Gary Brecka warns that over half of commercial coffee contains ochratoxin A, a mold toxin invisible to taste or smell. A 2024 review of 3,000 samples found the mycotoxin in 54.6% of them. The contamination happens during picking, drying, storage, and transport when moisture enables mold growth.
What if I told you that the thing you look forward to every single morning, your coffee, could contain toxins produced by mold and you'd have absolutely no idea? Coffee is a fruit. What we call the bean is actually the seed inside of a coffee cherry. That fruit gets picked, processed, dried, stored, put into bags, transported, stored again, and then it's roasted, and eventually it ends up in your kitchen. So you've got an agricultural product plus moisture plus storage plus time. What can grow under the wrong conditions? Mold. And certain molds produce toxins. Mold can leave behind toxins in coffee, and your senses can't tell whether they're there. And then I found a number that just stopped me. 2024 systemic review looked at more than 3,000 coffee samples. A toxin produced by mold called ochratoxin A was detected in 54.6% of them, more than half. And once I knew that, I couldn't unknow it. And eventually I realized the coffee I was looking for was the coffee I was going to have to create. That's how the— Ultimate human.
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