What brand of coffee is not acidic? A guide to low-acid choices for sensitive stomachs

October 19, 2025 •

3 min read

Approximately 20% of the U.S. population suffers from GERD, a condition often exacerbated by the acidity in coffee. While no coffee is completely acid-free, several brands and preparation methods can significantly reduce acidity, offering a gentler option for sensitive stomachs, making the question 'What brand of coffee is not acidic?' a critical one for many coffee lovers.

Quick Summary

Several factors, including bean origin, roast level, and brewing method, determine a coffee's acidity. Specialized low-acid brands utilize specific processing techniques, while home preparation like cold brewing can also significantly reduce acidity. Consumers with sensitive stomachs can find relief by choosing a brand optimized for lower acidity and adjusting their brewing practices.

Key Points

Darker Roasts Are Less Acidic: A longer roast time breaks down acidic compounds, making dark roasts gentler on the stomach than lighter roasts.
Cold Brew Drastically Reduces Acidity: Brewing coffee with cold water for an extended period extracts significantly less acid, making it a highly effective low-acid option.
Bean Origin and Type Matter: Arabica beans are naturally less acidic than Robusta, and low-altitude origins like Brazil and Sumatra produce lower-acid coffees.
Specialized Brands Use Unique Methods: Brands like Puroast use proprietary slow-roasting techniques, and Trücup uses a natural acid-removal process to create a lower-pH product.
Brewing Technique Can Be Adjusted: Using paper filters or adding a pinch of baking soda can help reduce acidity in your daily cup.
Low-Acid Coffee Retains Flavor: Despite reduced acidity, many low-acid coffees offer a rich, complex, and smooth flavor profile with notes like chocolate and nuts.

The Science of Coffee Acidity

Coffee's acidity is not just a descriptor of flavor; it's a measurable chemical property determined by compounds like chlorogenic acids. The pH scale, which measures acidity, shows regular coffee typically falls in a moderately acidic range of 4.85 to 5.10. For those with sensitive digestive systems, this can trigger issues like heartburn, acid reflux, and GERD.

Where Acidity Comes From

The level of acidity in your cup is influenced by several factors, including the type of bean, how it's grown, how it's processed, and how it's roasted. Arabica beans, for instance, are generally less acidic than their Robusta counterparts. Beans grown at lower altitudes, such as those from Brazil or Sumatra, tend to have lower acidity, whereas beans from higher altitudes (like Ethiopia) are known for their brighter, more acidic profiles.

The Roasting Process and Its Impact

Roasting is one of the most effective ways to manipulate coffee's acidity. The longer and hotter the beans are roasted, the more the chlorogenic acids break down, resulting in a darker, less acidic brew. This is why dark roasts, such as French and Italian roasts, are typically much lower in acid than light roasts, which preserve more of the beans' original acidity.

Popular Low-Acid Coffee Brands

For those needing a low-acid option, some brands specialize in creating a smoother, more stomach-friendly experience. These companies achieve lower acidity through special processing or careful sourcing. The table below compares some popular low-acid brands, but remember to check for third-party verification, as claims can vary.


Brand	Special Method	Origin/Roast	Key Features	Potential Flavors
Puroast	Proprietary slow-roasting	Multiple roasts	Claims high antioxidant content and verified pH levels	Rich, smooth flavor, less bitterness
Java Planet	Certified organic sourcing	Organic Arabica, various roasts	Sustainably sourced, mold and heavy metal tested	Chocolatey, nutty, complex
Lifeboost	Hand-picked beans	Organic Arabica, Dark Roast	Non-GMO, fair trade, low-acid focus	Bold, clean, low-acid
Volcanica	Longer roasting times	Arabica from Brazil, Sumatra	Blended from low-acid regions	Earthy, rich, tangerine notes
Trücup	Natural acid removal process	Multiple roasts	Claims 60% less acidic, retains flavor	Mild, balanced flavor

Brewing Methods to Further Reduce Acidity

In addition to choosing the right brand, your brewing technique can significantly impact the final acidity of your coffee. Experimenting with these methods can provide additional relief for sensitive stomachs:

Cold Brew: The most effective method for reducing acidity, cold brewing involves steeping grounds in cold water for 12 to 24 hours. Because hot water is not used, significantly fewer acids are extracted, resulting in a naturally smoother, less bitter concentrate. Some studies indicate it can be up to 60-70% less acidic than hot brew.
Paper Filters: For traditional drip coffee, using a paper filter can help. Paper can absorb some of the oils and acidic compounds that might irritate the stomach. This contrasts with metal filters, like those found in a French press, which allow these compounds to pass through.
Espresso: Although concentrated, the quick extraction time of espresso means less acid is pulled from the grounds compared to a longer hot brew. Using a dark roast bean for espresso further minimizes acidity.
Additives: For an immediate and simple fix, you can add a pinch of baking soda to your coffee to neutralize some acid. Similarly, adding milk or a plant-based alternative can raise the pH and act as a buffer, making the coffee gentler on the stomach.

Finding Your Ideal Low-Acid Coffee

For many, finding a low-acid coffee is a matter of trial and error. You may find that a dark roast from a standard brand is sufficient, or you might require a specialty product like Puroast or Java Planet that uses a specific acid-reducing process. Considering your personal tolerance for caffeine is also important, as the stimulant itself can increase stomach acid. Decaf versions of low-acid blends offer a double benefit in this regard.

Ultimately, the goal is to enjoy coffee without discomfort. By understanding the factors that contribute to acidity—from the bean's origin and roast level to your brewing method—you can make an informed choice that suits your body's needs. Experiment with different brands and brewing techniques to find the perfect balance of rich flavor and digestive comfort.

For more information on digestive health, consider consulting resources from trusted institutions like the Cleveland Clinic to address underlying issues like GERD.

Frequently Asked Questions

Dark roasts, such as French or Italian roasts, are the lowest in acid. The longer roasting process breaks down more of the naturally occurring acidic compounds in the bean compared to lighter roasts.

Yes, cold brew is significantly less acidic than regular hot-brewed coffee. The cold water extraction process inhibits the release of certain acids, resulting in a smoother, lower-acid brew.

No coffee is truly 'acid-free,' but some brands, like Tyler's Acid-Free Organic, are specially processed to minimize acid content. It's more accurate to look for low-acid brands, such as Puroast, Java Planet, or Lifeboost.

Yes, adding milk or a plant-based alternative can help reduce coffee's acidity. The milk acts as a buffer and raises the pH level, making it easier on the stomach for those with sensitivity.

Decaf coffee typically contains less acid because some acids are removed during the decaffeination process. For those with high sensitivity, pairing decaf with a low-acid roast is a good option.

Yes, coffee beans from regions like Brazil and Sumatra, which are often grown at lower altitudes, tend to be naturally lower in acidity. These beans often have earthy, full-bodied, and nutty flavor profiles.

The post-harvest processing method can impact acidity. Natural or dry-processed coffees, where the beans are dried with the fruit on, are often less acidic than wet-processed coffees.