From the desk of Dr. Charles Livingston:

You probably know all about coffee’s health benefits:

The antioxidants … the polyphenols … the anti-inflammatories … the organic compounds. You may even know coffee is linked to reduced risk of type 2 diabetes, Alzheimer’s, heart disease, and more.

But did you know all these benefits can vanish during the coffee bean picking, processing and roasting stages?

(In fact, any digestive problems from coffee can come from the roasting stage. And it’s not because of over-roasting!)

I’ll tell you more about that in a moment. But first, it helps to know more about the beans themselves. That way you’ll understand what’s likely happening inside your cup right now.

To do that, you should meet Martha Gonzalez. Martha’s a fourth- generation coffee farmer. And she works with her 3 young children in the nationally protected highlands of Mount Kilambé, Nicaragua.

Now, I didn’t know Martha until she unexpectedly called my office one day with one of the strangest requests I’d ever heard.

Turns out, Martha used my liver detox supplement as part of her daily routine. She loved it. So much so in fact, she asked if she could add it to her organic coffee.

(Though we haven’t combined the two, that conversation changed both our lives.)

The phone call stunned me. I didn’t know what to say. So Martha sent me a fresh bag of her medium-roast, single-origin coffee to try.

It was the most amazing coffee I’d ever tasted.

So we got to talking. And I learned all about Martha’s 6-acre coffee farm and its notorious surroundings…

Coffee Farmer’s Family Secret Threatened By War
(Martha’s Story PART 1)

If you saw the Bosawas Biosphere Reserve (BBR) today, you’d be appalled at what happened there 30 years prior.

The BBR is the second largest rainforest in the Western Hemisphere. And one of Nicaragua’s most cherished National Protected Areas.

But it was also the battleground for years of nasty civil war. Nicaragua was torn between a militant dictator and resistance groups for decades, with an eventual peace treaty signed in 1989.

Unfortunately, the BBR was also home to the best coffee farms in the country. Once the war broke out, these premium coffee farms were abandoned.

The Bosawas Biosphere Reserve covers 22,000 square kilometres in northern Nicaragua. The lush jungle and forest ecosystems occupy 15% of the national territory—the majority of which is still unexplored.

The journey to Bosawas starts in a vehicle. It continues on foot, horse and donkey until canoes are needed to cross the rivers protecting the deeper parts of the forest.

Each day begins with an early sun rise, accompanied by butterflies and a concert of tropical bird melodies. Walking down to the pure and crystalline creek on Martha’s land, you’ll find deer, rabbits, wild hogs, tapirs and many others creatures, like macaws, parrots, and even jaguars.

These cherished highlands are full of local lore. Some natives warn of 30-metre serpents lying wait in mountaintop lagunas. The serpents threaten to destroy the land and flood the town if their land is mistreated!

One of those coffee farms belonged to Martha Gonzalez’s father. And when Martha was 22, her father passed, leaving the farm under Martha’s watch. So young Martha and her husband took to tending the land, continuing her father’s legacy.
/Sadly, as the war reached near her land, Martha’s husband enlisted with one of the warring groups. And that left Martha alone on the farm.
It wasn’t long after that Martha fled the farm in fear for herlife

She knew she wanted to come back— and in 2000 she would get her chance.
But what she learned before she fled would forever change what we thought we knew about coffee…

Of course, I didn’t know Martha then, but our
paths would fortunately cross years later.

You see, I suffered with a lot of the digestive issues from coffee that I mentioned earlier. The stomach aches … heartburn … indigestion … bathroom trips … the usual.

Though I had a good cup of coffee here and there, I could never predictably find that perfect cup. You know, the one that not only tasted great, but was organic, and easy on my stomach? And most importantly… a coffee that invigorated me and made me feel positive throughout the day.

So, I got to researching. And after months of study- and some international coffee sampling- I finally realized it.

I discovered that no one has to compromise with their coffee drinking habits. No one has to“put up with” the digestive issues.

And no one has to give up any quality they like in a coffee when they know what to look for

The Truth About “Acidic” Coffee

As you may know, your stomach acid causes much of the digestive discomfort from coffee. That’s why many coffee drinkers choose low- acidity coffees. After all, the less acid the less chance of discomfort, right?

Well, your coffee’s acidity isn’t actually the problem. Here’s why:

Black coffee isn’t that acidic. In fact, its pH level is about a 5 (on a scale of 1-14, with ‘1’ being most acidic). Bananas and most purified water are also a 5.

So if bananas and purified water don’t cause you problems, what’s the deal with coffee? Well, scientists examined the effects of several roasted coffees on human stomach cells. And what they found surprised even them.

The scientists unexpectedly found a compound known as MNP (Methylpyridinium) during roasting. MNP triggered how much acid the stomach cells secreted. So it wasn’t the acidity of the coffee beans themselves that provoked stomach problems. No. It was the amount of MNP in each roast that determined the level of gastric acid.

