The proprietary Bulletproof Process optimises every step of coffee production for performance by minimising the opportunity for performance-robbing mould toxins.
Bulletproof smokey and smooth French Kick coffee beans are meticulously grown at high altitude on single estates in Guatemala, hand-harvested, carefully processed, handled and roasted to maintain maximum integrity and flavour. The final roast then undergoes proprietary lab testing to verify that our coffee meets the Bulletproof quality and purity standards.
Jump-start your day by blending Upgraded Coffee with Bulletproof® Brain Octane and unsalted, grass-fed ghee to energise your mind and body for hours. With minimised levels of mould toxins, you will feel the Bulletproof difference with your first cup. Click on the recipe tab above to learn how to put butter in your coffee, the Bulletproof way.
Our beans are harvested in Central America from passive organic estates without chemicals (herbicides, pesticides, etc.). Each bean is hand-picked by experienced coffee harvesters – skilled people who only pick perfectly ripe berries. When the coffee beans are not carefully hand-harvested, the beans can be mistakenly picked unripe and damaged, which impacts the taste and can possibly affect the way it makes you feel.
After we pick the ripest cherries, we use the proprietary Bulletproof® Process to create a special class of green coffee bean with minimised levels of harmful moulds, bacteria, and toxins. The beans are then medium roasted in small batches in the United States under the strictest conditions, which minimise the formation of toxins from the roasting process. Roasting the beans enhances their naturally occurring antioxidant capacity and flavour to provide you with a cup of coffee that has a minimised level of performance-robbing mould-toxins.
Bulletproof Coffee Recipe: How to put butter (or ghee) in your coffee, the Bulletproof way.
Make Bulletproof Coffee right and you’ll feel the difference with your first cup!
Step 1: Brew
Choose your favourite brewing method and use 2 1⁄2 Tablespoons (37ml) freshly ground beans for every 8 ounces of water.(Dave recommends French Press)