EXTREMOPHILE PROBIOTIC

Our family has been in the probiotic industry for decades, long before probiotic became a household name. We have hand-selected a robust strain of extremophile probiotic to fortify our organic coffee. This extremophile super-strain resists and thrives in the high temperatures of the brewing process and acidic environment of the digestive system to bring you a living probiotic in every cup. With each sip of WYLDER coffee, life-giving flora set up camp in the gut, and begin working for your health as you wake up to your next adventure.

From strengthening the immune system to skin and digestive health, there are so many praises to sing about the benefits of probiotics that we’ve dedicated an entire section to it. Check it out below.

Make probioticslike your coffeea healthy, daily ritual. Simplify your supplement regimen, pack lighter, do more with less.

ORGANIC COFFEE

Great care has gone into every step of the process in bringing you WYLDER coffee. We use organically farmed, high altitude beans and take great pride in purchasing from farms which are positive role models for their community and our earth.

As coffee consumers, we have the power to transform the coffee industry into a sustainable system that honors the land and those that work it. By purchasing these beans, we are stewarding our most valuable and collective resource: the earth itself. We believe that is something worth waking up to.

FAQ's

The Wylder Extremophile Probiotic

Probiotics are living microorganisms, or “good” bacteria. When consumed in appropriate amounts (like in 2, 10 ounce cups of WYLDER coffee), they have been found to have numerous health benefits, including boosting the immune system and aiding in digestion. New uses for probiotics are continually being discovered and explored.
Our probiotic is a superior proprietary probiotic. It is stable both at room temperature and also naturally withstands—and thrives in–the harsh environments exceeding the temperature of brewed coffee and the acidic environment of our digestive tract. Unlike most probiotics currently on the market, this probiotic is self-contained in its own natural membrane. It is in the new advanced classification of health probiotics commonly known as extremophiles found only in nature.

Extremophiles are a class of organisms that has naturally evolved to grow and thrive in extreme conditions. Our extremophile probiotic, recognized as safe by the FDA, thrives in the hot environment of brewing coffee and the acidic environment of the digestive tract. They are the most advanced discovery made in probiotics.

The name extremophile is derived from the Latin extremus meaning "extreme" and the Greek philiā (φιλία) meaning "love" or extreme love. How fitting.
Yes, our probiotic is non-pathogenic and temporarily lives in the gut. Our strain naturally occurs as resident human bacteria. There are no reported data on side effects and toxicity. It is Generally Recognized as Safe (GRAS) by the US Food and Drug Administration (FDA) through a status letter obtained in 2016.
No, our probiotic is not a genetically modified organism. It is a naturally occurring microorganism.
Yes. Lactic acid probiotics are commonly used in starter cultures for the fermentation of foods such as yogurt, kefir, sauerkraut, sourdough bread and kimchi, as well as as a dietary supplement. Lactic acid bacteria are known to be especially adept at improving lactose digestion, preventing and treating diarrhea, and helping the body to resist and fight infection.
Base requirements include identification at strain level of the microorganism by the most current methodology, requiring a combination of specific phenotypic and genetic tests to detect physiological and functional health potentials of the strain, as well as efficacy in hosts. Strains must also be deposited in an internationally recognized culture collection.

Our proprietary probiotic has been characterized by an external research laboratory and meets the base requirements of probiotics for food. It has been found superior in its resistance to adverse environments and ability to alleviate clinical symptoms of a variety of health conditions in humans. Our probiotics’ resiliency allows it to maintain viability during manufacturing, preparation and storage until consumption with more than a two-year shelf life.
Our probiotic primarily promotes a healthy digestive tract. In several clinical trials, our probiotic has demonstrated success in relieving a variety of health conditions, including:
  • Diarrhea
  • Dysbacteriosis
  • Lactose intolerance
  • Digestive discomfort (flatulence, indigestion, cramps, heartburn, bloating and stomach pain)
  • Gastrointestinal infections
  • Constipation
  • Acute and chronic gastroenteritis
  • Inflammatory disorders of the intestine
  • Inflammatory bowel disease (IBD)
  • Irritable bowel syndrome (IBS)
  • Immunodeficiency
Our probiotic is 100 percent BSE/TSE (mad cow disease) free.
Our probiotic is both kosher and halal certified.
Our probiotic is gluten free and wheat free.
Yes, our probiotic is classified as a safe Old Dietary Ingredient and as such is able to be marketed immediately, without the need for NDI notification (New Dietary Ingredient Notification). It is compliant with the U.S. Department of Health and Human Services.
Our probiotic is undergoing patent-pending protection and remains proprietary.

Each of us are different depending on our diet, body chemistry and coffee drinking habits. Ideally about 2 cups of coffee will do for the daily drinker.

