From Crop to Cup: What Goes Into Our Mycotoxin-Free Coffee

Coffee is a daily ritual for many of us. Whether it’s your first cup of the morning or a little afternoon pick-me-up, we believe you should feel confident about the coffee you’re choosing. Because when it comes to your daily coffee, knowing more about what’s in your cup matters.

That’s why our coffee is independently tested for mycotoxins.

We believe you deserve to know more about how your coffee is tested and what goes into the process behind the products you choose to bring into your home.

So, what exactly are mycotoxins?

Mycotoxins are naturally occurring compounds produced by certain moulds and fungi. They can develop in agricultural commodities, including coffee, when conditions during growing, harvesting, processing or storage allow certain fungi to grow.

Not all coffee will contain mycotoxins and their presence can vary depending on factors such as the crop, growing conditions, processing and storage.

This is why we don't treat testing as a one-off exercise.

How we test our coffee

Our coffee is tested by an independent NATA-accredited laboratory (Accreditation No. 2455), accredited to ISO/IEC 17025, the international standard for testing and calibration laboratories.

We supply samples of our coffee blends directly to the laboratory, where they undergo specialised analysis for a range of mycotoxins.

Our latest testing was completed on 7 July 2026 under Certificate B2248545.

Because coffee crops can vary, we don't rely on old test results. We test every new crop that comes in, approximately every 3–5 months. That means our testing process continues as new coffee crops arrive, rather than assuming that one result represents every future crop.

What does the laboratory test for?

Our testing screens for 14 individual mycotoxins, along with a calculated total aflatoxin figure.

These include:

• Aflatoxins B1, B2, G1 and G2
• Aflatoxin M1
• Total aflatoxins
• Ochratoxin A – the mycotoxin most associated with coffee
• Deoxynivalenol (DON), also known as vomitoxin
• Fumonisins B1 and B2
• T-2 and HT-2 toxins
• Nivalenol
• Patulin
• Zearalenone

That's a fairly comprehensive list for one humble cup of coffee.

How is the testing done?

The laboratory uses LC/MS (liquid chromatography with mass spectrometry), a highly sensitive analytical technique that can separate and identify compounds within a sample.

For our coffee, this allows the laboratory to screen for multiple mycotoxins within a single analysis.

Aflatoxin M1 is tested using a separate dedicated method as part of the testing process.

In simple terms, our coffee samples are sent to an independent laboratory equipped to carry out specialised analytical testing, rather than relying on a simple visual inspection or basic screening process.

Why does independent testing matter?

We know that mycotoxin testing is something Australian coffee drinkers are increasingly interested in when choosing their coffee.

The laboratory conducting our testing is NATA accredited to ISO/IEC 17025, which means it operates against an internationally recognised standard for the competence of testing laboratories.

We love coffee. We also believe you deserve to know more about the coffee you're drinking.

Our independent mycotoxin testing is one of the ways we put that belief into practice by testing each new crop, using specialised laboratory analysis and working with a NATA-accredited laboratory.

So when you reach for your Changing Habits coffee, you can know that there is more behind our mycotoxin-free coffee claim than a label.

It's a process we continue, crop after crop, cup after cup.