Low Acid Coffee is a carefully crafted blend of naturally low-acid beans from Brazil, Sumatra, and other select Arabica origins grown at lower altitudes. The result is a smooth, satisfying medium roast that's easy on the stomach - without sacrificing flavor or caffeine. If coffee has ever caused you discomfort, this is the cup that changes that. With a measured pH of 5.3, rich notes of chocolate, nuts, and tangerine, and Kosher certification, it's one of our most loved blends for sensitive coffee drinkers and everyday enjoyment alike. Certifications: Kosher CertifiedFlavor Notes: Chocolate, Nuts, and TangerineProcessing: Washed ProcessRoast: Medium Roast pH: 5.3 - clinically low acid Low Acidity Process: We source beans that are naturally lower in acid, then roast them longer using a proprietary method that targets and reduces acidic compounds - delivering a higher pH cup that's gentle on your digestive system. Also available in:→ Low Acid Decaf Coffee - all the smoothness, none of the caffeine→ Low Acid Dark Roast Coffee - bolder roast, same stomach-friendly profile What is Acidity in Coffee? Not all acids in coffee are created equal. While there are approximately 30 different acids in most coffee beans, nine major acids drive flavor, sweetness, and gastrointestinal reactions - including chlorogenic, quinic, citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic acids. Higher malic acid content can give coffee an apple-like brightness, while chlorogenic acid - packed with antioxidants - also contributes to bitterness. Our Low Acid blend is designed to minimize these irritants without eliminating the caffeinated kick you love. We achieve this through a combination of sourcing clean, washed-process beans and applying a proprietary roasting method that targets acidic components within the bean - resulting in a neutrally acidic, delicious cup that won't upset your stomach. How Our Low Acid Coffee is Sourced Coffee grows in over 70 countries, with each origin contributing unique flavor and acidity profiles. Our Low Acid blend draws on top-quality Arabica beans from Indonesia and South America - regions known for naturally lower-acid profiles due to soil composition and lower growing altitudes. The result: cocoa notes with aromatic spices, and a cup that's milder on your stomach from the very first sip. Brewing Tips for the Lowest Acidity Sourcing and roasting matter - but so does how you brew. A few things to keep in mind: Use filtered water with a neutral-to-alkaline pH. Water's mineral content directly affects the acidity of your final cup. Don't leave coffee on a burner. Extended heat causes quinic acid to build up, making your brew more acidic, bitter, and harsh over time. Transfer to a thermal carafe after brewing. Brew fresh. Coffee is a perishable beverage - freshly roasted, freshly ground, and freshly brewed always delivers the smoothest, lowest-acid result. Your palate and your stomach will both thank you.
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