At Happy Bear Coffee Company, we understand that “mold-free” has become something of a buzzword in the coffee world. But for us, it’s more than just a trend—it's about delivering truly clean, high-quality coffee. Beyond the hype, we went the extra mile to make sure our coffee is free from mold and mycotoxins. Through careful testing and quality assurance, we can proudly say that our coffee is proven to be mold-free, including tests for Salmonella, E-Coli, Aerobic Bacteria, Staphylococcus, Yeast & Mold. Why Mold-Free Coffee Matters While "mold-free" might sound like a fad, we’re committed to offering you a healthier, cleaner cup of coffee. Mold can develop in improperly handled beans, leading to potential health risks. That’s why we don’t rely on marketing buzz—we test our coffee to ensure it’s completely free from mold, so you can sip with confidence. We have professional, laboratory, third party assurance that our coffee is safe. How We Ensure It Thorough Testing: We scientifically test our beans to detect and eliminate any mold or harmful mycotoxins. These tests confirm that our coffee is as clean and safe as it is flavorful. Sourcing and Processing: We work with coffee farms that share our commitment to quality. By sourcing beans from trusted growers and processing them in mold-free environments, we ensure that mold never becomes an issue in the first place. Storage and Roasting: Proper storage and precision roasting further protect your coffee from mold contamination, preserving both the purity and the taste of the beans.

What do different grinds of coffee mean? The grind of coffee beans affects the flavor of the coffee and how long it takes to brew.

• Under-Extraction: If water has very little time in contact with the coffee grounds, the coffee can taste weak, sour, and thin.
• Over-Extraction: If you brew coffee for too long after extraction, it can taste bitter.

Coarser Grind

Water moves quickly through the looser particles of coarsely ground coffee, extracting less flavor and resulting in a shorter brew time. To get the full flavor, you should brew coarsely ground coffee for a bit longer.

• Cold Brew
• French Press
• Chemex

Medium Grind

The usual and most common grind setting used for what many consider the "plain old Mr. Coffee Drip Coffee Maker Setting." This can be used for a re-usable K-Cup, too and many other brew styles, too, based off preference.

• Drip Coffee Pot
• Pour Over
• Percolator
• Refillable K-Cup

Finer Grind

The particles of finely ground coffee are packed more closely together, so water flows more slowly and has more contact with the grounds. This results in greater extraction and a more robust flavor. Because of this, you can brew finely ground coffee for a shorter amount of time.

• Moka Pot
• Espresso

Coffee is best stored in an opaque, airtight container in a cool, dry place. You do not want your beans exposed to light or humidity, as it can compromise the freshness and quality! If properly stored, our ground coffee will stay fresh for about 4 weeks from opening. Whole bean coffee will stay fresh for about 8 weeks from opening.

No, we do not use any alcohol in the production of our coffees. You can always add a "little something" after you brew your coffee!

We receive samples weekly from farms across the globe as their crops come to harvest. Our sample roasts allow us to determine where we will source our next shipments. From Central and South America to Africa and the South Pacific, we choose to source only the top graded crops. We decided not to certify as Fair Trade because the cost the farmers pay in fees often negates the benefit to them. Rest assured that we negotiate fair prices with our coffee farmers, and every bean is sourced ethically.

Through the Swiss Water Process, we are able to decaffeinate our beans. This process relies on caffeine solubility (dissolvability) and osmosis to remove caffeine from green coffee beans. Since the Green Coffee Extract already contains the other elements of flavor, those substances won't dissolve from the beans and just the caffeine is removed.

Yes! You can manage your subscription and update the flavors. You will want to make sure you update the flavors on your subscription before your next billing date, and that way you can try a different flavor every time!

Yes! You can manage your subscription and update the frequency you receive coffee, the delivery date, payment method, shipping/billing address, as well as pausing or canceling your subscription.

You can contact us through our contact page or our chat feature! We will be happy to assist you.

The ingredients are as follows: 100% Arabica Coffee, Natural & Artificial Flavors. Since flavors are proprietary (means it's top secret information) we do not provide a more extensive breakdown. The FDA only requires that the major allergens (Milk, Dairy, Eggs, Wheat, Gluten, Tree Nuts, Peanuts, Soy, Fish, Shellfish) are disclosed if present. None of our ground or whole bean coffees contain any of these allergens.

While not currently certified, our ground and whole bean coffee do NOT contain any gluten or wheat ingredients. Coffee is the only product in our facilities and it never comes into contact with anything containing wheat or gluten.

While not currently certified vegan our ground and whole bean coffees do not contain any milk, egg or dairy products. At this time we do not offer any official certified organic varieties.

Absolutely! We do not use sugar or sweeteners in our ground or whole bean coffee flavors, and each brewed 8oz cup has approximately 2 calories, 0g carbs and 0g sugar!

Yes, our Flavored coffee does contain Propylene Glycol. Propylene glycol is a useful and food safe binding agent found in a wide variety of products across the food industry. It is overall considered a very-low toxicity substance. A small percentage of people are allergic to propylene glycol and may need to avoid products containing it. Yet for most people, the amounts regularly found in food products are considered safe. This is part of the proprietary ingredients used for the natural and artificial flavoring we use.