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Slideshow about our brand
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Why Choose DAYES Coffee?

Enjoy the Unique Benefits of Enzyme Fermented Coffee
Virus
Low Acidity

Gentle on digestion and gut friendly

Eco
Mycotoxin Free

Double tested by a third party and our in-house lab

Store
Freshly Roasted To Order

Always get freshly roasted beans, that you can verify from the “roast
date” on the coffee bag

Virus
Low Acidity

Gentle on digestion and gut friendly

Eco
Mycotoxin Free

Double tested by a third party and our in-house lab

Store
Freshly Roasted To Order

Always get freshly roasted beans, that you can verify from the “roast
date” on the coffee bag

Discount
Low in Caffeine

Only 15% caffeine of a regular cup of coffee, naturally reduced through our
fermentation process

Minus
Less Bitter

Cut down on the cream and sugar

Coffee
Deliciously Smooth

With notes of Dark Chocolate, Butterscotch, Brown Sugar and Nuttiness

Discount
Low in Caffeine

Only 15% caffeine of a regular cup of coffee, naturally reduced through our
fermentation process

Minus
Less Bitter

Cut down on the cream and sugar

Coffee
Deliciously Smooth

With notes of Dark Chocolate, Butterscotch, Brown Sugar and Nuttiness

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As Featured On

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A Healthier Choice for Your Morning Brew

What is Enzyme Fermented Coffee?

  • Fermented with a 50 enzyme complex at the green bean stage
  • Tested to ensure every batch is mycotoxin free
  • Naturally very low in caffeine (only 15% of the caffeine in a regular cup of coffee) due to the fermentation process
  • Low in acidity for a smooth brew
  • Gentle on digestion
  • Roasted to medium dark to minimize harmful substances such as benzopyrene and acrylamide
  • Long shelf life - up to a year without going rancid like regular coffees beans
  • Freshly roasted at our own coffee shop in Middletown, NY
  • Made with a blend of premium grade, 100% Arabica beans
Slideshow about our brand

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. Dr. Lee is well aware of the health benefits of coffee and its potential issues for some consumers.

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 complex of 50 enzymes, a reduction in acid, tannins, and caffeine makes a coffee that is finally easier on the gut.

About Our Coffee