PETA Cruelty Free Coffee is imported, roasted, and fulfilled by our roaster partner who has the highest sustainability and ethical standards - both for people and animals. They've been roasting coffee for over 25 years, trade fairly by purchasing directly from farmers at set prices, and run economic and agricultural development projects on the farms where they import their coffee. They even have their own organic coffee farm in Panama.

You'll find that PETA Coffee is the most delicious you've ever tried! Our coffee is rich, full bodied, full of character, and never bitter.

• It's grown at high altitudes over 3000 feet. (The best coffee is grown in the high mountains in the tropics.)
• It's 100% Arabica (as opposed to the bland Robusta coffee from which other roasters make instant coffee).
• It's 100% USDA organic certified by OCIA.
• It's shade-grown on tropical, highland rainforests of Central America. (Shade-grown coffee is grown in and amongst the forest canopy - maintaining animal habitats and rainforests themselves.)
• It's Beast of Burden Free. This means no animals were used in the farming or harvesting of these coffee beans.

Our roaster combines age-old artistry with modern technology to achieve a perfect roast each and every time. Their roasts technique varies by type of bean, time of year, temperature, and weather.

The Roasts:
The two roasts used for PETA Coffees are Regular and French Roast.

Regular (Full-City): The standard roast. Develops the beans to their fullest flavor point. Full-bodied, slightly sweet, well-rounded.

French Roast:The “West Coast Roast”. Roasted past the pop and sizzle, until the beans are very dark brown and very oily. Intense coffee and smoky flavors.

Freshness Locked-in
One of the most important steps in controlling coffee quality is packaging the coffee quickly after roasting so that it doesn't go stale with exposure to oxygen.

Our roaster seals the coffee away from the harmful effects of the air within minutes of roasting while the coffee is still warm, whereas most coffee roasters let their coffee "gas-off" over a period of hours (or sometimes days) before packaging it. The coffee typically has less than 1% oxygen in the packages, with the natural gassing-off process occurring through the one-way valve packaging that lets gasses out, but locks freshness in.