Question 1

does anyone know if this coffee is mycotoxin free? or if they use the "wet process" of roasting? is it shade grown? Thanks!

Accepted Answer

Hi Kristy, I apologize for the delayed reply, I did not know this question and answer section existed.  I could go on and on about how some folks make money by creating a problem out of nowhere, and then charge for the solution, but instead I will refer you to this article:  http://authoritynutrition.com/the-mycotoxins-in-coffee-myth/By "wet process" they are referring to how the coffee fruit is processed at origin, not how it is roasted.  All of our coffees are wet processed except for some of our Brazils, and they are absolutely some of my favorite coffees!  They are both dry processed and "semi-washed," and as a result are extremely rich and complex.  We use it in our Signature Blend to add body and what I refer to as richness (some actually consider this harshness, but most self-proclaimed coffee aficionados love it).  The Brazil plays very well with the Colombia in the blend, which has a much milder body character but is sweet, and the Guatemala has considerable depth of flavor, but is very smooth. The Guatemala is shade grown, and our farms in Colombia are Rainforest Certified.  All of our other coffees either are or they are not shade grown.  We source based on quality first, and _usually_ that criteria automatically includes environmental responsibility (if it doesn't then we address that through our Sharing Certified program).  Besides being environmentally friendly, when you grow coffee in the shade, it deprives the plant of sunlight, and the beans take longer to mature.  The longer they take, the denser they are, and there is a lot of flavor in that density.  Guatemala and Honduras do this best, and the soil in those countries is full of sulfur from the volcanoes, and coffee plants love sulfur, so it's an ideal environmnet. All of our coffees, whether wet or dry processed are roasted for around 20 minutes at temperatures above 400 degrees, then we pack immediately into a high moisture barrier bag.  We roast to order, and don't require large minimum orders from our customers.  We ship to Amazon every two weeks, so the coffee is super fresh always.  I should add that we roast in multiple small batch roasters, and because of this we do not have to "quench" the coffee to cool it, like many/most other bigger brand roasters.  When big brand roasters, roast in 2,000 - 5,000 LB batches, water is sprayed on the roasted coffee beans to cool it, so it doesn't continue to roast (and burn) in it's own heat.  I actually spoke to an engineer once who retired from a big brand roaster, who said he designed their system to add an ounce of water weight to each can, so they could increase their margins.  This was back when they were packing in cans, and he said you could see a ring of rust around the top inside of the can.  We would never compromise quality or Food Safety for added profit, and we want only to provide the freshest, best tasting coffee possible to our loyal customers.Hope this helps!  Thanks so much for your interest!Darron "Don Pablo" Burke

Question 2

I bought a 2 lb bag of your coffee but was not vacuum sealed.  Air passes freely in and out of the plastic valve, why is that? Does it affect flavor?

Accepted Answer

Hi PetarB, thanks for your purchase!  Fresh roasted coffee requires a degassing valve that allows the naturally occouring CO2 to escape the bag, while not letting any oxygen in.  We roast to order, in multiple small batch roasters, and fill the bags immediately after roasting, so if we didn't use a degassing valve, the bags would puff up and possibly rupture.Coffee that is packed without a degassing valve must sit for several days before being packed, and a "Nitrogen Flush" is often used to keep the packaging from "exploding."  This type of coffee is usually very inexpensive, is produced in large volume, and is meant to sit in warehouses, distribution centers, and store shelves for a very long time (months and even years).Hope this helps.  Thanks again for your purchase, we really appreciate the support.Darron "Don Pablo" Burke

Question 3

Is this coffee bean free from mold toxic?

Accepted Answer

Hello Skyline, thanks for reaching out.  Yes, all of our coffees are mycotoxin free.  Thanks for your interest.Darron "Don Pablo" Burke

Question 4

Is there a way to find out how much caffine it has in it?

Accepted Answer

Hi Charyl, thanks for reaching out!  That's a little tricky to answer, as caffeine levels vary depending on the bean used (Arabica vs. Robusta), level of roast, and your preparation.  We use only 100% Arabica, and roast most of our coffees to medium-dark, so you get a lift, without getting nervous or jittery, and no upset stomach.  Coffees with higher levels of caffeine are either a lower quality Robusta bean, a significantly lighter roasted Arabica, or caffeine has been artificially added to an unnatural level.  On another note, some people mistakenly equate bitterness (usually from dark roasted coffee) to strength (caffeine level), when in fact a darker roasted coffee has less caffeine (unless it has been artificially added).  Hope this helps!  Thanks for your interest in our coffee!    Darron "Don Pablo" Burke

Cafe Don Pablo Gourmet Coffee Medium-Dark Roast Whole Bean, Subtle Earth Organic, 2 Pound (907 g)USDA Organic

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