Why Specialty Coffee Beats Big Brands On Health, Quality, And Transparency
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Why Specialty Coffee Beats Big Brands On Health, Quality, And Transparency
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We unpack why specialty coffee is cleaner and safer, how quality controls work from farm to roaster, and why mycotoxin “tested” labels can mislead. We also share ways to improve Keurig brewing, highlight our El Socorro reserve, and explain what small roasters do that big brands can’t.
• rigorous grading, defect rejection, and moisture control across the supply chain
• washed vs natural processing with controlled drying and raised beds
• protective packaging using GrainPro or vacuum seals to prevent contamination
• roasting safeguards and why OTA testing claims fall short
• home storage tips and better water choices for cleaner flavor
• Keurig shortcomings and practical upgrades with reusable or compostable pods
• El Socorro Makatura flavor notes and small-batch 80 g tins
• small coffee advantages in freshness, microlots, traceability, and farmer pay
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