The Dirty Truth About Your Coffee
Clean Coffee
Clear Mind
In this Newsletter:
➡️ Why mold ends up in your coffee
➡️ Health effects of mold exposure
➡️ Is organic coffee different
➡️ How to choose safe, mold-free coffee
Most of us drink coffee every single day — often more than just one cup.
We talk about the energy boost, the flavor, the morning ritual…
But have you ever stopped to ask: what’s actually in your coffee — beyond caffeine and taste?
Even though I don’t drink large amounts of coffee, I recently got curious about what I’m really putting into my body. And what I found shocked me.
Mold toxins in coffee are more common than you think, and long-term exposure can quietly impact your health in serious ways.
So, what’s the deal with mold in coffee?
Let’s dig in 👇
Mold in Your Mug: How It Gets There
Mold contamination in coffee is a real and more common than you think. Here’s how it happens:
Coffee beans are grown in warm, humid climates — ideal for fungal growth.
After harvest, beans are sometimes stored for weeks in poor conditions.
Moisture + warmth + time = mold growth and release of mycotoxins — toxic compounds from fungi like Aspergillus and Penicillium.
One of the most concerning? Ochratoxin A (OTA) — a mycotoxin that can damage kidneys, disrupt the immune system, and has been linked to cancer risk.
And because these toxins are heat-stable, roasting doesn’t destroy them. They end up in your brew.
👉 Interesting Fact: According to the European Food Safety Authority (EFSA), 33–45% of conventional coffee samples in Europe tested positive for OTA and similar mycotoxins. (EFSA, 2020). Another 2024 systematic review analyzed 3,256 coffee samples globally, and 54.6% of them tested positive for ochratoxin A (OTA) — a key mycotoxin indicator
What Mycotoxins Do in the Body
Mycotoxins are toxic compounds produced by certain molds that grow on food — kind of like invisible chemical waste left behind by fungi.
One cup of contaminated coffee won’t hurt most people — but the concern lies in chronic exposure.
Low levels of OTA and other mold toxins are linked to:
Increased inflammation (IL-6, TNF-α, and other cytokines)
Liver and kidney damage
Hormone disruption
Immune suppression
Higher risk of cancer and neurodegenerative disease
If you already struggle with fatigue, Hashimoto’s, mold sensitivity, or detox issues (like MTHFR mutations), your body may have a harder time clearing these toxins — and the effects could be more noticeable.
Why Organic Coffee Isn’t Always Enough
You might assume organic = clean. But that’s not always true when it comes to mold.
Organic certification helps reduce mold risk in a few key ways:
Organic beans are often grown at higher altitudes with better drainage and air flow — less mold risk.
Certified organic prohibits synthetic fungicides but encourages practices that improve soil and bean quality — like faster, cleaner drying.
Many organic producers dry beans in mechanical dryers or raised beds to avoid moisture accumulation.
But here’s the nuance:
Organic beans can still grow mold if stored improperly — especially in humid climates.
Roasting doesn’t kill mold toxins, and most certifications don’t require specific mycotoxin testing.
That’s why the gold standard is organic + third-party tested for mold. Some forward-thinking companies go the extra mile to screen for OTA and aflatoxins before their beans hit your cup.
U.S. vs. Europe: Are Standards the Same?
Short answer? No.
In Europe, regulators take coffee contamination seriously. The EU has strict maximum limits for OTA in roasted coffee, green beans, and instant coffee. Brands are routinely tested, and high-toxin batches are pulled from shelves.
In contrast, the U.S. has no specific FDA limit for OTA in coffee. While some manufacturers voluntarily test, it’s not a legal requirement. That means U.S. consumers may be unknowingly exposed to mold toxins more often — especially with lower-cost, non-organic brands.
Overall, mycotoxins are a global issue due to how coffee is grown, processed, and stored — especially in humid tropical climates.
👉 Fun Fact: Coffee and cannabis both contain aromatic terpenes like limonene and pinene. But while medical cannabis is lab-tested for mold and pesticides by law in the US, most coffee isn’t tested at all. So ironically, your coffee may be more contaminated than cannabis.
How to Choose Clean, Mold-Free Coffee
Here’s how to upgrade your daily ritual:
✅ Look for "Third-Party Tested" or "Mycotoxin-Free"
Brands like Danger Coffee, Purity Coffee, Clean Coffee Co. are transparent about mold testing.
✅ Opt for Certified Organic
This reduces chemical exposure and often reflects better farming and storage practices.
✅ Buy Whole Beans
Ground coffee has more surface area and spoils faster.
✅ Check the Roast Date
Fresh coffee = less risk of post-roast contamination. Use within 3–4 weeks.
✅ Avoid Cheap Bulk Brands
Low-cost blends often use damaged or low-grade beans, which are more likely to harbor mold.
✅ Store Smart
Keep your beans in a cool, dry, airtight container. Avoid storing near the stove or sink.
👉 Note: If you’ve ever felt oddly anxious, jittery, brain-foggy, or nauseous after your usual cup of coffee — even if it’s not super strong — mold toxins could be to blame. These symptoms can sneak up subtly and are often mistaken for caffeine sensitivity, when in reality, it might be what’s lurking with the caffeine.
You Don’t Need to Ditch Coffee — Just Upgrade It
Switching to organic, mold-free coffee might seem like a small habit shift — but it can make a powerful difference in how you feel after that daily cup.
More stable energy, less jitteriness, and a clearer mind.
Let me know if you notice the difference — I’d genuinely love to hear!
And even if you don’t feel anything right away, you can sip your coffee with peace of mind knowing you’re not ingesting toxic mold that could quietly disrupt your health over time.
To clean mornings, clearer minds, and fewer toxins ☕
Warmly,
Viktorija 💛