17/08/2026
My absolute favourite coffee beans. And my customers’ too. ☕️🤎
Not only are they certified organic, they’re also mycotoxin-free and roasted in beautiful Byron Bay.
But what even are mycotoxins? And how do they end up in coffee?
Mycotoxins are toxins naturally produced by certain types of mould. They’re not naturally inside the coffee bean — they can develop when certain moulds grow under the right conditions, particularly with moisture and warmth.
With coffee, this can happen during growing, drying, processing or storage if the beans are exposed to conditions that allow mould to grow.
And this isn’t just a coffee thing. Mycotoxins can occur in foods such as grains, nuts, spices and dried fruits too.
So how can coffee be mycotoxin-free?
It comes down to things like careful harvesting and processing, proper drying, controlling moisture during storage, removing damaged beans and, importantly, testing the finished coffee for mycotoxins.
It’s one of those things I honestly never really thought about until I started learning more about the quality of the coffee I was drinking every single day.
And considering coffee is an everyday ritual for so many of us, I love knowing a little more about what’s actually going into my cup. ☕️
Organic. Beautiful coffee. And that extra peace of mind. 🤎
So next time the cart opens… you know which coffee beans to grab. 😉
Caldera Coffee - Organic Coffee - Australia