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WELLNESSWEEK
Modern Roots Life Coffee | Ethiopian Origin - Lab and Mold Tested
Regular price
$23.99
Type
Reduce mucus and inflammation...
Chlorogenic acid falls steadily as coffee roasts darker and bottoms out at dark roast, while caffeine barely moves. This one is taken off early. Ethiopian single origin, light roast, floral and fruit-forward, and tested for ochratoxin A before it's bagged.
For people who drink it black and want to taste the bean. 12 oz whole bean or ground, or 100-count K-Cups.
- Lab Tested
- Mold Tested
- Single Origin
- Light Roast
- No Flavorings
- No Additives
- No Blending
Why people use it
- Floral, bright, fruit-forward. The profile Ethiopian coffee is known for, and the reason to roast it light. Aromatic without feeling heavy.
- Light roast keeps the bean in the cup. Roast further and the roast becomes the flavor. This one is taken off early enough that the origin still leads.
- More chlorogenic acid survives a light roast. A lab analysis across four roast levels found chlorogenic acid falls steadily as the roast goes darker, lowest at dark. Caffeine barely moves. That is chemistry, not a health claim.
- Mold tested, and here's what that means. The analyte is ochratoxin A. A European survey found it in 46 percent of roasted coffee samples; roasting cuts it by roughly 68 percent but does not remove it. That is why testing is worth doing.
- Drink it black. It's built for it. If you take cream, the South American blend is the better pick.
What's in the cup (approximate)
These are published reference figures for brewed coffee, not an assay of this lot.
| Component | Per 12 fl oz brewed | Reference |
|---|---|---|
| Caffeine | ~113-247 mg | FDA's general range for brewed coffee. FDA cites 400 mg/day as an amount not generally associated with negative effects in healthy adults. |
| Chlorogenic acids | Not assayed | Raw arabica beans measure 4.35-8.81 mg/g; content falls as roast degree rises, so a light roast retains more than a dark one. |
| Ochratoxin A | Tested, not a nutrient | The EU limit for roasted and ground coffee is 5 mcg/kg. Ask us for your lot's result. |
Caffeine range from FDA. Chlorogenic acid by roast level from a published HPLC analysis. Ochratoxin A occurrence and limits from a 2019 review. Brew method, grind, and dose move the caffeine number more than roast level does.
How to use
- Buy whole bean if you can, and grind close to brewing.
- A light roast likes a slightly finer grind and a longer contact time than a dark roast.
- Filter and pour-over show this one off. Black, no sugar.
- Store the bag sealed at room temperature, away from light and moisture. Not the freezer.
- If you're working on iron or mineral status, keep coffee well away from those meals and supplements.
Sourcing & making
Single-origin Ethiopian coffee, roasted light in small batches and lab tested for mold and mycotoxins. Nothing is added to the bean, and nothing is blended in. Sold as 12 oz whole bean, 12 oz ground, or 100-count K-Cups. Free shipping on all coffee orders.
Full ingredients
- Roasted coffee, single origin (Ethiopia), light roast
Who it's for — and who it isn't
Good fit for:
- People who drink their coffee black and want origin character rather than roast character
- Anyone who has been looking for a mold-tested coffee and wants to see the actual analyte and limit
- Filter and pour-over drinkers
Probably not for you if:
- You take your coffee with cream and want it to stand up. The South American blend is built for that.
- You want a heavy, dark, roasty cup. This is the opposite end of the line.
- You need coffee with breakfast and breakfast is where you get your iron. See the note on iron below.
Testing & quality
Every product is lab tested. Certificates of analysis on request, about a two-week turnaround. For coffee the analyte that matters is ochratoxin A, and the limit used for roasted and ground coffee is 5 micrograms per kilogram. Email us with your roast date and we'll send the result for your lot.
The research behind the ingredients
Published research on the ingredients in this product, for education. These studies were not conducted on this product.
