Why We Don’t Test Our Coffee for Mold

At Wacker Coffee Co., we’re occasionally asked whether we test our coffee for mold. The short answer? We don’t, and here’s why it’s not necessary.

Specialty Coffee: A Standard Above the Rest

We exclusively source specialty-grade coffee, which represents only the top 5-10% of coffee produced globally. To earn this designation, green coffee must meet rigorous standards, including zero Category 1 (Primary) defects in a 350-gram sample. These defects include:

• Full Black Beans: Caused by over-fermentation or mold, leading to burnt or bitter flavors.
• Full Sour Beans: Resulting from improper fermentation or bacterial issues.
• Dried Cherry/Pod: Whole cherries or pods that cause off-flavors.
• Fungus/Mold-Damaged Beans: Beans with mold or fungal growth, which can create musty tastes.
• Foreign Matter: Non-coffee items like stones or twigs.
• Severe Insect-Damaged Beans: Beans riddled with insect damage, impacting flavor.

Beyond physical inspection, coffee undergoes cupping, a sensory evaluation by certified Q Graders. They score the coffee on ten attributes—aroma, flavor, acidity, and more—on a 100-point scale. Specialty-grade coffee must score 80 or higher; at Wacker Coffee Co., we only purchase coffees scoring 84 or above. This ensures exceptional quality and flavor in every cup.

The Mold-Free Coffee Myth

Recently, some brands have marketed “mold-free coffee,” suggesting that mold is a widespread issue in coffee. This is misleading. The specialty coffee industry has excluded mold for decades through robust standards.

In fact, common foods like grains, nuts, dried fruits, and legumes often contain higher levels of mycotoxins (toxins produced by mold) than coffee. If mold exposure is a concern, focusing on overall diet is far more impactful than singling out coffee.

Why Mold Isn’t an Issue for Us

Mold can appear in lower-grade coffees when farmers, underpaid and undervalued, have little incentive to ensure quality. In contrast, the specialty coffee industry rewards farmers for harvesting ripe cherries and processing them meticulously. Coffee is evaluated multiple times throughout the supply chain, and any trace of mold results in a downgrade, reducing its value. By investing in high-quality, ethically sourced coffee, we ensure mold is a non-issue.

Our Commitment to Quality

While we don’t send our coffee for mold testing, our sourcing practices and industry standards make it unnecessary. We’re passionate about delivering exceptional coffee you can trust, from farm to cup.

Have questions or want to learn more? Reach out to us at info@wackercoffeeco.com.

Cheers,

Tim