05/28/2026
Organic coffee is something I get asked about from time to time, usually due to concerns about mold, toxins, or chemicals in coffee.
As a small roaster, I source my green coffee from reputable importers known for clean, high-quality, and fresh coffee. Because I roast in small batches—typically purchasing 100 lbs or less at a time—I personally inspect nearly every bean before it goes into the roaster and again before it gets bagged.
The Specialty Coffee Association (SCA) sets exceptionally high standards for sourcing, grading, roasting, and handling coffee. These standards, combined with careful sourcing and small-batch roasting, greatly reduce the chances of mold, defects, or contaminants finding their way into your cup.
Mill City Roasters put together an excellent article on this topic that includes multiple peer-reviewed studies and research discussing mold, toxins, and coffee quality. If you're curious about the science behind it, it's worth the read.
Have questions about mold and mycotoxins in coffee? Not sure what to say when customers ask about it? Check out our blog post about one of the most prolific myths in specialty coffee and read our take, and get some helpful resources from other coffee experts.
