Is there mold in coffee with citrinin?

November 28, 2025 •

4 min read

Recent studies have detected toxigenic molds and mycotoxins like ochratoxin A in green coffee beans and processed coffee products. This raises concerns for many, prompting the question: is there mold in coffee with citrinin? While mold contamination is possible, and certain molds can produce citrinin, research has often shown undetectable levels of this specific mycotoxin in many coffee samples.

Quick Summary

This article explores the presence of mold in coffee, focusing on the mycotoxin citrinin. It details how contamination occurs during processing and storage, differentiates risks between commodity and specialty coffee, and provides guidance for prevention and safe consumption.

Key Points

Citrinin is a mycotoxin: It is produced by certain molds like Penicillium citrinum and is known for its nephrotoxic effects in animals.
Low detection in coffee: Research studies have consistently found undetectable or very low levels of citrinin in commercial coffee products, making it a relatively minor concern compared to other mycotoxins.
Processing and storage are key: Mold growth, and subsequent mycotoxin production, occurs due to improper drying and storage of coffee beans in warm, humid conditions.
Specialty coffee is lower risk: Higher-quality specialty coffee undergoes stricter processing and storage protocols, minimizing the risk of mold contamination compared to bulk commodity coffee.
At-home prevention is simple: Use airtight, opaque containers and store coffee in a cool, dry place. Avoid refrigeration, which can introduce moisture and promote mold growth.
Roasting reduces mycotoxins: High heat during the roasting process can significantly reduce the levels of certain mycotoxins, though it may not eliminate them entirely.

Understanding Mold and Mycotoxins in Coffee

The relationship between mold, mycotoxins, and coffee is a complex one, steeped in the natural agricultural process and supply chain. Mold can appear on agricultural products, including coffee beans, at various stages, from pre-harvest to post-harvest storage. Mycotoxins are toxic secondary metabolites produced by certain types of fungi. While the presence of mold spores doesn't automatically mean mycotoxin contamination, it indicates the potential for it under favorable conditions. The fungi most commonly associated with mycotoxin production in coffee are from the Aspergillus and Penicillium genera.

The Role of Citrinin and Other Mycotoxins

Citrinin (CIT) is one specific mycotoxin produced by fungi like Penicillium citrinum. It is known for its nephrotoxic effects in animals, meaning it can cause kidney damage. However, the European Food Safety Authority has noted insufficient data for setting strict citrinin regulations in all foods, unlike ochratoxin A (OTA). This highlights a key distinction in the coffee contamination conversation: citrinin is a potential concern, but OTA is more consistently regulated and studied in coffee.

Specialty vs. Commodity Coffee and Mold Risk

Not all coffee is processed and handled equally, leading to varying levels of mold risk. The primary difference lies in the level of quality control exercised by producers and roasters.

Commodity Coffee: This lower-grade coffee is often grown, dried, and stored with less stringent oversight. Bulk storage in uncontrolled, humid environments and less meticulous drying processes make it more susceptible to mold and mycotoxin development. The focus is on high volume, not necessarily superior quality or controlled environmental conditions.
Specialty Coffee: This premium coffee is grown at higher altitudes and undergoes more rigorous quality control. Careful processing, including meticulous drying to optimal moisture levels (10-12%), significantly reduces the chance of mold growth. Furthermore, specialty beans are often stored and transported in hermetically sealed bags that protect against moisture re-absorption.

How to Minimize Your Risk of Mold in Coffee

Consumer habits play a significant role in preventing mold contamination after purchase. Implementing proper storage and consumption practices can provide peace of mind.

Buy Whole Beans: Pre-ground coffee has a larger surface area, which increases its exposure to oxygen and moisture. Grinding your beans fresh before brewing reduces this risk.
Store in an Airtight Container: After opening, transfer coffee beans to an opaque, airtight container. Avoid clear glass, which can expose beans to light, or plastic, which can transfer odors.
Choose a Cool, Dry Place: Store your coffee in a location with stable, room-temperature conditions (e.g., a pantry). Avoid the freezer or refrigerator for daily-use beans, as condensation from temperature fluctuations introduces moisture that promotes mold.
Purchase Smaller Batches: Buy coffee in smaller quantities that you will consume within a few weeks of opening. This ensures maximum freshness and minimizes the time mold has to develop.
Check Roast Dates: Whenever possible, buy coffee that includes a roast date and is within 2-4 weeks of being roasted. Fresher beans have had less time for potential contamination to occur.

Comparison: Citrinin vs. Ochratoxin A

To better understand the mycotoxin concerns in coffee, here is a comparison of two frequently discussed mycotoxins.


Feature	Citrinin (CIT)	Ochratoxin A (OTA)
Primary Mold Producers	Penicillium species (P. citrinum), Aspergillus species, Monascus species	Aspergillus and Penicillium species
Associated Food Products	Stored grains, fruits, vegetables, red mold rice, and potentially coffee	Coffee, cereals, nuts, and dried fruit
Primary Health Concern	Nephrotoxic (toxic to kidneys), genotoxic, and potentially embryotoxic	Nephrotoxic, immunotoxic, and classified as a possible carcinogen (Group 2B) by IARC
Regulatory Status in EU	Insufficient data prevented general food regulation in 2012, though limits exist for certain food supplements.	Strict limits are set for coffee and other food products.
Detection in Coffee	Studies have often found undetectable levels in coffee.	More commonly detected in coffee than citrinin, though usually well below regulatory limits.

Conclusion

While the possibility of mold in coffee, including molds that produce citrinin, exists, the overall risk for consumers is low, especially with high-quality, properly handled beans. Citrinin specifically is detected far less frequently in coffee than other mycotoxins like ochratoxin A, and studies have often found no detectable levels. The key takeaway for coffee drinkers is to choose specialty-grade coffee from reputable roasters who employ strict quality control measures, from cultivation practices to moisture-controlled storage. Combine this with proper home storage—in an airtight, opaque container in a cool, dry place—to further safeguard your coffee. By being an informed consumer and following best practices, you can enjoy your morning cup with confidence, knowing the risk of mold and mycotoxin contamination is minimal.

FreeForm Coffee Roasters offers detailed information on how quality control minimizes mold risk in specialty coffee.

Frequently Asked Questions

No, while molds can potentially produce citrinin, studies have often found no detectable levels of this specific mycotoxin in commercially available coffee samples. Other mycotoxins, like ochratoxin A, are more frequently, though still rarely, detected.

Citrinin is a mycotoxin produced by certain molds, such as those from the Penicillium and Aspergillus genera, that can contaminate coffee beans during inadequate harvesting, drying, or storage in humid conditions.

The high temperatures of the roasting process can significantly reduce mold counts and mycotoxin levels, but it does not guarantee complete elimination. However, the levels remaining are typically well below safety thresholds.

Given the very low to undetectable levels of citrinin typically found in commercial coffee, the health risk is considered minimal for most consumers. Citrinin is primarily known for its nephrotoxic effects in animals, though insufficient data exists for widespread regulation in human food.

Specialty coffee is processed and stored with strict quality controls that minimize moisture, making it less susceptible to mold. Commodity coffee, often bulk-stored in less controlled conditions, is at a higher risk of mold contamination.

Store whole coffee beans in an opaque, airtight container in a cool, dry, and dark place. Avoid storing coffee in the refrigerator or freezer for daily use, as condensation can promote mold growth.

If you notice a musty smell, off-flavor, or visual signs of mold, it is best to discard the coffee. Avoid consuming it, as it could potentially contain mycotoxins, even if the risk is low.