Is your coffee tested for mold and mycotoxins?Updated 2 years ago

Our high quality standards and organic certification actually make it impossible for coffees with mold to even reach our cupping tables or facilities. A coffee with mold will never come close to passing through our doors, because our import partners and producers all have as-high quality standards as we do. It wouldn’t be possible for any of us to have organic certification, were this not so.

The way mold can occur in coffees is due to poor storage conditions, most often involving a combination of poor processing, humid or moist climates, and sitting in storage for long periods of time. 

Our coffees never spend much time in storage. Upon harvest and processing, they’re shipped to us in the US. They’re shipped in “Grainpro” bags, the patented bags designed to disable any moisture from entering. Once they arrive to us, all the coffee is roasted typically within 6 months. As a Certified Organic facility, our roasting center is impeccably clean and follows USDA guidelines to prevent contamination even with non-organic coffees. 

Our close relationships and understanding of the producers we work with, as well as the import companies we partner with to bring the coffee to the States, also contribute to transparency, and a commitment through our entire supply chain to quality that negates the possibility of mold. Our organic certification means we have lot traceability, meaning any single bag can be traced from your kitchen all the way back to the farm where the cherries were harvested.

Even in the unlikely event that a coffee with mold somehow made its way to us, our regular quality standards (like mandatory arrival sample and production-batch cupping) would instantly catch it and it would be removed from our facility.