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:
The coffee roasting process effectively eliminates traces of mycotoxin.
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.
