Ferment-Lab
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). 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.
What is "Enzyme Fermentation Coffee"?
Enzyme fermentation is a very strong process with a shorter time frame and a certain caffeine-lowering effect compared to fermentations using various lactic acid bacteria and Bacillus subtilis. It has been discovered that it can be stored for a long time while enhancing the flavor of coffee. It preserves the original coffee flavor during fermentation while creating new and improved tastes. This process is attractive because it has the potential to create new trends in the coffee market.
Enzyme Coffee is a new brand that offers coffee that is gentle on the stomach due to its low caffeine content and reduced acidity. The coffee uses enzyme fermentation biotechnology 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 bio-technology 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 many favorable reviews and feedback from coffee enthusiasts. Consumers have requested a lower retail price and less 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 will launch upgraded, completely USA-made premium enzyme coffee, which adjusts caffeine content by 36-40% while reducing 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" being the key word. In addition to producing enzyme-fermented coffee products, the Days coffee brand is focused on selecting various fermentation processes, such as the recently popular anaerobic fermentation of specialty coffee used by yeast. We are also interested in the natural microscopic 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 wine-making, 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 are the result of 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 fruit, 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 will respond well 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 a critical role 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 too 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 suitable 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. It is known that too much 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 Premium 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, they stamp the "Roast Date" on every bag, so customers know exactly when their coffee was roasted.
Enzyme Fermenting Process
(1) Washing: washing 3 times, remove miscellaneous and contaminants in coffee beans (2) Soak: at 45oC consumption water and causes the beans to germinate in tank
(3) Inoculate: after treatment Enzyme twice at began and after 12 hours, sufficiently
(4) Mixing: mixing gently at 45oC, 24 hours
(5) Stop: stop Fermentation and move Fermented bean to drying bad
(6) Drying: air drying with heating
(7) Water ratio: check loss weight and water content about 9-10%
(8) Test: check fermented Agtron value
What is different the Coffee Farm Fermenting and Enzyme Fermenting?
(1) Traditional Farm Fermentation
Harvesting --> Coffee bean selection by ripeness --> Processing washed or Honey (happen natural spontaneous fermentation) --> Drying (natural processing) --> Roasting --> Brewing
(2) Intentional Fermentation
Harvesting --> Coffee bean selection by ripeness --> Intentional Fermentation - specific protocol developed by farmer --> Drying --> Roasting --> Brewing
# A specific protocol developed by the farmer. It 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 by DAYES Enzyme protocol --> Drying (hot air blow) --> Roasting --> Brewing
