Do you test for mold?
Not specifically. Coffee is purchased in lots, and we perform quality control testing on every coffee we buy. We source exclusively from FDA-approved importers and exporters who maintain additional certifications in accordance with the Food Safety Modernization Act (FSMA), even though coffee is one of the few agricultural products not actually required to meet these extra steps.
The longer answer is that testing for mold in coffee is expensive, inconsistent, and largely unnecessary. Mold and mycotoxin contamination occur under the same poor-quality storage and processing conditions that also produce bad-tasting coffee. Since we only purchase coffees that meet our strict quality and sensory standards, those lots are screened out long before they reach our roastery.
Testing is also largely ineffective because green coffee is sold in 60–70 kg bags and shipped in containers holding 275–325 bags (around 40,000 pounds). Each reputable mycotoxin test costs about $500 per sample, so only a few grams from an entire shipment are ever analyzed. The FDA notes that mycotoxin testing is more relevant for higher-risk commodities like grains, nuts, and dried fruits, not for properly processed coffee.
Are there trace amounts of mold in all coffees? Yes, mold spores exist everywhere. Add enough moisture to any organic material and mold will grow. Even if one small sample tests “mold-free,” it’s nearly impossible for an entire 40,000-pound shipment to be completely free of mold spores, and that’s true for nearly every agricultural product on earth.
At our roastery, we go beyond standard requirements by adhering to Good Manufacturing Practices (GMP) and testing the water activity of each green coffee lot. Water activity is the single factor most closely linked to Mold-Free Shelf Life (MFSL). All of our coffees must test low enough to ensure at least an 18-month MFSL, though most coffees are roasted and used within 3–6 months.
The bottom line: good-quality coffee poses an insignificant risk of mycotoxin exposure compared to foods like grains, nuts, or spices. Claims about “mold-free” or “toxin-free” coffee are largely marketing tactics, not science-based safety measures.
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