John Perez

Some mass-produced coffee contains trace amounts of mold-related toxins called mycotoxins, which can form during poor drying, storage, or transport. Small farms and roasters like Oregon Coast Roasters reduce this risk through faster processing, better storage, and fresh roasting. We roast only when you order, so your coffee arrives clean, fresh, and full of flavor.

Most supermarket coffee is months old before it reaches your cup, losing its peak flavor. Coffee is best within 2-4 weeks of roasting.