Mycotoxins in Coffee: What You Need to Know and Why Specialty Coffee Is Safe

Coffee is one of the most consumed beverages in the world. Millions of people start their day with a hot cup, trusting that it is not only delicious but also safe. Recently, however, you may have seen claims online about mycotoxins in coffee. Some companies market “toxin free” beans and suggest that most coffees are contaminated. It can sound scary, but is this a real concern or mostly a marketing tactic?

In this blog we will explore what mycotoxins are, what the science says about them in coffee, why specialty coffee is much safer than commodity beans, and why at Frequent Coffee you can drink with confidence.

What Are Mycotoxins?

Mycotoxins are toxic compounds naturally produced by certain molds and fungi. The two most commonly mentioned in coffee discussions are:

• Ochratoxin A (OTA): Produced by Aspergillus and Penicillium species. OTA can contaminate crops stored in warm and humid conditions.
• Aflatoxins: Produced by Aspergillus flavus and Aspergillus parasiticus. These are more often associated with peanuts and corn, but they can also occur in improperly stored coffee.

These compounds are considered harmful in high amounts. For example, ochratoxin A has been studied for its potential effects on kidney health. That is why governments and health agencies have established strict maximum limits for food and beverages.

How Do Mycotoxins Get Into Coffee?

Contamination usually happens after the coffee cherry is harvested, during storage or transport, if conditions are poor. Molds thrive in environments that are warm, moist, and lacking airflow. If green coffee beans are stored at a high moisture content or in unventilated warehouses, the risk goes up.

However, specialty coffee producers follow strict moisture and storage standards. The Specialty Coffee Association (SCA) recommends green beans be dried to 10 to 12 percent moisture content. This dramatically lowers the chance of mold growth compared to commodity coffee that may be left at higher levels.

What Science Says About Mycotoxins in Coffee

There have been many studies measuring mycotoxins in coffee. Here are some key findings:

• European Food Safety Authority (EFSA): Surveys of roasted coffee across Europe found ochratoxin A present in some samples, but almost always well below the legal safety limits.
• Food and Chemical Toxicology Journal (2013): Researchers found that roasting reduced ochratoxin A by 69 to 96 percent, depending on roast temperature and time.
• FDA and WHO: Both agencies monitor and regulate maximum allowable levels. The amounts typically found in commercial coffee are far lower than thresholds of concern.

In short, yes, trace amounts of mycotoxins may exist in some coffee, but the levels are negligible and not considered harmful to consumers.

Why Specialty Coffee Is Safer

Specialty coffee, like the kind we source at Frequent Coffee, is far less likely to have any significant mycotoxin presence because of:

1. Rigorous moisture standards – Farmers carefully dry beans to the safe 10 to 12 percent range.
2. Defect screening – Moldy or damaged beans are considered defects and are removed during sorting.
3. Traceability – Specialty coffee is traded with full traceability. Commodity coffee, in contrast, may come from multiple sources mixed together, raising the risk of contamination.
4. Roasting – The final roast process further reduces mold presence, providing another layer of protection.

When you drink Sidekick Sugarcane Decaf or Break of Dawn Full Caf, you are drinking coffee that has gone through every safeguard the specialty supply chain provides.

The Marketing of “Toxin Free” Coffee

Some brands in the marketplace promote “clean coffee” or “toxin free coffee.” They imply that most coffee is unsafe and that only their beans can protect you. This plays on fear.

The truth is, specialty roasters like Frequent Coffee already buy beans that meet the highest safety and quality standards. By the time beans reach our roastery, they have been screened, sorted, and tested for moisture. The additional marketing spin does not reflect the reality of how safe specialty coffee really is.

It is similar to how bottled water brands sometimes market themselves as “cholesterol free.” Technically true, but misleading, since water never contains cholesterol. With coffee, the risk of unsafe mycotoxins in properly sourced specialty beans is already extremely low.

The Real Risks in Coffee Come From Storage and Handling

If you want to minimize any risk even further, proper storage at home is key:

• Keep your beans in a cool, dry place away from humidity.
• Use airtight containers to avoid moisture exposure.
• Buy coffee in reasonable quantities so it stays fresh and does not sit around for months.

These simple steps will preserve both safety and flavor.

What This Means for Frequent Coffee Drinkers

At Frequent Coffee, our focus is on both safety and flavor. We source only specialty grade lots through trusted importers. Our coffees, from decaf to half caf, meet strict quality standards that naturally prevent mold contamination.

• Sidekick Sugarcane Decaf offers creamy chocolate notes with peace of mind.
• Break of Dawn Full Caf is designed for balance in taste and a smooth start to your day.  Make it your own half caf but adding in one of our decafs.

By choosing specialty coffee, you are already choosing beans that are safe, transparent, and carefully monitored.

The Bottom Line

So, do coffees contain mycotoxins? The scientific answer is yes, trace amounts can sometimes be detected. But the levels are far below safety limits, and roasting reduces them even further. In specialty coffee, the risk is dramatically lower thanks to strict standards.

The bigger story is that some brands exaggerate this issue as a marketing hook. At Frequent Coffee, we believe in transparency over fear. Coffee should be celebrated for its flavor, process, and connection to farmers, not used as a scare tactic.

So drink with confidence. When you pour yourself a cup of Frequent Coffee, you are not just enjoying incredible taste; you are enjoying coffee that is responsibly sourced, carefully roasted, and completely safe.

Follow us on Instagram → @frequent.coffee

Brand Disclaimer: Science and coffee are ever-evolving — we share the best knowledge available today, but it is always okay to experiment and learn what works best for you.

Medical Disclaimer: Information in this blog is for educational purposes only and is not intended as medical advice. Always consult with a qualified healthcare professional before making changes to your diet, caffeine intake, or health practices.