The Truth About Mold and Mycotoxins in Coffee

Coffee, like many agricultural foods, can naturally encounter mold and mycotoxins. This doesn't mean your coffee is unsafe. Canadian food testing found higher average levels of ochratoxin A in several everyday foods than in coffee, including spices (23 times higher), licorice (2.2 times), dried fruits (1.5 times), and cocoa powder (1.4 times).

Mycotoxins are a broader food-quality issue, not a problem unique to coffee.

At Ever After Coffee & Tea, we believe in quality over fear. We carefully select specialty-grade coffee, prioritize responsible sourcing, and air-roast with attention to consistency and flavor. We believe you deserve to know what goes into your cup and feel confident about the coffee you enjoy.

Source: Canadian Food Inspection Agency – Ochratoxin A in Selected Foods

The Myth of Moldy Coffee

 Taste the Coffee, Not the Roaster. 

Our air-roasting process suspends coffee beans in a continuous flow of hot air, surrounding each bean for exceptionally even, consistent roasting.

Unlike conventional drum roasting, circulating hot air carries away loose chaff and smoke rather than allowing them to accumulate around the beans.

Why does this matter to you? You get a cleaner-tasting cup that highlights the coffee's natural sweetness, aroma, and distinctive flavor—without the burnt, smoky notes that can mask the character of the bean.

We believe you should taste the quality of the coffee, not the roasting process.

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