Health and wellness is in our blood. We are the third generation of a family deeply committed to the health and medical industries. We were pioneering the use of probiotics in the early 1990s, using them for advancements in dentistry and oral health. We have cultivated long-lasting relationships with some of the most respected members of the scientific community, and have been recognized as global leaders in our field. Our grandfather’s groundbreaking work applying quantum mechanics to the human body earned him a dedication at Loma Linda University, for being the first in the world to computerize human growth predictions. We are among the torchbearers of science, innovation and health, and see WYLDER as our family’s next contribution.
These statements have not been evaluated by the Food and Drug Administration.
Wylder Coffee is not intended to diagnose, cure, mitigate, treat, or prevent any disease.

The Wylder Organic Coffee

Our extremophile probiotic organic coffee has sweet notes of caramel with a savory undertone.
Our organic probiotic coffee tastes like coffee. The probiotics are virtually tasteless. There are no ‘vitamin-like’ flavors to the coffee. From coffee connoisseurs to brewers and coffee lovers, we’ve continued to receive rave reviews. A consistent comment we get is how smooth the coffee is and how well people feel after drinking Wylder Coffee.

We’ve been pleasantly surprised to hear that people don’t feel coffee jitters or an acidic feeling in their bellies like they have with other coffees.
We take great pride in purchasing beans directly from farmers and their families, with the highest standards for stewarding the environment. We know that the kinds of beans we purchase and how we purchase them have a significant effect on the sustainability of the region they come from. Our Arabica organic coffee beans are grown and processed with no synthetic fertilizers or chemicals, which results in cleaner air, land, water and coffee. Our coffee is grown with only organic fertilizers, like the coffee cherry, chicken manure, or organic compost, enhancing the nutritional health and natural microbiology of the soil in which it is grown.
Simply put, no. The organic label on coffee means that it is produced without the aid of artificial chemical substances, such as certain additives or some pesticides and herbicides (but not all). Here at WYDLER, we go the extra mile. Organically grown coffee like ours lives within biologically rich environments to promote natural ecological relationships, allowing complex food webs to form. The vibrant tree canopy forms a desirable habitat for thousands of birds that prey on insects, protecting the coffee crop. The result is healthier soil, natural pest control, richer coffee and less impact on the environment without the aid of outside chemicals or toxins.
Altitude has a major impact on the taste of coffee. Higher elevations produce smaller, aroma-dense beans with a greater concentration of natural sugars. The tough growing conditions slow the bean’s maturation process and provide time for more complex, flavorful sugars to develop. The high altitudes and steep slopes provide for fast drainage down the mountain and reduce the amount of water the coffee plants can absorb. Additionally, fewer plants can survive at these altitudes, reducing the likelihood that disease will spread between coffee plants.
Coffee beans are typically categorized by altitude and region, but global weather patterns can change bean crops in the same region from year to year. So instead of sticking to a single-origin coffee, we’ve created our own blend that allows us to consistently bring you the highest quality cup, regardless of the season.

Conventional coffee is known to be one of the most heavily chemically treated crops in the world. It is steeped in synthetic fertilizers, pesticides, herbicides, fungicides and insecticides. Conventional coffee farmers are exposed to high levels of chemicals during the planting and harvesting, and their surrounding communities are impacted through chemical residues in their air and water.

With this in mind, we chose to use organic, high altitude coffee as the only way to ensure that we are stewarding the earth and all of its inhabitants.
At WYLDER, we don’t cut corners when it comes to quality or ethical business. That means we’ve searched high and low to bring you the highest quality and best tasting organic coffee available to us, and we’ve sourced it in a way that you can be proud of. No wonder the definition of extremophile means “extreme love” - A fitting representation of the care we take in the creation of our organic coffee.

Roasting is a delicate process, refined over time as a culinary art.

Through years of experience in the specialty coffee industry, our roasting team has developed an impeccable sense of smell and familiarity with the texture and color of the coffee bean as it roasts. We’ve perfected the WYLDER organic coffee roast process, knowing exactly when to roast and when to cool. Once finished, each batch goes through a group tasting procedure called a cupping, where it is tested by professional tasters before packaging.

Coffee cupping is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice done by experts within our company, who take everything from the grind to brew method to water temperature into account. Through this practice, we’ve been able to refine a flavor that appeals to the palettes of coffee connoisseurs, craftsmen, and lovers. It’s just one of the many steps we take to ensure that we deliver the highest quality organic coffee in every bag.
When it comes to coffee, we are purists. We’ve taken great care in selecting world-class coffee beans and want to showcase their inherent value as they have been crafted by nature just for you. For this reason, we don’t flavor our coffee.
Click on over to our shop. We’ll send some right out to you.
These statements have not been evaluated by the Food and Drug Administration. Wylder Coffee is not intended to diagnose, cure, mitigate, treat, or prevent any disease.