This is a question that we've started to get occasionally. The short answer is that we don't do mold testing. The reason being, it is factually not an issue in specialty grade coffee, which is the only coffee that Evans Brothers deals with.
To be considered specialty-grade, green coffee must have zero defects - we call them Category 1 defects...mold, insect damage, chipped beans, high moisture beans, hollow, shell or floater beans, whole cherries, twigs, stones, etc. Coffees are formally assessed by trained professionals, sorted and ranked on a 100 point scale for their quality many times throughout the supply chain. If a coffee scores 80+ points, it's considered specialty-grade (EB's lowest scoring threshold for purchasing decisions of coffee is 84 points). Coffees below 80 points are commodity-grade (exp. Folgers, Nestle) or off-grade. They often have poor flavor and are sold as cheap coffees and blenders.
In the last few years, there have been some larger companies (Bulletproof) that started marketing "Mold-free coffee," gaslighting health-conscious consumers by creating problems only they have the solution to. In reality, the specialty coffee industry has had strict quality assessments which exclude mold from specialty coffee for decades.
Mycotoxins are found in coffees because, when farmers are chronically underpaid, they have no incentive to care whether the coffee they sell is underripe, overripe, moldy, or not. In contrast, within the specialty coffee industry, farmers are compensated to harvest better quality coffee cherries and process them cleanly and consistently. Trained Q-graders and cuppers assess the coffee for mold multiple times, and if mold is detected, the coffee is downgraded.
Evans Brothers is hyper focused on purchasing the best quality coffee available— only the top 6 percent of coffee grown in the world is considered "specialty grade," and we search for the top percent of that.