Smooth, low acid whole bean coffee for people who love coffee but do not love what a sharp, bright cup does to their stomach. USDA Certified Organic, Fair Trade, 100% Arabica, roasted in small batches in Miami. 1 lb bags.

What makes a coffee low acid

Three things decide how acidic your cup tastes and feels: where the bean grew, how it was processed, and how far it was roasted. Lower altitude origins produce softer acidity. Wet hulled and semi washed processing knocks it down further. And longer roasting breaks down more of the chlorogenic acids in the bean. Our low acid coffees stack all three in your favor rather than relying on a chemical treatment after the fact.

Where to start

Sumatra Mandheling is the lowest acidity coffee we roast. Indonesian wet hulling gives it a syrupy body and an earthy, spicy depth with almost no brightness at all.

Brazil Cerrado is semi washed, which leaves the fruit sugars in the bean. Rich, nutty, chocolatey, gentle.

Honduras Espresso Roast is our darkest. Long roasting means the least acid of any roast level, with cocoa and dark chocolate instead of bitterness.

Honduras Marcala is medium dark, chocolate forward, with a clean low acid finish.

Colombia Supremo sits in the middle. Balanced, smooth, with a soft citrus lift rather than a sharp one.

Low acid does not mean weak

People often assume smooth means thin. It is the opposite here. Wet hulled Sumatra and semi washed Brazil are two of the heaviest bodied coffees in the world. You lose the sourness, not the strength.

A note on stomachs

Plenty of our customers came to low acid coffee because regular coffee was giving them heartburn or reflux. We are coffee roasters, not doctors, so we will not make health claims. What we can tell you is exactly how each of these coffees was grown, processed and roasted, and let you find the one that agrees with you.