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Is There Mold in Your Coffee?


Coffee beans drying in a greenhouse

Is there mold in your coffee?


If you've heard rumors that your morning cup might contain mold, you're not alone. The topic of mycotoxins in coffee - toxins produced by certain molds - has become more common in conversations around food safety. So, is it true? And should you be concerned?


Let’s break it down.


What Are Mycotoxins and Why Do They Matter?

Mycotoxins are toxic compounds naturally produced by specific types of molds. In the context of coffee, the most commonly discussed mycotoxins are ochratoxin A (OTA) and aflatoxins, both of which can be harmful at high levels.


The concern isn’t about mold growing in your brewed coffee. Instead, it’s about whether the beans were exposed to mold during the growing, processing, or storage phase, and if those toxins remained even after roasting.


So, how might these toxins make you feel? Some people report things like:

  • Feeling tired or foggy after drinking their usual coffee

  • Digestive upset, like bloating or discomfort - this is very common!

  • Headaches or general sluggishness


When Coffee Is Most Susceptible to Mold

Coffee is a natural agricultural product, and like any crop, it’s vulnerable to mold under certain conditions. Here's when the risk is highest:

  • Post-Harvest Drying: Beans that aren't dried properly after harvest—especially in humid climates—can grow mold.

  • Storage and Transport: Coffee stored for long periods in warm, damp environments (common in mass-scale warehouses or shipping containers) is at greater risk of mold contamination.

  • Improper Processing: Wet or "washed" processing methods, if not monitored closely, can create conditions for mold to grow.


Large-scale producers shipping and storing coffee for months at a time are more likely to encounter these problems. That’s one reason supermarket coffee brands may be more susceptible to mycotoxins than small-batch or specialty roasters.


How Roasting Affects Mold and Mycotoxins

The good news: roasting destroys most mold spores. However, not all mycotoxins break down completely. Some, like ochratoxin A, are relatively heat-stable and can persist in roasted beans, though usually in trace amounts.


That’s why starting with high-quality, clean, green coffee beans is so important—you can’t roast away a problem that’s been baked in from poor storage or processing.


Why Small Farms and Small-Batch Roasters Are Different

Here’s where sourcing and roasting practices matter.


Small farms and cooperatives tend to:

  • Harvest in smaller volumes, reducing the time beans sit before drying

  • Sun-dry beans more consistently or use mechanical dryers with closer oversight

  • Store beans in breathable, mold-resistant bags 

  • Sell to specialty roasters faster, limiting storage time and contamination risk


As a small-batch roaster, Oregon Coast Roasters works directly with importers who prioritize clean, high-quality beans from farms that use better post-harvest practices. Because we roast only when you order, our beans don’t sit around gathering dust or mold in a warehouse or on a store shelf.


How to Reduce Your Risk as a Coffee Drinker

  • Look for roasters who disclose their sourcing and roast dates

  • Choose fresh-roasted coffee, not coffee that’s been sitting in a grocery aisle for months

  • Support small roasters who work with ethical, transparent suppliers

  • Avoid mystery coffee with no roast date or origin info—if it doesn’t say, that’s a red flag


A Clean Cup Starts with a Clean Process

While mold in coffee is not a widespread crisis, it's a real issue in mass production. If you’re buying generic coffee that’s been warehoused, shipped, and stored for months, you may get more than just caffeine.


By choosing fresh, small-batch roasted coffee from trusted sources, you're not only getting a better-tasting cup—you're avoiding the quality risks that come with bulk, commodity-grade beans.


At Oregon Coast Roasters, we’re committed to roasting clean, flavorful coffee with total transparency. No stale stock. No moldy surprises. Just great coffee, roasted to order and delivered fresh.


Ready to switch to cleaner, fresher coffee? Show now


TL;DR

Some mass-produced coffee contains trace amounts of mold-related toxins called mycotoxins, which can form during poor drying, storage, or transport. Small farms and roasters like Oregon Coast Roasters reduce this risk through faster processing, better storage, and fresh roasting. We roast only when you order, so your coffee arrives clean, fresh, and full of flavor.


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