I'm Kamei, owner of Gokujo Kabi Nashi Coffee.

Recently, I've come across opinions such as, "Japanese coffee passes quarantine, so there's no need to worry about mold toxins," and "expensive mold-free coffee is an overreaction."

However, for those who pursue peak performance in life, is "average safety" truly sufficient? This time, I will explain the blind spots hidden in the common sense of the coffee industry and the truth behind our persistent commitment to independent testing.

1. The threat of mycotoxin heat resistance: cannot be eliminated even by intense heat

Many people misunderstand that "roasting at high temperatures will eliminate mold and toxins."

Indeed, mold itself dies. However, "mycotoxins," which are byproducts created by mold, have a very stable chemical structure and are extremely heat-resistant.

Ochratoxin A (OTA), a representative mycotoxin related to coffee, decomposes at temperatures well over 200 degrees Celsius. At typical roasting temperatures (around 200-230 degrees Celsius), even if some of the toxins are broken down, much of it remains in the beans without disappearing.

"While ochratoxin A is reduced by roasting, it is impossible to completely remove it, and some transfers to the final brew (cup)." (Source: Heilmann et et al., 1999)

In other words, roasting can "reduce" mycotoxins, but not "eliminate" them. Unless we choose clean beans that do not contain toxins from the start, we continue to ingest trace amounts of toxins every day.

2. The decisive difference between "Japanese standards" and "strict global standards"

Currently, there are no clear official permissible limits set for ochratoxin A (OTA) in coffee in Japan.

On the other hand, the EU (European Union), which has strict food safety regulations, has very stringent upper limits. The phrase "safe because it passes Japanese quarantine" merely refers to a level that "does not immediately cause health damage."

We believe that precisely because there are no domestic standards, imposing the world's strictest standards on ourselves and proving it with a value "below the detection limit" is true peace of mind.

3. The risk of "condensation during transport" bypassing quarantine

Japan's quarantine system is excellent, but it does not inspect every bean in every container. It is primarily a random sampling inspection.

Condensation (container rain) that occurs inside containers during sea transport occurs locally. Even within the same container, moldy and non-moldy parts can coexist. To close this statistical gap, we conduct our own inspections for every lot we handle.

4. Hand-picking is not a solution for mold toxin countermeasures

Some argue that "it is safe because defects are carefully hand-picked." However, mold toxins are invisible. Even with visually appealing specialty coffee, the possibility of invisible toxins permeating the inside of the beans cannot be denied.

Hand-picking is the minimum courtesy for deliciousness, but ensuring the safety from mold toxins is not done by human eyes, but by "scientific analysis."

• Not ending with a single inspection, but continuing for each lot

• Providing a certificate from a third-party organization

This is our definition of transparency.

Summary: What we offer is "energy without noise"

I wholeheartedly agree with the opinion that "coffee should not be drunk with anxiety." That is why we thoroughly remove noise (impurities) behind the scenes so that our customers can unleash their full potential without any anxiety.

Will you be satisfied with "average safety," or will you obtain "supreme cleanliness"? Please choose a cup that delivers to your precious body and brain without compromise.

References

• Ministry of Health, Labour and Welfare "Risk Management Materials for Mycotoxins in Food"

• Dave Asprey, "The Bulletproof Diet"

• Heilmann et al. (1999) "Influence of roasting on the ochratoxin A content of coffee."

※This article is intended to provide general information and does not guarantee the treatment or prevention of specific diseases.