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Great coffee starts long before the first sip. At Alex's Low Acid Coffee, every bag is the result of careful sourcing, rigorous quality checks, and a roasting process designed to deliver the smooth, low-acid coffee our customers love.
We sat down with our head roaster, Jon, to learn more about what happens behind the scenes and how every batch is held to the highest standards before it ever reaches your cup.
Q: How do you ensure the beans you source are clean, healthy, and high quality before they even arrive at the roastery?
Jon: "First and foremost, we only source USDA Organic coffees. Organic certification comes with important guarantees. There are no synthetic pesticides, chemical fertilizers, pallet fumigation, or GMOs. Those standards are verified through random soil testing, announced and unannounced inspections, traceability, and mass balance audits. USDA Organic certification is no joke. You either meet the standards or you lose your certification. That USDA Organic seal really means something.
Every coffee is also tested multiple times throughout production for mold and mycotoxins. Before any shipment leaves its country of origin, we receive pre shipment samples from every origin. This allows us to roast and evaluate the coffee before committing to the purchase. If it doesn't meet our standards, we don't accept it. There are plenty of roasters willing to buy lower quality coffees. We're just not one of them."
Q: What inspection or quality control steps happen when beans first arrive at your facility?
Jon: "The first thing we inspect is the freight itself. We remove the pallet wrapping and check for damaged bags, moisture, signs of insect activity, or anything else that could affect quality during shipping.
Once everything passes inspection, the coffee is moved into our green coffee warehouse. Every new lot is sample roasted and evaluated against the approved pre shipment sample. If the roast profile needs to be fine tuned, which it almost always does, we make those adjustments and record the recipe so we can maintain consistency moving forward."
Q: What specific standards does Alex's Low Acid Coffee follow to ensure every batch meets your quality expectations?
Jon: "Every batch of green coffee is weighed before roasting and again after roasting. We monitor yields to within a tenth of a pound on a 50 pound batch. That level of consistency tells us the coffee is roasting exactly the way we expect.
We also measure every roast using an Agtron color meter. Consistent roast color is another indicator that we're producing a consistent cup. Throughout each roast day, we collect samples and compare them to previous roast days to ensure the flavor and mouthfeel remain consistent from batch to batch."
Q: What do you think consumers misunderstand most about mold, mycotoxins, or "clean coffee"?
Jon: "Honestly, I don't think most people who seek out clean coffee misunderstand these topics. Customers who want to know whether their coffee is truly clean tend to be well informed. I'm encouraged by the level of interest people have in making sure their coffee is free of chemical contaminants, mold, and mycotoxins."
Why All This Matters
When you open a bag of Alex's Low Acid Coffee, you're getting much more than freshly roasted beans. You're getting coffee that has been carefully sourced, inspected, tested, roasted, and validated every step of the way.
Our commitment to quality begins before the coffee ever reaches our roastery and continues through every roast. That attention to detail helps ensure each cup delivers the smooth, rich flavor you expect while staying true to the standards that make Alex's Low Acid Coffee different.
Ready to Taste the Difference?
Whether you're looking for a smoother cup, lower acidity, or simply coffee you can feel good about drinking every day. With whole bean, fresh ground, coffee pods, 5lb bags and even travel-friendly steep bags, we've got you covered.
Explore our collection of USDA Organic, mold tested, low acid coffees and experience the care that goes into every bag.
If you're interested in learning more about the science behind our coffee, you can read other Q&A's with Jon below:
