When most people think about coffee, they think about caffeine.
What they don’t think about is what else might be coming along with it.
Coffee beans can develop mold after harvest, especially if they’re stored in warm or humid conditions. One mold toxin that’s been studied extensively is ochratoxin A (OTA), and while roasting kills mold, it doesn’t fully eliminate all mold toxins.
For most people, the health risk is low. You’d need to drink roughly 8–10 cups per day to reach concerning levels. However, for individuals with mold sensitivities or conditions like MCAS, even small amounts may impact energy, focus, or digestion.
But health isn’t the only reason this matters…
Mold also affects taste.
It doesn’t make coffee more bitter, but it can dull aroma, flatten flavor, and strip away brightness and complexity. That musty, stale flavor some people associate with “bad coffee” isn’t normal—and it’s often a quality issue.
So how do you avoid it?
Look for specialty-grade coffee (80+ points on the cupping scale), careful post-harvest handling, and brands that third-party test for mold and mycotoxins. Those extra steps protect both flavor and quality.
That’s the standard behind Firefly Organic Coffee Beans, because clean coffee isn’t just about what you avoid. It’s about better taste in every cup.
Firefly Organic Coffee Beans:
✅ Small batch
✅ No mold
✅ No glyphosate
✅ No heavy metals
✅ No PFAS
✅ No pesticides
✅ No bulls#!t
✅ 3rd party verified