The more MNP in each sample, the less stomach acid secreted. And the darkee the roast, the more MNP there was. (This explains why dark roast coffees are known to be kinder to the stomach than lighter roasts.)

Methylpyridinium (MNP) is an organic chemical found in coffee during the roasting process. It’s formed when the aromatic alkaloid trigonelline breaks down. MNP’s “claim to fame” is its ability to limit the amount of stomach acid secreted by stomach cells. It’s also known to play a key role in cell energy metabolism, promoting healthy cells (and the basis of life).

That sounds like great news for dark roast lovers who might have sensitive stomachs. But there’s more to the story.

When you roast your coffee longer and create a darker and darker roast, you’ll enjoy more MNP. But you’ll also invite in harmful compounds from the high roast temperatures.

High roast temperatures can increase polycyclic aromatic hydrocarbons (PAHs), some of which are carcinogenic. What’s more, roasting your beans longer can destroy the antioxidants and other healthy compounds in your brew.

So, too dark a roast can cause a tainted cup of coffee. Too light and the digestive issues rear their ugly heads. And even perfectly roasted beans can’t kill certain mold toxins lingering around from under-dried beans, pre-roasting.

(I’ll share more about those toxins later… including the #1 culprit to those post-cup energy letdowns you might feel.)

So what about those “stomach-friendly” beans some coffee companies offer?

Researchers from the American Chemical Society tested a couple of these brands. Unfortunately, the roasting processes used for these “stomach-friendly” brews can also kill the healthy compounds- like polyphenols- in the coffee. Polyphenols fight free radicals in the body and are known to protect against diabetes, heart disease and more.

Plus, the “stomach-friendly” processing can affect the taste and smell of the coffee too.

So what on earth are we as coffee lovers supposed to do to ensure our brew isn’t too light, too dark, or one of the disappointing “stomach-friendly” kinds?

Well again, it pays to know about the coffee bean’s production process. Specifically, the picking, processing and roasting stages. It’s along this process that you can sidestep the digestive discomforts for good.

And for that, I have Martha Gonzalez to thank.

Coffee Farmer’s Family Secret Threatened By War
(Martha’s Story PART 2)

After Martha fled her family’s 4th-generation coffee farm, she landed in Matagalpa, some 70 to 80 miles south. She worked on various coffee farms in different capacities for a few years. But none of them knew the stomach-friendly harvesting secrets Martha’s father had taught her on their farm.

By 2000, the war was well over. And Martha returned to her family’s abandoned farm on Mount Kilambé. She was delighted to find the land was still in pristine shape. The virgin soil untouched.

So she was ready to pick up where war had forced her out. And it’s because she returned to her family’s roots that I’m able to share this coffee breakthrough you’re about to see…

How To Enjoy The Top One Half Of 1% Of The World’s Coffee:

The Picking Stage

Did you know conventional coffee farmers douse their coffee plants with up to 250 pounds of pesticides per acre? Some also use herbicides and toxic fertilizers too. Remember, coffee is BIG business. 83% of Americans alone drink coffee… never mind the billions of other folks around the world.

So the Big Coffee companies are under pressure to feed a constant stream of beans to coffee-cravers. That’s why they treat their crops like production lines… cranking out beans as fast as humanly possible.

In order to do that, they must speed-up the coffee-growing process. So they cut down the overhanging trees to allow constant sunshine on the beans. Why? Well, more sun equals a faster-growing bean. But that means a LOWER QUALITY bean too.

How Birds Keep Your Coffee Stomach-Friendly

Without any trees, no birds will visit the farms. No birds means no natural pest removers. No natural pest removers means pesticides are the only option to prevent unwanted pests in your beans. So pesticides, herbicides and genetically modified techniques help to artificially mature the beans.

(And it’s these pesticides and the artificial corner-cutting that contribute to our stomach problems from coffee!)

In fact, pesticides are linked to: diabetes … sexual dysfunction … miscarriages … bloat … and even food allergies.

Unfortunately, pesticides aren’t even the worst thing to come from conventional coffee farming…

… you’ll see below in the Processing Stage how deadly mold toxins can make their way into your cup. And these toxic compounds are more than just a nuisance to your stomach.

Before we get there, here’s how Martha’s coffee-picking process avoids all this:

First

Martha’s coffee plants grow in virgin soil. Coffee is the first (and only) crop ever planted and harvested in the soil. That means the Arabica beans grow in nutrient-rich, chemical-free soil. Soil that’s never had a drop of chemical touch it.

Important Fact: Only about 3% of the entire world’s coffee beans are organic-grown.

SECOND

Second, the farm is properly shaded. Martha’s coffee beans grow underneath a towering canopy of guava trees. Mount Kilambé’s vibrant tropical birds like the Scarlet Tanager and Resplendent Quetzel patrol the lush land and remove all insects eyeing up the beans.

