Café Altura exclusively roasts Arabica coffee. When brewed Arabica coffee contains between 75 and 130 mg of caffeine per 6 ounce cup. The amount of caffeine present varies from cup to cup and is influenced by a variety of factors including; variety, origin, roast intensity, and the brew ratio (strength). If you would like to know more about decaf coffee please check out our blog.

Instant Coffee: 55 mg  of caffeine per level teaspoon (1.6 g).

There are two main processing facilities for decaf coffee in North America; Mountain Water in Mexico and Swiss Water in Canada. Water decaffeination removes 99% of the naturally occurring caffeine using only purified water and an elaborate filtration process. The decaffeination process is certified organic by the OCIA and is completely free of chemicals. Shop our decaf coffee here.

All Cafe Altura coffees are certified organic and therefore must be decaffeinated in chemical free process. Our canned and packaged coffees are decaffeinated using the water processing method and our instant coffee in a relatively new process utilizing super critical CO2 (Carbon Dioxide) that actually dissolves the caffeine molecules found naturally in the beans. All of our coffees contain less than 1% of the naturally occurring caffeine, and are decaffeinated without chemicals. Shop our decaf coffee here.

It is important to note the difference between perceived acidity and chemical acidity in coffee. On average most coffees when brewed black have a relatively low chemical acidity, but have a higher perceived acidity. Soda by contrast, on average, has a higher chemical acidity but a lower perceived acidity because of the high sugar content. Three things directly effect the perceived acidity of coffee: coffee processing, roasting, and brewing. We offer a low acid sampler pack and suggest trying our darker roasted coffees as they tend to have a lower caffeine content and a lower perceived acidity because the higher roasting temperatures destroy the chemicals that cause the acid sensation. Lastly we highly recommend cold brewing your coffee to achieve the lowest acid taste profile possible. Brewing without heat tends to quell perceived acidity in coffee. Try our low acid sampler or check out our blog for more info.

Coffee should always be stored in an air-tight container in a cool dark place such as the pantry. Always grind just before brewing. It is not necessary to store your coffee in the freezer.

Coffee is best when consumed fresh. We roast to order all of the bags sold on cafealtura.com. In an effort to preserve our coffees at peak freshness we vacuum pack and nitrogen flush our coffee within minutes of roasting. Generally it is best to consume coffee as quickly as possible but by storing it properly in an air-tight container in a cool dark place, the coffee's flavor profile will hold up surprisingly well. Always grind coffee just before brewing.

Coffee is naturally gluten free. We do not use any gluten in the processing of our coffee nor is there any gluten present in our facility.

We do not claim that our coffee is gluten free because we have not had the gluten content independently verified per the FDA gluten free labeling guidelines.

"... coffee and corn are both gluten-free. There is no scientific evidence to show that coffee or corn contain proteins that cross-react with gluten. According to Dr. Stefano Guandalini, a CDF Medical Advisory Board member, both are safe for people with celiac disease to consume." - https://celiac.org

Cafe Altura strives to use planet friendly packaging wherever possible. Our cans are made of carbon steel and are 100% recyclable. Our glass jars, their paper labels and plastic lids are all 100% recyclable. We are actively perusing alternative materials for our remaining packages and components that are not recyclable or compost-able.

No two coffee brewing methods are the same, but a general rule of thumb is to use a ratio of 1:16 coffee to water. For simple drip brewers and pour overs, that is roughly 2 tablespoons of ground coffee (1oz.) for every 16 ounce cup. There are a variety of things to consider when brewing; grind size, dose (amount of coffee), yield (amount of water), brew time and water temperature. Managing these variables can be a bit complex but when done properly it will have a huge effect on flavor profile. Check out our blog for brew guides and more info.

Yes. The shading of delicate Arabica coffee trees is an important element in the ecological management on organic coffee farms. Native trees are cultivated alongside the coffees trees and provide essential shade to the delicate leaves of coffee shrubs. The ecosystem in and around the trees, such as, birds and insects, as well as, the microbial biodiversity in the soil beneath, all benefit from the presence of native fauna (trees). While Cafe Altura does not explicitly market bird friendly coffees we feel confident that the organic production of our coffees directly contributes to a more diverse ecology, though the practice of shade planting.

At this time Cafe Altura  does not test roasted coffee for mycotoxins. Mycotoxins are naturally occurring toxins produced by certain molds (fungi) and can be found in food. The molds grow on a variety of different crops and foodstuffs including cereals, nuts, spices, dried fruits, apples and coffee beans, often under warm and humid conditions.

Biodynamics is a holistic, ecological, and ethical approach to farming, gardening, food, and nutrition. Biodynamic theory is rooted in a new way to integrate scientific understanding with a recognition of spirit in nature. A farm run on Biodynamic principles is a wholly efficient self-sustaining system in which all elements of agricultural production including the soil, plants, animals and humans exist in balance with one another. A properly managed Biodynamic operation actually enhances and regenerates the resources upon which it draws from.

Regenerative agriculture is a conservation and rehabilitation approach to food and farming systems. It focuses on topsoil regeneration, increasing biodiversity, improving the water cycle, enhancing ecosystem services, supporting biosequestration, increasing resilience to climate change, and strengthening the health and vitality of farm soil. Practices include recycling as much farm waste as possible and adding composted material from sources outside the farm. Check out our Biodynamic and Regenerative coffee here.