Coffee & Mold (Mycotoxins)

Mycotoxins are toxic chemicals produced by molds. Molds and mycotoxins may occur in many crops like grains and coffee beans.

Based on the climate, processing, storage, and transportation, coffee is susceptible to mold, specifically mycotoxins which is very harmful in high doses but also in a chronic small doses over the long time.

Although growing in high altitude climates, as well as wet processing and roasting may significantly reduce mold, testing commercial coffees show that mycotoxins are present in a large percentage of coffee beans.

***Decaf coffee tends to be higher in mycotoxins***

The best way to get clean, pure coffee is to focus on Certification and lab testing by third parties. The following might help to know what to look for:

1. Speciality-grade: These certifications verify that coffee has been assessed for mold and scored over 80 out of 100 by a certified Q Grader.

2. Organic: To confirm that coffee has been produced and managed through a supply chain process that meets organic standards.

3. Rainforest Alliance: This promotes sustainable agriculture, forestry, and travel practices and includes an assessment of local climate and a customized plan for coffee farmers.

4. Coffees that is lab tested and Regenerative and Biodynamically grown.

5. Grown in small farms and are hand-picked and processed by human rather than machine processed variety.

6. Avoid decaf coffee, as caffeine prevents mold growth.

7. Store them in airtight containers in a dark cool place but not in freezer or fridge.

8. Don’t buy them in bulk and always look for the production & expiration date.

9. Purchase them from high quality stores or reliable online sources. Always research your coffee well before purchasing.

10. Regularly clean your coffee maker with chemical-free ingredients such as vinegar.