““If you’re stuck without lab-tested coffee, here is how to reduce your risks of getting mold toxins in your coffee. First, look for single-estate coffee. That means the beans come from one place, so if you’re lucky enough to get mold-free beans, you don’t have to worry about them being mixed with other moldy beans. This is why blends of coffee are a bad idea, even if they taste good. Second, look for washed coffee, because washed coffee is better than natural-process coffee. Steer clear of natural process entirely. The third thing to do is to look for Central American coffee, which is often better than coffee from other regions. The fourth thing to do is to look for high elevation, as that can reduce mold problems by making stronger plants. Remember, an “organic” label means nothing—most of the best coffees come from small plantations that could never afford an organic certification because the paperwork cost would put them out of business. Plus, organic coffee can sit in dirty water and grow mold toxins just like conventional coffee can.””
