Toxins in Coffee: Separating Fact from Fear — Why Specialty Coffee Is Different
I was recently, and rightfully so, asked about toxins and the agricultural practices in coffee. If you’ve been down the rabbit hole of coffee safety blogs, you’ve probably seen scary headlines about mold, mycotoxins, and pesticide residues lurking in your cup. The reality? Coffee, like any agricultural product, can carry unwanted compounds but, the risk depends entirely on how it’s grown, processed, and sourced.
At Half Mile Coffee, we want you to know exactly what’s in your coffee (and what’s not). Here’s the truth about coffee “toxins,” the difference between commodity and specialty coffee, and where our own offerings stand.
The Main Types of “Toxins” Found in Coffee
1. Mycotoxins
The most talked-about is Ochratoxin A (OTA), a byproduct of certain molds (Aspergillus species) that can develop if coffee is dried or stored improperly. OTA is invisible and tasteless, but regulated worldwide — the EU sets a strict limit of 5 µg/kg in roasted coffee. Good processing and storage practices make OTA risk extremely low in specialty coffee.
2. Pesticides & Herbicides
Conventional farms may use synthetic chemicals for weed, insect, or fungus control. Residues can remain in green beans, though most countries have strict Maximum Residue Limits (MRLs) set far below harmful levels. Specialty coffee from reputable producers is often grown with reduced or no synthetic inputs — and high-end buyers will reject lots that don’t meet safety standards.
3. Heavy Metals
Rare in coffee, but possible if crops are grown in contaminated soils. Not a concern for our sourcing.
Commodity vs. Specialty Coffee: The Safety Gap
|
Factor |
Commodity Coffee |
Specialty Coffee |
|---|---|---|
|
Farm Practices |
Often large-scale, chemical-intensive |
Smallholder or estate, more manual and selective |
|
Processing Care |
Variable, cost-driven |
Rigorous drying, defect sorting, and moisture control |
|
Testing |
Rare unless importer requires |
Often pre-export quality checks and rejections if residues high |
|
Risk to Consumer |
Higher odds of detectable toxins |
Very low, especially in roasted/brewed form |
Bottom line: The more care taken at the farm and mill, the less chance any harmful compound makes it to your cup.
Do Toxins Survive Roasting and Brewing?
Roasting can reduce OTA by up to 96% and break down some pesticides, but it doesn’t erase everything. Brewing further dilutes any remaining compounds — meaning the amount in your cup is typically far below any health concern, especially in well-sourced specialty coffee. It is also helpful to know that because specialty coffee does not allow for severe insect damage where the type of mold that produce OTS can hide, if there are any remaining OTAs in your specialty coffee they are at the lowest levels. For example you would have to drink 168 cups a day to be at risk for the side affects.
Our Menu: Risk Snapshot
We’ve reviewed our current lineup and given a conservative risk rating for each coffee, based on its origin, farm practices, and processing method. Ratings are for consumer risk in the roasted, brewed cup.
What This Means for You
-
Every coffee we roast is specialty-grade, Q-Grader approved, and stored to preserve quality and safety.
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Any potential residues or naturally occurring compounds in our beans are well below international safety limits by the time they reach your cup.
-
We never rely on “roasting it out” — we start with clean, well-processed coffee from trusted producers.
At Half Mile Coffee, your cup is more than delicious — it’s responsibly sourced, traceable, and safe.
