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Is your coffee free of mycotoxins?

The truth about mycotoxins is that there is a lot of misinformation about it in coffee and some compa­nies propagating this misinformation in order to sell their product.

  1. The number one way to ensure no mycotoxins in your coffee is to buy high quality. As specialty roasters, we only deal in specialty coffee (the highest quality coffee out there representing under 1% of coffee worldwide). We have two Q Graders on staff who, along with the rest of our team, evaluate green coffee samples and roasted samples extensively before purchasing any coffee. Mold and fungus (responsible for mycotoxins on coffee) is a deal breaker for us. Mold or fungus significantly lower the score of the coffee based on the grading system we use. We simply don’t buy coffees that are scoring low on the Q scale. We work with farmers who take significant steps at the farm level to produce quality. They are continuously monitoring water activity and moisture content in their coffees. They take significant steps to process their coffee in way that will ensure even drying and, thus, the highest quality coffee. We, likewise, test water activity and moisture content for every coffee we buy to ensure they are within acceptable levels. Simply put: buying high quality, specialty coffees is the single easiest way to ensure mycotoxin-free coffee.
  2. While the above points are the most important to note in eliminating your exposure to mycotoxins in coffee…it’s important to note that compared to other foods, mycotoxin levels in coffee are very low, in fact far below the safety limit. This includes ALL coffees, including low quality Robusta that tends to be most susceptible to mold/fungus and not even close to the quality level we would accept at our roastery. Conclusion, the trace amounts of mycotoxins found on any coffee are far below safety limits and too low to be of any significance.
  3. While we stand behind the quality of coffee we are buying and the fact that we do not buy coffees with any evidence of mold or fungus, the roasting process (which brings coffee to 395-400 degrees plus) kills mycotoxins and significantly reduces exposure.
  4. We are proud to have a temperature-controlled green room that we built out a couple years ago that monitors temperature and humidity to provide the best storage facility for our coffees. We contin­uously monitor moisture content and water activity in all our coffees throughout their time with us to ensure only the best quality for our customers!

Really, your best bet in making sure you are limiting your exposure to mycotoxins is to buy from high quality roasters who sell only specialty coffee.