Coffee (Coffea arabica) - mycotoxin / ochratoxin A exposure
Occurrence of Ochratoxin A in Coffee: Threads and Solutions-A Mini-Review
Beverages · 2019 · narrative review
Reviewing European surveillance data, the author reports ochratoxin A detected in 36% of green coffee bean samples and 46% of roasted coffee samples at mean levels of 3.641 and 1.092 micrograms per kilogram respectively, notes that roasting reduces OTA by roughly 68-84% without eliminating it, and estimates that coffee contributes about 12% of total dietary OTA intake.
Coffee (Coffea arabica) - chlorogenic acid and caffeine by roast level
Processes · 2021 · laboratory analysis of coffee samples · n=3 coffee sources x 4 roast levels
Analysing three coffee sources at raw, light, medium and dark roast by HPLC, the authors found chlorogenic acid declined steadily as roast level increased, reaching its lowest concentration in dark roast across all sources, while caffeine content changed comparatively little. Because this product is sold as a light roast, it sits at the end of the roast range where chlorogenic acid retention is highest.
Coffee chlorogenic acids (polyphenols)
Chlorogenic acid coffee trial, 2019
Nutrients · 2019 · RCT · n=150 enrolled, 142 completed
In a 12-week double-blind randomized trial, adults drinking coffee supplying 369 mg of chlorogenic acids per serving showed significantly greater reductions in visceral fat area, total abdominal fat area, body weight, BMI and waist circumference than adults drinking coffee supplying 35 mg, with no severe adverse events in either group.
Evidence note: Moderate and indirect: the mycotoxin and chlorogenic-acid literature is solid and directly relevant to how coffee is grown, tested and roasted, but none of it studies this roaster's beans. The chlorogenic-acid trial is the only randomized human evidence here, and it used a coffee standardised to 369 mg of chlorogenic acids per serving, a figure this product does not currently disclose.
A note on iron
Iron is essential, but stored and unbound iron is reactive; it feeds oxidative stress. The body moves iron using copper-dependent ceruloplasmin and vitamin A, which is why we focus on whole-food copper and retinol rather than pushing more iron. If you are considering iron, test your levels first and talk it through with your practitioner. Iron is not right for everyone.
Ceruloplasmin-ferroportin system of iron traffic · Iron, NIH ODS
FAQ
How much caffeine is in a cup?
There's no assay for this lot. FDA's general reference for brewed coffee is 113-247 mg per 12 fl oz, and it cites 400 mg a day as an amount not generally associated with negative effects in healthy adults. Brew strength moves that number more than roast level does.
Does a light roast have more antioxidants?
More chlorogenic acid, yes. An analysis across four roast levels found chlorogenic acid declined steadily with roast degree and was lowest at dark roast, because it converts to chlorogenic acid lactone around 200 C. Caffeine changed far less. That's a compositional difference, not a health claim.
What does mold tested actually mean?
The contaminant of interest is ochratoxin A. The EU limit for roasted and ground coffee is 5 micrograms per kilogram, and roasting itself cuts it by a reported average of about 68 percent without eliminating it. Email us with your roast date and we'll send the result.
Should I drink it with a meal?
Not if you're working on iron. A controlled study found polyphenol-containing beverages, coffee included, reduced non-heme iron absorption by 50 to 90 percent depending on polyphenol load, and adding milk made little or no difference.
Whole bean, ground, or K-Cup?
Whole bean tastes best and stays fresh longest; grind right before you brew. Ground is the convenience trade. K-Cups come in 100-count and are the same coffee.
Pairs well with
- South American Blend — the medium roast, if you take cream or want the easiest of the three
- Kenya — the other bright, citrus-forward option
- Salt of Life — trace minerals at meals - just keep them away from the coffee window
Cautions
- Caffeine tolerance varies. Drink accordingly.
- Store beans sealed, at room temperature, away from light and moisture. Grind close to brewing.
Lab Tested
Every product. COA on request, ~2 weeks.
Small Batch
Made in small batches, about as close to homemade as a capsule gets.
Mold Tested
Ochratoxin A, with the limit named. Lot result on request.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Nutrient figures are approximate reference values, not a lot-specific assay.
