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Recently, we've been seeing the term "specialty coffee" everywhere: in coffee shops, supermarkets, and online stores.

Many people likely use this term as a guide for their purchases, thinking, "If I'm going to drink it every day, I want to choose something healthy and delicious, even if it's a little more expensive."

However, the current coffee market has a significant "ambiguity" and a blind spot where consumers are left behind. This time, we will explain "how to identify truly clean beans" for those who prioritize health and performance, based on objective data.

Why the term "specialty coffee" is so prevalent

Originally, "specialty coffee" referred only to a very small portion of high-quality beans with outstanding flavor that scored 80 points or more out of 100 in a cupping test by professional judges, according to the Specialty Coffee Association of Japan (SCAJ) and international standards.

However, there are no legal regulations or penalties for using this term. As a result, both genuine beans that have passed strict tests and "self-proclaimed specialty" beans, which are named by sellers based on their own standards or image, are currently appearing in the market interchangeably.

In an era where words are used indiscriminately and out of context, it has become extremely difficult for consumers to choose truly safe and high-quality products.

The difference between additive "personality" and subtractive "cleanliness"

Many specialty coffees highlight "additive" characteristics, such as "fruity berry-like acidity" or "fragrant floral aroma." While these are wonderful qualities for a luxury item, for health-conscious individuals, that's not the most important aspect.

What if, no matter how wonderful the aroma, there were defective beans such as "moldy beans" or "insect-damaged beans" mixed in, or if unwanted impurities like invisible "mycotoxins" or residual pesticides were present?

Risk of mycotoxins in green coffee beans Even in specialty coffee, which commands high prices, it has been confirmed that mycotoxins can easily be produced if humidity control is insufficient during the distribution and transportation process, especially for organically grown or preservative-free beans. (From the European Food Safety Authority (EFSA) risk assessment data for imported foods)

It would be counterproductive if, despite trying to incorporate polyphenols for health, you experience stomach aches or a heavy head (brain fog) every time you drink coffee due to unseen impurities.

In particular, individuals who consistently avoid the "four toxins" (wheat, vegetable oils, dairy products, and sweets) and work to suppress chronic inflammation in their bodies are more sensitive, and thus more acutely feel the effects of even trace amounts of such toxins.

Before the "additive deliciousness" that the industry competes on, we believe that the thorough removal of harmful substances, or "subtractive cleanliness," should be the absolute prerequisite for true high quality.

"Three Check Criteria" to Avoid Being Misled by Words

In this day and age, we do not recommend choosing beans based solely on the ambiguous term "specialty" or its image. To protect your body, please check the following objective criteria:

1. Is thorough hand-picking performed before and after roasting? The key to cleanliness is whether skilled craftsmen meticulously remove moldy and immature beans, which machines might miss, using their eyes and hands.

2. Is there "scientific data" from public institutions, rather than just an image of "safety and security"? Is there official proof that each lot of beans submitted to third-party organizations or government-certified testing laboratories shows "non-detection" of mycotoxins (such as Ochratoxin A) and residual pesticides?

3. Does your body have a "clear reaction" after drinking it? Does it feel clear and transparent, as if it's smoothly absorbed by your body, without any adverse reactions like an upset stomach, headache, or fatigue?

Summary: For the "True Cleanliness" Your Body Truly Desires

Coffee, by nature, is a wonderful plant rich in polyphenols, contributing greatly to longevity and daily well-being.

That's why we don't just stop at "delicious coffee"; we are committed to thoroughly "subtractive coffee," meticulously removing unwanted mycotoxins and impurities to the greatest extent possible.

Because it's an important daily habit, let's not be swayed by images or appealing words. Choose the "true cleanliness" your body truly desires and start each day with clarity and energy.

References and Information

• European Food Safety Authority (EFSA) "Scientific Opinion on Mycotoxins in Food and Chronic Exposure Risks"

• International Coffee Organization (ICO) "Guidelines for the Prevention of Mould Formation in Coffee Trade"

• Ministry of Health, Labour and Welfare "Imported Food Inspection System by Registered Laboratories" (Official quarantine and component analysis standard materials for imports)