Why are we selling Purity Coffee?

We are on a mission to bring health to your morning routine and make it easy for your by lowering our prices. We are certified wholesalers and proudly outprice even Purity Coffee Direct as well as offer free shipping. 

We discovered the difference of drinking coffee that is free of toxins, mold, pesticides, and other contaminants in 2020 and it changed our lives. Not only did we realize that adrenal fatigue was not caused by coffee as we had been told, but by toxins and mold prevalent in 70% of all coffee  on th emarket (including Organic!), but in switching to tested, organic coffee with the highest certification, we no longer suffered the side effects of toxins in the coffee. 

And this is the inspiration for our store. We begin with coffee as this is for many of us the first activity of the day. Why not begin your daily ritual by choosing something good for you that will promote health and positive outcomes for your day? Stay tuned as we add more products to our store that we have discovered along the way that will aid in  your health and enjoyment of the best and healthiest coffees in the world! We can make our world Healthy Again!

We welcome you to share your experiences with us at info@shoppurecoffee.com.

How Does Coffee Get Mold in it in the first place?

​Mold and toxins, particularly mycotoxins like Ochratoxin A (OTA), can be present in coffee due to several factors related to cultivation, processing, storage, and roasting practices. Here's an overview based on information from Purity Coffee's blog:​

1. Environmental Conditions Favoring Mold Growth: Coffee is cultivated in regions where warm and humid climates are ideal for both coffee plants and mold proliferation. These conditions can lead to mold development on coffee beans if not properly managed. ​

2. Post-Harvest Processing Methods: The method used to process coffee cherries significantly impacts mold risk:​

Wet Processing: Involves removing the coffee cherry's skin and washing the beans, followed by fermentation and additional washing to eliminate mucilage. This method is more effective in preventing OTA formation.​

Dry Processing: Entails drying the whole coffee cherries under the sun. If not managed correctly, this method can promote mold growth and subsequent OTA contamination.​

Improper storage after processing can also lead to mold development, increasing OTA levels. ​

3. Storage Practices: Inadequate storage conditions, such as high moisture levels and poor ventilation, can encourage mold growth on green coffee beans. This not only affects bean quality but also poses health risks due to potential mycotoxin production. ​

4. Roasting Techniques: While roasting at high temperatures can kill mold spores, it may not fully eliminate mycotoxins like OTA. Moreover, over-roasting beans to address mold issues can introduce harmful compounds called Polycyclic Aromatic Hydrocarbons (PAHs), which are associated with health risks. ​

5. Quality Control Measures: The prevalence of mold and mycotoxins varies across coffee brands. For instance, a study cited by Purity Coffee found that 56% of 128 different coffee samples contained OTA, highlighting the importance of stringent quality control measures to minimize contamination. ​

In summary, mold and toxins in coffee can result from environmental factors, processing methods, storage conditions, and roasting practices. Implementing rigorous quality control measures at each stage of production is crucial to ensure coffee safety and minimize health risks associated with these contaminants.

What are the worst contaminants in coffee?

What Are Mycotoxins?

• Mycotoxins are toxic compounds produced by fungi found in coffee and other crops (e.g., peanuts, maize, grains, grapes).
• Not all molds produce mycotoxins; only specific fungi under the right conditions.
• Mycotoxins can develop on coffee beans due to excessive moisture and poor storage conditions.

Molds vs. Mycotoxins

• Mold spores are common on unroasted coffee beans but are killed during roasting.
• Mycotoxins, however, can persist despite roasting, making them a health risk.

Ochratoxin A (OTA) – The Most Concerning Mycotoxin in Coffee

• OTA is the most common and harmful mycotoxin found in coffee.
• Studies show over 50% of sampled coffee beans contain OTA.
• OTA contamination can occur during coffee storage, processing, and transportation.

Health Risks of Ochratoxin A

• Carcinogenic: The U.S. government classifies OTA as a possible carcinogen.
• Immunosuppressant: Weakens the immune system, making the body more vulnerable to diseases.
• Nephrotoxic: Damages kidneys and has been linked to Balkan Endemic Nephropathy, a disease causing severe kidney damage.
• OTA contamination is undetectable by smell or taste, making it a hidden risk.

How Does OTA Develop in Coffee?

• Can form before coffee beans are even harvested.
• Improper storage and poor processing conditions increase the risk.
• Wet-processed coffee (washed) is less likely to develop OTA than dry-processed coffee (sun-dried in fruit).
• OTA contamination is common in processing plants that do not have strict safeguards.

Can Roasting Remove OTA?

• Roasting does not completely remove OTA unless the coffee is roasted extremely dark.
• Lighter and medium roasts retain more OTA.
• Over-roasting coffee to remove OTA leads to the formation of Polycyclic Aromatic Hydrocarbons (PAHs), which are also carcinogenic.

How to Avoid OTA in Coffee?

• Choose coffee from farms using strict moisture control and proper drying practices.
• Lab testing is essential—OTA cannot be removed once contamination occurs.
• The European Union has a maximum OTA limit of 5 μg/kg for roasted beans, but the U.S. has no regulations on OTA in coffee.
• Purity Coffee only purchases green coffee that tests free of OTA and Aflatoxin.

