Ochratoxin A (OA)-producing fungi were identified in coffee at different st
ages of maturation. The toxin was quantified in coffee during terrace dryin
g and in coffee stored in barns. By direct plating, a high level of contami
nation (100%) was found in the coffee beans studied, with the genus Aspergi
llus representing 33.2%, of which Aspergillus ochraceus and Aspergillus nig
er represented 10.3 and 22.9%, respectively, of the strains isolated from t
he coffee beans. The capacity to produce ochratoxin was determined in 155 s
trains of A. ochraceus and A. niger using both the agar plug method and ext
raction with chloroform, giving positive results for 88.1% of the A. ochrac
eus strains and 11.5% of the A. niger strains. Analysis for OA in the terra
ce and bam coffee samples showed that, independent of cultivar, year harves
ted, or production region, all except one of the samples analyzed showed my
cotoxin levels below the limit suggested by the European Common Market (8 m
ug/ ka), thus indicating that the problem is restricted and due to severe f
aults in harvesting and storage practices.