The Science Behind Enzyme-Fermented Coffee
COFFEE FERMENTING LAB.
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). With his background in medical research, he is well aware of the health benefits of coffee and its potential issues for some consumers.
After retiring from his research career, he returned to South Korea and made coffee his full-time focus. Using his science background, he formulated a coffee that prioritizes health. He obsessively researched and experimented with coffee until he found the answer: fermentation. By treating the green coffee beans for just a few hours with a specialized enzyme complex using biotechnology, he was able to reduce acid, tannins, and caffeine, creating a coffee that is gentler on the gut.
What is "Enzyme Fermentation Coffee"?
Enzyme fermentation is a powerful process with a shorter duration and a notable caffeine-lowering effect compared to fermentations using various lactic acid bacteria and Bacillus subtilis. It has been discovered that coffee processed this way can be stored for a long time while enhancing the flavor of coffee. This method preserves the original coffee flavor during fermentation while creating new and improved tastes. The process is particularly appealing because it has the potential to create new trends in the coffee market.
Enzyme coffee is a new concept that offers coffee that is gentler on the stomach due to its lower caffeine content and reduced acidity. The coffee uses biotechnology-based enzyme fermentation to create a new level of fermented coffee products. The brand initially launched a product that reduces caffeine by around 15% using a Japanese-patented bioengineered enzyme complex. The fermentation process was developed in South Korea, and the product is roasted and sold freshly in the USA.
Since then, the market for enzyme coffee has expanded, receiving positive reviews and feedback from coffee enthusiasts. Consumers have requested a lower retail price and a smaller reduction in caffeine. As a result, the company spent almost a year preparing a fully “Made in the USA” process, starting in early 2024. In January 2025, we launched an upgraded, completely USA-made premium enzyme coffee, which adjusts caffeine content by 36-40% while lowering the retail price.
image from https://www.sciencedirect.com/science/article/abs/pii/S0963996923003381
Future Key Trend: Fermentation
Future coffee trends are moving in a direction similar to wine, with "fermentation" becoming the key focus. In addition to producing enzyme-fermented coffee products, the DAYES coffee brand is focused on selecting various fermentation processes, such as the recently popular anaerobic fermentation of specialty coffee using yeast. We are also interested in the natural effects of coffee fermentation that occur during the drying process on coffee farms.
Fermented coffee like Wine?
Fermented coffee can indeed be likened to wine in some ways due to the fermentation process that adds complexity to its flavor. Here's a closer comparison of how enzyme-fermented coffee resembles wine:
(1) Fermentation Process
Just like wine, enzyme-fermented coffee undergoes a fermentation process that transforms its flavor profile. In traditional winemaking, fermentation converts sugars in the grapes into alcohol, giving wine its unique taste. Similarly, in enzyme-fermented coffee, enzymes break down certain compounds in the coffee beans during fermentation, reducing bitterness, acidity, and caffeine levels. This process also develops a smoother, richer flavor, much like the complex notes found in wine.
(2) Enhanced Flavor Profile
Wine is prized for its complex and layered flavor notes that result from the fermentation process. Enzyme-fermented coffee similarly produces a more refined and layered taste, with a smoother body and reduced bitterness. This allows coffee drinkers to experience nuanced flavors that are often masked by the harshness of regular coffee. Just as wine lovers appreciate the subtle fruity, floral, or earthy notes in a glass of wine, enzyme-fermented coffee drinkers can enjoy a similarly rich flavor experience.
(3) Quality Beans Like Quality Grapes
In wine production, high-quality grapes are essential for producing exceptional wine. Likewise, enzyme-fermented coffee typically uses high-quality, specialty-grade coffee beans. Just as winemakers carefully select grapes for their sugar content, acidity, and overall quality, coffee producers select beans that respond best to the fermentation process, ensuring the best possible flavor outcome.
(4) Craftsmanship and Time
Both wine and enzyme-fermented coffee rely on a careful, time-sensitive process to achieve the desired result. The length of fermentation, temperature control, and selection of enzymes or yeasts play critical roles in developing the final flavor in both products. As with fine wine, patience and craftsmanship are key to creating a well-balanced, flavorful enzyme-fermented coffee.
