Mycotoxin Free Coffee.

Here at Caldera Coffee, we understand the importance of providing the highest quality coffee that is both delicious AND good for you!

That is why our coffee has undergone thorough mycotoxin testing -

so that we can be assured that our coffee is toxin-free and beneficial to you.

Mycotoxins are naturally occurring compounds that are produced by certain types of mould and can be toxic to your health. They grow on coffee whilst the bean is still green and are such stable compounds that can survive processing which is why they can still be present in your coffee after being heated.

There are many mycotoxins in our environment, however two species that are most

present in coffee are Aflatoxins and Ochratoxin A.

Identifying the absence of these specific mycotoxins in Caldera Coffee is our priority during testing.

By choosing mycotoxin-free coffee, you can ensure that you are experiencing the maximum antioxidant benefits, enhanced flavour and enticing aroma without any adverse health effects from mycotoxins.

We decided to test for mycotoxins because we believe in looking after your health while being able to enjoy the things you love in life, which for us at Caldera Coffee includes coffee ~ right at the top of that list.

We test for the following mycotoxins that are associated with COFFEE.

Aflatoxin B1 CR060.1 - Aflatoxin (B1,B2,G1,G2) 0.2 μg/kg <0.20

Aflatoxin B2 CR060.1 - Aflatoxin (B1,B2,G1,G2) 0.2 μg/kg <0.20

Aflatoxin G1 CR060.1 - Aflatoxin (B1,B2,G1,G2) 0.2 μg/kg <0.20

Aflatoxin G2 CR060.1 - Aflatoxin (B1,B2,G1,G2) 0.2 μg/kg <0.20

Aflatoxin (Total)# CR060.1 - Aflatoxin (B1,B2,G1,G2) 1 μg/kg <1

Ochratoxin A CR060.1 - Aflatoxin (B1,B2,G1,G2) 1 μg/kg <1

Enjoy!

Contribution by Philippa Olsson ~ Naturopath with 15 years of experience in the health, medical and wellness sectors. Philippa believes in a wholistic approach to life that honours joy and focuses on adding healthy choices to daily living.

and founder Talia Ivancich.