May 2025
May is traditionally a period in the coffee industry where the first of many new crops from Central America, Indonesia, and Africa start arriving. However, technically, it's more like June when the bulk shipment lands, with May being the "early harvest" arrival to excite and tease us.
Historically, May also signalled the start of negotiations between Australian roasters and the import brokers for inbound arrivals, e.g. a key trading period.
But this year is remarkably different to any previous time over the last 20+ years.
Why?
For a start, the entire global coffee industry remains stranded in "unchartered waters" with record high prices and ongoing short supply.
Farmers remain indifferent to selling contracts, trying to hold out longer for higher prices. Then you have overseas exporters sneakily stockpiling coffee, holding out for better prices. Conversely, overseas exporters and farmers may breach contracts with our local Australian importers.
So what does all this mean?
Well, the end user for the raw coffee, Australian roasting brands, continue to scratch their heads trying to secure enough green coffee at a price that allows them to "stay in business".
As Trump announced his ridiculous and short-lived reciprocal tariffs on all trading partners, April saw a roller coaster ride in coffee pricing. Any short-term dip in the global coffee index has since recovered to remain at all-time highs.
The once vibrant and healthy local spot market remains "indefinitely closed", with most Australian coffee brands left holding significantly less green coffee than normal.
Overall quality levels are declining due to importers bringing in the more affordable lines.
It's hard to imagine that just 18 months ago, everyone was fixated on the "best tasting coffee", yet now it's just about "decent value coffee".
How is this affecting us @myCuppa?
It's naive to contemplate any coffee brands are immune to the volatile machinations of the global coffee disruption and upheaval.
At myCuppa, we are similarly affected by the changes in our industry, and it's not only a price problem but also a supply issue.
For example, in the last 12 months, our green (raw) bean pricing has increased by $8 per kilo. That's an average figure where some origins have jumped a lot higher and a few slightly lower.
So, for us @myCuppa, a few more origins are about to be added to the "out of stock" list unless some miracle occurs soon.
Costa Rica, Burundi, and Tanzania are in immediate danger of dire shortages, with African origins likely to be zeroed within a month or so and Costa Rica probably by late July.
But it's not all doom and gloom.
myCuppa is always searching, hunting and discovering new coffees.
Soon, we will proudly unveil exciting new coffees from Timor, Sulawesi, Java, and Flores, hopefully in early June.
🔬 Mycotoxin Madness: Why "Tested" Coffee is a Scam (An Industry Insider's View)
Over 15 years ago, we were among the first in Australia to write about mycotoxins in coffee. As an early online provider of premium, freshly roasted coffee, our goal was simple: to dispel the paranoia and fake hysteria claiming all coffee was horrendously moldy and toxic.
The reality is, the fear-mongering surrounding toxic mycotoxins in coffee has led to an endless stream of messages asking: "Is your coffee tested for mycotoxins because I don't want mouldy coffee?"
Let's cut through the noise with facts derived from decades of industry experience. The claims made by certain premium-priced brands about having "mycotoxin-free coffee" are, frankly, misleading marketing tactics.
The Big Lie: Mycotoxin Testing in the Coffee Supply Chain
Any brand claiming they have tested their coffee for mycotoxins and labeling it "free" is exploiting a consumer fear. Here are the undeniable realities of the coffee trade:
1. Zero Testing Regime Exists (Globally)
No systematic testing for mycotoxins occurs at any point in the global coffee supply chain.
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From Farm to Port: Farmers, co-ops, exporters, and even importers do not routinely test for mold or mycotoxins.
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Cost and Scale: Laboratory testing is expensive. To claim a product is "mycotoxin-free," a company would need to test every single bag, which is economically and logistically impossible. Brands claiming regular testing are often relying on a single, isolated test as a smoke screen to justify a price premium.
2. The Shared Supply Chain Reality in Australia
The vast majority of coffee brands in Australia—over 99.5%—rely on the same group of a dozen reputable Australian importers.
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All raw coffees arrive in the same shipping containers, under the same transit conditions.
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The Question: If everyone sources from the same limited pool, how can one seller credibly claim their coffee is fundamentally different (i.e., mycotoxin-free) unless they are self-importing in significant volumes? (Very few Australian brands do this.)
