Toxins in Coffee
- Alayne
- May 27
- 4 min read
Pesticides, Mycotoxins, Mold, & Flavoring Compounds: Common Toxins Found in Conventional Coffee
Pesticides (herbicides, fungicides, & insecticides), mycotoxins, and mold are prevalent in conventional coffee which is sourced from industrial coffee farms. We love coffee. It should love us back. Let's gain some insight on the harmful nature of these toxins.
Pesticides Used in Conventional Coffee Farming
Pesticides can penetrate coffee beans and remain even after roasting. These synthetic chemicals have been linked to cancer, increased risk of birth defects, cognitive and behavioral problems, and neurological disorders like Alzheimer's disease. They've also been associated with ADHD, respiratory conditions, and immune system damage. The following is a sampling of the harmful nature of a few specific types of pesticides.
Glyphosate (herbicide):
Prevalently used weed control. Linked to cancer and endocrine disruption.
Atrazine (herbicide):
Another weed control. Associated with reproductive issues and hormonal disruptions.
Mancozeb (fungicide):
Used to control fungi. Associated with nervous system and thyroid issues.
Chlorpyrifos (insecticide):
Used as a pest control. Known to affect the nervous system.
Endosulfan (insecticide):
Incredibly dangerous pest control that has been banned in the EU and over a dozen other nations but is still used in the US. A classified endocrine disruptor. Toxic to the immune, cardiovascular, and reproductive systems and the central nervous system. Linked to breast, thyroid, prostate, lung, ovarian, liver, and blood cancer.
Environmental Impact of Pesticides
THE MANY HARMFUL WAYS OF PESTICIDES
Chemical herbicides, fungicides, and insecticides are persistent in the environment contributing to water and soil contamination. Insecticides are particularly toxic to wildlife and pollinators which directly impacts the diversity of the ecosystem. Consumers are exposed to toxic residues that remain after the cultivation process, and farm workers are exposed directly to these toxins during the cultivation process.
PESTICIDES PROHIBITED IN ORGANIC COFFEE
Synthetic (chemical) pesticides are prohibited in organic coffee farming. Choosing organic coffee is an impactful way to move your needle closer to low-tox goals.
Mycotoxins Found in Conventionally Grown Coffee
Mycotoxins are produced by molds on coffee. Potential side effects include digestive issues, neurological issues like headaches and anxiety, suppressed immune system, fatigue, and weakness. They have also been linked to cancer. In addition to these unsavory effects, the following is a sampling of the harmful nature of a few specific types of mycotoxins.
Aflatoxin B1:
A byproduct of mold found on most coffee beans. A potent carcinogen that may also weaken the immune system and alter DNA.
Ochratoxin A:
A carcinogenic byproduct of coffee bean mold. Has potential links to Alzheimer’s. Associated with liver and kidney damage.
Additional Toxins Introduced to Conventional Coffee
FLAVORING COMPOUNDS
Diacetyl and 2,3-Pentanedione:
Respiratory toxins. Can be found in unnaturally flavored coffee. Also naturally produced during roasting and fermentation if proper ventilation is not used.
CHEMICALS USED IN THE DECAFFEINATION PROCESS
Conventional coffee beans are often soaked in methylene chloride, a solvent found in paint thinner, to decaffeinate coffee. Be certain your brand is using the Swiss Water Method or Carbon Dioxide to extract caffeine.
PLASTIC PODS WITH ALUMINUM LIDS
Coffee pods made of plastic leach endocrine disrupters as hot water runs through during brewing. Worse yet, coffee pods with aluminum lids contribute heavy metals to the, already, toxic brew.
Should We Accept Permissible Levels of Toxins in Coffee?
ALLOWABLE LEVELS OF TOXINS IN COFFEE
Per FDA regulations, there is a permissible amount of insect infestation and mold allowed in coffee. There are claims that the levels of mycotoxins in coffee, similar to the naturally occurring levels found in fruits and vegetables, do not present a risk of significant harm. If there are options that do not expose us to these allowable toxins, which there are, then we have the agency to not accept this as a normal occurrence to which we acquiesce.
ROASTING AND BREWING HELP DESTROY TOXIC RESIDUES
Roasting and brewing can reduce mycotoxins and pesticide residues, but it doesn't completely eliminate them. So, best we find brands that have rigorous third-party testing to feel confident that what we're sipping is just as safe as it is satisfying. If we have a choice to not consume mold and mycotoxins, it makes no sense to feel secure in the fact that the allowable levels shouldn't do significant harm or that we can eliminate some of the problem during brewing. We should expect to consume low-tox coffee without stipulations, especially when so many of us partake in one or more cups per day.
The Organic Coffee Advantage
Organic coffee is grown and farmed without using synthetic pesticides (herbicides, fungicides, & insecticides). The use of these chemicals is explicitly prohibited in organic coffee farming. Choosing organic will protect you from exposure to pesticides in your coffee.
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Free of the toxins and chemical compounds listed above
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Last Thought:
Making sure your coffee is Certified Organic, grown at high altitude (to mitigate mold), and tested by an independent third party will help keep your cup of coffee low in toxins and brimming with flavor.
If Decaf or Half-Caff is your pleasure, check out my post Low-Tox Organic Coffee: Swiss Water Method to Decaffeinate Beans while you sip.
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