I think my original point was, based on Dave's criteria for finding "bulletproof" coffee in your area, these fit the bill well. Certainly almost no coffee on the market today, with the exception of Bulletproof coffee, is going to be mycotoxin-free since very few coffees are even tested for it. The question is can you find widely available, relatively inexpensive, LOW mycotoxin coffee in your region and/or at your favorite coffee house? Since Peet's is my favorite coffee shop and is also widely available in my region, I asked them for the best recommendations based on the general conditions for low mycotoxin coffee. The fact that they also roast and ship to you same day is a plus also.
I suppose sooner or later I'll give Dave's coffee a try and compare my performance/physical state against my morning cup of Joe. I'm certainly not going to go to the trouble and expense to test every coffee on that list and even then, it wouldn't matter since it may vary from day to day. I'm just trying to reduce my risk, not eliminate it.
I understand your original question: "The question is can you find widely available, relatively inexpensive, LOW mycotoxin coffee in your region and/or at your favorite coffee house?"
I think Katalotus explained it, however, I don't mind taking a stab at it.
The answer to that question is that you have no way of knowing what is "relatively low" levels of mycotoxins in coffee without having them tested. So there's no way to imperically and quantitatively know what levels are present. And no, you will not find "widely available" nor "relatively inexpensive" coffee beans in your region that fit the criteria of a "non-widely available" coffee bean that is "expensive." One thing to keep in mind is that for most of us, (I think I can speak for most of us here - but perhaps I'm overstepping my bounds here. I'm sure someone will correct me) is that we drink this coffee not primarily for it's taste (which is superb), but because of what it gives to our bodies and I can assure you that the difference is very noticeable. As a former Peet's drinker, I can say their coffee tastes good, but the physical effect difference in Dave's beans destroys Peet's. Like anything else in life; in most cases you get exactly what you pay for and this is no exception. Bulletproof Coffee is a food and a performance enhancer to me, and it's a integral part of my diet, so I'm not drinking this simply for the pleasure of a good cup of coffee. I'm drinking it because is a high-performance addition to my diet and has yielded me amazing results in weight loss, energy, focus and endurance. It costs me $50 a month for beans and oil. What I used to piss $50 away on is laughable in my old eating ways, so I'm happy to trade it off.
What I can tell you is this - Dave mentioned that low grade coffee will tend to leave one urinating shortly after drinking it, and he said that's a tell tale sign that it is low quality coffee which most certainly has the presence of mold/mycotoxins. The reason why Peet's gave you the answer they did was because they do not know, test, nor care about those levels in their beans. They sell them as single-source, high altitude beans and that's as far as their description goes.
However, as a final note... If you are looking for a bean that tastes as close as I've ever tasted to Dave's and is roasted by the same company Dave uses for the Upgraded Beans, check out Portland Roasting's Guatemala Finca el Paternal beans. I'm pretty positive those are the same or very close to the same beans after drinking it for a month, but the roasting process has to be different. It's about half the price for a 12oz bag, and it tastes quite close, but not the same as Upgraded Beans. The Guatemala beans from Portland Roasting have a more acrid, bitter taste to them whereas the Upgraded Beans taste far more rich, creamy and absolutely no bitterness. You definitely taste the caramel, chocolate, cherry undertones in the Upgraded Beans.