By Editor in Charge, AshesOnAir.org

They say America runs on coffee — but what if that daily ritual comes with an invisible toxin hiding in every sip?

Behind the glossy packaging and fragrant roast lies a dirty secret the coffee industry rarely talks about: mycotoxins — toxic compounds produced by molds like Aspergillus and Penicillium. These contaminants have been quietly detected in countless coffee supplies worldwide, often before the beans even hit the roaster.

From Bean to Brew: Where Mold Creeps In

Coffee’s global supply chain is long, humid, and complex — the perfect breeding ground for mold. Most beans are grown in tropical climates, shipped across oceans, and stored for months before roasting. During that time, spores thrive on moisture trapped in the green beans.

A 2013 study in the Journal of Food Protection found that 58% of unroasted beans and 33% of roasted coffee samplescontained detectable levels of ochratoxin A, a known kidney toxin and potential carcinogen. Even high-heat roasting can’t always destroy these compounds.

And while agencies like the FDA and EFSA insist current levels are “within safe limits,” many toxicologists caution that chronic low-dose exposure could have cumulative effects — from immune disruption to oxidative stress and neurotoxicity.

The Industry’s Blind Spot

Unlike pesticides or heavy metals, mycotoxin testing is not mandatory for most U.S. coffee distributors. That means millions of pounds of beans enter the market each year without verified screening for ochratoxin A or aflatoxins.

Because contamination can vary by region, crop year, and storage condition, even well-known brands can have inconsistent results. For smaller roasters or imported blends, testing often falls through regulatory cracks — and consumers are left in the dark.

Meanwhile, “clean coffee” brands have quietly built a niche industry around transparency and testing, proving it’s possible to source beans free of detectable toxins.

“They say America runs on coffee — but maybe it’s time we ask what’s really fueling us.”

The Clean Cup Club

A handful of brands in the U.S. are leading the charge with independent, batch-level testing for mycotoxins and pesticides. Among the most trusted names:

Peet’s Coffee – strict roasting timelines and controlled humidity in storage; large-scale quality control
Purity Coffee – double-lab tested for mold, heavy metals, and pesticides; certified organic
Kion Coffee – third-party tested for ochratoxin A and aflatoxins; sourced from high-altitude farms
Lifeboost Coffee – mycotoxin-free, low-acid, organic, shade-grown; verified clean by third parties
Bulletproof Coffee – pioneered the “clean coffee” marketing trend; tests for 27+ mycotoxins

These companies aren’t immune to criticism — some are accused of exploiting fear-based marketing — but their transparency has pushed the industry to pay attention to a problem regulators largely ignore.

What You Can Do

Even if you can’t switch brands overnight, there are simple steps to cut your exposure:

• Store coffee in an airtight, opaque container away from light and humidity
• Avoid pre-ground coffee — mold can spread faster in fine particles
• Buy smaller batches to reduce storage time
• Clean coffee makers and grinders weekly to prevent residual mold growth
• If it smells musty or tastes off — toss it

The Bigger Picture

This isn’t just about what’s in your cup — it’s about corporate accountability in food safety. Coffee is one of the world’s most traded commodities, and its oversight is astonishingly lax compared to its global reach.

If the small guys can do it, so can the giants. The difference isn’t in resources — it’s in responsibility. The same industry that celebrates precision roasting and “farm-to-cup” storytelling suddenly turns silent when it comes to toxin testing. Maybe it’s easier to market “freshly brewed” than “ethically clean.” But at the end of the day, coffee shouldn’t come with a side of denial.

So ask yourself — is this really what you want to be putting into your body every morning? We treat coffee like fuel, but when that fuel is laced with toxins, it’s no wonder so many people feel drained, anxious, and burnt out before the day even begins. The truth is, we deserve better — and it starts by demanding better from the companies that profit off our daily ritual.

Key Sources & Further Reading

Nawaz, A. et al. (2013). Mycotoxin contamination in coffee and its health risk assessment. Journal of Food Protection.
European Food Safety Authority (EFSA) Ochratoxin A Risk Assessment, 2020.
U.S. Food and Drug Administration (FDA): Mycotoxins in Food Products.
Healthline: The Mycotoxins in Coffee: Myth or Fact?
Purity Coffee: Independent Lab Results (2024).