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 ...
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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 ...
We taste a wild yellow Pacamara and use it to crack open a bigger story about price shocks, shifting standards, and why grocery shelves rarely serve great coffee. Lawsuits, tariffs, value discovery, and practical buying tips round out a fast tour of specialty’s new map. • Pacamara’s origin, processing, and creamy flavor profile • Competitions driving rare varietals into the spotlight • Washed versus natural tradeoffs for roasters • Misleading labels and where coffee actually grows • Tariffs,...
Half Mile Coffee Podcast
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 ...
