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GM ☕

Yeah, and processing beans likely promotes fungi growth, then one can imagine what it would be used as the fungicide, and left as the residue — QACs.

Unsure how much of it can survive roasting, but it's likely introduced again, further down the production process, because of its use to disinfect surfaces, and manufacturing equipment.

Don't get me wrong. While I'm writing it, I often reach for my first cup of coffee. 😏

I have to bee careful though and not to switch into preaching mode too often. Justr throwing ideas here. 🙄