Thank you always for your business.
I am Kamei, owner of Gokujo Mold-Free Coffee.

There is a significant difference in the end goals between coffee generally considered "safe" and the "clean cup" we strive for.

1. The Difference in Temperature Between "Total Aflatoxin" and "Ochratoxin A (OTA)"

Currently, the standard for "total aflatoxin" is strictly enforced under Japanese law. However, for "Ochratoxin A (OTA)," which is more frequently problematic in coffee beans, there is no clear acceptable limit set in Japan.

While countries with strict food safety standards, such as the EU, have very low limits for OTA, in Japan, "no standard means no inspection hit." We believe it is meaningful to clear the world's strictest standards rather than being content with Japanese standards.

2. Can Quarantine Prevent All Molds?

If there is water damage during sea transport or clear spoilage, quarantine will, of course, order disposal. However, the problem lies in trace contamination at an "invisible level."

Minute molds generated by humidity changes inside containers do not spread uniformly throughout all beans in a hessian sack. There is a non-zero risk that "spot" checks through random sampling can be missed. To eliminate even that "one-in-a-million" chance, we go to the extra trouble of conducting our own inspections for each lot after import.

3. How to Interpret the 90% Reduction by Roasting

Reports that "mycotoxins can be reduced by up to 90% during the roasting process" are true. However, conversely, this means that "10% definitely remains."

As Dave Asprey, author of "The Bulletproof Diet," points out, for those with sensitive constitutions or who want to maximize brain performance, the accumulation of that "mere 10%" can cause inflammation and lead to brain fog. The path to a truly clean cup is not to think "it's safe because toxins are reduced," but rather to "choose beans that don't contain toxins from the start."

4. "Individual Differences" in Drying Management at the Origin

There is no doubt that rapid drying and proper storage at the origin are crucial. However, across countless production sites worldwide, from large farms in Brazil to small farmers in Ethiopia, there are significant "individual differences" in management systems.

Rather than the blanket assumption that "it's safe because it's imported into Japan," we are convinced that continuously backing up individual farms and individual lots with scientific evidence is the only way to maintain the highest quality.

Summary: Why We Continue Our "Proprietary Testing"

The "safety" indicated by public institutions merely refers to a level at which "most people will not suffer health damage." However, what we want to offer is not "defensive safety," but "offensive cleanliness" that sharpens mind and body through consumption.

• We test precisely because there are no standards (Addressing Ochratoxin A)

• We don't allow even 10% residue (Selecting clean beans before roasting)

• We act ourselves, without over-relying on public inspections (Thorough proprietary lot inspections)

It is this unwavering commitment that creates a "supreme" experience, setting us apart from ordinary coffee.

📚 Sources & References

• "The Bulletproof Diet" by Dave Asprey, published by Diamond, Inc.

• Ministry of Health, Labour and Welfare "Information on Mycotoxins in Food"

• EU Commission Regulation (EC) No 1881/2006 (Contaminants in foodstuffs)