results show residues are often left on the green coffee (pre-roasted) beans and linger in processing equipment.

Because most yeasts are single-celled organisms that form compact colonies, and most molds are filamentous multicellular organisms that form colonies, mold and yeast test results are measured in “colonies”.

Yeasts and molds can grow over a wide pH range, from pH 2 to above pH 9. The temperature range is also broad, from 5°C to 35°C. However, the growth of some species can be above or below this range. Mold spores are almost certainly destroyed in coffee during the roasting process (over 400°F [204°C] and probably during hot brewing preparation). Food companies test for how many colony-forming mold spores are present for food safety reasons. There should be no mold in roasted coffee.

The reason Purity tests for mold and yeast are standard due diligence that food companies should perform. A few foodborne yeasts and molds may produce allergic reactions, and with many people experimenting with cold brew methods, especially ambient brew methods, any mold present in coffee could pose a health risk. (Side note: Please keep your coffee brewers—of any kind—clean!). We want our customers to have peace of mind when enjoying their cup of coffee.

The Center for Disease Control has a useful information page on mold and how it affects your health.


Ochratoxin A

Ochratoxin A (OTA) is a naturally occurring foodborne mycotoxin found in a wide variety of agricultural products. Some Aspergillus and Penicillium fungi produce ochratoxin A, which is a toxin. Mold and other fungi “eat” by releasing enzymes that break down their food into a form the fungi can absorb. Certain fungi produce toxic byproducts of this process called mycotoxins, and OTA is the one that is associated with coffee most often. In addition to coffee, OTA is known to occur in cereals, dried fruits and red wine. It can accumulate in animal tissue and may cause cancer in humans. Mammals who ingest OTA can be at a high risk for cancer, and it can lead to acute toxicity of the kidneys.

The FDA does not provide any action level for this toxin, meaning they don’t have any safeguards or controls against its presence in food items. The European Union Action Levels differ by food product, and the roasted coffee beans and ground coffee limit is 5.0 µg/kg (instant coffee is 10.0 µg/kg). (µg = microgram)

Purity will not buy green coffee that has any ochratoxin. See this article to learn more about Ochratoxin A and its associated health risks.


Aflatoxin

Aflatoxin is a toxin produced as a by-product from the mold, Aspergillus flavus. It is one of the most potent carcinogens known. It has been linked to a wide variety of health problems in both humans and animals. Besides being proven to cause cancer in humans, aflatoxins also cause great loss of livestock due to diseases resulting in reduced efficiency of production. Results are calculated as parts per billion (ppb) total aflatoxin. (ppb= µg/kg)


Bacillus cereus

Bacillus cereus is an emetic toxin that is in the environment, forms in food, is heat resistant, and causes vomiting and other digestive disorders through growth in the gut. B.cereus has been known to be found on green coffee after processing. It should be destroyed during roasting, however. That said, Purity will not purchase a green coffee that tests positive for B.cereus presumptive. The “presumptive” is a general test, because there are different bacilli that are closely related, and the test will give a positive result if any type is found, not just B.cereus. Results are given as a count of B.cereus (<10/g)


Pesticides

Purity double checks for pesticides, even though we only buy certified organic coffees. The test is a composite of 310 chemicals (please see last page of this report for the list of chemicals).


Lead, Cadmium and Copper

Metals and other elements can be naturally present in food or can enter food from industrial and agricultural processes. The toxicity is in part due to the fact that these metals accumulate in a living organism’s biological tissues over time because they’re exposed to these substances in food and the environment. Several customers asked Purity about the levels of these metals in our coffee, so we tested to find out. The FDA has information on these metals on its website. Results are measured in parts per million (ppm).

It is hard to estimate the amount of these substances in a cup of coffee, but here is a general calculation: Based on the test results, there MIGHT be as much as 0.23mg in an 8-ounce strong cup of coffee (strong, meaning a 1:15.5 ratio of grams of coffee to grams of water). HOWEVER, that is just based on the dry weight of the coffee. This would assume that all the copper in the dry coffee dissolves into the finished brew, which is unlikely since about 75% of the ground coffee is discarded after brewing has extracted the dissolvable compounds. The FDA says 0.9 mg of copper per serving of anything is the maximum recommended amount. Therefore, a cup of strong Purity dissolving all copper possible (again—unlikely) is still well below that limit.


