Understanding the New Conversation Around Mold in Coffee
Recently, there’s been growing online discussion about mold in coffee. As your local roastery, we believe in transparency and education. Let’s break down what this means and why you can feel confident about our coffee.
What Is Mold in Coffee?
Mold related concerns in coffee usually center around mycotoxins, which occur naturally and are produced by certain molds. One of the most commonly discussed mycotoxins is Ochratoxin A (OTA).
Ochratoxin A is produced by certain species of mold, specifically from the genera Aspergillus and Penicillium. These molds can develop in improperly stored agricultural products, coffee included, if they are kept in humid environments.
The key phrase there is improperly stored.
In the United States, coffee companies follow strict handling, storage, and roasting practices to ensure safety. Because of these safeguards, any potential health risk is considered minute.
Moisture Content: The First Line of Defense
Before coffee is roasted, green coffee beans naturally contain about 10–12% moisture content. This level is standard in properly processed green coffee and is carefully monitored during production and storage.
Moisture control is critical. Too much humidity during storage is what can create an environment where mold could grow. That’s why storage conditions matter so much.
Climate-Controlled Storage Matters
All of our coffee is stored in climate controlled warehouses before we recieve it.
By carefully regulating temperature and humidity, we prevent the damp conditions that mold requires to develop. This is a foundational part of our quality control process.
High-Temperature Air Roasting for Safety
Every batch of our coffee is air roasted at temperatures exceeding 400°F.
These high roasting temperatures are significant because:
- Roasting dramatically reduces moisture levels.
- High heat exposure further minimizes the likelihood of mold survival.
- Air roasting ensures even heat distribution for consistent quality and safety.
- Our roasting process is designed not only for incredible flavor—but also for peace of mind.
Because we start with properly dried green coffee (10–12% moisture), store all beans in climate-controlled facilities, and roast every batch above 400°F using air roasting technology, we maintain a process designed to minimize the risk of mold at every stage. While no process can claim absolute guarantees, our approach reflects a strong commitment to quality, consistency, and safety is built into every step from sourcing to roasting.
How to Store Your Coffee at Home
Once your coffee leaves our roastery, proper storage at home helps maintain freshness and quality.
While mold growth in properly roasted coffee is extremely unlikely, good storage preserves flavor and ensures your coffee stays at its best.
The Bottom Line
The recent concerns about mold in coffee largely stem from misunderstandings about storage and production. When coffee is handled properly from farm to warehouse to roastery to your kitchen, the risk is exceptionally low.
As an Arizona roaster, our naturally dry climate provides an added advantage in maintaining coffee quality during storage. With low ambient humidity, there is far less opportunity for excess moisture to develop while green coffee is held in our warehouse. We receive shipments regularly, rotate our inventory to keep coffee moving, and roast to order then shipping immediately after roasting. Combined with our controlled storage practices, this process helps preserve the integrity of the beans and supports a clean, stable product from arrival through delivery.
If you ever have questions about how we source, store, or roast our coffee, we’re always happy to talk coffee with you.
