Frequently Asked Questions

Coffee Questions & Answers

Is your coffee low-acid?

Acidity in coffee varies by bean origin, growing conditions, and roast style. Some roasters intentionally highlight brighter, higher-acidity profiles. Many of our coffee offerings are considered low acid with taste.

If you’re sensitive to acid, we recommend:

Muley Roast
Rooster Roast
Elkhorn Roast
Delta Roast
Long Beard’s Brew
Full Draw Roast
Public Grounds Roast

These are all smoother, lower-acid options.
Our First Flight Roast (Ethiopian) is lighter, floral, and fruit-forward, which naturally comes across as brighter and more acidic.

Do you offer shade-grown coffee?

Many of our coffees are shade-grown, though not all. Because we source a wide variety of origins, it isn’t always possible to offer exclusively shade-grown beans. That said, we work closely with trusted importers who maintain strong relationships with farmers and prioritize ethical sourcing, sustainability, and responsible growing practices.

Do you use artificial flavors or flavor oils?

No—never. All of our coffees are 100% pure coffee with no artificial flavors or oils.

When you see tasting notes like cherry, berry, or sweet corn, those are natural flavor characteristics that come from the bean itself. Similar to wine, factors like soil, altitude, climate, roast level, and even brewing method influence what flavors come through. Artificial flavor oils aren’t something we believe in, and they can be harsh on both people and roasting equipment.

Is your coffee mold-free?

We only buy and roast specialty-grade coffee. Beans with mold contamination cannot receive this classification during the grading process. In addition, all of our coffees are roasted to at least 410°F, well above the temperature needed to eliminate mold.

While mold concerns in coffee are valid, much of the fear has been amplified by marketing from certain brands. We believe the best safeguard is supporting roasters who use true specialty-grade beans and proper roasting practices.

How fresh is your coffee?

Freshness matters. Every bag we sell includes a degassing valve to keep coffee fresh while allowing natural CO₂ to escape. We also:

Never keep coffee on our shelves longer than 3 weeks
Roast in small batches
Avoid selling coffee that’s been sitting for months

For comparison, many grocery-store coffees are 6+ months off roast before they’re purchased. Coffee can be good up to or even over 2 years if stored properly.

Where do your beans come from?

Most of our coffees are single origin, primarily from South America, with select offerings from Ethiopia and Sumatra. Our importer is listed among Smithsonian Certified Coffee Importers, meaning the farms they work with emphasize conservation, biodiversity, soil health, and community support.

What do your tasting notes mean?

Tasting notes describe the natural flavors present in the coffee—not added ingredients. We often tie these profiles to the landscapes and wildlife they represent. For example, our Public Ground Roast features black cherry and berry notes, inspired by mountain terrain and bear country.