FAQ

Unfortunately, some providers catch our emails in their spam filters. If you still can't find your order confirmation email, please contact us at: info@donpablocoffee.com

Discount codes can be applied at checkout. After you add the products to the cart, you can click on the Checkout green button and it will send you to the checkout page. Usually to the right of the page you will be able to see empty Discount code form.

Discount codes can't be applied to subscription orders since they already have 15% off.

We have $6 flat rate shipping. Orders over $50 qualify for free shipping.

Only orders over $50 qualify for free shipping. Sometimes using a promo code will being the order below that.

Because we roast your coffee to order, the fulfillment time is usually 3-7 days plus shipping.

No, because we roast your coffee to order, the fulfillment time is usually 3-7 days plus shipping.

Write us an email to info@donpablocoffee.com and we will send you a link to update your payment method.

To set up a subscription, look for the radio buttons on the top of the product page. They are "One Time Purchase" or "Subscribe and Save 15%." Once you chose Subscribe, you choose the order frequency. Then choose the size bag, and grind of the coffee you would like at the bottom, and add to cart.

Yes, contact costumer service about it info@donpablocoffee.com

Yes, there is a link on the bottom of every email to unsubscribe, or send us an email to do it for you.

At Don Pablo Coffee, we put our customer's experience first and want you to be 100% satisfied with your purchase. We guarantee the quality and freshness of our coffees. If you don't love your coffee, we will refund your order, no questions asked. Please contact us at 305-249-5628 or email us at: info@donpablocoffee.com and we will make sure your issue is resolved promptly. Returns accepted for 30 days after purchase.
Our return policy includes coffee or any other products purchased from our website. Also, wholesale clubs (Costco, Sam's Club). Just email us a proof or purchase and we will replace your coffee if you aren't 100% satisfied. Your satisfaction is our number one priority, and we stock all locations often to make sure your coffee is always fresh."

Refunds may take 24-48 hours to show on your credit card.

https://donpablocoffee.com/pages/store-locator

Contact us directly for International shipping rates.

According to Don Pablo, 195˚F or 90˚C is the perfect brewing temperature. Much above 195˚F or below 185˚F, and coffee loses a lot of flavor. The ideal temperature for all brewing methods is well below boiling. We recommend investing in a gooseneck kettle with a temperature gauge for easy and precise brewing if you prefer the Pour Over, Aeropress, or French press method.
Click here for more brewing tips

Yes it is.

On average, a cup (8 ounces or 240 ml) of Arabica coffee contains approximately 70 to 140 milligrams of caffeine. However, this is a general range, and the actual caffeine content can vary. Factors such as the roast level, grind size, and brewing time can also influence caffeine levels in the final cup. Dark roast actually has less caffeine that light roast.

Yes, all our coffees we roast are mold free. All our coffees are inspected for mold at origin before they are imported. The Specialty grade green coffee we purchase is chosen from the top 2% of Arabica coffee available. The beans are dry and free of any mold. We roast the coffee to order, meaning it is bagged within a couple days of roasting, if not the same day. Our roasting facility is AIB food safety certified, and also organic certified with yearly inspections.

pH level in coffee is not an exact science, and depends on a myriad of factors including the water you use, your level of grind, water temperature, rate of extraction, and ratio of coffee to water, etc. Our medium-dark and dark roast coffees have the lowest levels of acidity available, because we source from origins and altitudes that naturally produce lower levels of acidity, and we have a proprietary roasting system, that essentially bakes out any trace amounts of acidity. Coffee has a pH typically ranging from 4.85 to 5.10 for black coffee. The exact pH can vary based on factors such as the type of coffee bean, roasting method, brewing method, and whether any milk or sweeteners are added.
However, the water used in brewing coffee can significantly contribute to the final pH level of the coffee. Water quality, including its mineral content and initial pH, can affect the extraction process and, consequently, the taste and acidity of the coffee. Here are a few ways how water contributes to the pH level of coffee: Initial pH of Water: The pH of tap water can vary widely depending on the source, usually ranging from about 6.5 to 8.5. Water closer to the lower end of this range (more acidic) can lead to a slightly more acidic coffee, whereas water on the higher end (more alkaline) can make the coffee less acidic.

