Patrick Sullivan

And they're like, oh, I'll just have oat milk.

I'm like, it's not.

Are you sure?

You can't milk an oat.

As we began to work on pre-production for the documentary, this is when we were learning more about coffee and the mold problem.

And we realized, okay, there's like a real challenge in testing coffee.

Like we, Jigsaw Health, the company that we own,

We test our supplements all the time.

It's just part of the par for the course.

So, you know, we use third party labs.

They test for heavy metals and pesticides and they test to make sure that what's on the label is in the bottle and nothing else.

And we thought, well, why don't we do this for coffee?

So thus began our search to try to find a registered organic coffee that would also pass a third party test and was something that we liked to drink.

i think that the darker the roast the more likely mold was in the beans originally because you have to burn it longer to kill off the mold so when i drink a starbucks i feel like it is super burnt and bitter when i drink a firefly i'm tasting like

nature there's like a there's a chocolate and a nuance and it's like not strong so in fact i would say the biggest complaint we don't get many complaints but the biggest complaint that we would get on firefly coffee is like it doesn't seem strong enough well it's a medium roast by design dark roast to me is like we were just trying to kill the mold sorry

Single origin probably is better, but it is also a buzzword.

It basically means it is all from the same country.

Ours technically comes from the same farm.

So single origin really is this single origin family farm up in Honduras that our roaster who's been they've been working with them for like 30 years.

So when we found this roaster, they were like, it's single origin at a registered organic farm in Honduras.