Acrylamide

Acrylamide is contained in many plant-based foods and nearly every food that is baked, roasted, or fried, including most nut butters, cereals, breads, and crackers. Coffee, too. Acrylamide is a human neurotoxicant and can impact the kidneys and reproductive organs. There is an explanation here of acrylamide by the U.S. Department of Health and Human Services Public Health Service Agency for Toxic Substances and Disease Registry.

Acrylamide is measured in micrograms per kilogram. Using a very general brewed coffee recipe, the maximum acrylamide in a cup of brewed Purity Coffee (not using a paper filter) might be 0.59 µg/kg, however, acrylamide is known to be even lower when coffee is brewed. By contrast, a 6-ounce serving of French fries (from a common fast food chain) has about 73µg/kg of acrylamide.


Chlorogenic Acids (CGAs)

CGAs are Chlorogenic Acids, which are phenolic compounds linked to antioxidative activity. Our testing results score is a composite of nine tests done at the lab in Rio de Janeiro. The results here are measured in grams of CGAs per 100 grams of roasted, ground dry coffee (g/100g). Extraction differs so widely between brew methods, grind size, water temperature and ratio of coffee to water used that giving “cups of coffee” results would be too inaccurate to be acceptable.


Trigonelline

Trigonelline (Trig), a niacin-related compound, is a natural component of roasted coffee and has been linked to antioxidant activity. Trigonelline corrects hyperglycemia, reduces oxidative stress and contributes to the therapeutic effect coffee has on non-alcoholic fatty liver diseases.

The Journal of Chromatography B demonstrated by molecular modeling that trigonelline showed similarities to that of an anti-Alzheimer’s disease drug candidate – cotinine. Known as a nicotine-related compound, trigonelline was taken into consideration for the study as an anti-Alzheimer’s disease drug candidate. Also, chlorogenic acid and trigonelline ingestion significantly reduced glucose and insulin concentrations.

Over-roasting coffee destroys CGAs and trigonelline, and Purity tests to make sure we are retaining as much as possible. Test results are measured the same as CGAs: 100 grams roasted, ground dry coffee (g/100g).


Caffeine

People can have vastly different reactions to caffeine, and for people who react badly to caffeine it is important to know the amount of caffeine in their coffee. The caffeine content of the many non-decaffeinated coffees ranged from 0.74 to 2.09 g/100g in the dry weight (Purity was about 1.23g/100g)


Cupping Scores

Coffee cupping is the practice of evaluating the different aroma, taste and body characteristics of a coffee to determine its quality. As an international commodity and globally appreciated food product, cupping is required for the coffee industry to communicate taste and quality to others all over the world. Companies and organizations have developed their own methods of cupping over time, which may work for them internally but can cause miscommunication between parties in the market.

There are commonalities in most methods of cupping, from roasting the samples through final numeric scoring of the coffee, but Purity uses a modified version of the Specialty Coffee Association cupping method and form. The method was modified because it was designed to evaluate green coffee quality, and most of the coffees Purity tested were roasted darker than the green coffee evaluation Agtron.

Cupping scores recorded here were done by a licensed Q Grader, cupping instructor and industry veteran of over 20 years. Scores can range from 0 to 100.

Number of Coffees Tested for Each Variable

Tested For... ROASTED - # Sampled GREEN - # Sampled Notes

Mold/yeast

63

23

Unfortunately, one set of University of Porto results for Ochratoxin A and acrylamide were unusable (we lost 60 coffees).

Ochratoxin A (HPLC)

21

20

Aflatoxins (B1,B2,G1,G2)

17

15

Bacillus cereus- Presumptive

1

17

Was tested in Purity to determine any possible contamination at any part of the chain.

Pesticides

1

4

Pesticides were tested in green coffee before purchasing.

Lead

1

0

Metals tested in roasted Purity

Cadmium

1

0

Copper

1

0

Acrylamide

23

n/a

Tested at University of Porto and Silliker-Merieux

Chlorogenic Acids

144

0

Tested at the Federal University of Rio de Janeiro, Dept. of Nutrition

Trigonelline

127

0

Caffeine

141

0

Cupping Scores/Sensory Evaluation (Using a SCA method modified for production roasting, Certified Q-Grader)

107

0

Green coffee cupping forms are on file, but not included in the results. All 30 coffees scored 80+, except for the Mexico Robusta.

