Testing Mold in Coffee

freshly roasted coffee in cooling bin

When people start researching coffee quality, one topic always comes up: mold—and the mycotoxins produced by certain molds. It’s a real concern in the coffee world, especially for lower-quality, commercial-grade beans that sit in warehouses or shipping containers for long periods.

So let’s get this out of the way:

Yes, we test for mold.

Because of course we do.

But here’s the bigger truth: If you’re buying coffee where mold is a legitimate concern… you’re probably buying bad coffee.

At Koffee Kult, mold isn’t something we worry about because of how and what we buy. Still, for transparency, here’s exactly how we handle it—and why it’s not an issue for us.

What Are Mycotoxins?

Mycotoxins are toxic compounds produced by certain molds. They can form when coffee beans are poorly stored, mishandled, or sourced from older, lower-quality lots. This is why they’re more common in commercial-grade coffee.

Koffee Kult only purchases specialty-grade coffee beans—the top tier of global coffee quality—which already dramatically reduces the risk before we even begin our own testing.

Why We Don’t Publicize Mold Testing

Some companies make mold testing a marketing angle. Why? Because their coffee needs it.

If a brand is loudly advertising “mold-free coffee,” it’s often because:

Their beans come from older or lower-quality sources
The coffee may have sat for long periods in less-than-ideal storage conditions
Mold is something they actually need to worry about

We don’t have that problem.

We buy fresh, first crop coffee.

First crop refers to coffee harvested at the beginning of the season when the cherries are freshest, healthiest, and highest in moisture and structure. These beans are:

Recently harvested
Properly processed
Stored in optimal conditions
Considered premium lots in the specialty world

First crop coffee doesn’t sit around long enough to develop mold issues—unlike warehouse-aged commercial beans bought in bulk for cheap.

This is why mold isn’t part of our brand messaging:
Premium coffee sourced correctly doesn’t have mold problems.

Yes, We Test—Because We Take Quality Seriously

Even though mold isn’t a realistic threat for the coffees we buy, we still test. It’s part of our commitment to quality and safety.

We conduct mold testing at five critical stages:

Pre-shipment testing at the country of origin
Sample testing upon arrival in the USA
Pre-production testing before roasting
Post-roast testing
Random inventory sampling at our fulfillment center

And if we detect any mold?
We reject the entire lot—no exceptions.

Independent Third-Party Verification

Beyond our internal testing, we also work with certified independent labs for standard and accelerated testing. This provides unbiased verification that our beans remain clean, fresh, and safe.

What Makes Our Coffee Different

We exclusively purchase specialty-grade, defect-free beans. Commercial coffee often contains defective beans where mold develops during storage and transport.

For us, any mold presence is a defect, and defects don’t make it into Koffee Kult bags. Period.

Safety Beyond Mold Testing

We maintain a full HACCP plan—a rigorous, industry-standard safety system that identifies and monitors quality control points throughout our entire operation. We also have a formal recall program, though we've never needed it thanks to our preventive measures.

Organic & Fair Trade Options

If you prefer certified organic or fair trade coffee, we offer those too—each held to the exact same strict testing standards as everything we roast.

Your Confidence, Guaranteed

We believe great coffee starts long before the roasting begins. By sourcing first crop, specialty-grade beans and implementing uncompromising quality control, we ensure: