Coffee FAQ's

Frequently Asked Questions (FAQ)

Jump to a Question:

1. What makes S.A. Wilson’s Gold Roast Coffee different?

Gold Roast is the original ultra-light roast coffee, created in 1998. It’s crafted with a proprietary three-stage process that results in up to 44% higher caffeine and up to 87% higher palmitic acid compared to typical coffees. Every batch is lab tested to confirm these levels.

2. Is your coffee organic?

Yes. Our coffee is certified organic to world standards through Pro-Cert Canada, meeting USDA-NOP equivalency. From farm to final package, we ensure full organic integrity.

3. What type of beans do you use?

We use 100% Arabica beans sourced from carefully selected organic farms. The blend is chosen specifically for its naturally higher levels of caffeine and palmitic acid.

4. Is your coffee mold-free?

Yes. Our coffee is completely mold-free and undergoes rigorous testing to guarantee purity and quality.

5. How should I store Gold Roast Coffee?

Keep your coffee in a cool, dry place in its sealed bag until use. Once opened, store in an airtight container to preserve freshness.

6. Do you offer ground or whole bean options?

Currently, Gold Roast is available as ground coffee for convenience and consistency.

7. Where can I buy Gold Roast Coffee?

You can purchase directly through our official store and on Amazon. Be sure to look for S.A. Wilson’s Gold Roast Coffee to ensure authenticity.

8. How long has S.A. Wilson’s been around?

We’ve been crafting coffee since 1998 and continue to be the most recommended brand of Gold Roast coffee worldwide.

9. Drum Roasted vs. Air Roasted Coffee & Acrylamide Content

Roasted coffee has recently received negative attention for being one of several foods that contain acrylamide, a “possible human carcinogen” according to international health agencies. Some misconceptions have arisen because certain warnings did not clarify that all roasted coffee contains acrylamide, regardless of method.

There are claims online, mostly by organic roasters who use air roasting, that air roasted coffee produces fewer carcinogens than drum roasted coffee. However, scientific studies have not proven this. Current findings show that acrylamide levels are influenced by the species of coffee bean, roasting temperature, and roast duration, not the roasting method itself.

10. Why Our Coffee is Great

At S.A. Wilson’s, we developed a unique and proprietary way of processing coffee and selecting a specific variety of certified organic beans to produce a product that is pure, clean, mold-free, and contains up to 44% higher caffeine and 87% higher palmitic acid compared to standard coffees.

We started by sourcing the highest-quality beans available. After extensive trial and error, we perfected a roasting process that retains what we want — and eliminates what we don’t. This process halts the burning stage that can damage the bean’s integrity, resulting in a distinctive Gold Roast unlike any other.

Our beans aren’t just organic: they are bird-friendly, shade-grown, and purchased directly from small, independent farming cooperatives. They are hand-picked by farmers who are paid fairly. Additionally, S.A. Wilson’s Gold Roast is one of the few, if not the only, fully organic coffee processors — meaning that not only our beans, but also our facility and even the cleaning products used, meet strict organic standards.

Finally, because we know our customers value both quality and affordability, we’ve worked hard to keep prices low. By buying directly from farmers and handling processing, packaging, and shipping ourselves, we cut out unnecessary middle layers that add cost. This makes Gold Roast one of the most cost-effective organic coffees on the market.

11. Why Does the Coffee Sometimes Look Green?

Coffee beans, before roasting, are naturally green in color. Because of our unique method of processing, we do not burn out all of that natural green pigment. Traditional roasting methods often turn beans very dark, but this also burns away certain compounds we seek to preserve.

In some batches of Gold Roast Coffee, a naturally higher level of chlorogenic acid is retained during our process. This can give the coffee a slightly greenish tint, which is a normal and natural occurrence.

What is Chlorogenic Acid?
According to ScienceDirect, “Chlorogenic acid, the ester of caffeic acid with quinic acid, is found in high concentrations in coffee. 

This green tint is simply a sign that more of the bean’s natural compounds have been preserved — a reflection of our careful processing.

12. Is Mold an Issue in Coffee?

Coffee, like many crops, can be susceptible to mold growth if not properly handled. Mold can produce toxic by-products called mycotoxins, which may be harmful in high concentrations. However, in the modern coffee trade, strict grading and testing ensure that mold and mycotoxins are not a concern for consumers.

All high-quality coffee — especially certified organic coffee — is carefully grown, washed, dried, and processed to meet international safety standards. Crops that exceed acceptable levels are rejected. Farmers’ compensation depends on quality testing, which means only beans meeting strict safety thresholds enter the market.

Additionally, roasting coffee at temperatures above 500°F destroys mold and reduces mycotoxins by up to 90%. Independent studies have confirmed that the majority of coffee on the market, both organic and conventional, contains either no detectable mycotoxins or levels so low they pose no discernible health risk.

While some brands use mold concerns as a marketing tactic, the reality is that all reputable organic coffee is essentially mold-free. Regulations in countries like the U.S. and Canada enforce strict limits, ensuring that imported foods, including coffee, are safe.

References:
Brian St. Pierre – “Coffee… Upgraded?” Precision Nutrition. Link
Taylor & Francis Online – “Screening of European Coffee Final Products for Occurrence of Ochratoxin A.” 2018. Link
Micky Romney – “The Truth About Coffee and Mycotoxins.” Authority Health, 2018. Link
Additional sources: Roasty Coffee, USDA Mycotoxin Handbook.

Back to top