(5) Unique Experience
Just like wine enthusiasts enjoy exploring different types of wine based on regions, grape varieties, and production methods, enzyme-fermented coffee offers a unique experience for coffee connoisseurs. Each batch may carry subtle differences in flavor depending on the beans, enzymes used, and fermentation conditions, providing a more artisanal and personalized coffee experience.
In essence, enzyme-fermented coffee is to coffee what wine is to grape juice — a more sophisticated, complex version of a beloved beverage. Its fermentation process adds depth and nuance to the flavor, making it a premium choice for coffee lovers who appreciate the craft behind their cup.
5 Reasons Why You Should Drink DAYES Enzyme-Fermented Coffee
#1 It has low caffeine compared to regular coffee.
Too much caffeine can be addictive, disrupt sleep, and affect people with health conditions such as high blood pressure and anxiety. With DAYES Enzyme-Fermented Coffee, you can enjoy the delicious flavor of coffee without worrying as much about caffeine.
#2 It is low in acidity and gentle on your stomach.
Many people suffer from digestive issues such as acid reflux, IBS, or GERD. DAYES Enzyme-Fermented Coffee is low in acid, making it gentler on your stomach and easier to digest. It also has a mild, smooth flavor that is perfect for anyone who doesn’t like harsh coffee.
#3 It has very little bitterness.
While some people enjoy bitter coffee, most of us prefer our coffee with sugar. Excessive sugar consumption increases the risk of diabetes and obesity. Since DAYES Enzyme-Fermented Coffee has very little bitterness, many people enjoy it black or with just a little cream or milk.
#4 It uses specialty-grade beans (the highest grade of coffee bean).
Did you know coffee beans are graded? DAYES Enzyme-Fermented Coffee is made with specialty-grade beans, the highest grade available. This ensures that very few insect-damaged, rotten, or unripe beans make it into a batch of coffee.
#5 It is freshly roasted before being delivered to you.
When you buy coffee from the grocery store, you don’t know how long the coffee has been sitting on the shelf or how many days have passed since it was roasted. With DAYES Enzyme-Fermented Coffee, you always get freshly roasted coffee, as it’s roasted before shipping. Plus, each bag is stamped with the "Roast Date," so customers know exactly when their coffee was roasted.
Enzyme Fermenting Process
(1) Washing: washing three times to remove impurities and contaminants in coffee beans (2) Soaking: Soaked at 45oC in purified water, causing the beans to germinate in tank
(3) Inoculation: Treated with enzymes twice—once at the beginning and again after 12 hours—allowing sufficient fermentation
(4) Mixing: Gently mixing at 45oC for 24 hours
(5) Stopping Fermentation: Fermentation is halted, and fermented beans are moved to the drying bed
(6) Drying: Air-dried with controlled heating
(7) Water ratio: Loss in weight and water content is checked to ensure it remains around 9-10%
(8) Testing: Fermented beans are checked for Agtron value.
What is the Difference Between Traditional Coffee Farm Fermentation and Enzyme Fermentation?
(1) Traditional Farm Fermentation
Harvesting → Coffee bean selection by ripeness → Processing (washed or honey method, involving natural spontaneous fermentation) → Drying (natural processing) → Roasting → Brewing
(2) Intentional Fermentation
Harvesting --> Coffee bean selection by ripeness --> Intentional fermentation using a specific protocol* developed by the farmer --> Drying --> Roasting --> Brewing
*A specific protocol developed by the farmer may include several steps/types such as Anaerobic, Carbonic, Oxidation, Depulping. Wild yeasts, use of specific strains and many more. Certain variables such as bean density, temperature, humidity, and brix are measured or controlled.
(3) Enzyme Fermentation
Harvesting --> Coffee bean selection by ripeness --> Supplier --> Intentional fermentation using DAYES Enzyme protocol --> Drying (hot air blow) --> Roasting --> Brewing
