According to a white paper written in the 1980's by Mike Sivetz, a chemist in Eugene, OR and heating/cooking protocols for poultry, red meat and fish accepted by the FDA and the USDA, mold, pathogens and contaminates are displaced or eliminated in heat from 165 degrees and in some cases needing 185 degrees. We roast very clean and well sorted coffee in 400-500-degree heat for 15 minutes. Even if we imported moldy coffee, pesticide ridden coffee or other non-organic inputs, which we don’t, after going through the high-heat roasting process, the Sivetz paper states that you cannot find any inorganic matter and the coffee is stripped clean. In fact, the non-organic material flashes off when the coffee reaches nearly 200 degrees. We typically take it to 425-450 degrees. Additionally, our "secret sauce" is our roasting process. By roasting with a slow rate of rise (ROR) through the 300-degree mark, we release (get rid of) much of the acid. It is what contributes to a bite and snappiness that can be undesirable in the cup.

Taste is subjective and our preference is created by experience, tradition, and what we have come to like. When I say that fill in the blank is the best coffee, it is like saying "blue is the best color". It might be if you like blue.

Some companies produce blends to make affordable coffee taste more acceptable by mixing a small amount of quality coffee with lower-quality beans.

At Hunter’s Blend Coffee, we produce the top 6% of quality coffee beans and have crafted five unique blends that you can’t get from a single origin.

Lightly roasted coffee will taste totally different than if you roasted that same coffee real dark. 

• Light roasts have a focus on the aciditypositives of acidity: snappy, bright, sizzlenegatives of acidity: sour, fruity, complex

• Dark Roasts have a focus on bodypositives of body: thick, syrupy, earthynegatives of body: ashy, bitter, acid reflux Our Black Powder roast is roasted as dark as we can without creating a burnt or bitter flavor. It is rick, dark and smooth.

Using the Mountain Water Processing method, out of Vera Cruz, MX. No chemicals are involved. 

No, Hunter's Blend Coffee is not an organic certified coffee. The good news is, any "inorganic material' that may be residual from growing coffee in the traditional methods, actually begins “flashing off” at around 190° during the roasting process.

A little known fact is that all imported unprocessed/raw agricultural products, including organic coffee, are fumigated when they reach U.S. ports, to kill any potential pests.

After 10 minutes in extreme heat (over 450 degrees), there is no trace of inorganic elements, whether from the growing practices or the fumigation all coffee receives when arriving in US ports (Lab study was done in the 1980's by Mike Sivetz in Corvallis, OR.).

Yes

Most of our coffees are Nicaragua SHG (Strictly High Grown). This is a designation reserved for the highest scoring coffees. It is imported through Miami Port and trucked to our roasting partner. 

We do not stockpile our roasted coffee in a warehouse and most of our coffee ships within one week of roasting. We typically ship within 2-3 business days of receiving your order.

Using a combination of natural and artificial (lab produced) flavoring additive.

Your bag of coffee that arrives in the mail was freshly roasted and will remain good to use over 2 months.

Absolutely! If placed in an airtight container or bag (zip seal the bag we ship in) it will stop the degassing phase of coffee. It will remain fresh for many months. Do not freeze and thaw; this causes condensation.

Exposure to air/oxygen, moisture, heat, and UV light.