Low Acid Coffee is a blend of natural low acidic coffees that include beans from Brazil, Sumatra, and other Arabica coffees grown at lower altitudes. Easy on the stomach while still satisfying and delicious, this Low Acid Coffee is a great option for those who might have acid-related sensitivity.
Certifications: Kosher Certified
Flavor Notes: Chocolate, Nuts, and Tangerine
Processing: Washed Process
Roast: Medium Roast
Not all acids in coffee are created equally, including Low Acid coffee. While there are approximately 30 different acids in most coffee beans, there are nine major acids that contribute to the flavor, sweetness, and gastrointestinal reactions you may be having while drinking coffee: these include chlorogenic, quinic, citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic.
The more malic acid in a given coffee bean and the coffee might taste more like Fuji apples. While chlorogenic acid is packed with antioxidants that have been featured in many different scientific journals raving about the health benefits of coffee; it also contributes to the bitterness in most coffees, as well.
Our Low Acid coffee blend was created to minimize the acidic qualities most coffees are known for without eliminating the caffeinated kick. We do this by sourcing clean, washed processed coffee and then using a proprietary roasting method that targets acidic components within the coffee bean to achieve a more neutrally acidic, but still delicious, cup of Low Acid coffee that won’t upset your stomach.
Coffee grows in over 70 different countries all across the globe, with each origin, region, city, and even nano lots, contributing a wide variety of tastes, caffeination, and acidic components. While we do implement methods within the roast to ensure a lower acidity coffee, there’s simply no beating sourcing from countries of origin that produce a naturally more low acid coffee through soil management and being grown at slightly lower altitudes.
Our blend of Low Acid coffee consists of top-quality arabica beans from Indonesia and South America that produce cocoa notes with aromatic spices while maintaining a lower acidic content that is milder on your stomach.
While sourcing and roasting good, quality coffee with lower acidic components helps produce a low acid coffee, it’s also important to remember a few things when it comes to brewing your Low Acid coffee. Water is king when it comes to brewing since over 98% of your brew is water.
When brewing your Low Acid coffee, it’s best to choose filtered, more neutral pH level water that’s approaching a higher alkaline content. Water’s mineral content can and will affect solubles extracted from the coffee bean that lends themselves to the final cup’s acidic content.
Another thing to consider is that if you are brewing coffee in a coffee pot that has a burner, then the longer the coffee sits on the burner the more quinic acid begins to form as a by-product of being exposed to extended periods of heat, which can lead to a more acidic cup buildup that will affect acidic content, along with also growing bitter and sour that no one will enjoy, including your gastrointestinal tract.
It’s best to remember that coffee is a constantly changing, perishable beverage that does best when freshly roasted and freshly ground, and freshly brewed, with quality, neutrally balanced water. Not only will your palate thank you for the great taste, but your stomach will appreciate the lower acidity of coffee.