Roast level (Agtron- using Javalytics)

126

n/a

Acidity (using standard pH meter)

76

n/a

Number of Coffees Found with Problems

Tested For... ROASTED - # Sampled GREEN - # Sampled Notes

Mold/yeast

4/63

19/23

There should be zero mold in roasted coffee. Green coffee mold is an industry problem. Colonies ranged from 10 to 5,400.

Ochratoxin (HPLC)

5/21

1/20

Ochratoxin ranged from 0.2 - 1.4 µg. These green and roasted coffees are unrelated. The green coffee was for Purity purchasing decisions, and the roasted coffee was to see whether other companies had OTA in their finished products.

Aflatoxins (B1,B2,G1,G2)

0/17

0/15

Bacillus cereus- Presumptive

0/1

1/17

Did not purchase the coffee with B. cereus.

Pesticides

0/1

0/4

Lead

0.03 ppm

0

These results are for Purity roasted coffee per 100g. Brewed ppm will be far lower, and all are at the lowest end of the FDA recommendations.

Cadmium

0.002 ppm

0

Copper

15.8 ppm

0

Acrylamide

14/25

0

The contamination numbers here represent those coffees that scored higher than 200 ug acrylamide roasted dry coffee weight. These coffees ranged from 45 to 100 Agtron.

Cupping Scores/Sensory Evaluation (Using a SCA method modified for production roasting, Certified Q-Grader)

67/107

0

The cupping scores here represent coffees below specialty grade (80+).

Roast Level (Agtron- using Javalytics)

40/126

0

These scores represent coffees roasted so dark as to likely have polycyclic aromatic hydrocarbons-PAHs. The range is 19–45 Agtron units (lower is darker—19 is almost black).

Acidity (using standard pH meter)

32/76

0

This number represents coffees that are too acidic (£4.8pH) and too alkaline (³5.2pH)

Results by All Brands (average)

Color Code

Purity Coffee 100% Organic

100% Organic Coffee

Some organic, not all

Not organic

This data represents 55 brands (some were deleted because of soluble, decaf, robusta blends or k-cups)

Coffees ranked by Cupping Score (taste), Chlorogenic Acids and Trigonelline (antioxidants)

(blank cells = the coffee was not tested for the variable)

 

