We are commitied to offering the cleanest coffee in Australia. That's why we independendly lab test our coffee ever 6 months. Feel free to downlaod our latest test results.

 

Mycotoxins are toxic compounds produced by certain moulds (fungi) that can develop on coffee beans if they are improperly dried, stored, or transported in humid conditions. While most high-quality coffee contains very low levels of these toxins, "mycotoxin-free" coffee is specifically processed and tested to ensure these levels are non-detectable. 

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What to Look For

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To ensure you are getting a truly clean product, check for these indicators:

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1. Lab Verification: Look for brands that explicitly state they use government-accredited or independent labs.

2. Specialty Grade (SCA): Coffee rated "Specialty" by the Specialty Coffee Association (score of 80+) has a significantly lower risk of contamination than commercial-grade beans.

3. Wet Processing: Beans that undergo wet processing (washing) are less likely to harbor moulds than those dried with the fruit still on (natural process).

4. Organic Certification: While organic labels primarily address pesticides, they often align with brands that prioritize cleaner overall handling and storage. 

 

The Industry Debate:

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Some experts and roasters argue that the risk of mycotoxins in high-quality coffee is exaggerated for marketing purposes. They note that standard roasting temperatures (over 200°C) destroy most fungi, and strict import regulations in many countries already screen for unsafe levels. However, for individuals with specific health sensitivities or those aiming to reduce their total "toxic burden," opting for certified tested beans provides an extra layer of assurance. 

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