Shade-grown coffee acquires complex, desirable flavors as the coffee cherry has time to properly mature. The fruit’s natural sugars burst through and add a rich flavor to the final product.

Important Fact: less than 2% of the entire world’s coffee beans are shade-grown.

THIRD

Third, each coffee cherry is painstakingly hand-picked as a premium cherry in each harvest. How do you tell if the unde lying bean makes the cut? Well, the cherry takes on a deep, red-wine color. (But it has to be just right to the skilled coffee farmer’s exacting eye!)

  • Farmers pick each ripe coffee cherry one-by-one off the plant. There’s no shortcut to this crucial task. And if you care about your coffee’s taste, you wouldn’t want one either!

Important Fact: less than 2% of the entire world’s coffee beans are shade-grown.

The Processing Stage

After the perfectly ripe cherries are picked, they naturally ferment for 26 hours. This way, farmers gently remove the outer skin without harming the delicate green coffee bean inside. (Most conventional coffee farmers won’t take this step!)

After the 26-hour period, the specialty beans are hand-washed in the pure, crystalline mountain waters cascading down Mount Kilambé. (Most conventional coffee farmers will use tap or another treated water.)

Your Favorite Coffee Manufacturer Is Probably Making This Mistake!

After the beans are washed, many coffee farmers allow the beans to ferment. This is a critical mistake in the process. You see, if beans ferment at this stage, they’re highly vulnerable to growing poison mold toxins. These mold toxins are called mycotoxins.

And these mycotoxins are responsible for serious health issues throughout your body.

These mycotoxins can trigger anything from painful, full-body-inflammation to debilitating Chronic Fatigue Syndrome. [2] Several studies have also shown mycotoxins are especially linked with kidney diseases.

Ochratoxin A (OTA)- the more toxic form of these fungal molds- is commonly found in coffee. Many OTA tests are done on rodents, where high OTA levels can cause: cancer… neurotoxicity (brain damage) … and kidney disease. OTA studies on human cells show more of the same. In fact, OTA damages adult and developing fetuses’ DNA, and is a “probable carcinogen”.

Now, you may think mycotoxins are rare. But think again. They're frighteningly common.

Do You Drink Coffee From Any Of These Continents?

Consider several studies that discovered just how prevalent these debilitating molds are. One of the first to explore mycotoxins in coffee was published in Food Additives and Contaminants in 1989. The study found 58% of green coffee beans from a typical sample were laced with OTA.

Fast forward to 2003, and the same scientific journal conducted another test on 60 separate green coffee bean samples. This time, researchers found 55 of the 60 (91.7%) were contaminated with OTA.

A third study, from the Journal of Agricultural and Food Chemistry, revealed similar results. Of 162 green coffee bean samples, 106 (65%) tested positive for OTA. The samples came from various countries across 3 continents: Africa, South America, and Asia. The African samples in particular contained more consistent and higher levels of the toxin.

This goes to show the mycotoxin issue is a worldwide concern! If you drink coffee from any of these continents, it may very well have OTA and other mycotoxins.

Mycotoxins may be invisible to the naked eye, but you’ll sure feel their effects over time. And… you can even taste them. It's one of the main reasons your coffee takes on a bitter, undesirable flavor.

Now, I don’t mean to scare you off coffee. You aren’t guaranteed to be drinking mycotoxins. But with many things in this world, too much is BAD. And again, if you’re constantly consuming these toxins, you’re going to feel it.

We’ve talked about the digestive issues. You know about the damage to your internal organs. But these toxins also rob you of your energy and focus. In fact, they deplete your immune system’s ability to resist infections and stay healthy.

And that’s where the brain fog comes in. That’s where your need for a second, and third (and fourth?) cup comes from. Your body longs to replace the brief burst of energy you got from that last cup.

I can’t stress it enough: mycotoxins are the #1 culprit for the sluggish, drained feelings you get post-cup.

So how can you protect yourself from these all-too-common poisons? Well, you already learned about the crucial 26-hour fermenting process after the ripe beans are picked (not washed!) But your beans need more.

Let’s turn to the coffee farms atop Mount Kilambé to get the answer. Here’s what Martha told me:

Expert farmers grow the beans at high elevations. The higher the elevation, the harder it is for mycotoxins to grow in the first place. They struggle to colonize in the thin air! And since the BBR coffee farms sit 5,700 feet (over a mile) above sea level, that’s a near-perfect defense.

Each bean’s moisture content must be PERFECT. The moisture content determines the flavor profile of your cup of Joe.

Why 11.5% May Be The Most Important Number For Coffee Lovers…

After the beans’ outer skins are removed, they must sun dry. This assures the beans don’t retain the excess moisture from the washing. (As you may know, excess moisture is a breeding ground for toxic molds.)

But this isn’t a “wait and see” approach. The veteran coffee farmers in the BBR know better. They measure the moisture content of every bean to ensure it’s just right: 11.5% humidity.

