Volcanica Coffee announces Low Acid Coffee Collection for sensitive stomachs
Image: Volcanica Coffee
Volcanica Coffee, an online specialty coffee roaster that imports 150+ exotic coffees from volcanic regions around the world, has announced its Low Acid Coffee Collection for java lovers with sensitive stomachs. Many can’t imagine starting the day without a cup of Joe but for some people, the acid in coffee can cause gastrointestinal issues like heartburn, acid reflux, GERD and bloating.
How coffee is roasted and extracted, or brewed, affects its acidity. Coffees from certain regions are naturally lower in acid and tend to be grown in lower elevations. Low acid coffee has a pH of 5.6 to 5.2. The average pH of coffee is around 5.0 (the lower the number the more acidic).
Highlights of the new collection, according to Volcanica Coffee include:
- Low Acid Coffee – 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, says Volcanica, this coffee is a great option for those who might have acid-related sensitivity. Comes in regular and decaf.
- Sumatra Mandheling Reserve – A rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavour with an intense syrupy aftertaste and earthy richness.
- Volcanica House Blend – An exquisite blend of South and Central American coffees distinguished by its sweet-yet-bold flavour and rich full body.
- Costa Rica Reserve – Comes from one of the most highly regarded coffee-growing areas. Costa Rican Coffee from the Tarrazu region is known as one of the world’s greatest coffees with its light, clean flavour, and wonderful fragrance.
- Brazil Estate – From the Minas Gerais region, it has an amazing taste with hints of sweetness, chocolate notes, balanced acidity and pleasant clean taste.
What is low acid coffee?
Coffees with a pH of 5.2 or above are considered low acid coffees (with water being neutral at a pH of 7). There are many different reasons why and how some coffees are less acidic than others.
The biggest contributing factors include the altitude the coffee was grown at, with the lower the better, the origin and oftentimes varietal or cultivar of the coffee, the processing method the coffee goes through to strip the coffee seed from the cherry, and of course the roasting process.
Usually, when coffee is being described as acidic it’s more a comment on its flavour notes rather than the actual acids within the coffee. No matter what, there will always be around 30 different acids in your standard cup of coffee. How those acids interact with one another, and then how they interact with your stomach, typically determines whether they are considered low acid or not.
For more information on Volcanica Coffee, visit: volcanicacoffee.com.