Goya L., Delgado-Andrade C., Rufián-Henares J. A., Bravo L., and Morales F. J. (2007). Effect of coffee melanoidins on human heparoma hepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide. Mol Nutr Food Res 51, 536–545. Science clearly tells us that drinking coffee is one of the healthiest things you can do to protect yourself against major diseases, increase physical performance, enhance brain function and contribute to longevity. Decaf coffee can be a wonderful option for individuals who know that they have sensitivity to caffeine. However, if you are unsure, it is possible that there are contaminants or toxins in coffees that are causing your body’s reaction to coffee, rather than caffeine. To investigate this yourself, start with a clean, organic, high-quality decaf like Purity CALM. Drink it for a while taking note of your body’s response to see how you feel. Then, if you are interested in trying caffeinated coffee again, you could try gradually swapping in small amounts of one of Purity’s regular coffees, building up your portion of caffeinated coffee over time. Trugo L. C. (2003). Analysis of coffee products. In Encyclopedia of Food Science and Nutrition; Caballero B., Trugo L., Finglas P., Eds.; Academic Press: London; pp 1498-1506.

Bekedam E, Loots M, Schols H, Van Boekel M, Smit G 2008. Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins. J. Agric. Food Chem. 2008, 56, 16, 7138–7145 These marvelous qualities start to fade after 20–30 days. When coffee goes bad, the oils become rancid (they oxidize), the organic materials become stale (due to moisture and oxygen), and the taste can become tallowy or acrid with woody or wet cardboard flavors. Purity Coffee is also available in decaf, which can be a great option for people who want to enjoy the taste and health benefits of coffee without the caffeine. The decaf coffee is made using the Swiss Water Process, which is a natural and chemical-free way to remove caffeine from the coffee beans.

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Butterfield D. A., Bader Lange M. L., and Sultana R. (2010). Involvements of the lipid peroxidation product, HNE, in the pathogenesis and progression of Alzheimer’s disease. Biochim Biophys Acta 1801, 924–929. Gorelik S., Ligumsky M., Kohen R., and Kanner J. (2008). A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products. FASEB J 22, 41–46. 21 Rubach M, Lang R, Bytof G, Stiebitz H, Lantz I, Hofmann T, Somoza V. (2014) A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend. Molecular Nutrition Food Research, 58, 1370-1373. Doi: 10.1002/mnfr.201300890. Verzelloni E., Tagliazucchi D., and Conte A. (2010). From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastro-intestinal digestion of meat. Food Chem Toxicol 48, 2097–2102.

Tagliazucchi D., Verzelloni E., and Conte A. (2010). Effect of dietary melanoidins on lipid peroxidation during simulated gastro-intestinal digestion: their possible role in the prevention of oxidative damage. J Agric Food Chem 58, 2513–2519. Virtanen H., Soares R.N., Shearer J. (2019). Coffee in the Development, Progression and management of Type 2 Diabetes. Coffee: Consumption and Health Implications, A. Farah Ed., Ch. 6, Royal Society of Chemistry.

A Cause That Matters

The experts from the Institute of Coffee Studies said that there weren’t any coffee companies doing this to their knowledge. The fact that people didn’t know about coffee’s benefits, however, came from years of misunderstood data. Gniechwitz D., Reichardt N., Ralph J., Blaut M., Steinhart H., and Bunzel M., (2008). Isolation and characterisation of coffee melanoidin fraction. J Food Sci Agric 88, 2153– 2160.

