What Are Mycotoxins?

Mycotoxins are harmful toxins that form during mold growth on agricultural products, including coffee. If coffee is not properly grown, harvested, and processed using the right agricultural practices, mold can develop, leading to the formation of mycotoxins. These toxins are primarily produced by molds like Aspergillus and Penicillium.

In coffee, the most commonly found mycotoxins include:

  • Ochratoxin A – more prevalent in coffee.
  • Aflatoxin – less commonly found in coffee but still a concern.

Unfortunately, mycotoxins can survive high temperatures, including the roasting process, making it essential to control their formation from the very beginning of coffee production.

Why Does This Matter?

Improper agricultural practices before, during, and after harvest can create conditions for mold growth, leading to the formation of mycotoxins. Additionally, improper storage of green coffee—such as keeping it in uncontrolled environments—can further encourage mold and toxin development.

Mycotoxins have been linked to various health concerns, including:

  • Neurological issues
  • Respiratory problems
  • Digestive complications
  • Immune system suppression
  • Skin disorders
  • Increased cancer risk (according to studies conducted in California)

The Boyer's Coffee Standard

At Boyer's Coffee, we take a proactive approach to ensure the highest quality and safest coffee for our customers. Here’s how we prevent mycotoxins in our coffee:

  • Careful Sourcing: We meticulously select our green beans and test them against strict quality specifications before purchasing.
  • Controlled Storage: All of Boyer's Coffee is stored in certified environmentally controlled warehouses until it is ready for roasting.
  • Rigorous Quality Control: Our in-house quality control team examines every batch before roasting, testing for:
  1. Moisture content
  2. Water activity (Aw)
  3. Physical defects
  4. Sensory quality (appearance, aroma, taste)
  5. Ochratoxin A levels to ensure compliance with the strictest safety standards.
  • Kill Step Roasting Process: Studies on nuts and almonds have demonstrated that roasting at 300°F for 10 minutes achieves a five-log reduction in mycotoxins. Luna goes even further, roasting coffee for a minimum of 10 minutes at no less than 400°F, ensuring any residual contaminants are eliminated.
  • Pre-Shipment Testing: Every batch is tested once more before shipment to guarantee it meets our high standards.

TeSTING PROCESS

  •

How Does This Affect You?

If you're not paying attention to the brands and quality of coffee you consume, you may unknowingly be exposing yourself to high levels of mycotoxins from poorly sourced beans.

By choosing Boyer's Coffee, you can be confident that:

  • Mycotoxin levels never exceed European safety standards of 5 parts per billion.
  • You’re drinking coffee that is ethically sourced and carefully processed from farm to cup.
  • Every step—from cultivation to roasting—is handled with the highest safety and quality standards to provide you with the best taste and the highest quality coffee possible.

Pro Tip: Keep Your Brewer Clean!

While Boyer's Coffee ensures that mycotoxins in our coffee are virtually nonexistent, your coffee maker can still be a source of mold and mycotoxins if not cleaned regularly. Make it a habit to deep clean your coffee brewer to prevent mold buildup and keep every cup as pure as possible.

Enjoy peace of mind with every sip—choose Boyer's Coffee for clean, high-quality, and responsibly sourced coffee.