The Dirty Side of “Clean” Coffee: What’s Really in Mold-Free Beans?

Mold-free coffee is trending—and on the surface, it seems like a healthier, smarter choice. But here's the uncomfortable truth: most “mold-free” coffee on the market gets that label not by avoiding mold naturally, but by using harsh chemical treatments to strip mold and toxins off the beans after poor growing or storage practices.

At Bee Coco Candle, we believe in full transparency. And we think it’s important you know what’s being used on your coffee, how it affects your health, and why we’ve chosen a completely organic, chemical-free alternative from our local partner, Drip Drop Roastery.

First, What Causes Mold on Coffee Beans?

Mold typically forms on coffee beans when they’re:

• Grown in humid climates with poor drainage
• Improperly processed or dried
• Stored in damp or non-ventilated containers
• Transported over long distances without climate control

This mold can produce mycotoxins like ochratoxin A, which has been linked to immune suppression, kidney damage, and even cancer in high levels.

So, yes—avoiding mold is important. But how it’s avoided matters just as much.

Common Chemicals Used to Make Coffee “Mold-Free”

Here are a few of the chemical processes commonly used to remove mold and mycotoxins from commercial coffee beans:

1. Propylene Oxide (PPO)

Used as a fumigant to sterilize coffee beans, PPO is a potential carcinogen and banned for food use in the European Union. In the U.S., it’s still used in certain coffee processing facilities.

Health risks: Respiratory irritation, potential cancer risk with prolonged exposure, especially in workers.

2. Ethylene Oxide

Another chemical fumigant sometimes used to sterilize food products, including coffee.

Health risks: Classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC). Long-term exposure is linked to leukemia and lymphoma.

3. Synthetic Fungicides & Pesticides

These are often sprayed on crops during farming and after harvesting to prevent mold growth during transport. Common ones include:

• Chlorothalonil
• Azoxystrobin
• Carbendazim

Health risks: Hormone disruption, liver toxicity, and neurotoxicity. Some have been banned or restricted in other countries due to their toxicity.

Environmental Impact

These chemical treatments don’t just stay on the beans—they leach into the soil, pollute local water sources, and affect biodiversity. Over time, the overuse of fungicides and pesticides:

• Harms pollinators like bees
• Disrupts soil microbiomes
• Contributes to resistant strains of mold and fungi
• Contaminates drinking water near coffee farms

All this, in the name of making your morning coffee “clean.”

A Better Way: Organic Beans from Drip Drop Roastery

Here’s the good news: mold doesn’t need to be treated if it’s prevented.

At Drip Drop Roastery, coffee beans are:

• Grown organically without synthetic chemicals
• Sourced from small family farms that use traditional, sustainable farming methods
• Properly dried, stored, and roasted to naturally prevent mold development
• Roasted in small batches, ensuring freshness and quality

This means the beans we carry at Bee Coco Candle are mold-free and chemical-free—just the way nature intended.

Clean Coffee You Can Trust

When we say our coffee is clean, we mean truly clean—from the soil to your cup. No chemical shortcuts. No greenwashing. Just thoughtfully grown, responsibly sourced coffee that supports your health, our environment, and local family farmers.

If you’ve been buying "mold-free" coffee without knowing how it got that way, you're not alone. But now that you know, you have a better option—and we're proud to offer it.

Stop by Bee Coco Candle or shop online to try our organic small-batch coffee from Drip Drop Roastery. It’s clean coffee with a clear conscience. ☕🌱 Ditch the mold!