  Brand Code Agtron Acidity Mold Yeast CGAs Trigon. Ochratoxin Acrylamide Cupping score* (Purity Format)
1 PURITY 100% Organic 59 4.99 <10 <10 2.1 1.16 <0.2 196 85
2 Coffee Brand 11 60 4.65     1.7 1.2   689 85.3
3 Coffee Brand 2 46 4.94     1.42 1.13     81.1
4 Coffee Brand 10 66 4.78 <10 <10 1.46 1.06 <0.2   79.3
5 Coffee Brand 28 62 4.91 <10 <10 1.49 0.86 <0.2 160 77.7
6 Coffee Brand 8 58 4.93     1.87 1.09   280 76
7 Coffee Brand 34 67   <10 <10 1.62 0.83   220 76
8 Coffee Brand 3 56   <10 <10 1.32 1.13 1.4 718 75.5
9 Coffee Brand 16 50 4.85 <10 <10 1.68 1.01 <0.2   73
10 Coffee Brand 27 51 4.98 <10 <10 1.72 0.87     73
11 Coffee Brand 13 53 5 <10 <10 1.19 1.04 0.3   71.5
12 Coffee Brand 15 78   <10 <10 2.22 0.99 <0.2 260 71
13 Coffee Brand 24 40 5.31 <10 <10 0.97 0.94     71
14 Coffee Brand 23 56 5 <10 <10 0.96 0.96     70.5
15 Coffee Brand 14 60 4.96 <10 <10 1.46 1.04 <0.2   70
16 Coffee Brand 29 47 5.32 <10 10 0.76 0.86 <0.2   68.7
17 Coffee Brand 19 36       1.08 0.98     68
1 Coffee Brand 26 40 5.61 <10 <10 0.92 0.91     68
2 Coffee Brand 21 44 5.2     1.42 0.97   805 67.3
3 Coffee Brand 12 50 4.93     1.49 1.05 <0.2 160 67
4 Coffee Brand 37 41 5.4     0.81 0.81     67
5 Coffee Brand 4 45 5.29 <10 <10 1.47 1.13 <0.2 1053 66.5
6 Coffee Brand 17 51 5.1 <10 <10 1.57 0.99     65
7 Coffee Brand 32 49 4.94 <10 <10 1.55 0.84     64
8 Coffee Brand 20 56 5.01 <10 <10 0.99 0.98     62
9 Coffee Brand 40 41 5.38 <10 <10 1.09 0.78     62
10 Coffee Brand 45 74   <10 <10 1.14 0.53     61
11 Coffee Brand 22 50 4.89     1.24 0.97     60
12 Coffee Brand 44 58 4.85 <10 <10 1.45 0.61     59
13 Coffee Brand 25 48   <10 <10 1.56 0.93     58
14 Coffee Brand 30 48 5.03 <10 <10 1.76 0.85     56.7
15 Coffee Brand 6 50 4.88 <10 <10 0.93 1.12 0.2   56
16 Coffee Brand 38 40 5.11 <10 <10 0.92 0.81     56
17 Coffee Brand 39 44 5.3 <10 <10 1.09 0.81     55
18 Coffee Brand 41 40 5.23 <10 <10 1.1 0.78     55
19 Coffee Brand 31 40   <10 <10 1.37 0.85     54
20 Coffee Brand 33 47 5.35 <10 <10 1.02 0.84     54
21 Coffee Brand 42 34 5.3 <10 <10 1.49 0.67     53.5
22 Coffee Brand 46 35 5.58 10 <10 1.36 0.51 <0.2   53
23 Coffee Brand 35 30 5.6 <10 <10 0.85 0.82 <0.2 142 50
24 Coffee Brand 43 37 5.36 <10 <10 1.04 0.66     50
25 Coffee Brand 9 45 5.2 <10 <10 1.09 1.08 0.3 374 42
26 Coffee Brand 5 50   20 <10 1.43 1.12     <40
27 Coffee Brand 7 30   20 <10 1.11 1.1 <0.2   <40
28 Coffee Brand 18 45 5.11 <10 <10 0.98 0.98 0.2 250 <40
29 Coffee Brand 36 55 5.15 <10 <10 1.69 0.81 <0.2   <40

Results by All Brands Average: Chlorogenic Acids

Color Code

Purity Coffee 100% Organic

100% Organic Coffee

Some organic, not all

Not organic

Comments:

*When we average in the Purity Very Light into our coffees, like Brand 15. Cupping score is lower because coffee is off balance.

*Brand 15’s data is based on two coffees they offer: one very dark and one extremely light and under-roasted, which retains more CGAs, but is not a level most consumers want to drink. The color reading average is about 20 units lighter than Purity.

**We roasted our Purity Coffee green beans to the same level as Brand 15. When we roasted Purity very light, we could be as high (higher) than others. PLEASE NOTE: The coffee does not taste balanced at this level, and the Coffee Brand 15 cup score was below specialty grade, having unpleasant flavor notes. Purity score at this roast level still scored Specialty, but we do not feel this is a roast level we want to offer our customers at this time.

 
 
