WE CREATED COFFEE NOBODY ELSE COULD

After 3–4 years, coffee trees bear fruit. Coffee cherries ripen unevenly, even on the same branch. The ideal cherry is deep red to purple and slightly soft to the touch. This is one of the most critical stages in the coffee production cycle as it directly influences the flavor, aroma, and quality of the final cup.

Once harvested, coffee cherries undergo a meticulous transformation to extract the seed, commonly known as the beloved “coffee bean.” This process involves pulping (removing the fruit’s outer flesh), followed by fermentation and washing to prepare the beans for drying and roasting. Truista’s proprietary fermentation technique is designed to optimize biochemical conditions that help reduce acrylamide formation during roasting. The result is a coffee that not only supports a health-forward profile but also preserves and elevates flavor, aroma, and texture.

After harvesting, coffee beans are carefully dried to a moisture level below 12%—a critical threshold that helps prevent the growth of molds and the formation of mycotoxins. Once dried, the beans remain encased in their outer parchment layer, known as pergamino, and enter a resting or curing phase. This period allows the beans to stabilize and develop flavor precursors before undergoing milling, where the parchment is removed and the green coffee is prepared for export.

Truista green coffee beans are meticulously graded, screened for molds and packed in hermetic bags at origin. The beans are then shipped to Miami, where the coffees are further tested for over 380 contaminants including mold, heavy metals and pesticides.

Truista coffee is crafted through a network of precision-driven, small-batch roasters that harness proprietary control over time, temperature, and airflow. This meticulous process enhances flavor complexity while significantly lowering acrylamide levels, reflecting Truista’s dedication to health-conscious innovation and elevated sensory experience.

Before entering full-scale production, green coffee beans undergo sample roasting and thorough mycotoxin screening to ensure safety and quality. Brewed coffee is subsequently evaluated for acrylamide levels using the Specialty Coffee Association’s Gold Cup standard of 1.25% Total Dissolved Solids (TDS), promoting consistent extraction and reliable batch-to-batch comparison. Although roasting effectively eliminates mold spores, some heat-resistant mycotoxins (metabolic by-products of mold) can persist through the process.

Every bag of Truista coffee is marked with a batch ID number and roast date, so you can match your coffee with lab verified certificates of analysis (COAs).