The best low acid Coffee is a life preserver in the open ocean for some people, especially when considering both the modern diet and lifestyle of humans today.
We eat more processed food, sugar, soda, and unhealthy grains than ever before.
It has taken a toll on our ability to digest as we once did, having lived mostly on water, fresh veggies, a bit of protein, and maybe some fruit.
Millions of Americans – countless, likely – deal with intestinal, kidney, or esophageal distress to some degree.
Those of us who feel the effects of lemon juice, spaghetti sauce, or fried foods will undoubtedly feel the same with coffee.
And for someone who loves coffee, in all its flavorful and health-packed glory, the idea of permanently shunning their morning cup simply isn’t an option.
Hence the life preserver.
Low acid coffee allows coffee aficionados with stomach issues to still experience that incredible smell that permeates their house, the taste that fills their mouth, and the satisfying effect of coffee, every single morning.
Why?
Acid plays an important role in coffee.
It’s a major component of the flavors that make a great cup something to savor, but the Acidity in coffee (and the caffeine itself) can also contribute to an ill effect on the stomach.
Best Low Acid Coffee: Quick Picks
Click here to skip the “How does coffee acidity work?” and go straight to the rankings!
What are the acids associated with coffee (and why are they important)?
The reason we perceive acidity (or bitterness/tanginess/tartness) from coffee is due to the interaction of the acids on the taste buds of your tongue.
Interestingly, sourness is an extreme of acidity and is typically considered a coffee defect.
Coffee acidity is a highly-valued quality and is found especially in the following types and conditions:
- Central America coffee
- Some East African coffee
- Very high altitude coffee
- Coffee grown in mineral-rich volcanic soils
The perceived acidity of washed coffees is also significantly higher than the acidity found in natural (dry) processed coffee.
This is likely due to an increase in the body of naturally-processed coffees relative to wet-processed coffees since body masks the acidity in coffee.
The coffee acid content in a brew is also greatly dependent upon the coffee roasting degree, type of roaster, and coffee brewing method.
Almost 50 different acids are found in coffee!
Interestingly, many of the acids found in roasted beans are also found in other foods we ingest.
- Citric, malic, and formic acid are found in many fruits and vegetables.
- Lactic acid is found naturally in fermented food items like yogurt and kombucha.
- Acetic acid gives pickled products (and specifically vinegar) the tart flavor they possess.
Incredibly, chlorogenic acids (found in coffee, blueberries, potatoes, etc.) have been found to make up around 7% of the dry basis weight of Arabica coffee, and over 17 chlorogenic acid-like substances have been found in 42 robusta samples.
Chlorogenic acid is very prevalent in coffee and is responsible for much of the perceived acidity that we experience in our cup.
Acidity and Flavor
If you’re as curious as we are about the science behind what you’re actually tasting when you think of acidity, it’s as follows, according to Starbucks:
| Acid | Flavor Impact |
|---|---|
| Citric Acid | Showcases lemon, orange, grapefruit notes |
| Phosphoric Acid | Tastes sweeter than most acids and can turn sour-tasting grapefruit to sweet |
| Malic Acid | Tends to exhibit essences of stone fruit, apple or pear |
| Chlorogenic Acid | Represented in high levels in light roasts, making them taste “bright” |
| Acetic Acid | Found in vinegar and while low levels are pleasant, high levels create a bitter bite |
| Tartaric Acid | Grape or wine-like at low levels and sour if concentration is too high |
| Quinic Acid | Can give coffee a clean finish, but too much can taste sour and highly astringent or harsh |
Growing Regions and Acidity
The location of where the beans were harvested plays a big role in determining how much (and what type) of acidity you might experience.
For instance, Ethiopia is a great region to get a good grasp of how much acidity you might enjoy, as it tends to be higher. Ethiopian coffee is often described as bright and citrusy, with hints of lemon and orange popping in your mouth as you sip.
On the other end of the spectrum, Guatemalan coffee has bit of a lower acidity level. Guatemalan coffee drinkers may notice apples, pears, and berries, along with a soft, balanced acidity, driven by the malic acid that’s inherent to the roasting process.
Another example that’s quite different from the former entries is the coffee growing region of Sumatra in Indonesia. This coffee is characterized by chocolaty, earthy flavors, and Sumatran coffee offers a very soft and mellow experience relevant to its acidity.
All of these factors are inherent to the beans found in their specific region.
It’s plain to see that acidity, for better or worse, contributes greatly to flavor, which is why resorting to low acid coffees will definitely sacrifice some flavor.
What makes low acid coffee?
