For coffee connoisseurs, peak-level coffee is the delicious flavor and aroma that occurs after roasting. But the beans don’t reach this point instantly, and factors such as storage, brewing method, and even atmospheric conditions can influence when your coffee is at its best.

The high-altitude coffee used in this particular Peak Performance Organic Coffee was grown in the Guatemalan Highlands and is naturally pesticide free. Conventional coffee beans are some of the most heavily sprayed foods and can act as xenoestrogens in the body, disrupting the natural hormone balance for both men and women.

Peak Level Coffee: Reaching New Heights with Mushrooms

Adenosine levels in the brain fluctuate throughout the day and peak at night, promoting sleepiness and rest. Caffeine acts as a competitive antagonist and blocks the adenosine receptors, leading to wakefulness and increased alertness. However, if you consume caffeine during the day when cortisol is at its highest, your body may begin to interpret it as a replacement for the real thing and lead to tolerance, so it’s best to enjoy your cup of joe at a time when levels are lower.

This EM profile replicates a ‘baked’ roast by quickly moving through the pre-color change phase and extending the color change to the first crack phase, reducing sweetness and creating “flat” or baked flavors in the coffee. However, the results of this study demonstrate that peak TA and other quality characteristics can be maintained across the range of roast profiles examined. This is especially significant when considering the wide variation in roast styles available to commercial roasters.