Coffee roasting does not affect the amount of caffeine in the bean. However, roasting is the biggest factor in the flavor of the coffee. Darker roasts are roasted longer than light roasts and may be “bolder” because the coffee has less fiber content and a sweeter flavor. Lighter roasts consequently have a stronger taste because the aromatic oils and acids in the bean have not been eliminated in the roasting process. Also chaff from the bean may be added to darker roasts to soak up the aromatic oils.

According to the Coffee Detective website, dark-roasted coffee may taste stronger, but it actually contains less caffeine than light or medium roast brews 1. This is because the roasting process burns off some of the caffeine content in the bean. So the answer depends on whether you mean the amount of caffeine in the cup of coffee or the subjective taste of the brew. Several factors contribute to the subjective taste aspect, such as how you brew your coffee (a percolator generally produces stronger tasting coffee), and the amount of water you add. Coffee Detective concludes: "If you want to brew the strongest, boldest brew possible, choose a coffee with a high-caffeine content, get it medium-roasted, make it in a quality coffee brewer and get the proportion of coffee grinds to water just right." 1 https://www.coffeedetective.com/what-is-the-strongest-type-of-coffee-bean.html

Recent research demonstrates that coffee is healthy for the human body in many ways, all the way up to 4 cups a day. This is primarily due to the levels of antioxidants and anti-inflammatory compounds contained in coffee. Scientists believe that coffee helps prevent type 2 diabetes, liver disease, and improves heart function. But do the various roasts differ in their beneficial health effects? Recent experiments on mice yielded the following results: light roast coffees have the best health benefits with decreasing results as the roasts become darker. It is thought that a longer roasting process depletes the beans of chorogenic acid which is the compound with the antioxidant and anti-inflammatory properties. 2 2 - https://www.institutefornaturalhealing.com/2017/07/dark-light-roast-whats-healthiest-coffee/

A recent study involving several countries in Europe concluded that coffee consumption does indeed reduce the risk of mortality no matter how it is prepared or consumed. 3 3 - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5788283/

Raw honey is honey that has not been heated to the point of pasteurization. A beehive will have a temperature of about 35°C and the honey is in a raw state. Heating the honey beyond this temperature turns it from raw to pasteurized.

Pasteurized honey is raw honey heated beyond the hive temperature of 35°C. The pasteurization process removes the yeast content in the honey, making it smoother and extending its shelf life.

No. Some honeys undergo a process called ultrafiltration (after the pasteurization process) to render the honey smoother and more transparent, but during this process, pollen, enzymes and antioxidants may be lost.

Honey solidification is really sugar crystallization and all honey heads in this direction on the shelf. It is a natural process. How quickly the process occurs depends on the wildflowers the honey bee collected pollen from. Crystallized honey does not deteriorate in flavor or quality and you may prefer the consistency. If you want to restore the honey to its more fluid state, place the jar in a bowl of hot water. A tip to consider is that refrigeration will speed up the crystallization process. Leave it on the shelf.

Honey is a very special food in that it does not “go bad,” but a shelf life of two years is recommended.

It is best to store honey in a sealed jar on the shelf, away from sunlight, not in the refrigerator. Should be good for about two years.

This questions hinges on whether the flowers the bees collect the nectar from have been sprayed with chemicals. If not, the honey is organic, whether it is raw or processed. The complication is that it is not always known whether the bees in their search for flowers might have landed on sprayed varieties. The label “organic” must be authorized by a quality assurance inspector who has verified that all the flowers in the bees’ travel radius (3 kilometers) are pesticide free.

Creamed honey is raw honey that undergoes various processes to make it creamy. Some of these include pasteurization which renders the honey beyond the raw state. However some processes do not include pasteurization, so the honey could be described as creamed raw honey.

Yes, generally speaking. Unpasteurized honey is not recommended for pregnant women, infants, people with weak immune systems, or those undergoing chemotherapy or radiation treatments. However the incidence of botulism (the main risk) from eating unpasteurized honey seems to be nonexistent for the past several years. A normal immune system is able to dispose of any latent spores in the honey.

This is a difficult question to answer because of the sheer volume of honey varieties and the lack of scientific research on the subject. To properly analyze the long term effects of all the various honeys on the market would require exorbitant sums of money. They all have variations in antioxidant, vitamin, mineral and enzyme content and beyond the overarching label of “healthy,” the nuances remain unknown. Honey in all its forms is a healthy food product taken in small doses and is one of our more delicious pastimes. So simply enjoy!

While certain natural ingredients like coffee and cashews don’t grow in Canada’s climate, all We ❤️ Canada products are proudly crafted, blended, and packaged locally — supporting Canadian jobs, quality, and sustainability.