For the past few years, discussions about mold and heavy metals infiltrating the coffee industry. Embarking on my roasting journey, my primary goal was self-education.
Virtually every part of the specialty coffee supply chain combats mold. All growers conduct soil testing and organic-certified growers undergo additional testing and adhere to strict guidelines for products they can use on, or near their crop.
Moisture testing, conducted by growers, processors, and importers, ensures that coffee reaches an optimal dryness for transport, steering clear of any encouragement to mold growth. The discerning eyes of Q graders and green buyers scrutinize shipments, promptly rejecting any tainted by the presence of mold.
Virtually every part of the specialty coffee supply chain combats mold.
Rebel roots
There is no way for me to prove or disprove mycotoxins in a coffee to you. Since it can’t be disproven, it opens up a market for the product that claims to be mold-free.
After all my research and speaking with our green coffee supplier, I feel confident saying that our specialty, high-quality, and graded coffee is safer than the low-grade coffee sold at a discount in grocery stores.
With that said, mold isn’t something that I worry about in roasted coffee, especially from smaller roasters like ourselves. What’s even more reassuring about supporting a local roaster is the opportunity to scrutinize our green beans meticulously, checking for any potential defects.
Furthermore, drinking coffee at its peak freshness within a few days or weeks after roasting is a privilege reserved for those who opt for local roasters. We have confidence in our green bean coffee suppliers, and we exclusively procure organic, responsibly grown beans.
See below for more information
Effect of roasting coffee on mold:
Below is a government-sponsored study on mycotoxins in coffee. The study was discontinued due to the low frequency of finding any mycotoxins:
Two great articles about mold in coffee:
- http://royalcoffee.com/molds-mycotoxins-and-coffee-part-i-of-ii/
- https://royalcoffee.com/molds-mycotoxins-and-coffee-part-ii-of-ii/
What a Q grader is:
