☕ Dispelling the Myth: Why Mycotoxins and Mold Are NOT a Real Concern in Specialty Coffee

In 2010, we published an article sharing our perspective on the realities of mycotoxins in raw coffee.

We inadvertently hit a nerve.

Our inboxes were flooded daily with requests: "Which of your coffees are mycotoxin-free?"

It became clear that a self-induced phobia, often fueled by sensationalist internet claims, had convinced many that all coffee is laden with mold spores and toxins.

Let us be clear: After 40 years in the coffee industry, I have never seen, detected, or worried about mycotoxins in the specialty coffee we source and roast.

The issue, especially here in Melbourne's specialty coffee scene, simply doesn't exist. This post shares the practical realities of the coffee supply chain to dismantle this persistent myth.

The "Mycotoxin-Free" Marketing Gimmick

We understand the motivation. Many consumers prioritize personal health and wellness and are cautious about what they consume. Unfortunately, this creates an opportunity for certain brands to prey on insecurities.

You may have seen Australian coffee brands claiming their products are "mould-free coffee" or "low mycotoxin." These labels are often a marketing illusion designed to extort premium margins for a product that is no different from the rest.

We saw one hilarious example from a brand located in a warm, tropical area known for high rainfall and humidity—conditions that break every rule for holding mold-free coffee. A quick check of their warehouse showed tin construction, minimal ventilation, and no additional forced method of cooling.

Yet, through clever branding, they create a false point of difference.

The reality check:

Location Matters: Back here in Melbourne, the air is dry, our warehouses are large, thermally superior, and equipped with large ventilators turning the air over 3.5 times per hour. We also have installed coolers for constant temperature and airflow control. Hardly any other Australia coffee brands go this far.
Ethical Sourcing Includes Storage: Specialty coffee brands with deep experience care about the entire supply chain, including proper packaging, storage, and roasting—factors often ignored by the loudest claimants. High quality coffee means proper process management.

Understanding Ochratoxin A (OTA) in Coffee Processing

So, what are mycotoxins?

Mycotoxins are toxic compounds naturally produced by certain types of fungi or molds that can colonize food crops, including coffee. The main concern for beverages is Ochratoxin A (OTA).

While the effects of mycotoxins can be scary, context is essential. If you applied the same level of scrutiny to every agricultural product, your diet would be severely limited.

Some health and nutrition websites provide essential guides to reduce mycotoxin levels in coffee, but these are often ultra-idealistic and contain factual errors. Let's address them directly:

Myth 1: Only Drink Washed (Wet Processed) Coffee

The advice claims mycotoxins often form during drying, making wet beans safer than dry.

The Reality: Coffee is processed using two main methods: Wet (Washed) and Dry (Natural/Sundried). Safety is 100% reliant on the farmer's good practices and infrastructure, not the method itself.
Washed processing requires significant water management—a challenge in high-altitude, 3rd world settings with limited power and infrastructure. Mistakes can happen in either method.
The takeaway: A well-processed Natural coffee from a skilled farmer is just as safe as a well-processed Washed coffee. Quality is the determinant.

Myth 2: Do Not Drink Decaffeinated Coffee

The claim: Caffeine protects beans from mold.

The Reality: Decaf coffee uses traditional green beans and undergoes a highly controlled, chemical-free process (like the Swiss Water Process) involving water washing many times.
If a mycotoxin issue were to exist, it would be a pre-existing condition in the raw bean, contradicting the "drink washed coffee" advice. The link between caffeine removal and mycotoxin risk is inconclusive and often misleading.

Myth 3: Stay Away from Blends

The assertion: Blends hide the origin of low-quality beans.

The Reality: This is old-school (circa 1970) fear-mongering. In modern specialty coffee, brand owners do not risk their reputations using "untraceable" or "unknown quality" beans.
For us, the same high-grade specialty single-origin coffees we sell are the exact coffees used in our blends. Blending is an art used to achieve flavour consistency year-round, as coffee is a seasonal agricultural product.

The Critical Reality Check: Raw Coffee and the Supply Chain

If you're worried about mycotoxins, here is the most important information:

There is no measurement or testing of mycotoxins in raw coffee at any stage in the supply chain.

Mycotoxin management in the coffee trade is currently an oxymoron. Farmers, Co-Ops, exporters, and importers do not test for it. The only routine checks are for:

Moisture Levels
Relative Bean Density
Water Activity (These are quality and price factors, not safety checks.)

Where is the Real Risk of Mold/OTA?

The primary risk of mold or fungus developing in raw coffee is due to poor handling, packaging, transportation, and storage—NOT the altitude or farm practices during growing.

99.9% of raw coffee is shipped in standard containers without climate control. If raw coffee sits in basic tin sheds for months in hot, humid ports (common in land-locked or congested origins), it is susceptible. This is where the industry relies on proper drying and storage at the farm level, and on the use of hermetic liners (like GrainPro) inside the jute bags, which 99% of quality-focused roasters now demand.

The Final Nail in the Mycotoxin Coffin: The Roasting Process

Australian roasters demand and import higher-quality beans than many other countries due to our highly competitive market and demanding consumers. We start with a high-quality product.

Furthermore, the process of roasting provides the ultimate safeguard.

"Roasting coffee eliminates traces of mycotoxin." — Dr. Illy (from the renowned Italian Illy brand and highly respected subject matter expert)

The extremely high temperatures required to roast coffee beans destroy any trace of mycotoxin or mold spores that may have formed in the raw bean.

No additional proof or explanation is necessary: Roasted coffee is effectively mycotoxin-free.

💡 Conclusion: Don't Be Ripped Off

We hate seeing people pay a premium for a product based on fear.

For all the doubters and conspiracy theorists: Visit a specialty coffee farm, inspect a quality broker's warehouse, and visit a modern coffee roastery. When you see the pride, the processes, and the final heat treatment, you will understand why there is no possible way for mold or spores to survive and why your quality, specialty coffee is safe and delicious.