Ever wondered if we test our coffee for mold? The short answer: we don’t need to. At Wacker Coffee Co., we exclusively source specialty-grade coffee, which represents only the top 5-10% of coffee produced globally.
To earn the designation of specialty coffee, green coffee must meet rigorous standards, including zero Category 1 (Primary) defects in a 350-gram sample. Defects include full black beans, full sour beans, dried cherry/pod, fungus/mold-damaged beans, foreign matter, and severely insect-damaged beans.
Beyond physical inspection, coffee undergoes cupping, a sensory evaluation by certified Q Graders. They score the coffee on ten attributes 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.
Some brands push “mold-free coffee” to scare health-conscious folks, but the truth is the specialty coffee industry has excluded mold for decades through robust standards.
Fun fact: foods like grains, nuts, and dried fruits often have higher mycotoxin levels than coffee, so diet matters more than singling out your morning brew.
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 meticulous harvesting and processing of ripe cherries.
Our stringent sourcing practices and industry standards eliminate the need for mold testing, ensuring exceptional, trustworthy coffee from farm to cup.
Skip overpriced “mold-free” certified coffee. Choose high-quality, transparent brands like Wacker Coffee Co. for trustworthy, exceptional coffee.