Now that we understand how region weighs heavily on the acidity level of your coffee beans, what other factors make your coffee less acidic?
Although it doesn’t have a huge impact, it’s been shown that calcium-containing products like milk (or even eggshells, if you’ve ever seen the movie The Big Store“) help neutralize acids.
The best way to deal with a rebellious stomach, though, isn’t to try to neutralize existing acids. Instead, focus on reducing acidity with a change to your brewing process:
- Try a darker roast or a bean from a region with lower acidity
- Try a coarser grind
- Try a new brewing method
Did you know lighter roasts generally contain higher concentrations of acids than darker roasts?
Related: Light Roast vs Dark Roast Coffee: What’s the Difference?
This should come as no surprise when you consider that lighter roasts tend to contain more caffeine, and caffeine is directly responsible for an increase in stomach acids to be released.
Coarsely-ground pour-over coffee, pre-and-post-brew. Image Credit: Serious Eats
In turn, caffeine also causes the esophageal sphincter is relaxed. Some people experience heartburn when the acids reflux back into the esophagus.
Other options to reduce the acidity in your coffee:
- Try a dark roast over a light roast, as mentioned previously.
- Go with coarsely ground coffee, which extracts more slowly and releases fewer acids than finely ground coffee.
- Cold water extracts fewer acids (up to 70% less!) so try cold brew coffee.
- Robusta beans over Arabica, as Robusta beans tend to have less acidity naturally.
12 Best Low Acid Coffee Roasts
Now, let’s dive into specific brands that are readily available, lower in acidity, and get you back on track to enjoying your coffee!
1. Puroast Low Acid, Organic, French Roast Ground Coffee
- Weight: 12 oz
- Organic: Yes
- Origin: Venezuela
- Notes: Balanced, rich, and mild
- Purist Coffee's French Roast does not produce oils on the coffee allowing you to have a highly complex flavor without the bitter aftertaste
- The finer you grind the French Roast, the smoother and more flavorful it will become
- Jovial Foods Organic Gluten Free Traditional Egg Pasta, Egg Tagliatelle, 9 ounce (Pack of 3)
Puroast sounds like a generic addition to this list, but the truth is far from this notion. Their French Roast is bold, but easy on the gut.
According to the folks at Puroast, their methods of roasting greatly reduces the acid in the coffee by more than 70% compared to leading brands.
To reduce the acidity to that degree while not sacrificing much flavor is a feat indeed. Keurig K-cups are available, as well as a House Blend and Dark French Roast coffee offering.
2. Sumatran Gayo Coffee
- Weight: 12 oz
- Organic: Yes
- Origin: Sumatra, Indonesia
- Notes: Sweet, heavy body with an intense, syrupy aftertaste
- A fine Indonesian coffee that is delightfully smooth, described as sweet and clean with low acidity
- Organic Sumatran Coffee, Fair Trade Certified, Rainforest Alliance Certified
- 100% Pure Sumatra Gayo Coffee
- Low Acid Coffee, Medium Roasted, Ground Coffee, Fresh roasted then immediately packed and sealed to assure freshness.
- 100% Customer Satisfaction Guaranteed
This medium-roasted coffee heralds stellar reviews online, winning coffee-drinkers over with an outstanding aroma and smooth, rich taste.
By applying a system of wet processing, Sumatran Gayo coffee, by Volcanica Coffee, reduces the acidity naturally, and provides an easier experience on the stomach than their other offerings. Reviews describe this coffee as being delightfully sweet and clean, which is a good sign for a low acid coffee.
This particular bag is also Fair Trade and Rainforest Alliance certified, so you can feel good about buying.
3. Lucy Jo’s Coffee, Mellow Belly
- Weight: 11 oz
- Organic: Yes
- Origin: Indonesia and Brazil
- Notes: Smooth, sweet and earthy, with a hint of spice
- Certified Organic low acid coffee blend easy on the tummy
- 100% Organic Arabica Beans from Indonesia and Brazil
- Smooth, sweet and earthy, with a hint of spice
- Small batch roasted by hand for optimum flavor in our family-run facility
- One 11 oz bag of Whole Bean
Aptly-named, this brand of coffee is known as a great choice among low-acid varieties. It’s a medium roast, and contains 100% Arabica beans. Lucy Jo’s takes a hands-on approach to selecting and roasting, with each bean selected capable of standing as a single-origin. Also available offerings from Lucy Jo’s:
- Organic Brainstorm (creamy medium blend)
- Organic Sumatra (bold dark roast)
- Low Acid French Roast (smooth, rich dark blend)
