Coffee drinkers know the health benefits of their morning brew, yet many may be unaware of its production process leaving behind pesticides and chemicals used in its production. For those seeking a cleaner and healthier brew, organic coffee beans grown without synthetic chemicals provide the ideal option to enjoy without worry over additives affecting your body.

Organic coffee differs from its non-organic counterpart in how its beans are produced, specifically how chemical fertilizers, herbicides and pesticides are applied during cultivation. Organic beans on the other hand are grown using more eco-friendly methods that promote healthier soil and waterways – producing cleaner beans which can then be grown and roasted to give consumers a cup of joe that’s free from synthetic chemicals.

As organic coffee does not contain synthetic chemicals, its mycotoxin levels tend to be lower. Mycotoxins are produced by molds which produce Ochratoxin A and Aflatoxin, both harmful metabolites which have the ability to cause disease in humans. When consumed regularly over an extended period of time they can lead to kidney damage as well as immune suppression causing further health concerns.

Mold can enter coffee through various means, including transport or storage methods, soil conditions during growing, wet processing where beans don’t dry completely, contaminated equipment or paper and roasting processes which lead to mycotoxins from Maillard reactions when sugars and proteins oxidize into harmful substances like acrylamide and PAHs – potentially creating mycotoxins like those seen with moldy tomatoes and potatoes.

Coffee that has been contaminated with mycotoxins can produce symptoms ranging from nausea and vomiting to liver and kidney damage, among others. Luckily, most coffee has low levels of mycotoxins and should be safe to consume in small doses.

Although mold contamination of coffee may be possible, the chances are slim that this will ever become an issue for you. To minimize risk if this ever does happen to you, buy high-quality organic, third party tested and mold-free artisan-roasted small batch coffee for best quality control.

An ideal starting point should be organic, shade grown, low acidity single origin coffee that’s made in small batches and meets all these criteria. Also try brands certified Organic, Smithsonian Bird Friendly and Rainforest Alliance Certified as these have higher standards for environmental, social and economic sustainability within their supply chains as well as better support of farmers and communities they work with. Dave Asprey’s BulletProof Coffee also stands out by testing for mycotoxins while only selecting coffee grown at higher elevations to prevent mold growth risk.