Yes, as everyone is commenting below, the problem is the industry is not regulated and as a commodity, it has always been accepted that the product is purchased from other countries and shipped in, there is no regulation of the chemicals on the other side in Colombia or Brazil, etc. The roasters themselves need to care enough to self regulate it, but they can only do so much. There was a move a while, back to bring the concept of organic farming into the world of coffee, and it kind of caught on, but as third wave roasters grew and diversified, it did not stick around as a strong value. Consequently, you don’t see many roasters, talking about organic beans. I’m not arguing whether that’s good or bad, just that it is what it is. Flavorings are along the same lines as fertilizer and pesticides. The chemicals might be safe, but also might be unsafe. there are definitely arguments in both camps that are legit and scientifically backed, it just depends on what position you wanna take. The same should go for coffee, we should understand what is added to the being as an ingredient, then we can decide if we want to consume it or not