The Purest, Cleanest, Most Delicious, Life-Boosting Cup Of Coffee On Planet Earth!

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Why Buy From Us

Individual hand selection

Individual hand selection

Your cup of Lifeboost Premium Coffee comes from coffee beans that have been individually hand selected as the premium bean(s) of a harvest. Your coffee beans are lovingly cultivated by local farmers, after being grown slowly to full maturity in mountain shade.

Your beans are hand-picked — one at a time to provide the highest in Gourmet blends — and then fermented for 26 hours so the skin can be carefully removed without damaging the seed. No pesticides are ever used.

Next, your beans are spring water washed, then slowly sun-dried until they have the perfect humidity content of 11.5%. Finally, your beans transition into a 30-day “rest” period, which allows the beans to slowly complete their taste-enhancing richness. You literally are getting the “cream of the crop” in layman’s terms.

The Lifeboost Premium Coffee coffee beans have been recognized worldwide through competitions, where it has been chosen as the “World’s Premier Cup” and consumed by country’s Presidents and leaders and on an international level. Lifeboost Premium Coffee Coffee is the preferred coffee of many and has risen to The Winners Circle.
The problem of many coffees is that they contain mycotoxins

The problem of many coffees is that they contain mycotoxins

Mycotoxins are a metabolite that is produced by molds which are detrimental to your health. They can cause a wide range of health problems like cardiomyopathy, hypertension, cancer, and kidney disease. One study found that 91.7% of the coffee beans were contaminated with mold before they were processed. One other study showed that 52% of green coffee beans and about 50% of brewed coffees are moldy.

Mycotoxins are commonly found in low quality coffee. This is because companies use lower quality beans that have higher concentrations of mold and they use processing techniques to add flavor that increase the amounts of mold.
Most coffees are blended beans

Most coffees are blended beans

Blends of coffee are bad because they incorporate beans from different areas in the blend which increases the chances that there will be moldy beans. I want to make clear that, plain and simple, blending high quality beans with low quality beans is done to make a bag of coffee more profitable. It’s an easy way to make a cheap bag of coffee into a much more expensive bag simply by adding 10-20% of high quality beans.

If the fillers are very low quality beans, the fine aroma of the original beans is overtaken by the imperfections of the low end fillers. That is when your brand name coffee needs to be sprayed with chemically produced coffee aroma in order to be appealing.

Also, coffee this bad will generate a harsh feeling in your throat and will leave a lingering bad aftertaste that ranges between bitter and metallic. Generally, makers of this coffee will resort to a very dark roast in order to create the perception of "richness" in the cup while narrowing the range of aroma & flavor and hiding the low quality.

What we do to avoid mycotoxins in our coffee:

  • Our coffee is prepared using a wet and a dry process with a slight variation to avoid any mycotoxins.
  • The coffee is first washed in pure, spring mountain water, but we do not allow the coffee beans to ferment, as is usually done during the wet process. In order to avoid the generation of mycotoxins we employ a hybrid of sorts referred to as the mechanical process (or forced demicuilage) with no fermentation.
    • A sub point of this is that a large amount of the reason why mycotoxins occur is because of poor quality control of the water tanks and water sources.
  • The coffee is grown at over a mile in altitude (5,700 ft +), greatly reducing the ability for the fungi/molds that create mycotoxins to even occur.
  • The coffee comes from a single origin meaning the chance of mycotoxic contamination from other sources is eliminated.
  • After the coffee has been washed, beans are pulpled (removed of their outer covering) and let to dry in the sun for a few days serving a double purpose of eliminating any molds and mycotoxins that may have formed while being exposed to the water as well as giving the coffee a "rest period" period before roasting.
  • We have very rigorous health and quality standards; before any batch is to be roasted the coffee is tested in a lab to ensure several factors are in check including; quality, molds, moisture content, consistency, and others.
  • In the final step, coffee is roasted which effectively eliminates all bacteria, fungi, molds and the mycotoxins these may have generated.
  • As a final precaution, each shipment of coffee is tested once again by the The Agriculture Department before it is allowed to leave the country. If the coffee has any mycotoxic presence the shipment is not allowed to leave the country.