Type 2 diabetes is the most common form of diabetes, caused by a combination of inadequate production of insulin and an inability of the body to respond fully to insulin. The majority of scientific studies that have investigated the impact of drinking coffee on Type 2 diabetes point to coffee drinkers having lower risk of developing the disease. In fact, epidemiological studies suggest that drinking more coffee (3-4 cups of per day) is associated with an approximate 25% lower risk of developing type 2 diabetes, compared to consuming none or less than 2 cups per day (Huxley et al. 2009; van Dam & Feskens 2002). A large-scale systematic review of this literature led by the Harvard School of Public Health concluded that habitual coffee consumption is associated with a substantially lower risk of type 2 diabetes (van Dam & Hu 2005) Del Pino-García R., González-SanJosé M. L., Rivero-Pérez M. D., and Muñiz P. (2012). Influence of degree of roasting on the antioxidant capacity and genoprotective effect of 23 instant coffee: contribution of the melanoidin fraction. J Agric Food Chem 60, 10530–10539. Ascherio A., Weisskopf M.G., O’Reilly E.J., McCullough M.L., Calle E.E., Rodriguez C., et al. (2004). Coffee consumption, gender, and Parkinson’s disease mortality in the cancer prevention study II cohort: the modifying effects of estrogen. Am J Epidemiol, 160(10):977–84. Conscious Sourcing . Not only do we focus on the health of the coffee itself, but we also have a commitment to environmental sustainability, responsibility to the communities where the coffee is grown, and attention to each stage of the coffee production and distribution processes. Coffee is mostly treated as an industrial crop and often commercial coffee is sprayed with pesticides and must be managed properly, or else it can become contaminated with molds, which can lead to mycotoxins. Purity only sources organic beans and tests all green coffee for mold, pesticides, heavy metals, Ochratoxin A (which can cause kidney damage), and other mycotoxins. Studies have recently shown us that we could actually maximize other healthy compounds and give our customers a choice in roast level while still meeting our exacting standards. We are excited to now offer a darker roast while at the same time being completely transparent about what compounds we have maximized and what we lose so our customers can make informed decisions about the coffee that is best for them.

Don't Care for Caffeine? Our Organic Whole Bean Decaf Coffee Is Just as Health-Oriented as the Rest

Bhumiratana N., Wolf M., Chambers E., and Adhikari K. (2019) Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions? Beverages, 5(2), 27, https://doi.org/10.3390/beverages5020027 Purity Coffee Decaf chooses organic Swiss Water® decaffeinated coffee. Swiss Water® Process decaffeinated coffee is a great chemical-free way to still enjoy quality, great tasting coffee. The water process relies entirely on two concepts, solubility and osmosis, to decaffeinate coffee beans.

de Marco L. M., Fischer S., and Henle T. (2011). High molecular weight coffee melanoidins are inhibitors for matrix metalloproteases. J Agric Food Chem 59, 11417– 11423. Rufian-Henares J.A. and Morales F. (2007). Functional Properties of Melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Research International, 40(8), 995-1002. At Purity Coffee, we’re passionate about the health benefits of coffee. We believe that the detrimental misinformation surrounding coffee needs to be corrected. Borrelli R. C., Visconti A., Mennella C., Anese M., and Fogliano V. (2002). Chemical characterization and antioxidant properties of coffee melanoidins. J Agric Food Chem 50, 6527–6533.Leitinger N. (2005). Oxidized phospholipids as triggers of inflammation in atherosclerosis. Mol Nutr Food Res 49, 1063–1071. Abreu R.V., Silva-Oliveira E.M., Moraes M.F.D., Pereira G.S., Moraes-Santos T. (2011). Chronic coffee and caffeine ingestion effects on the cognitive function and antioxidant system of rat brains. Pharmacology Biochemistry and Behavior, V. 99, I. 4, 659-664. https://doi.org/10.1016/j.pbb.2011.06.010 We believe coffee retains optimal health benefits as whole beans for about 20 days after roasting before things start to decline. This is the best time to experience the remarkable flavors, fresh bloom, the energy that you will notice in your body, and the clarity you’ll notice in your mind. It’s not just the caffeine you’re feeling… Rather, it’s the sustained energy derived from consuming one of the richest sources of antioxidant compounds on earth. In 2022, to further reinforce our commitment to sustainability and to producing the healthiest coffee possible, we have invested in a coffee farm in Colombia. The best coffee for you means that while it is free from contaminants such as pesticides, mold, and mycotoxins; it is also highest in CGA and other antioxidants. Over the years, we have recognized that the coffee highest in CGA comes from farms that use regenerative organic agriculture and is grown the way nature intended. That means diverse soil microorganisms and structures, organic farming practices, and cultivars that deliver the most CGA after roasting. We invested in our farm so that we could experiment on a soil and cultivar level to maximize these compounds and to develop best practices we can implement on our farm and on others from which we source. Research by Greenberg et. al. (2010) actually highlighted decaffeinated coffee specifically as being more beneficial than coffee with caffeine: They reported an increase in GLP-1 concentrations after ingestion of decaffeinated coffee —in other words, increasing GLP‐1secretion induced by decaffeinated coffee intake is possibly an important mechanism related to its protective effects.