I'm looking into ordering your Best Bolivian Coffee, I've been searching around and ordered some other coffees that sellers claim to be Organic Fresh Roasted Bolivian, but so far no luck, every one that I've tried aren't what a Bolivian will consider to be coffee. So, how is your coffee compared to Copacabana or Irupana brands (from Bolivia), I am hoping that you are Bolivian or have some experience with the taste of Bolivian coffee.

Tea has a wide range of caffeine depending upon the type of tea, plant varietal, and brewing style. Generally, green teas contain 5-20 milligrams, Oolong teas contain 35-45 milligrams, and Black teas have 45-60 milligrams of caffeine in an 8 oz. cup. By comparison, a typical cup of coffee has roughly 125-185 milligrams of caffeine.

Immediately after roasting, Roast A Bean recommends waiting until the beans have cooled and degassed for at least 4 hours. Flavor will begin to decline after about 10 days, so only roast what you will use in that time. We believe, based upon research that you should roast enough to last 4 to 5 days and use the coffee within 7 to 10 days after roasting to maintain the freshness.

Dark roasts will stay fresh for several weeks but light and medium roasts begin to lose their flavor within days. To best enjoy fresh roasted coffee, consume it within a week of roasting. Apart from dark roasts, coffee is at its absolute best in the first day after roasting, with the exception of the first 4 to 6 hours (during this period, the beans rapidly vent some of the CO2 that the roasting process releases). The coffee aroma is also strongest during the first day.

Green tea naturally has approximately 15 to 50 mg of caffeine per cup. Coffee has 80-200 mg/cup. Black Tea has 40-90 mg/cup.

Yes and no. An espresso cup has about as much caffeine as a cup of dark brew. But servings for espresso are much smaller. Which means that the content of caffeine per millilitre are much higher than with a regular brew. Moreover, caffeine is more quickly assimilated when taken in concentrated dosages, such as an espresso cup.

It is almost impossible to say. There are many variables that contribute to caffeine content from cup to cup, such as the type of bean, roasting and brewing methods, and grind.

Roast A Bean recommends that after roasting and waiting until the coffee has degassed, you should store the roasted beans in an airtight container. Oxygen can quickly deteriorate the quality of coffee. Storing fresh roasted beans in a good airtight seal container can minimize this. It is important to note that freshly roasted beans can emit gases within the first 24 hours after roasting. We recommend allowing the gases to escape within that time and then seal in an airtight container.

Wait for the roasted coffee to cool, which also gives the beans a chance to degas themselves of their CO2. Then store roasted coffee in a well-sealed, clean, dry container -- coffee spoils when exposed to oxygen, water and heat. Mason jars are ideal. Coffee should be stored in an air-tight container because its aromatic oils are volatile (one of the delights of roasted coffee, in fact, is the aroma that greets you each time you open the jar). Do not keep coffee in the refrigerator or freezer.

Our Coffee's Nutrition Facts are as follows: Amount: 20 grams or 0.72 oz. (enough for a large cup of coffee, 200 ml, or 7 fluid oz) Calories 60 Carbohydrates 1g Protein 1g Total Fat 2g Saturated Fat 0g Cholesterol 0mg Dietary Fiber 8g Calcium Not significant Iron 1.64mg Sodium 0mg

Excellent question. Our small-batch, artisan roasted coffee is custom roasted to order. We do not keep any roasted coffee in inventory, just waiting to get stale. All our roasted coffee carries a hand-written; "Roasted on: " date. Not some arbitrary "best use by: " date, which is usually six months after the coffee has been roasted. We roast your coffee the day we ship it.

Caffeine is very bitter. Barq's Root Beer contains caffeine and the company says that it has "12.78mg per 6oz" and that they "add it as a flavouring agent for the sharp bitterness"

In the Untied States, a coffee must have at least 97% of its caffeine removed to qualify as decaffeinated. There are basically three methods of decaffeinating: water, carbon dioxide, and solvent decaffeinating. All coffees are decaffeinated in their green raw form. Because of the process, decaffeinated coffee will take on a different appearance. The color changes from a natural jade green to a brownish tone.

Our decaffeinated coffees are produced by a direct solvent process. The green beans are softened by steam and then flushed with methylene chloride to remove 97% of the caffeine. The methylene chloride is then drawn off, the beans are steamed a second time and then dry heated to evaporate almost all solvents.

A coffee must have at least 97% of its caffeine removed to qualify as decaffeinated coffee in the United States. Each five-ounce cup of decaffeinated, therefore, contains less than 5 milligrams of caffeine.