Don Pedro's secrets to low acid coffee
Acidity is a key component of coffee beans, influencing taste, aroma, and flavor. The PH level, which measures acidity, varies across different varieties of coffee beans. Colombian, Kenyan, and Mexican coffees tend to have higher acidity, while Ethiopian, Indonesian, and Indian coffees have lower acidity levels.
At our company, we have developed a unique process for reducing acidity in coffee without the use of chemicals. Our special blending, roasting, and cooling system is designed to strip green coffee beans of their chaff, which contains heavy minerals that can be hard on the digestive system. By removing the chaff during the roasting process, we are able to create a smoother and better-tasting cup of coffee that is also easier on the stomach.
Our roasting and cooling methods also play a crucial role in reducing acidity. By using a specific blend of green coffee and our proprietary system, we can produce a roasted coffee that is 1-2 PH points lower than regular commercial coffee or the original state of the blended coffee beans. The extent of this reduction depends on the specific blend.
Overall, our process is designed to create a coffee that is not only delicious but also gentle on the stomach, making it a great choice for coffee lovers who experience discomfort from high-acid beverages.