Coffee is a beautiful thing—but for some people, it doesn’t always feel so beautiful after the last sip. While coffee typically lands around a 5 on the pH scale—more acidic than water, but less so than citrus fruits—it can still trigger acid reflux or discomfort, especially for those dealing with GERD (gastroesophageal reflux disease) or sensitive stomachs.
One of the most common questions we get?
“Do you have any low-acid coffee?”
The short answer: Yes, we do. But there’s a little more to it than just switching to decaf (although less caffeine can help reduce stomach acid production for some folks). The good news is, if coffee has been giving your system a hard time, there are ways to keep sipping without the burn.
African coffees, for example, are known for their bright, citrusy acidity—delicious, but not ideal if you're trying to avoid that post-cup chest smackdown. (Trust us, we’ve been there.) Luckily, low-acid coffee exists, and it can make a world of difference in your cup—and your day.
Which Region's Coffee Is Low-Acid?
If you’re searching for naturally low-acid coffee, the Indo-Pacific region is a great place to start. Coffees from countries like Sumatra, Sulawesi, and Papua New Guinea are typically low in acidity—and that’s no accident.
One reason? A unique processing method called wet hulling (or giling basah in Indonesian). Unlike traditional drying methods, wet hulling leaves beans with much higher moisture content—up to 50% compared to the usual 11–12%. This high-moisture environment helps mute acidity and gives Indo-Pacific coffees their signature earthy, full-bodied flavor.
The result? A smoother, gentler cup with less brightness and more depth—ideal if you're looking to reduce acid-related discomfort without giving up bold flavor.
That said, you don’t have to stick exclusively to Indo-Pacific beans to find low-acid options. Each coffee-growing region has its own balance of acidity and body—and we’ve put together a simple guide below to help you choose the best one for your taste and your stomach.
Does Roast Level or Caffeine Affect Acidity?
Yes—both the roast leveland the caffeine content can influence how your body reacts to coffee. Let’s break it down.
First, no coffee is completely caffeine-free—not even decaf. And since caffeine stimulates stomach acid , it can be a trigger even in low-acid coffees. But here’s the good news: the longer a coffee is roasted, the lower its caffeine content becomes. That’s why dark roasts typically contain less caffeine than light or medium roasts.
As coffee roasts, its natural sugars caramelize. This process doesn’t just impact flavor—it also changes how much of the coffee’s original acidity remains in the cup:
Light Roasts : Bright, vibrant, and higher in caffeine. Great for tasting origin notes (like citrus, fruits or floral flavors), but often more acidic.
Medium Roasts : Balanced and smooth. You’ll still taste the origin, but with deeper chocolate or caramel notes—and slightly less caffeine.
Dark Roasts : Bittersweet, bold, and often the best bet for those seeking low-acid coffee . Acidity drops, caffeine drops, and the cup leans into roasted, earthy, or even smoky flavors.
If you’re exploring different origins but still want to reduce acid, medium-dark to dark roasts are often the safest (and most flavorful) place to start.
And if that doesn’t quite solve it? Don’t worry—there’s another trick to brewing low-acid coffee that even purists might secretly love…
Can Add-Ins Help Lower Acidity?
Actually… Yes.
First things first: the way you make your coffee is the right way to make coffee. Whether you take it black, iced, with oat milk, or dolloped with whipped cream—it’s your cup. Own it.
But if you’re looking to ease acid-related discomfort, a few additions can help tip the pH scale in your favor.
Milk and alt-milks can help neutralize acidity. Because plant-based milks (and even cow’s milk) tend to be more alkaline than coffee, they can help buffer your brew and may reduce acid reflux symptoms.
And interestingly, studies suggest that adding dairy—yes, even cream—might support your body’s natural anti-inflammatory response.
Of course, everyone’s body reacts differently, especially when it comes to acid sensitivity. If you’re working coffee back into your routine after a break, start slow and pay attention to how you feel. And if you have any serious concerns, talk to your doc.
But yes—there are ways to enjoy coffee without sacrificing comfort. Even better? You’re already halfway there.
What's The Best Brew Method For Low-Acid Coffee?
Easy: cold brew takes the crown.
Not only is it smooth, bold, and a year-round essential (yes, even in winter), but cold brewing also extracts significantly less acid than hot water methods.
Why? Because cold water doesn’t pull out the acid-rich oils from the beans the same way heat does.
Since the water temperature stays around room temp (unless you’re cold brewing in a sauna—no judgment), the result is a low-acid coffee concentrate that’s naturally easier on your stomach.
Luckily, Fresh Roasted Coffee has a whole array of Cold Brew options in our Frostbite line - Decaf, Dark Roast, and of course the OG Frostbite Cold Brew.
And just like that...we've checked off every box on our low-acid coffee checklist. Low-acid coffee doesn’t have to be complicated—you just need the right beans, the right brew, and a little know-how. Now you’ve got all three.
Hopefully this guide helps you brew a little easier—and enjoy every cup with a little less bite.
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