What they are, why they matter, and how we ensure every cup is clean.
Mycotoxins are toxic compounds naturally produced by certain types of mold (fungi). The word comes from the Greek "mykes" (fungus) and "toxikon" (poison). These invisible contaminants can grow on many agricultural products, including coffee beans.
Coffee is particularly vulnerable because it's grown in hot, humid tropical climates where mold thrives. Mycotoxins can develop during harvesting, processing, storage, and shipping—and they're remarkably stable, surviving the roasting process.
The most common mycotoxin found in coffee:
One of the most potent natural carcinogens:
of commercially available coffee beans test positive for Ochratoxin A
This eye-opening TED Talk by Asher Yaron revealed the truth about what's really in commercial coffee—and inspired us to start roasting our own.
Watch the TED Talk →Taste: Mycotoxin-contaminated coffee often has bitter, harsh, or musty undertones. That unpleasant aftertaste? It might not be the roast—it might be mold.
Body effects: Jitteriness, anxiety, headaches, brain fog, digestive issues, and fatigue. Sound familiar? Many coffee drinkers assume these are "normal" caffeine effects—they're not.
Long-term health: Chronic exposure to mycotoxins has been linked to kidney problems, liver damage, immune suppression, and increased cancer risk.
Careful sourcing: We partner only with farms that use proper wet-processing methods and adequate drying to minimize mold growth.
Fresh roasting: By roasting to order in small batches, we eliminate the extended storage time that allows mycotoxins to develop.
Quality testing: Our suppliers test for mycotoxin levels, and we maintain strict quality control throughout our process.
Organic certification: 100% organic beans mean no synthetic pesticides or fertilizers that can compound toxin exposure.
Taste the Rittenhouse Coffee difference. Coffee that's good for you, not just good tasting.
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