While regular coffee typically has a pH ranging from 4.85 to 5.10, making it acidic, our fermentation process naturally raises the pH to approximately 6.4. Given that a neutral pH is 7, DAYES Coffee is closer to neutral, resulting in a brew that's smoother and gentler on the stomach.

Fermentation makes coffee easier to digest and absorb by breaking down tannin and other compounds that can trigger stomach discomfort.

We utilize in-house mycotoxin testing equipment to examine samples from each batch of our fermented coffee, consistently confirming the absence of these harmful substances. Additionally, independent third-party testing has verified that our coffee is mycotoxin-free.

At DAYES, we roast our enzyme-fermented coffee beans in-house at our Middletown, NY, facility, ensuring freshness by stamping the roasting date on every bag.

Dayes Coffee is low in caffeine, as fermentation naturally reduces the caffeine content by 64%, making it a great option for those who want a gentle boost without the jitters while lowering their caffeine intake.

Fermentation leads to less rancidity, thereby extending the preservation period of roasted coffee beans up to two years. A longer preservation period allows the taste to become even richer.

Fermentation decreases the intense bitter taste of regular coffee. Coffee that tastes smoother and less bitter can be enjoyed any time of the day.