What is up with mold in coffee?

Mold in coffee? What...? Really?

Yes, really. It’s a thing in the industry, and it’s even commonly accepted.

Think about it: Coffee is grown in tropical countries with warm, humid climates. They are typically around the Equator. Here, conditions are very advantageous for fungal and mycotoxin (mold) development. So perhaps it is not surprising that the risk exists.

Mold in coffee is typically referred to as ‘mycotoxins’. Mycotoxins are naturally occurring toxins produced by molds, or fungi. They can develop on a range of different crops and foodstuffs.

One scientific research studied 60 coffee samples from Brazil, and found 92% of the samples contaminated with mold (3).

Another research, sampling 30 coffees from supermarkets in France, found mycotoxins (toxins produced by mold) in around 50% of the samples (2).

These scientific studies highlight that the issue is real, as are the adverse health effects of mycotoxins. They range from ‘smaller’ issues such as feeling of discomfort, fatigue, or ‘brain fog’, to much more serious conditions such as acute poisoning and long-term effects such as immune deficiency and cancer.

The issue is serious enough that the WHO and the Food and Agriculture Organization of the United Nations (FAO) have convened a joint committee of scientific experts – called JECFA – as the international body responsible for evaluating the health risk from natural toxins including mycotoxins (1)

Oh no! I can’t drink coffee now! Or what?

You CAN drink coffee. But find clean options. The fact is, there has probably never a better time to be a coffee drinker. Many clean and healthy alternatives are appearing. As more people become aware of the issues, the supply side also develops and enhances and expands clean alternatives. Fabula is proud to be a part of this movement towards healthier, cleaner coffee.

Different people also have different tolerances. Not all people are equally affected, and some people can live perfectly fine with mold exposure. Other people have or develop severe mold allergies. Mold allergies is regrettably an occurrence increasing rapidly. These individuals can absolutely still consume coffee, but need to make sure it is clean, tested and mold free. In this case, they can still very much enjoy their morning ‘cup of joe’. Being mindful does not mean missing out.

So, that's the science, what about real people? 

At Fabula, we are proud to be part of a movement towards cleaner, healthier coffee. While we can read the research reports and test results, there is a particular joy in hearing from real people, who have been able to go back to enjoying coffee. There are options to people who love coffee, but were unable to drink it, or simply want to enjoy a cleaner alternative. As fellow coffee lovers, customer statements like these are the reason for Fabula Coffee: 

But I drink organic coffee only, so I’m good. Or what?

Organic coffee is just as susceptible to mold as conventional coffee. Molds and mycotoxins occur in the storage and distribution chain. While the likelihood of mold and mycotoxins are most likely less frequent in organic coffee, there is only one way to know, and that is to test the coffee.

At Fabula we like to do our part. We test our coffees for more than +350 chemical compounds and mycotoxins at independent laboratories. We use stateside labs with the most advanced laboratory equipment, with the highest possible accuracy. This means ‘minimum detectable value’ is the lowest possible. We will only provide coffee that tests 100% clean.

And the future of coffee?

Mold and mycotoxins in coffee and other foods is real. People developing allergies is real. However, no one needs to miss out. Clean alternatives are out there, and no coffee lover needs to give up their favorite beverage. As more people become aware, they also discover that not only is clean coffee healthier: it’s also more delicious 😊.        

TRY OUT MOLD FREE, TESTED & GUARANTEED CLEAN COFFEE, GET 50% OFF CLICK HERE. 

(First time customers only, money back guarantee, 3 bag minimum)

Want to learn more about coffee? Read our blogs HERE. 

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(1)     WHO, World Health Organization, May 09, 2018.

(2)     “Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages”, Tozlovanu and Pfohl-Leszkowicz. US National Library of Medicine.

(3)     “Incidence of microflora and of ochratoxin A in green coffee beans”, Martins & Gimeno. National Library of Medicine.