For many, coffee is a daily ritual—a warm, energizing start to the morning. But for those dealing with acid reflux, heartburn, or digestive issues, drinking coffee can sometimes be a frustrating experience. The acidity, caffeine, and oils in regular coffee can trigger discomfort, leading many people with reflux to give up coffee altogether.
But what if you could enjoy coffee without the burn?
This blog post explores how DAYES Coffee is revolutionizing the coffee experience for those with reflux, offering a smooth, delicious brew without the burn. DAYES Coffee utilizes a unique enzyme fermentation process that reduces coffee’s acidity, lowers its caffeine content, and breaks down tannins, making it gentler on the stomach—so you can enjoy your favorite drink without discomfort.
Why Does Regular Coffee Trigger Acid Reflux?
Many people with acid reflux, GERD, or sensitive stomachs struggle with coffee because of some of coffee's natural properties:
-
High Acidity (pH 4.6) – Regular coffee can irritate the stomach lining, causing acid reflux and heartburn.
-
Caffeine Content – Caffeine relaxes the esophageal sphincter, allowing stomach acid to flow back up.
-
Tannins - These natural compounds can increase stomach acid production, irritating the stomach lining and causing digestive discomfort.
-
Oils & Carcinogens – Coffee beans contain natural oils that can become rancid, and roasting at high temperatures produces carcinogenic compounds that may worsen stomach issues.
For these reasons, many people with acid reflux either quit coffee or search for alternatives—but most decaf options don’t taste the same and can be processed with chemicals.
This is where fermented coffee comes in.
The Inspiration Behind Fermenting Coffee for Gut Health
Fermentation has been used for thousands of years to make foods more digestible and gut-friendly. From kimchi to yogurt to kombucha, fermented foods contain enzymes and probiotics that promote better digestion and reduce irritation.
Fermentation has long been a part of coffee production, with one of the earliest examples being Kopi Luwak, a coffee made from beans digested by civet cats. However, this particular method has become controversial due to ethical concerns about animal welfare and unsanitary production practices.
DAYES Coffee uses a natural enzyme fermentation process rather than relying on animals. This innovative approach combines the benefits of fermentation with the science of gut health, resulting in a smooth, delicious, and easily digestible coffee.
How DAYES Enzyme Fermented Coffee is Different
Unlike traditional fermentation methods that focus on flavor alone, DAYES enzyme fermentation was designed for people with sensitive stomachs. Here’s why it stands out:
-
64% Less Caffeine & No Harsh Chemicals – Unlike decaf, which is often chemically processed, our coffee is fermented using probiotics and enzymes—naturally found in the human gut and known to aid digestion. This gentle process naturally lowers caffeine levels, making it easier on the stomach and reducing irritation.
-
Lower Acidity (pH 6.4) – Unlike regular coffee (pH 4.6), our enzyme fermentation reduces acidity, making it much gentler on the stomach.
-
Lower Tannins, Less Irritation – Tannins in coffee can trigger acid production, causing discomfort. Our enzyme fermentation reduces tannins, creating a smoother, gut-friendly brew that’s easier on digestion
-
Still Tastes Like Coffee! – Unlike other “gut-friendly” coffees that taste odd, DAYES Coffee retains the full-bodied coffee flavor you love
-
Less Bitter & Smoother Brew – The fermentation process yields a less bitter, smoother cup of coffee.
-
Mycotoxin-free – 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.
For people with acid reflux, GERD, or sensitive stomachs, these benefits can make a huge difference—allowing coffee lovers to enjoy coffee again without worrying about discomfort.
The Science Behind DAYES Coffee
Dr. Lee Grant, the Founder of DAYES Coffee, is a former cancer researcher who spent 20 years studying the effects of food on human health, specializing in prostate, colon, lung, and leukemia research in Korea, Japan, and the U.S.
His passion for health and disease prevention led him to study fermentation in foods and teas, eventually discovering a unique enzyme complex in Japan that could be applied to coffee. This inspired him to develop a better, healthier coffee that would be safe for people with sensitive stomachs.
After years of research and refinement, DAYES enzyme-fermented coffee was launched in 2020, offering a gentle yet delicious alternative for coffee lovers worldwide.
RefluxRaft and DAYES: A Partnership for Coffee Lovers with Reflux
Enjoying coffee shouldn’t mean suffering from acid reflux. That’s why RefluxRaft is partnering with DAYES Coffee to help coffee drinkers enjoy their favorite brew without the burn. By combining the science of enzyme-fermented coffee with alginate-based reflux relief, we’re making it easier than ever to enjoy coffee without discomfort.
Ready to experience a better way to enjoy coffee? Visit DAYES Coffee to explore their enzyme-fermented coffee and discover a brew that’s smooth, low-acid, and easy on digestion.