Not 11% or lower. Not 12% or higher. A perfect 11.5%. That’s the ideal humidity to ward off mycotoxins. And it’s still moist enough not to dry out the bean so that it loses its flavor and aroma.

Why’s a coffee bean’s moisture content so critical?

11% humidity or lower, and your coffee’s aroma is ruined, its taste is bland, its freshness depleted, or even worse.

12% humidity and higher, and you invite mold into the overly-moist bean. Mold can breed several toxins— including ochratoxin A and other common mycotoxins swimming in lower-quality coffees.

The United Nation’s joint agency The International Trade Centre (ITC) advises coffee farmers should never ship beans 8% or lower, and 12.5% or higher.

http://www.intracen.org/coffee-guide/coffee-quality/moisture-content-and-drying/

The ITC says the quality of over-dried beans (below 11.5%) “… cannot be reversed, and is unacceptable”. Under-dried beans (above 11.5%) in severe cases can cause fungal mold ochratoxin A, which “… is a real cause for concern for some coffee producers.”

Unfortunately, many conventional coffee farmers don’t take the pains Martha and her BBR colleagues do. Conventional coffee farmers don’t use pure, spring water to wash their beans. Larger operations won’t properly maintain the water tanks that wash the picked beans.

And finally, they won’t insist on the 11.5% moisture content for each bean. Skimping on just one of these steps is an invitation for mold toxins.

What’s the next way to prevent mycotoxins in coffee?

Single origin beans. That means only premium beans from the same plants are sent off for roasting together. Well, that may sound obvious to you, right? You might think all farms’ coffee beans just stick with their own kind.

Unfortunately, that’s often not the case.

3 Common “Big Coffee” Lies Inside Most Bags and Tins

In fact, many coffee companies will combine beans from various farms and sell them under one brand in the same bag! Deceptive, right?

Especially deceptive when some companies combine beans of varying quality and sell it as a “premium coffee”— with matching price tag. There may only be a small handful of beans in a package that are actually “specialty grade” (per the Specialty Coffee Association of America). Yet some companies have the gall to sell the package like every bean is premium!

That’s not good. But worse still, as a consumer buying these mixed beans, you have no choice but to take what you’re offered. And that means there are at least three hidden truths about every single coffee:

1. You and I won’t know whether some of the beans in the mix were treated with pesticides.

2. You and I won’t know whether all the beans have the same flavor profile.

3. And we won’t know whether any beans are contaminated with mycotoxins.

Important Fact: Even organic coffees can
still have mycotoxins in them!

Only the Big Coffee companies know those answers… if they know them at all

That’s why it’s best to drink single origin coffee. That way you’ll at least know where your beans are coming from. And it’s best to drink organic coffee too. That way you’ll know the beans weren’t coated in pesticides before they’re roasted. (Of course, you won’t know whether the beans contain mycotoxins though. Unless you’ve got proof from the farmers or have a lab test the beans.)

But that’s the next secret in the BBR coffee farms’ proprietary process…

» The beans are tested for mycotoxins. Yes. Each batch of beans undergoes testing for mycotoxins before they’re roasted.

The beans must have perfect consistency, moisture content, and zero mycotoxins. If they don’t, they’re immediately discarded. Martha and her team don’t tolerate any mycotoxins in their coffee. (And I certainly appreciate that.)

That brings us to the next stage in the process:

The Roasting Stage

Remember I said earlier that a darker roast will generally be easier on your stomach? That’s because the darker the roast, the more MNP it has. MNP is the compound that tells stomach cells to stop producing stomach acid.

But over-roasting has its issues too. Roast coffee beans for too long and they can form PAH (polycyclic aromatic hydrocarbons). PAHs can be carcinogenic.

What else can over-roasting do? Well, you remember those mycotoxins? With enough heat, you can kill off the mycotoxin-producing molds. However… that doesn’t kill off the toxic residue itself.

After all, the mycotoxin OTA is stable up to temperatures of 356. That’s likely beyond any roasting temperature your beans encounter.

In fact, one study in Mycopathologia looked at green coffee beans injected with OTA. After roasting at 392 for 20 minutes, at most 12% of the OTA was cooked out of the beans.

If you’re like me, you don’t like those odds. So Martha and the BBR farmers don’t take any risks:

Roasted beans are sent away for testing. A sample of every roast is sent off for lab testing. If the roast profile fails in any way, the beans don’t make it to the next step in the process.

What do scientists look for in the tests? Several things: bacteria … fungi … mold … mycotoxins … PAHs … and more. The beans must be just right: not under-roasted, not over-roasted.

By taking the effort to test each roast, Martha ensures her beans are not only stomach-friendly, but rich in clean energy. She’s sure they’re the purest, cleanest beans you’ll taste.

Now, this is typically the end of the coffee bean’s journey before it’s shipped out and ground into your cup.

But it’s not the end for Martha and the BBR farmer’s beans…

The Crucial “Post-Roast” Stage

There are 2 steps in this last stage that determine the quality and flavor of your premium beans.

(Most Coffee Farmers Ignore This Critical Step)

1. The beans enter a 30-day “rest period”.

To this point, the beans have gone through several chemical transformations. So they need time to “settle” and take on their unique flavor, aromatic, and antioxidant properties. This isn’t a process worth rushing!

Think of this step like a cooldown after a workout. After a workout, your heart still pumps great amounts of blood throughout your body. Without a cooldown, that excess blood can pool in the extremities- away from the heart where it’s needed. That can make you feel lightheaded. But with a cooldown, you give your extremities a chance to send the blood back to the heart. You can also flush out chemical by-products from exercise, like lactic acid. This way, your body eases into a balanced state— there’s no “shock” to the circulatory system or muscles from a sudden stop.

Think of this step like a nice roast marinating before its cooked. The meat must soak in the flavor and take on the essence of the marinade itself. If the roast isn’t marinated long enough- or at all- the roast won’t be nearly as flavorful as it would have otherwise.

Back to our beans. During this 30-day “rest period”, the beans relax in standard 100-pound burlap sacks. The sacks are safely stored inside a sterile, state-of-the-art USDA-certified organic warehouse. This is the perfect nursery for the new coffee, out of direct sunlight.

In fact, here’s a picture of the USDA-certified warehouse:

USDA-certified organic warehouse where the beans enliven their flavor, aromatic and antioxidant properties during the 30-day “rest period”.

2. Each bean shipment is tested again.

As a final precaution, The Agricultural Department tests each shipment. That’s because everyone wants to be sure the beans leave Nicaragua in their purest form possible. If the coffee somehow has any mycotoxins, the shipment does not leave the country.

If the beans are pure and free of toxins, they’re sent on their way!

Now You Know The Secrets Behind The Top 0.5% Of The World’s Coffees

To sum up everything you’ve just seen, here’s what makes the healthy difference between the coffee you’re
likely drinking right now, and Martha’s coffee:

BIG COFFEE vs LIFEBOOST COFFEE

Big Coffee

  • Pesticides
  • Mold
  • Single Origin
  • Spring Water Washed by Hand
  • No Fermentation of Beans
  • Roasted in Small Batches
  • Environmentally Sustainable

LifeBoost

  • Only use Specialty Beans ( biggest beans, least defects)
  • Certified organic
  • Certified kosher
  • Shade grown
  • Non gmo
  • Fair trade ( farmers paid a fair wage)
  • Elevation grown 1 mile above sea level
  • Low acid
  • Stomach friendly
  • Teeth friendly
  • Hand picked
  • Mountain spring water washed
  • Sun dried
  • Grown in a nationally protected area
  • No pesticides or herbicides ever used
  • Sustainably farmed
  • Directly traded with coffee farmers so no middlemen
  • Tested twice for mycotoxins and mold
  • Roasted in small batches
  • Pesticides
  • Fungus

Finally, YOU Can Try It For Yourself…

And since you’re seeing all this for the first time, I’d like to offer you something special. I’d like you
to try Lifeboost Medium Roast Organic for yourself and see if you agree with me.

To help entice you to try this new coffee breakthrough, please enjoy 40% off the normal retail price today.

Why the 40% discount? Two reasons actually:

1. (This one’s obvious)— I want to make it even easier for you to try this coffee. I realize you can’t taste it before you buy (that’s also why we have a No-Questions-Asked 60-Da Money-Back-Guarantee), so a lower price should make it easier. And slashing 40% off the price still leaves Martha and her BBR colleagues something for their efforts.

2. I think you’ll love Lifeboost Coffee as much as I did, so you’ll probably end up telling your family and friends about it too. (In my case, I more so knocked down their doors in excitement!) The more word spreads, the more people we can help enjoy a healthy coffee that will literally make their day. They’ll face each day with a clean energy boost and a clear focus that quite frankly, no other coffee can give.

Your very first sip of Lifeboost Medium Roast Organic may stun your taste buds. Customers know it to be full-bodied, rich yet smooth, with a delicate hint of cocoa and sweet fruit. You’ll enjoy no bitterness… no acidity. This brew has such a rich, inviting aroma that you may just want to poke your nose in the bag now and then!

Step 1: Caffeinated Or Decaffeinated?

CAFFEINATED
DECAFFEINATED

Step 2: Choose How Many Bags You'd Like:

GOOD VALUE
Single Boost
Single Boost-Decaf

About a 2 week supply of coffee for 1-2 Lifeboosters drinking daily and appreciate a premium coffee drinking experience

$24.00(+S&H)

1 bag
GREAT VALUE
Triple Boost
Triple Boost-Decaf

A great fit for 1-2 Lifeboosters who start every morning with a mug of coffee. Three bags include enough coffee beans to last about a month and a half.

$66.00 (+S&H)

($22.00 Per Bag)

3 bags
BEST VALUE
Turbo Boost
Turbo Boost-Decaf

6 bags of premium organic coffee! Enough to last 8 weeks for 1 person or 2-4 weeks for 3-4 drinkers. Great for the office or a home with multiple coffee connoisseurs.

$119.70 (+S&H)

($19.95 Per Bag)

6 Bags

Step 3: Do You Prefer Beans Or Ground?

Coffee Beans:

If you want the absolute freshest cup of coffee, then you'll want to choose beans and grind them yourself. It's a little more work, but coffee connoisseurs have their rituals!

Ground Coffee:

If you want quick and easy, choose this. You will sacrifice a bit of freshness, but the speed and the simplicity may be worth it. Don't worry, we seal it air tight to preserve the highest amount of freshness possible!

Now, how much do you spend on your coffee each day? Perhaps more than you care to think? To put it in perspective, just think about a typical grande latte at Starbucks. Even without any flavor or “extras”, that’ll run you at least $3.50.

When you look at Lifeboost Coffee’s Turbo Boost 6-bag option, you’ll see it’s only $2.14 per day. And you’ll know those extra savings are also getting you a healthier, more invigorating coffee too!

There is one catch here though…

You just read all about the painstaking process each bean undergoes. And you just read all about the attention to detail throughout that process. So that’s why we only have a limited amount of coffee at any one time. That’s the price of doing things the right, healthy way.

In fact, it’s not uncommon for us to have backorders of up to 8 weeks on Lifeboost Medium Roast Organic. There’s just not enough supply for the current demand!

That’s understandable when you see what new Lifeboost Coffee customers are saying after trying it for the first time:

"He Loved It"

My husband is a complete coffee snob. He will only drink dark roast coffee and is very picky. I ground up a handful of this 100% organic coffee and used it in a keurig pod. I handed him a cup without telling him what kind of coffee it was. He loved it. It smells great grinding and even better brewing. I love the bold finish. I will now be using it in my actual coffee maker as just one cup is not enough.

Jodi F, USA

"Smells Wonderful,
Tastes Delightful!"

My husband and I are very picky coffee drinkers. We enjoy to drink our coffee french press. This coffee is the bomb! Organic and fair trade is a bonus. Opening the coffee grinder the bean aroma was wonderful. The flavor is rich without an overpowering aftertaste. I have enjoyed every drop.

Jessica, USA

"This coffee was, by far, the best tasting coffee I've ever purchased"

We are really enjoying it. I also gave a bag to my Grandson for his birthday as he has been trying different coffees other than those in the markets. He absolutely loved it. This coffee is wonderful and I feel so energized when I have a cup. Thank you for this coffee - we will definitely be back for more!

Linda S, USA

As you can see, Lifeboost Coffee is getting very popular! And that’s why I encourage you to order some for yourself before we’re out again… and before we remove the 40% first-time customer discount on your choice of bags.

I promise you won’t see this offer anywhere else. And you’ll never see Lifeboost Coffee in retail stores. So it’s best to try Lifeboost right now (without risking a dime) if you’re even slightly curious.

If You’ve Read This Far, You Have Two Options:

First, you can continue drinking your current coffee and experimenting with others here and there. And you’ll never know for sure what’s inside any given cup. (Remember from above, even organic coffee can still be teeming with mycotoxins.)

You might still suffer from the digestive issues… even if you only drink dark roasts. You might still wrestle with the brain fog and the sluggishness. Not with every cup mind you, but you won’t know for sure what’s in store for your body before drinking that next cup.

Or second, you can try Lifeboost Coffee. And you’ll know for sure you aren’t going to suffer from any of that. You’ll banish digestive issues. You’ll immediately break through the fatigue and that need to have another (and another) cup. And you’ll know you’re drinking the cleanest, (and I think most delicious), cuppa joe on the planet.

Just Imagine…

Imagine how it would feel to get that welcome jolt from a nice cup of coffee… and have it last through the day? Imagine what you’d accomplish- and your mood- when you always felt clear-headed without having to rush to the coffee machine again?

Imagine the comfort you’ll enjoy without the stomach ache, bathroom trips, and indigestion following your daily ritual.

And imagine the peace of mind you’ll have with your coffee. You’ll know it’s organic. You’ll know it’s single origin. You’ll know it’s mold-, carcinogen- and mycotoxin-free.

And whether you’re a dark roast fan or not, you don’t have to stick with a dark roast to avoid the stomach problems. Light, medium or dark, Lifeboost Coffees have no digestive concerns.

Here Are The Most Important Things To Know:

  • Your very first sip of LifeBoost Medium Roast Organic will 'wow' you with its full-bodied, fruity flavor and rich, enchanting aroma. Your coffee is roasted and packed when you order so it's incredibly fresh and delicious.
  • Our Arabica beans are 100% organic so you don't have to worry about toxic residues from pesticides, herbicides or chemical fertilizers polluting the coffee you drink.
  • Shade-grown at an elevation of 5,700 hundred feet on a tiny 6-acre farm on Mt. Kilambé in Nicaragua. (By growing our coffee in shade at such high elevations the beans mature slowly and this creates a deep, complex flavor you'll cherish with every cup!)
  • This is a true single-origin coffee... so... there's ZERO CHANCE of cross-contamination with other, lesser quality coffee beans.
  • LifeBoost Medium Roast Organic is the very first human-planted crop in the National Protected Area where are single-origin Nicaraguan beans come from. (This is truly virgin soil which means the coffee is better for you AND for the environment!)
  • LifeBoost Medium Roast Organic is a rich source of antioxidants... and... coffee has been shown to help reduce the risk of type 2 diabetes and cardiovascular disease in adults.
  • Our 100% Arabica beans are grown, washed, sun-dried and roasted by hand... so... we can guarantee the purity and quality of the coffee that fuels your life!
  • On this page ONLY you can grab a 12-ounce bag of LifeBoost Medium Roast Organic for as little as $19.95 ... that's 40% OFF the regular price... and... you're protected by a no- questions-asked 60-Day Money- Back Guarantee!
So grab your own Lifeboost Coffee trial below. Right now, only through this offer,
you can take 40% off your choice of Lifeboost pack below:

Step 1: Caffeinated Or Decaffeinated?

CAFFEINATED
DECAFFEINATED

Step 2: Choose How Many Bags You'd Like:

GOOD VALUE
Single Boost
Single Boost-Decaf

About a 2 week supply of coffee for 1-2 Lifeboosters drinking daily and appreciate a premium coffee drinking experience

$24.00(+S&H)

1 bag
GREAT VALUE
Triple Boost
Triple Boost-Decaf

A great fit for 1-2 Lifeboosters who start every morning with a mug of coffee. Three bags include enough coffee beans to last about a month and a half.

$66.00 (+S&H)

($22.00 Per Bag)

3 bags
BEST VALUE
Turbo Boost
Turbo Boost-Decaf

6 bags of premium organic coffee! Enough to last 8 weeks for 1 person or 2-4 weeks for 3-4 drinkers. Great for the office or a home with multiple coffee connoisseurs.

$119.70 (+S&H)

($19.95 Per Bag)

6 Bags

Step 3: Do You Prefer Beans Or Ground?

Coffee Beans:

If you want the absolute freshest cup of coffee, then you'll want to choose beans and grind them yourself. It's a little more work, but coffee connoisseurs have their rituals!

Ground Coffee:

If you want quick and easy, choose this. You will sacrifice a bit of freshness, but the speed and the simplicity may be worth it. Don't worry, we seal it air tight to preserve the highest amount of freshness possible!

What do you have to lose? If you don’t like it, you don’t pay for it!

That’s the beauty of our No-Questions-Asked,
60-Day Money-Back Guarantee.

Simply return the bags you didn’t use (even if they’re empty)! We’ll refund you every dime of your purchase price. No tricks. No hard feelings.

“Robust But Not Acidic!”

I wouldn't call myself a coffee expert, but I admit to being something of a coffee snob. Light roasts just don't do it for me. I want a robust cup of coffee or why bother? That's why I was delighted to be able to try LifeBoost dark roast. I got the whole bean because I like to grind my own, since I use a variety of coffemakers, depending on my mood, and each requires different grinds.

Joanne F, USA

“I LOVE THE LIFEBOOST
PREMIUM COFFEE!”

The flavor of this coffee is undeniably amazing. It is strong and robust. There is a hint of cocoa and nut flavor profile. I have a group of pretty selective coffee drinkers. We all have our favorites. This is the first coffee everyone has absolutely loved.

This is truly heaven in your cup.

Kim M, USA

"Coffee Snob Gives
2 Thumbs Up!!"

Feels like I'm traveling in France! These premium organic coffee beans have an intoxicating aroma! As soon as you open the bag, you'll be happy. The beans grind nicely and fully in the grinder. This is a full bodied, dark roast, without any bitter flaovr and is extremely smooth!

Colette C, USA

Try Lifeboost Coffee In Complete Confidence
Knowing You’re Not “Stuck” With It

As you drink the cleanest cup of coffee on the planet, you’ll be getting all the health benefits you expect from coffee. You’ll think clearer and feel more invigorated each day.

You’ll be supporting fair trade coffee farms. And you’ll help preserve the Nicaraguan rainforests while you’re at it.

Last but not least, I’d like to share another picture with you:

When you try Lifeboost Coffee today, you’ll help Martha and her 3 beautiful children—Emily, 13 (not pictured) … Norvin, 7 … and Angel, 6 … share their pride and hard work with more people.

You’ll help Martha and her entire BBR community who all grow Lifeboost Coffee to educate their children, employ more workers, and maintain their sacred ground.

In fact, Martha told me she’s blessed that she finally found a direct buyer for Lifeboost Coffee in the USA. She’s “more encouraged than ever to continue in the coffee producing business”.

Well, I’m blessed to work with her and the entire BBR coffee community too.

And I can’t wait to hear how much you look forward to your coffee now, just like I do!

To happy, healthy coffee,

Dr. Charles Livingston

CEO of Lifeboost Coffee

When you try Lifeboost Coffee today, you’ll help Martha and her 3 beautiful children—Emily, 13 (not pictured) … Norvin, 7 … and Angel, 6 … share their pride and hard work with more people.

You’ll help Martha and her entire BBR community who all grow Lifeboost Coffee to educate their children, employ more workers, and maintain their sacred ground.

In fact, Martha told me she’s blessed that she finally found a direct buyer for Lifeboost Coffee in the USA. She’s “more encouraged than ever to continue in the coffee producing business”.

Well, I’m blessed to work with her and the entire BBR coffee community too.

And I can’t wait to hear how much you look forward to your coffee now, just like I do!

To happy, healthy coffee,

Dr. Charles Livingston

CEO of Lifeboost Coffee

P.S. Now you’ve seen the truth about “acidic” coffees… and what’s really behind those digestive problems. And you’ve seen the truth behind the energy let-down after what promised to be a satisfying jolt of caffeine.

So you know the best thing you can do is drink an organic, mold- and mycotoxin-free coffee (regardless of roast profile) that has none of those issues.

So if you did find a coffee like that, one that was smooth and delicious, and had all the health benefits you expect in coffee, wouldn’t you try drinking it?

Well, that’s what I’m offering you to do right now, risk-free. Because Lifeboost Coffee fits that healthy description. Lifeboost Coffee beans follow the same production process you saw that creates the top 0.5% of the world’s coffee. Now here’s how you can try it today, at 40% off:

  • 1. Order your preferred amount of Lifeboost Coffee below (1, 2, or 6 bag supply).
  • 2. Enjoy it in your home, office, or wherever you drink your coffee. Take 60 days. Finish all the bags if you like!
  • 3. If you aren’t satisfied for any reason- or no reason- simply return the bags (even if they’re empty) and you’ll be refunded in full. No inquiring minds. No personal questions. Just let us know you’d like your money back.

Feel the clean energy, and the positive aura around you. Enjoy a delicious, smooth treat that agrees with your stomach every time you indulge in it.

You’ll soon see why I fell in love with this treasure of the protected highlands of Nicaragua. In my eyes, it’s the best cup of coffee on the planet. And I bet you’ll agree.

Choose your preferred package below:

Step 1: Caffeinated Or Decaffeinated?

CAFFEINATED
DECAFFEINATED

Step 2: Choose How Many Bags You'd Like:

GOOD VALUE
Single Boost
Single Boost-Decaf

About a 2 week supply of coffee for 1-2 Lifeboosters drinking daily and appreciate a premium coffee drinking experience

$24.00(+S&H)

1 bag
GREAT VALUE
Triple Boost
Triple Boost-Decaf

A great fit for 1-2 Lifeboosters who start every morning with a mug of coffee. Three bags include enough coffee beans to last about a month and a half.

$66.00 (+S&H)

($22.00 Per Bag)

3 bags
BEST VALUE
Turbo Boost
Turbo Boost-Decaf

6 bags of premium organic coffee! Enough to last 8 weeks for 1 person or 2-4 weeks for 3-4 drinkers. Great for the office or a home with multiple coffee connoisseurs.

$119.70 (+S&H)

($19.95 Per Bag)

6 Bags

Step 3: Do You Prefer Beans Or Ground?

Coffee Beans:

If you want the absolute freshest cup of coffee, then you'll want to choose beans and grind them yourself. It's a little more work, but coffee connoisseurs have their rituals!

Ground Coffee:

If you want quick and easy, choose this. You will sacrifice a bit of freshness, but the speed and the simplicity may be worth it. Don't worry, we seal it air tight to preserve the highest amount of freshness possible!

** Hurry, because we have very limited amounts of
Lifeboost Medium Roast Organic right now. Due to the
intensive production process above, our harvests produce
far less beans than the average, second-tier coffee farms.

Hate To Get A Delicious Cup
Of Coffee That Ends...

This coffee is delicious. It has a full, rich, bold flavor that is smooth and well rounded. There is no bitterness to this coffee and it's low acid. I hate to get a delicious cup of coffee that ends up having a high acid content because I love coffee but hate heartburn. With this coffee that is not an issue thank goodness because it tastes and smells so good.

Rhonda S, USA

Tastes Fantastic and Will
Purchase Again Very Soon!!

Truthfully, this is the best coffee I've had in years. I will not hesitate to recommend it to other people and will be ordering it again myself. It tastes "fresh" instead of some of the other so called "gourmet" coffees out there which frequently taste bitter and disappointing.

Jay F, USA