Regular price
$23.99
Type
Chlorogenic acid falls steadily as coffee roasts darker and bottoms out at dark roast, while caffeine barely moves. This one is taken off early. Ethiopian single origin, light roast, floral and fruit-forward, and tested for ochratoxin A before it's bagged.
For people who drink it black and want to taste the bean. 12 oz whole bean or ground, or 100-count K-Cups.
- Lab Tested
- Mold Tested
- Single Origin
- Light Roast
- No Flavorings
- No Additives
- No Blending
Why people use it
- Floral, bright, fruit-forward. The profile Ethiopian coffee is known for, and the reason to roast it light. Aromatic without feeling heavy.
- Light roast keeps the bean in the cup. Roast further and the roast becomes the flavor. This one is taken off early enough that the origin still leads.
- More chlorogenic acid survives a light roast. A lab analysis across four roast levels found chlorogenic acid falls steadily as the roast goes darker, lowest at dark. Caffeine barely moves. That is chemistry, not a health claim.
- Mold tested, and here's what that means. The analyte is ochratoxin A. A European survey found it in 46 percent of roasted coffee samples; roasting cuts it by roughly 68 percent but does not remove it. That is why testing is worth doing.
- Drink it black. It's built for it. If you take cream, the South American blend is the better pick.
What's in the cup (approximate)
These are published reference figures for brewed coffee, not an assay of this lot.
| Component | Per 12 fl oz brewed | Reference |
|---|---|---|
| Caffeine | ~113-247 mg | FDA's general range for brewed coffee. FDA cites 400 mg/day as an amount not generally associated with negative effects in healthy adults. |
| Chlorogenic acids | Not assayed | Raw arabica beans measure 4.35-8.81 mg/g; content falls as roast degree rises, so a light roast retains more than a dark one. |
| Ochratoxin A | Tested, not a nutrient | The EU limit for roasted and ground coffee is 5 mcg/kg. Ask us for your lot's result. |
Caffeine range from FDA. Chlorogenic acid by roast level from a published HPLC analysis. Ochratoxin A occurrence and limits from a 2019 review. Brew method, grind, and dose move the caffeine number more than roast level does.
How to use
- Buy whole bean if you can, and grind close to brewing.
- A light roast likes a slightly finer grind and a longer contact time than a dark roast.
- Filter and pour-over show this one off. Black, no sugar.
- Store the bag sealed at room temperature, away from light and moisture. Not the freezer.
- If you're working on iron or mineral status, keep coffee well away from those meals and supplements.
Sourcing & making
Single-origin Ethiopian coffee, roasted light in small batches and lab tested for mold and mycotoxins. Nothing is added to the bean, and nothing is blended in. Sold as 12 oz whole bean, 12 oz ground, or 100-count K-Cups. Free shipping on all coffee orders.
Full ingredients
- Roasted coffee, single origin (Ethiopia), light roast
Who it's for — and who it isn't
Good fit for:
- People who drink their coffee black and want origin character rather than roast character
- Anyone who has been looking for a mold-tested coffee and wants to see the actual analyte and limit
- Filter and pour-over drinkers
Probably not for you if:
- You take your coffee with cream and want it to stand up. The South American blend is built for that.
- You want a heavy, dark, roasty cup. This is the opposite end of the line.
- You need coffee with breakfast and breakfast is where you get your iron. See the note on iron below.
Testing & quality
Every product is lab tested. Certificates of analysis on request, about a two-week turnaround. For coffee the analyte that matters is ochratoxin A, and the limit used for roasted and ground coffee is 5 micrograms per kilogram. Email us with your roast date and we'll send the result for your lot.
The research behind the ingredients
Published research on the ingredients in this product, for education. These studies were not conducted on this product.
Coffee (Coffea arabica) - mycotoxin / ochratoxin A exposure
Occurrence of Ochratoxin A in Coffee: Threads and Solutions-A Mini-Review
Beverages · 2019 · narrative review
Reviewing European surveillance data, the author reports ochratoxin A detected in 36% of green coffee bean samples and 46% of roasted coffee samples at mean levels of 3.641 and 1.092 micrograms per kilogram respectively, notes that roasting reduces OTA by roughly 68-84% without eliminating it, and estimates that coffee contributes about 12% of total dietary OTA intake.