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The Answer: They can't. They are fabricating a point of difference where none exists.
3. Why Proper Storage is the Only Real Mitigation
The risk of mold development is not in the altitude or growing process; it's in the storage environment.
The primary factors that promote mold growth in raw (green) coffee are time and temperature (heat and humidity).
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The Risk: Many Australian coffee brands lack proper temperature control in their warehouses. Storing raw coffee without cooling, especially on high racks in summer, can raise temperatures by up to $15^\circ \text{C}$. Over extended periods, this increases the potential for mold development.
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The Solution: At myCuppa, our facility in Melbourne is a Tier 1 warehouse with full temperature control—one of only four in Australia. Coupled with Melbourne's naturally lower humidity and our commitment to a quick turnover of raw coffee (often within weeks), we mitigate all risks associated with poor storage.
The Ultimate Scientific Blowtorch: Roasting Eliminates Mycotoxins
If you are genuinely concerned about ingesting mycotoxins, remember the most critical fact confirmed by science and industry experts:
Coffee roasting can significantly reduce ochratoxin A levels, although the amount of reduction varies with roast conditions and it should not be treated as a guaranteed elimination step.
Dr. Illy (of the famous Italian Illy brand) and others have published extensive research confirming that the high temperatures required to roast coffee beans destroy any residual mold or mycotoxin traces, including Ochratoxin A (OTA).
If you buy freshly roasted specialty coffee from a reputable roaster with good stock management (like myCuppa), the final product is clean, healthy, and safe.
Shop with Confidence, Not Fear
Mycotoxins remain the "snake oil" of the coffee industry. Fringe players exploit consumer anxieties to peddle "wellness virtues" and charge a ransom for a standard product. Don't waste your money on inflated premiums.
Shop with confidence at myCuppa.
With our 20-year history, commitment to quality assessment, and a fully temperature-controlled facility, you are guaranteed a fresh, clean, and tasty product every time.
Frequently Asked Questions
Why were green coffee prices so high in 2025?
Green coffee prices were being driven by a combination of tight supply, weather-related crop problems, speculative futures trading, high origin differentials and reluctance from producers and exporters to sell at lower prices. Australian roasters were also dealing with a much smaller and more expensive spot market than in previous years.
Why were some single origin coffees becoming unavailable?
When supply tightens, importers cannot always replace every origin or quality level they previously carried. Roasters may therefore run out of particular coffees until a suitable new crop or replacement lot becomes available. Origins with limited supply can disappear quickly when demand remains strong.
Why can coffee quality fall when prices rise?
When green coffee becomes extremely expensive, importers and roasters may have to make harder buying decisions. Lower-priced lots can become more attractive simply because premium coffees are no longer commercially viable at their previous selling prices. High market prices therefore do not automatically mean higher cup quality.
What are mycotoxins in coffee?
Mycotoxins are compounds produced by certain moulds under particular environmental conditions. In coffee, ochratoxin A is the mycotoxin most commonly discussed. Good drying, handling and storage practices are important for limiting fungal growth and contamination throughout the supply chain.
Does roasting remove mycotoxins from coffee?
Roasting can significantly reduce ochratoxin A levels, but it should not be described as guaranteeing complete elimination. The amount reduced depends on roasting temperature, time, initial contamination and other processing conditions. This is why good agricultural, drying, storage and quality-control practices remain important before roasting.
Does a “mycotoxin-free” claim mean the coffee is fundamentally different?
Not necessarily. A laboratory result relates to the particular sample or lot tested. It does not automatically prove that every future shipment or bag is identical. Consumers should look at the overall quality system — sourcing, storage, freshness, roasting and traceability — rather than relying on a single marketing claim.
Why is green coffee storage so important?
Green coffee is sensitive to heat and moisture. Poor storage can accelerate ageing, encourage quality deterioration and increase the risk of fungal growth under unsuitable conditions. Stable temperature and humidity, good stock rotation and appropriate packaging help preserve coffee quality before roasting.
What should customers focus on instead of fear-based coffee marketing?
Look for a reputable roaster with good sourcing practices, proper green-coffee storage, regular roasting, fast stock turnover and transparent product information. Those factors have a much more direct relationship with freshness and cup quality than dramatic marketing claims.