Brand Agtron CGAs Cupping Score
PURITY with light roast averaged in like Brand 15
PURITY current roast
65
59
2.45*
2.10
83*
85
Coffee Brand 15* 78* 2.22 71
Coffee Brand 8 58 1.87 76
Coffee Brand 30 48 1.76 57
Coffee Brand 27 51 1.72 73
Coffee Brand 11 60 1.7 85.3
Coffee Brand 36 55 1.69 <40
Coffee Brand 16 50 1.68 73
Coffee Brand 34 67 1.62 76
Coffee Brand 17 51 1.57 65
Coffee Brand 25 48 1.56 58
Coffee Brand 32 49 1.55 64
Coffee Brand 12 50 1.49 67
Coffee Brand 28 62 1.49 78
Coffee Brand 42 34 1.49 54
Coffee Brand 4 45 1.47 67
Coffee Brand 14 60 1.46 70
Coffee Brand 10 66 1.46 79
Coffee Brand 44 58 1.45 59
Coffee Brand 5 50 1.43 <40
Coffee Brand 2 46 1.42 81
Coffee Brand 21 44 1.42 67
Coffee Brand 31 40 1.37 54
Coffee Brand 46 35 1.36 53
Coffee Brand 3 56 1.32 75.5
Coffee Brand 22 50 1.24 60
Coffee Brand 13 53 1.19 71.5
Coffee Brand 45 74 1.14 61
Coffee Brand 7 30 1.11 <40
Coffee Brand 41 40 1.1 55
Coffee Brand 40 41 1.09 62
Coffee Brand 9 45 1.09 42
Coffee Brand 39 44 1.09 55
Coffee Brand 19 36 1.08 68
Coffee Brand 43 37 1.04 50
Coffee Brand 33 47 1.02 54
Coffee Brand 20 56 0.99 62
Coffee Brand 18 45 0.98 <40
Coffee Brand 24 40 0.97 71
Coffee Brand 23 56 0.96 70.5
Coffee Brand 6 50 0.93 56
Coffee Brand 38 40 0.92 56
Coffee Brand 26 40 0.92 68
Coffee Brand 35 30 0.85 50
Coffee Brand 37 41 0.81 67
Coffee Brand 29 47 0.76 69

Chlorogenic Acids + Cupping Scores

Pesticide Test: 310 Chemicals

 

Acephate
Acetamiprid
Acibenzolar-s-methyl
Alachlor
Aldicarb
Aldicarb sulfone
Aldicarb sulfoxide
Aldrin
Allethrin/Bioallethrin
Allidochlor
Ametryn
Aminocarb
Aramite
Aspon
Atrazine
Atrazine-desethyl
Azinphos-ethyl
Azinphos-methyl
Azoxystrobin
Benalaxyl
Bendiocarb
Benfluralin
Benodanil
Bensulide
Benzoylprop-ethyl
Bifenox
Bifenthrin
Biphenyl
Boscalid
Bromacil
Bromophos
Bromophos-ethyl
Bromopropylate
Bufencarb
Bupirimate
Buprofezine
Butachlor
Butralin
Butylate
Captan and metabolites
Carbaryl
Carbetamide
Carbofenthion
Carbofuran
Carboxin
Chlorbenside
Chlorbufam
Chlordane (cis & trans)
Chlordimeform
Chlorfenapyr
Chlorfenson
Chlorfenvinphos-e
Chlorfenvinphos-z
Chlorflurenol-methyl
Chloridazon
Chlormephos
Chlorobenzilate
Chlorobromuron
Chloroneb
Chloropropylate
Chlorothalonil
Chlorpropham
Chlorpyriphos
Chlorpyriphos-methyl
Chlorthal-dimethyl
Chlorthiamid
Chlorthion
Chlorthiophos
Chlozolinate
Clomazone
Coumaphos
Crotoxyphos
Crufomate
Cyanazine
Cyanophos
Cycloate
Cyfluthrin
Cyhalothrin-lambda
Cypermethrin
Cyprazine
Cyproconazole
Cyprodinil
Cyromazine
DDD-op
DDD-pp
DDE-op
DDE-pp
DDT-op
DDT-pp
Deltamethrin
Demeton-o
Demeton-s
Demeton-s-methyl
Desmetryn
Diallate
Diazinon
Diazinon o-analogue
Dichlobenil
Dichlormid
Dichlorvos
Diclobutrazole
Diclofenthion
Diclofluanid
Diclofop-methyl
Dicloran
Dicofol
Dicrotophos
Dieldrin
Diethatyl-ethyl
Dimethachlor
Dimethoate
Dimethomorph
Dinitramine
Dioxacarb
Dioxathion
Diphenamid
Diphenylamine
Disulfoton
Disulfoton sulfone
Edifenphos
Endosulfan (alpha + beta)
Endosulfan sulfate
Endrin
EPN
EPTC
Erbon
Esfenvalerate
Etaconazole-b
Ethalfluralin
Ethion
Ethofumasate
Ethoprophos
Ethylan
Etridiazol
Etrimfos
Fenamidone
Fenamiphos
Fenamiphos sulfone
Fenamiphos sulfoxide
Fenarimol
Fenbuconazole
Fenchlorophos
Fenfuram
Fenhexamid
Fenitrothion
Fenpropathrin
Fenpropimorph
Fenson
Fensulfothion
Fenthion Fenvalerate
Fipronil
Flamprop-isopropyl
Flamprop-methyl
Fluchloralin
Fludioxonil
Flumetralin
Fluorochloridone
Fluorodifen
Flusilazole
Fluvalinate-tau
Folpet
Fonofos
HCH-alpha
HCH-beta
HCH-delta
HCH-gamma (Lindane)
Heptachlor
Heptachlor epoxide-endo
Heptachlor epoxide-exo
Heptanophos
Hexachlorobenzene
Hexaconazole
Hexazinone
3-Hydroxycarbofuran
Imazalil
Indoxacarb
Iodofenphos
Iprobenfos
Iprodione
Isazophos
Isofenphos
Isoprocarb
Isopropalin
Isoprothiolane
Kresoxim-methyl
Leptophos
Linuron
Malaoxon
Malathion
Mecarbam
Metalaxyl
Metazachlor
Methamidophos
Methidathion
Methiocarb
Methiocarb sulfoxide
Methomyl
Methoprotryne
Methoxychlor
Methyl pentachlorophenyl sulfide
Methyl-trithion
Metobromuron
Metolachlor
Metribuzin
Mevinphos
Mexacarbate
Mirex
Molinate
Monocrotophos
Monolinuron
Myclobutanil
Nitrapyrin
Nitrofen
Nitrothal-isopropyl
Norflurazon
Nuarimol
Octhilinone
Omethoate
o-Phenyl phenol
Oxadiazon
Oxadixyl
Oxamyl
Oxycarboxin
Oxychlordane
Oxydemeton-methyl
Oxyflurofen
Paraoxon
Parathion
Parathion-methyl
Pebulate
Penconazole
Pendimethalin
Pentachlorbenzene
Pentachloroaniline
Pentachloronitrobenzene (Quintozene)
Permethrin (cis + trans)
Phenthoate
Phorate
Phorate sulfone
Phosalone
Phosmet
Phosphamidon
Piperonyl butoxide
Pirimicarb
Pirimiphos-ethyl
Pirimiphos-methyl
Prochloraz
Procymidone
Profenofos
Profluralin
Promecarb
Prometon
Prometryne
Pronamide
Propachlor
Propamocarb
Propanil
Propargite
Propazine
Propetamphos
Propham
Propiconazole
Propoxur
Prothiofos
Pymetrozine
Pyracarbolid
Pyraclostrobin
Pyrazophos
Pyridaben
Pyriproxifen
Quinalphos
Quinomethionate
Secbumeton
Simazine
Simetryn
Sulfallate
Sulfotep
Sulprophos
TCMTB
Tebuconazole
Tecnazene
Terbacil
Terbufos
Terbumeton
Terbutryne
Terbutylazine
Tetrachlorvinphos
Tetradifon
Tetraiodoethylene
Tetramethrin
Tetrasul
Thiabendazole
Thiobencarb
Thiodicarb
Thionazin
Toclophos-methyl
Tolylfluanid
Tralomethrin
Triadimefon
Triadimenol
Triallate
Triazophos
Tribufos
Tricyclazole
Trifloxystrobin
Triflumizole
Trifluralin
Vernolate
Vinclozolin

 

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Lab testing completed by:
1. Silliker-Merieux Neutrisystems in Illinois. Tested for: Mold, yeast, ochratoxin, aflatoxin, and pesticides. Tested between: June 2016 – Feb 2017;
2. Federal University of Rio de Janeiro, Department of Nutrition. Tested for: Chlorogenic Acids (CGA’s). Tested between: July 2016 – Feb 2017. Official university info: Prof Dr. Adriana Farah, Universidade Federal do Rio de Janeiro, Instituto de Nutrição, Laboratório de Química e Bioatividade de Alimentos;
3. University of Porto, Portugal. Tested for: Acrylamide and PAH. Tested between: July 2016 and Feb 2017. Official university info: Dr. Sarah Cunha, Requimte-Faculty Pharmacy. Rua Jorge de Viterbo Ferreira, 218, Porto, Portugal.

Fresh coffee is healthy coffee.