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Acrylamide is a chemical compound that forms naturally in certain foods during high-temperature cooking processes, such as frying, baking, and roasting.
Acrylamide is not naturally present in raw coffee beans. It forms only during the roasting process when the beans are exposed to high heat.
We are committed to minimizing the levels of acrylamide in our coffee, especially for customers using coffee for therapeutic purposes, such as coffee enemas.
