i buy fazenda aurea from burmancoffee.com It is supposedly dry processed. It is one of the cheapest green coffee beans available from that site and I've found a world of difference in roasting it at home--controlling the roast and not going much beyond first crack results in a very mild bean that is welcome to the more tender stomachs in the household (I am a phillistine and roast in a wok outside.)
this is the first thing I read regarding mycotoxin in coffee: http://www.ncbi.nlm.nih.gov/pubmed/7451391 "study not continued as 70-80% of toxins studied were eliminated in the roasting process)
I've also switched from using a french press to melitta #2 brown filters in a single-serve funnel. The press seemed necessary to get flavor out of the semi-stale stuff you end up with (yes, even at the local roaster that people seem to idolize) but now that I have control over the whole process, this method preserves just enough.
