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26 Nov Mycotoxin free coffee

Recently some of our customers have asked us about MYCOTOXINS.

coffee

What are they? Can they be found on our coffee? Are they harmful to us?

There are claims that some coffee available on the market is contaminated with these toxins and that they can cause people who drink them to have adverse reactions and even higher risk of disease.

Out of curiosity, and also to support our customers who wish to drink mycotoxin free coffee, we decided to have our coffee tested. We sent our Organic Espresso blend off to the SGS Food and Agriculture lab and the results are back.

We are very pleased to have found that the mycotoxin levels in our Organic Espresso blend were in fact undetectable and therefore our Organic Espresso blend is safe to consume. We therefore believe that all of our coffee is safe for consumption because we follow the same procedures with all of our blends.

From our own research we have found that sourcing and consuming top quality arabica coffee beans is the best way to avoid Mycotoxins –¬†which is exactly what we do.

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So, what are mycotoxins?

Mycotoxins are chemicals produced by moulds. These moulds can be found on certain foods such as raisins, grains, wine, dark chocolate, pork, milk, beer, peanut butter and coffee.

However it is very important to know that mycotoxin levels in food are tightly regulated.

coffee photo

Are mycotoxins harmful to human health?

The types of mycotoxins that are of concern regarding coffee are Aflotoxin B1 and Ochratoxin A. AFB1 is a well known carcinogen and Ochratoxin a is a less studied and weaker carcinogen that may be harmful to the brain and kidneys.

It is when these moulds are found in large doses that they are harmful to human health and thankfully when coffee is produced correctly it is totally safe to consume. To purchase our Mycotoxin free blends click here.

Another cup?

teo coffees

 

 

2 Comments
  • Bradley Watson
    Posted at 12:19h, 09 November Reply

    Do you routinely test for mycotoxins? My understanding is that these are developed at the processing stage (not the roasting) when berries are wet processed and sun dried which takes time and can allow mold to develop. If they are wet processed and mechanically demurcialaged (apologies if I have the spelling wrong) mold isnt given sufficient time to develop

    • Beth Powditch
      Posted at 14:35h, 09 November Reply

      Thanks for your interest Brad. It is a very interesting topic for discussion. Myotoxins can be present in many different food and beverages including beer, wine and various grains. We tested our coffee for myotoxins as a response to customer enquiries and for our own knowledge and peace of mind. The results showed that any levels were undetectable. We do not test as an ongoing procedure as myotoxins are already closely monitored in the grading process. As you also rightly pointed out, myotoxins are more likely to be present in the processing of the green bean as the roasting process all but eliminates any traces. We are always extremely proud of the standard of coffee we produce – vibrant, rich, full flavoured and complex coffee.

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