01/20/2026
We only roast specialty coffee. You've probably seen a lot of mushrooms coffees and promotions touting no herbicide/insecticide coffees along with concerns about mold and mycotoxins. Beware there is a big push in companies pushing their mix of this and that is so much better. Specialty coffee is still and always be the best quality coffee. Look for a roast date, not just a date that says best by, mo/day/year the best by dates are normally 6 mo to a year out. The actual roast date is what any good specialty coffee roasters will print on their coffee bags. Here is a good write up on specialty coffee.
Specialty coffee is generally not heavily sprayed with insecticides and disease-control chemicals compared to conventional, mass-produced coffee. While conventional coffee is often cited as one of the most chemically treated crops in the world, specialty coffees are frequently grown at high altitudes with more shade-grown and sustainable, often organic, practices that minimize the need for synthetic chemicals.
Here is a breakdown of the differences:
Specialty vs. Conventional Spraying
Conventional/Commercial Coffee: These are often grown in full sun, reducing natural biodiversity and making them more susceptible to pests. They are frequently treated with insecticides, fungicides, and synthetic fertilizers to maximize yield.
Specialty Coffee: These are usually high-quality, Arabica beans grown in conditions that emphasize quality over sheer volume, often in higher altitudes where pests are less common. Many specialty producers use shade-grown methods, which encourage natural biodiversity and natural predator control for pests.
"Organic by Default": Some high-quality beans, particularly from regions like Ethiopia or Sumatra, are grown in ways that are "organic by default," meaning the farmers cannot afford synthetic chemicals, yet the coffee is still considered high-quality.
Key Considerations on Coffee Safety
Residue levels: While conventional coffee is heavily sprayed, studies show that many of these chemicals stay on the outer fruit and are largely removed during washing and roasting, resulting in low levels of pesticide residue in the final cup.
Certification: To guarantee the lowest chemical exposure, looking for "certified organic" is the best approach. However, some non-certified specialty coffees may still be grown using organic practices.
Health and Environment: While the residues might be minimal for the consumer, the impact of spraying is significant for the workers and the environment in coffee-producing regions.
Conclusion
If you purchase specialty, shade-grown, or certified organic coffee, you are likely avoiding heavily sprayed beans. Conventional, low-cost beans are more likely to have higher pesticide applications.
