What You Need to Know (and Why You Don’t Need to Worry)

Maybe you've never even thought about mold in your morning brew, but if you've been on the internet in the last few years, you've probably come across someone warning you about the effects of moldy coffee (sometimes while conveniently selling you special not moldy coffee).

We've had some conversations with customers recently about this topic and figured it was a good time to write up a little Q & A. Because here’s the truth: if you’re drinking carefully sourced specialty coffee, like ours, mold is something you really don’t need to worry about.

Why the Concern About Mold?

Sometimes we forget that coffee is an agricultural product, and like any crop, it can be vulnerable to mold if not handled properly. Poor storage or improper processing can create conditions that exacerbate moisture and humidity, breeding grounds for mold. Furthermore, certain molds can produce mycotoxins (like ochratoxin A), which in high quantities over time may pose health risks. Some commodity-grade coffee has tested positive for mold. 

But here's why we aren't concerned: this issue is more common in low-grade or mass-produced coffees, especially those processed in humid conditions without adequate drying. The coffee we source? A completely different story.

How We Prevent Mold in Your Cup

At East View Coffee, we source our beans from trusted farms and cooperatives that follow best practices at every stage—from harvesting to drying to storage. Here’s how we ensure the highest quality (and safest) coffee:

1. Careful Harvesting

Our partners pick only ripe cherries, which helps prevent damage and contamination from the start.

2. Thorough Drying

Coffee is dried to a specific moisture level (usually around 10–12%) to prevent any environment where mold could grow.

3. Clean Storage

Green beans are stored in climate-controlled, dry facilities, often in sealed GrainPro bags or similar protective packaging that blocks moisture and mold.

4. Rigorous Quality Checks

Every batch is cupped and evaluated before it ever reaches our roaster. If there’s any hint of off-flavor, it doesn’t make the cut.

Specialty Coffee vs. Commodity Coffee

A lot of the fear around mold comes from studies on mass-market coffee, where large quantities are processed with less oversight. That’s not what we do here. Specialty coffee is defined by transparency, traceability, and quality control—from farm to cup.

We’re in close contact with our producers and importers, and we go out of our way to avoid beans that have been improperly handled or stored. For us, it’s about more than flavor. It’s about integrity.

Do We Test for Mycotoxins?

Some companies do lab tests for mycotoxins—and that’s great. We rely on sourcing relationships and stringent quality standards that prevent the conditions where mycotoxins develop in the first place. 

The Bottom Line

There’s no such thing as zero risk in the food world, but if you’re buying well-sourced specialty coffee from a roaster who cares (like we do), you’re in very safe hands. Mold in coffee isn’t a myth—but it’s also not a worry for those of us who take the craft seriously.

So go ahead—brew that cup. Sip confidently. We’ve got you covered.