Why Choose DAYES Coffee?
What is Enzyme Fermented Coffee?
- Fermented with an Enzyme complex at the green bean stage
- Tested to ensure every batch is mycotoxin free
- Naturally low in caffeine (only 36% of the caffeine in a regular cup of coffee) due to the fermentation process
- Low in acidity (about pH 6.3) for a smooth brew
- Gentle on digestion
- Medium dark roast to minimize harmful substances such as benzopyrene and acrylamide
- Long shelf life - up to a year without going rancid like regular coffees beans
- Not easy oxidization at room temperature in a regular whole bean
- Made in USA all process and freshly roasted at our own coffee roasting facility in Middletown, NY
- Made with a blend of premium grade, 100% Arabica beans
Retired Cancer Pathologist Develops Innovative Enzyme Fermented Coffee
Founder Dr. Grant Lee is a Korean-American retired cancer pathologist with over a decade’s experience in cancer prevention research. Dr. Lee worked at Rutgers School of Pharmacy, Yale Medical School, and Tokyo’s National Institute of Health Sciences(NIHS). Dr. Lee is well aware of the health benefits of coffee and its potential issues for some consumers.
After retired Research job, he returned to South Korea and made coffee his full-time focus, and he used his science background to formulate a coffee that would take health into account first. He obsessively researched and experimented with coffee until the answer hit him: fermentation. By treating the green coffee beans for just a few hours in a Biotechnology Enzyme complex, a reduction in acid, tannins, and caffeine makes a coffee that is finally easier on the gut.
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