Purity Coffee ensures OTA-free coffee by maintaining strict warehouse conditions and conducting independent lab tests.

 

What makes coffee healthy? High Antioxidant Potential

Effect of Roasting on Compounds

• • Roasting degrades chlorogenic acids (CGA) and trigonelline.
  • Light roasting preserves these compounds but may result in a sour taste.
  • A light-medium to medium-dark roast is recommended for a balance of flavor and health benefits.
  • Medium roasting typically reduces CGA and trigonelline by about 1/3.
    

Purity Coffee’s CGA & Trigonelline Content

• • • Purity FLOW contains 2.1 grams of CGA per 100g of roasted, ground coffee before brewing.
    • Brewed Purity FLOW sachet (Pocket Purity):
      • 113 mg CGA
      • 52 mg trigonelline
      • Improved over time: In 2016, Purity Coffee only had 82 mg of CGA.
        

Arabica vs. Robusta Coffee

• • • • Purity Coffee only uses Arabica due to its quality and organic certification.
      • Robusta contains higher CGA levels, but Purity has not found an organic, specialty-grade robusta that meets their standards.
        
        

Misleading Coffee Health Claims

• • Non-GMO and Low Acid labels are not significant factors in selecting a healthy coffee.

Certifications

3rd Party Independent Lab Testing

Purity Coffee is independently tested by these 3rtd party laboratories in the USA!

Quality Control Testing

Prior to purchase, green coffees are lab tested for CGA at  the University of Brazil Rio de  Janeiro:

Certified Organic PLUS Speciality Grade: Both Essential

USA National Organic Program (NOP)& European Union + the International Country code

Why "Specialty Grade" Coffee?

• Coffee Quality Varies

  • Ranges from low grade to high-scoring specialty grade.
  • Certified organic alone is not enough; quality must also be specialty grade.

• Not All Organic Coffees Are Healthy

  • Some organic coffees still contain primary defects.
  • One major defect is fungus, which can lead to mycotoxin contamination.

• Lower Quality Coffee Has More Contaminants

  • Research shows mycotoxins and biogenic amines (e.g., histamine) are more common in low-quality coffee.

• Specialty Coffee vs. Global Coffee Production

  • Only ~25% of global coffee production is specialty grade.
  • ~75% of coffee roasted is below specialty grade and contains more defective beans.

Bird-Friendly Certification – Key Points

• Ensures Optimal Forest Habitat for Birds

  • Requires coffee farms to maintain a minimum tree canopy.
  • Must include various indigenous tree species of different heights.
  • Supports broader environmental and community standards.

• Benefits of Shade-Grown Coffee

  • Provides habitat for birds and other wildlife.
  • Produces denser, higher-quality coffee.

• Ethical & Sustainability Aspects

  • Supports social welfare and fair compensation.

Rainforest Alliance Certification 

• What is the Rainforest Alliance?

  • A global nonprofit supporting farmers, forest communities, businesses, and consumers.
  • Focuses on social, economic, and environmental sustainability.
  • Works to protect nature, improve livelihoods, and uphold human rights.

• What Does Rainforest Alliance Certification Ensure?

  • Protects biodiversity and wildlife habitats.
  • Provides financial benefits to farmers.
  • Promotes ethical labor practices and fair treatment of workers.
  • Requires coffee to be grown naturally under shade trees.
  • Supports conservation efforts—no trees are cut down for coffee production.

• How Does Bird Friendly® Certification Differ?

  • Bird Friendly® certification focuses primarily on habitat preservation, while Rainforest Alliance also includes human rights protections.
  • Stricter shade cover requirements for Bird Friendly® certification:
    • Minimum of 10 different tree species.
    • At least 3 canopy layers.
    • Canopy height of at least 12 meters.
    • Shade canopy filtering 40% of sunlight.
  • Rainforest Alliance has shade guidelines but no mandatory requirement for initial certification.
  • Bird Friendly® farms must be USDA Organic certified, while Rainforest Alliance farms can use pesticides and herbicides.
  • Bird Friendly® requires 100% compliance, whereas Rainforest Alliance allows for 90% compliance to earn certification.

Two things that won’t help in your selection of healthy coffee, though, are Non-GMO and Low Acid.
1. Non-GMO Coffee 

• USDA Organic Certification Already Covers GMO

  • GMO is strictly forbidden in USDA Certified Organic products.
  • No additional "Non-GMO" labels are necessary.

• Many "Non-GMO" Labels Are Misleading

  • Many are self-created by companies without published standards.
  • Most are not third-party audited.

• GMO Coffee Is Extremely Rare

  • Little to no GMO coffee is produced worldwide.
  • Unlikely to be found in your daily cup.

2. Low Acid Coffee – Key Points

• Coffee Can Upset Some Stomachs, But Acidity May Not Be the Cause

  • Contaminants in conventional coffee could be the real issue.
  • Purity Coffee questions whether acidity level is the actual culprit.

• Purity Coffee’s High Standards

  • Certified Organic
  • Smithsonian Bird Friendly
  • Specialty Grade
  • Lab-tested for mycotoxins and heavy metals
  • Roasted to preserve antioxidants

• Extremely Rare Quality

  • Less than 0.5% of all coffee worldwide meets these high standards.