Mineral Content : The mineral content of water, often described as "hard" or "soft" water, can also affect coffee's flavor and acidity. Hard water, which has a high mineral content, can extract different flavors from the coffee compared to soft water, which has a lower mineral content.

Extraction Efficiency : The efficiency of the extraction process, influenced by the water's temperature, pH, and mineral content, affects the coffee's final pH. Water that is too hot or too mineral-rich can over-extract compounds from coffee, leading to bitterness and possibly altering the acidity.

Coffee-Water Ratio : The ratio of coffee to water used in brewing can impact the concentration of acids extracted from the coffee grounds, thus affecting the final pH of the beverage.

The difference between Organic and Non- Organic is a very good question, and remarkably there is very little information being circulated on the subject. To start any conversation about Organic, Non-Organic and chemical inputs in coffee, I think there must first be a discussion about Arabica vs. Robusta coffee. We have found that most people, including Doctors, are not aware that there are two species of commercially viable coffee plants; Arabica, which grows at higher altitudes, has half the caffeine and is much less acidic, and Robusta, which grows at lower altitudes, mostly in Vietnam and parts of Brazil, and has double the caffeine, and is much more acidic.
The majority of the world's Arabica coffee is grown by small family farmers, who could not afford chemical inputs if they needed them. The coffee is grown at high altitudes, in cooler temperatures, so there are fewer insects. If there ever is a problem with bugs, farmers may plant peppers as a repellent, or use "traps." For fertilizer, they compost the fruit of the coffee bean or use Vermiculture (worm manure).
Growing coffee under a canopy of trees (shade grown) also reduces the necessity of chemical or non-chemical inputs.
Robusta coffee on the other hand, is grown in the sun, at low altitude, in humid conditions (lots of bugs, and lots of spraying of insecticides and fungicides), and because it trades at half the price of Arabica, the farmers are obsessed with yield, so there is a considerable amount of chemical fertilizers used. Most arabica coffee is grown organically, but the farmers cannot afford the certification. That being said, not all Arabica coffee is organic, and most of the Arabica coffee from Brazil is definitely not organic (but it is very delicious, and we use it in our Signature Blend to add body and what I like to call "richness.").
The second thing to consider, after you've understood the difference between Arabica and Robusta, is how all coffee is processed. Coffee beans grow on a plant, up off the ground, surrounded by a shell (pergamino in Spanish) and incased in a fruit (called a "cherry" because it looks like one). On most farms, spring water comes out of the ground and moves the cherries through the processing equipment, which washes the cherry, then strips off the fruit, and washes the bean inside the pergamino, and also sorts out unripe beans. The coffee beans, still inside their shell, sit in a fermentation tank for about a day, then are dried in the sun, or in large ovens. After they are dried the shells are removed, and the coffee is then ready for export. When we receive it in Miami, we roast it at over 400 degrees for about 20 minutes, then put it directly into the bag it is delivered to you in (incidentally, under the guidelines for organic coffee roasting, roasters are to run a "purge" cycle in their roasters, which means that we run the roaster empty at over 400 degrees for about 20 minutes before we introduce organic coffee into the drum - so apparently, according to organizations that certify organic coffee, the high temperature "removes" any residual chemicals).
Again, with the Brazil, some of it is dried with the cherry still on it, but the rest of the process is the same. That is called "dry process" and the taste is unique and delicious, because it has more body, and is very complex.

Coffee never goes bad; it just tastes better the fresher it is. Whole bean lasts a lot longer than ground coffee, and it's always best to buy fresh whole bean, and "grind as you go." We put a year code on the bag for reference.