There’s something brewing in the world of specialty coffee that’s both alarming and oddly fascinating: the discovery of internal mold in a bean that should have been pristine. You’ve probably seen the photos—tiny worms tunneling through the bean, leaving behind a fuzzy, greenish residue. The bean itself looks fine on the outside, but the damage is done. For coffee lovers, this raises a pressing question: is this a rare flaw, a sign of poor quality, or a red flag for safety?
The truth is, internal mold in specialty beans is extremely rare—but not impossible. Specialty roasters typically source beans from controlled environments, but even the most meticulous farms can face challenges. Humidity, temperature fluctuations, or pest infestations in the field can create conditions where mold spores take hold. Once the bean is harvested, roasters aim to kill pathogens during the roasting process, which reaches temperatures above 200°C. However, mold spores are resilient. If they infiltrate the bean before roasting, they can survive the heat, leaving behind a hidden threat.
This isn’t a case of surface-level contamination. The mold is embedded deep within the bean’s structure, making it impossible to detect without cracking it open. While the roasting process may eliminate some bacteria, it doesn’t destroy all mold spores. In rare cases, these spores can persist, posing a risk to sensitive consumers. For most people, the risk is negligible, but for those with allergies or weakened immune systems, it’s a valid concern.
The bigger picture is about transparency. Specialty coffee is built on trust—between farmers, roasters, and consumers. If a bean shows signs of internal mold, it’s a signal that something went wrong in the supply chain. Roasters should have protocols to identify and remove damaged beans, but no system is perfect. The key is to act: discard the affected bean, check the batch for other issues, and communicate with the roaster.
Roasting doesn’t always eliminate mold spores, so affected beans should be discarded.
KEY POINTS: Internal mold in specialty beans is rare but possible, often due to pre-harvest environmental factors. Roasting doesn’t always eliminate mold spores, so affected beans should be discarded. Transparency and communication with the roaster are critical when such issues arise.
CLOSE: Have you ever found a bean with hidden damage? How did you handle it? Share your story in the comments.
Questions & Answers
Is mold in beans dangerous?
Mold can produce toxins. Avoid eating moldy beans. Wash thoroughly if minor mold. Discard if moldy beans are present. Risk depends on mold type and exposure.
How to remove mold from beans?
Rinse beans under running water. Scrub gently. Discard heavily moldy beans. Boil water to kill remaining mold. Do not consume if mold is widespread.
Information sourced from industry reports and news outlets.
