In the results we've reviewed, total yeast and mold were reported at 0 CFU/g. You can view the full Certificate of Analysis for the exact figures.

The full Certificate of Analysis is available here: View Lab Results

Mold, yeast, and mycotoxins (including aflatoxins G1, G2, B1, B2, and Ochratoxin A).

Low-acid coffee is naturally gentler on the palate than typical commercial coffee, while retaining full flavor complexity.

No coffee is entirely acid-free. Café Nairobi coffee is low-acid, offering a smoother drinking experience.

In Kenya's coffee highlands, at elevations up to 2,000 meters.

All the coffee in this bag comes from Kenya — it is not blended with beans from other countries.

Higher elevation slows the maturation of the coffee cherry, and Kenya's volcanic soil supports the plant through its growing cycle - both contribute to the bean's depth of character.

Yes, shade and mountain grown.

Roasted to order and sealed immediately after roasting.

Whole bean preserves freshness longer if you grind at home; ground is more convenient for daily brewing.

In an airtight, opaque container, away from heat, light, and moisture