Coffee (Coffea arabica) - chlorogenic acid and caffeine by roast level
Processes · 2021 · laboratory analysis of coffee samples · n=3 coffee sources x 4 roast levels
Analysing three coffee sources at raw, light, medium and dark roast by HPLC, the authors found chlorogenic acid declined steadily as roast level increased, reaching its lowest concentration in dark roast across all sources, while caffeine content changed comparatively little. Because this product is sold as a light roast, it sits at the end of the roast range where chlorogenic acid retention is highest.
Coffee chlorogenic acids (polyphenols)
Chlorogenic acid coffee trial, 2019
Nutrients · 2019 · RCT · n=150 enrolled, 142 completed
In a 12-week double-blind randomized trial, adults drinking coffee supplying 369 mg of chlorogenic acids per serving showed significantly greater reductions in visceral fat area, total abdominal fat area, body weight, BMI and waist circumference than adults drinking coffee supplying 35 mg, with no severe adverse events in either group.
Evidence note: Moderate and indirect: the mycotoxin and chlorogenic-acid literature is solid and directly relevant to how coffee is grown, tested and roasted, but none of it studies this roaster's beans. The chlorogenic-acid trial is the only randomized human evidence here, and it used a coffee standardised to 369 mg of chlorogenic acids per serving, a figure this product does not currently disclose.
A note on iron
Iron is essential, but stored and unbound iron is reactive; it feeds oxidative stress. The body moves iron using copper-dependent ceruloplasmin and vitamin A, which is why we focus on whole-food copper and retinol rather than pushing more iron. If you are considering iron, test your levels first and talk it through with your practitioner. Iron is not right for everyone.
Ceruloplasmin-ferroportin system of iron traffic · Iron, NIH ODS
FAQ
How much caffeine is in a cup?
There's no assay for this lot. FDA's general reference for brewed coffee is 113-247 mg per 12 fl oz, and it cites 400 mg a day as an amount not generally associated with negative effects in healthy adults. Brew strength moves that number more than roast level does.
Does a light roast have more antioxidants?
More chlorogenic acid, yes. An analysis across four roast levels found chlorogenic acid declined steadily with roast degree and was lowest at dark roast, because it converts to chlorogenic acid lactone around 200 C. Caffeine changed far less. That's a compositional difference, not a health claim.
What does mold tested actually mean?
The contaminant of interest is ochratoxin A. The EU limit for roasted and ground coffee is 5 micrograms per kilogram, and roasting itself cuts it by a reported average of about 68 percent without eliminating it. Email us with your roast date and we'll send the result.
Should I drink it with a meal?
Not if you're working on iron. A controlled study found polyphenol-containing beverages, coffee included, reduced non-heme iron absorption by 50 to 90 percent depending on polyphenol load, and adding milk made little or no difference.
Whole bean, ground, or K-Cup?
Whole bean tastes best and stays fresh longest; grind right before you brew. Ground is the convenience trade. K-Cups come in 100-count and are the same coffee.
Pairs well with
- South American Blend — the medium roast, if you take cream or want the easiest of the three
- Kenya — the other bright, citrus-forward option
- Salt of Life — trace minerals at meals - just keep them away from the coffee window
Cautions
- Caffeine tolerance varies. Drink accordingly.
- Store beans sealed, at room temperature, away from light and moisture. Grind close to brewing.
Lab Tested
Every product. COA on request, ~2 weeks.
Small Batch
Made in small batches, about as close to homemade as a capsule gets.
Mold Tested
Ochratoxin A, with the limit named. Lot result on request.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Nutrient figures are approximate reference values, not a lot-specific assay.
How To Get Started
Follow These Steps In Order
Step 2
Join Live Coaching with Josh
Josh offers biweekly Zoom meetings to walk through the basics, answer general questions, and give you a clear understanding of where to begin. Attend one of these before scheduling your personal consult.
Questions? Contact Us or email info@modernrootslife.com