Buy your weekday smoothies and get your weekend ones for free. (7 for the price of 5!)
WELLNESSWEEK
Modern Roots Life Coffee | Kenyan Origin - Lab and Mold Tested
Regular price
$23.99
Type
Reduce mucus and inflammation...
Kenyan arabica, bright and citrus-forward with a clean floral finish, and tested for ochratoxin A before it's bagged - the mycotoxin a European survey found in 46 percent of roasted coffee samples, which roasting reduces by about 68 percent but does not remove.
For people who want a crisp, aromatic cup with real character. 12 oz whole bean or ground, or 100-count K-Cups.
- Lab Tested
- Mold Tested
- Single Origin
- Kenya
- No Flavorings
- No Additives
- No Blending
Why people use it
- Citrus up front, floral behind it. That's the Kenyan signature, and it's the reason to buy this one rather than the other two. Bright without going sharp.
- Lighter body, cleaner finish. Crisp rather than heavy. It reads as energetic in the cup, which is why people reach for it in the afternoon as well as the morning.
- Single origin, nothing blended in. One country, one bean, no flavoring. If a cup tastes different from the last bag, that's the crop, not an additive.
- 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.
- Roast level changes the chemistry. A lab analysis across four roast levels found chlorogenic acid falls steadily as the roast goes darker, lowest at dark, while caffeine barely moves. Worth knowing when you compare the three coffees in this line.
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. |
| 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.
- Filter and pour-over show the citrus best. Black is how this one is meant to be drunk.
- If you're dialing in a grind and roast level matters to you, email us first - see the FAQ.
- 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 Kenyan coffee, roasted 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 Kenya
Who it's for — and who it isn't
Good fit for:
- People who like a bright, citrus-forward cup and drink it black
- Anyone who has been looking for a mold-tested coffee and wants the analyte and limit named
- Filter and pour-over drinkers who want something with more character than a daily blend
Probably not for you if:
- You want a heavy, low-acid, roasty cup. This isn't it - try the South American blend.
- You take your coffee with a lot of cream. The lighter body gets lost.
- 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 dark roast, it sits at the end of the roast range where chlorogenic acid retention is lowest.
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 relevant to coffee generally rather than to any one roaster. Note the direction of the roast chemistry - chlorogenic acid content falls steadily as roast degree rises and is lowest at dark roast - which is worth keeping in mind when describing roast level and origin character on this page.
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
What roast level is this?
Kenya is roasted to bring the citrus and floral character forward, with a lighter body than most people expect. You may have seen the roast level given two different ways; this is the correct one. If you are dialing in a grind, email us and we'll tell you exactly where your lot sits.
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 roast level change the chemistry?
For chlorogenic acid, yes. An analysis across four roast levels found it declined steadily as roast degree rose and was lowest at dark roast. 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 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.
Pairs well with
- Ethiopia — the light roast - floral and fruit-forward, the closest cousin to this one
- South American Blend — the medium roast, if you take cream or want the easiest of the three
- Salt of Life — trace minerals at meals - just keep them away from the coffee window
Cautions
- FDA cites 400 mg of caffeine a day as an amount not generally associated with negative effects in healthy adults - roughly two to three 12-ounce cups. Count every caffeine source, not just coffee.
- FDA notes wide variation in how sensitive people are to caffeine and how quickly they clear it. Your tolerance is not a general rule.
- 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
Kenyan arabica, bright and citrus-forward with a clean floral finish, and tested for ochratoxin A before it's bagged - the mycotoxin a European survey found in 46 percent of roasted coffee samples, which roasting reduces by about 68 percent but does not remove.
For people who want a crisp, aromatic cup with real character. 12 oz whole bean or ground, or 100-count K-Cups.
- Lab Tested
- Mold Tested
- Single Origin
- Kenya
- No Flavorings
- No Additives
- No Blending
Why people use it
- Citrus up front, floral behind it. That's the Kenyan signature, and it's the reason to buy this one rather than the other two. Bright without going sharp.
- Lighter body, cleaner finish. Crisp rather than heavy. It reads as energetic in the cup, which is why people reach for it in the afternoon as well as the morning.
- Single origin, nothing blended in. One country, one bean, no flavoring. If a cup tastes different from the last bag, that's the crop, not an additive.
- 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.
- Roast level changes the chemistry. A lab analysis across four roast levels found chlorogenic acid falls steadily as the roast goes darker, lowest at dark, while caffeine barely moves. Worth knowing when you compare the three coffees in this line.
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. |
| 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.
- Filter and pour-over show the citrus best. Black is how this one is meant to be drunk.
- If you're dialing in a grind and roast level matters to you, email us first - see the FAQ.
- 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 Kenyan coffee, roasted 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 Kenya
Who it's for — and who it isn't
Good fit for:
- People who like a bright, citrus-forward cup and drink it black
- Anyone who has been looking for a mold-tested coffee and wants the analyte and limit named
- Filter and pour-over drinkers who want something with more character than a daily blend
Probably not for you if:
- You want a heavy, low-acid, roasty cup. This isn't it - try the South American blend.
- You take your coffee with a lot of cream. The lighter body gets lost.
- 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 dark roast, it sits at the end of the roast range where chlorogenic acid retention is lowest.
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 relevant to coffee generally rather than to any one roaster. Note the direction of the roast chemistry - chlorogenic acid content falls steadily as roast degree rises and is lowest at dark roast - which is worth keeping in mind when describing roast level and origin character on this page.
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
What roast level is this?
Kenya is roasted to bring the citrus and floral character forward, with a lighter body than most people expect. You may have seen the roast level given two different ways; this is the correct one. If you are dialing in a grind, email us and we'll tell you exactly where your lot sits.
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 roast level change the chemistry?
For chlorogenic acid, yes. An analysis across four roast levels found it declined steadily as roast degree rose and was lowest at dark roast. 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 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.
Pairs well with
- Ethiopia — the light roast - floral and fruit-forward, the closest cousin to this one
- South American Blend — the medium roast, if you take cream or want the easiest of the three
- Salt of Life — trace minerals at meals - just keep them away from the coffee window
Cautions
- FDA cites 400 mg of caffeine a day as an amount not generally associated with negative effects in healthy adults - roughly two to three 12-ounce cups. Count every caffeine source, not just coffee.
- FDA notes wide variation in how sensitive people are to caffeine and how quickly they clear it. Your tolerance is not a general rule.
- 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