Celebrating National Coffee Day (10% off All Week)!

CELEBRATING NATIONAL COFFEE DAY with LONGEVITY COFFEE Longevity Coffee drinkers are loyal for many reasons.... As we celebrate National Coffee Day this week, we'd like to highlight some of the key features that make Longevity Coffee so special. PLUS, get 10% off Longevity Coffee (12oz & 5lb Bags), Vanilla Cream Jing Soda, and Wildcrafted Reishi Extract ALL WEEK LONG with the following Code: COFFEEDAY10 *Terms & Conditions: While supplies last. One-time use only. Expires at 11:59pm PT on 10/1/23. May not be used in combination with any other sales or coupons. Valid on Longevity Coffee (12oz & 5lb bags), Vanilla Cream Jing Soda single bottles, and Wildcrafted Reishi Extract only. What's so special about Longevity Coffee? [Shop Now]( 100% Certified Organic and Fairtrade Conventional coffee is one of the most pesticide-intensive crops in the world so it is especially important to be diligent about selecting organic. According to the EPA (Environmental Protection Agency), conventional coffee contains residues from many synthetic fertilizers and pesticides that may contribute to things like autoimmune disease, nervous system issues, hormone imbalances, and cancer. All of our coffees have come from farms that meet strict standards that are setup and enforced by the USDA (U.S. Department of Agriculture), requiring that the coffee be free of any artificial contaminants like toxic pesticides, chemical sprays, or synthetic fertilizer - and that the farms grow it using best practices that are safe for its farmers and the environment. Organic farms also use less non-renewable sources, like petroleum and other dangerous pollutants, that can leach into drinking water, ruin soils, or drift into the air of nearby communities from spraying. [Shop Now]( NO Molds or Mycotoxins Mycotoxins were once thought to be the cause of common coffee jitters. We now know they may exacerbate these symptoms, but they are not responsible for them. However, they are still a true menace and are associated with much worse things like cancer, brain damage, hypertension, and kidney disease. Mycotoxins are toxic chemicals produced by molds. The two most common mycotoxins found in coffee beans are aflatoxin and ochratoxin. Aflatoxin B1 is a well known carcinogen. Ochratoxin A is believed to also be a carcinogen and additionally harmful to the brain and kidneys. The molds that produce these are most commonly found in low-quality coffee that is harvested, processed, or stored using inferior methods such as drying harvesting coffee on the ground while it is still in contact with soil. Conventional coffees often utilize dry processing and when they allow the beans to dry outside on the soil it greatly increases the chance of picking up a fungal infestation. The beans can actually mildew during this process. Dry processed coffees are also typically lower grade and are not subject to the same rigorous quality control procedures as washed coffees. Many coffee growers are aware of the dangers of mycotoxins and do what they can to remove them from their beans. However, unless the coffee is certified organic, they usually just heavily spray the beans with other toxic chemicals that may be even more harmful than the mycotoxins themselves. Longevity Coffee resolves this dilemma with an effective one-two punch that eliminates any risk of mold. First, we start with certified organic beans that are wet processed, which prevents toxins from having any opportunity to find a home and contaminate our beans. Next, Longevity Coffee has developed a proprietary roasting process that no other roaster even comes close to replicating that takes care of any remaining risk of mycotoxin impurities. This proprietary process results in smooth, rich tasting, low acid coffee that is safe and doesn’t cause any jitters or gastrointestinal distress. [Shop Now]( Arabica Beans (Rather than Robusta Beans) Arabica Beans have less caffeine than Robusta Beans. In fact, they have about half the caffeine per cup. At first, more caffeine may sound like the ideal choice when you’re trying to wake up in the morning, but large amounts of caffeine can also cause some of the less-desirable side effects associated with conventional coffees, like jitteriness, addiction, sugar cravings, upset stomach, and more. This also taxes the adrenals, and when the caffeine wears off, this leads to a crash into low energy mode. Plus more caffeine results in an unavoidable harsh and bitter flavor profile. Robusta Beans have become popular among inferior coffee makers because they are cheaper, hardier plants that are easy to tend to. They can be grown at lower altitudes, have a higher yield at more than three times Arabica plants, and are less sensitive to insects because the extra caffeine is a chemical defense for the coffee seed as the quantity in the Robusta is toxic to bugs. The choice to use Robusta is therefore driven by economic decisions, not by quality concerns. All superior coffee is made from Arabica beans, which are naturally mild and aromatic - and can be roasted to reveal richer, more varied and subtle flavors. The more manageable levels of caffeine found in Arabica Beans ensures quality nuanced flavor and a smoother delivery of energy. We seek out Arabica beans from small organic family farms in mainly high altitude areas with shade, rich soil, and clean water. This assures a rich ecosystem that is habitat-friendly to birds and insects who contribute to healthier soils and prevent having to supplement with unnatural fertilizers. The beans are hand-picked and sorted to avoid green coffee cherries and protect the harvest from including defective beans or other foreign materials - and then only the best of those beans are processed into Longevity Coffee. [Shop Now]( Low Chlorogenic Acid When people complain of feeling jittery after drinking coffee, chlorogenic acid is the main culprit. It is also to blame when you get an upset stomach from coffee as it irritates the stomach and the lining of the small intestine. Chlorogenic Acid is sometimes listed as a beneficial ingredient because it is an antioxidant. However, high doses of chlorogenic acid have been linked to many other startling side effects too, like: insomnia, nervousness, restlessness, nausea, irregular heartbeat, headaches, anxiety, diarrhea, calcium and magnesium depletion, depression, fatigue, and trouble concentrating. Coffee contains so many other powerful antioxidants that reducing chlorogenic acid to avoid the undesirable side effects associated with it is the best approach. All of the Longevity Coffees have low chlorogenic acid. An average cup of coffee has 5-6 mg/mL of chlorogenic acid. Longevity Coffees measure as low as .0171 mg/ml, which is MUCH lower than the rest of the industry! Low chlorogenic acid levels will ensure your best experience with coffee. Medium Roast Coffee The medium roast spectrum is where you always want to land for the lowest acid levels and the best flavored coffee. If you over-roast coffee beans, the antioxidants begin to break down. The original coffee’s qualities are often lost at the dark roast level too, so it’s difficult to pick out the characteristics of any specific origin flavor. On the other hand, if you don’t roast them enough, they have a bitter citrusy flavor that is not generally enjoyed, and are more likely to exacerbate gastrointestinal distress. However, a medium roast allows coffees to reveal their roast’s true flavors and aromas, and create a healthy balance between acidity and body. You’ll still be able to taste the original coffee, but the beans’ brightness will be complemented with the fuller body. Our roaster is a one-of-a-kind (there is literally not another one like it anywhere else in the world) that enables us to implement a unique and proprietary roasting process which results in consistent and controlled roasting procedures. One of the other unique benefits of our roasting process is that we have the ability to profile roast - producing subtle, yet complex flavors that no one else can. All of our Longevity Coffees fall somewhere within the medium roast spectrum, with our "Light Roast" being the lightest of the mediums and the "Dark Roast" being the darkest. The degree of difference in roast is there, but not as pronounced as you'd find in other lines. 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