Health-minded coffee lovers enjoy sipping organic beans with confidence, but according to a new report by the Clean Label Project it’s not just what’s in your cup but how its manufactured and sourced that matters. Research showed that even within organic coffee, contamination levels varied greatly depending on roasting, packaging and origin of each sample tested; most surprising of all was the discovery that all tested coffee samples contained AMPA residue despite it being banned by organic farming regulations. Study results also revealed that canned coffee ranked worst for acrylamide exposure, up to 66.9% more than pods and 57.6% more than bags of non-organic coffee. Dark roasts from African beans as well as those that received the Clean Label Project Purity Award were considered the safest options.

This article first appeared on The Stir and is reproduced here with permission from its publisher.