DAYES Enzyme Fermented Coffee
Enzyme fermented, low acid, low caffeine & gut friendly coffee with notes of dark chocolate + nuts.
If you suffer from gut issues and love coffee, try DAYES!
DAYES enzyme fermented coffee is gentle on digestion, low caffeine, low acid and delicious. With only 15% of the caffeine found in regular coffee, DAYES coffee helps keep your energy up throughout the day without jitters or caffeine crashes.
These coffee beans are fermented with a 50 enzyme complex before roasting and are great for those with sensitive digestion. These premium beans are grown at high elevations and fermented in a special facility in South Korea and then shipped to a local coffee shop in Upstate New York for roasting.
Customers always receive freshly roasted beans. Find notes of dark chocolate, caramel, and walnut in this enzyme-fermented blend! DAYES coffee is a great option if you have gut issues and cannot have too much acid or caffeine.
Highlights
- Our coffee beans are fermented with a 50 enzyme complex
- Gut friendly coffee that is low acid and gentle on digestion
- Only 10% of the caffeine found in regular coffee
- Low bitterness and excellent aromatic flavor, dark chocolate & nutty notes
- Mycotoxin free - safe and pure. Double tested by 3rd party and in-house labs
Product Specs
- Enzyme fermented coffee gentle on digestion
- Low caffeine, low acid & delicious.
- Only 15% of the caffeine found in regular coffee. Caffeine removed naturally during fermentation without chemicals or solvents.
- Roasted fresh in New York & shipped to your door
Ingredients
- 100% Premium Grade Arabica Beans
- Blend of Brazil Mogiana, Colombia Supremo, Guatemala Antigua and Ethiopia Yirgacheffe beans.
- Packed in a resealable bag with degassing valve.
Shipping
Standard shipping within USA only. 3-7 business days. $4.90 flat rate shipping. Free shipping over $152.
Returns
Due to health and safety. There are no returns and exchanges on the coffee product.
FAQs
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!).
Meet the Maker
Our Story
Retired Cancer Pathologist Develops Innovative Enzyme Fermented Coffee
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.