DAYES Enzyme Fermented Coffee

Standard shipping within USA only. 3-7 business days. $4.90 flat rate shipping. Free shipping over $152.

Due to health and safety. There are no returns and exchanges on the coffee product.

What makes this coffee different?

Before roasting, the beans undergo fermentation with a 50-enzyme complex. The result is a low-acid, low-caffeine coffee designed to be gentle on digestion.

What does it taste like?

Expect a rich, aromatic cup with notes of dark chocolate, caramel, and walnut, along with low bitterness.

Is it completely caffeine-free?

No. DAYES contains less caffeine than regular coffee, but it still contains some caffeine. Caffeine is reduced naturally during fermentation, without chemicals or solvents.

Is this a good option if regular coffee bothers my digestion?

DAYES is described as low acid and gentle on digestion, making it an option to consider if you’re looking for a gentler coffee. Individual responses can vary.

Where do you roast your coffee?

We roast our enzyme fermented coffee inside our coffee shop in Middletown, New York. We use an American made roaster called the Loring S15. This roaster is a small batch roaster that has a maximum capacity of 15kg of coffee per batch. Roasting in small batches ensures that we are always able to provide fresh, high quality coffee to our customers. We always have a roasting technician that monitors every batch to ensure the best flavor notes and correct roast level is reached for each batch.

Where are your coffee beans fermented?

Currently our coffee beans are fermented in South Korea, then shipped to our coffee shop for roasting. We are building our own fermentation facility in the USA. However, as the fermentation technology was developed in South Korea, we still rely on their facility for the time being.

What happens to the coffee beans after enzyme fermentation?

Without going into the scientific details, the coffee beans decaffeinate during enzyme fermentation - and the process removes 85-90% of the caffeine. It also breaks down the coffee beans so that it is less acidic, easier to digest, gentle on the gut, and stores for longer without going rancid. Most importantly, the coffee's flavor is enhanced, making it especially aromatic (smells like rich dark chocolate) and and it pulls a creamy espresso (we serve it at our coffee shop!).

Founder Dr. Grant Lee is an 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, 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's finally easier on the gut.