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Is Organic Coffee Less Acidic?
If you have acid reflux or other stomach ailments, finding coffee that’s gentle on your digestive system is of utmost importance. Organic low acid coffee may be the perfect solution.
Dark roast coffee beans generally tend to have lower acidity than light and medium roast beans as the extended roasting process burns off some of the acids, while also boasting higher concentrations of an anti-tummy chemical known as N-methylpyridinium that may help ease digestive discomfort.
The answer is yes.
There’s much buzz surrounding low-acid coffee, yet no scientific proof exists to back its claim of lower acidity than regular coffee. While low-acid varieties such as Alex’s Organic Coffee may contain less bitter taste and be easier on your stomach, they still may contribute to heartburn or acid reflux symptoms. Chlorogenic acids found in coffee contribute significantly to its bitter or sour flavors when broken down during roasting and can contribute significantly to heartburn or acid reflux symptoms. In order to contain less chlorogenic acids than traditional varieties such as Alex’s Organic Coffee contains longer roasting periods as well as tests conducted to make sure their low acidity content remains consistent throughout each batch produced by test procedures to ensure there are less chlorogenic acids present than their regular counterparts do contain.
Selecting low-acid coffee is one way to limit caffeine exposure, but the most effective strategy for doing so is cold brewing it. This process allows the beans to steep longer in hot water and extract most of their natural acids as part of their extract, thereby diminishing their acidity levels and making your cup taste smoother overall.
Water source used for brewing can have an impact on acidity levels. Softer waters tend to have lower acidity than harder varieties like tap water. You may also reduce acidity with filtered or spring water.
Organic coffee tends to be less acidic than non-organically produced varieties, as organic farming requires strict adherence to guidelines which prohibit using chemical fertilizers and herbicides on plants – thus helping preserve soil fertility and unique regional ecosystems that benefit both the environment and local communities.
There are various factors that can impact the acidity of coffee, such as its origin and roast level. Darker roasts typically have higher acidities than lighter ones while certain beans such as Robusta naturally contain lower levels of acid than Arabica ones; higher altitude plantations sites also tend to produce coffee beans with reduced acid levels than lower elevation locations.
When searching for low-acid coffee, look for one that is certified organic. This indicates that the coffee has been grown and processed according to standards established by the United States Department of Agriculture (USDA) – guaranteeing it to be free from synthetic pesticides, fungicides, herbicides as well as heavy metals, mycotoxins and other contaminants.
Organic coffee also supports farms working to restore deforested land and create sustainable economic opportunities for their community members, which is especially vital in areas where climate change has already altered lives.
Organic coffee can also be certified fair trade. Fair trade certification supports ethical trading and sustainable development while providing support for coffee growers in developing nations by guaranteeing them a fair price for their produce.
The answer is no.
Contrary to popular belief, caffeine isn’t responsible for coffee’s acidic flavor – chlorogenic acids provide most of its acidity. Chlorogenic acids break down during roasting and the resultant flavors create the acidity we taste in our cups of coffee. Coffees with less chlorogenic acid tend to have lower total acidity levels; other factors also impact this aspect of a cup’s composition. All factors of origin, varietal, processing and roasting play a part. Lighter-roasted coffees tend to have lower acidity than their darker-roasted counterparts; however, this perception can also be affected by specific acidities like citric and malic acids present.
When seeking low acidity organic coffee beans, ensure they have been grown and processed in an eco-friendly fashion. When selecting a brand that claims organic status, be sure to select beans produced using environmentally sustainable practices that do not use synthetic fertilizers, herbicides or pesticides and farmers implement sustainable crop rotation plans in order to avoid erosion or soil nutrient depletion.
Coffee that does not meet these standards often has higher acidity levels due to chemicals used during cultivation and harvesting processes that use shortcut methods involving chemicals that are hazardous for human and environmental health. Organic coffees offer more natural growing methods which eliminate this acidity issue.
High acidity coffee can wreak havoc on some digestive systems and should be avoided by people with sensitive stomachs. Many coffee drinkers opt for non-acidic alternatives like maca root or yerba mate instead, but if heartburn or acid reflux issues keep coming back to haunt you and you still love its flavor, there is a solution – organic and low acidity options like these from us can offer relief!
At Cafe Altura, we provide an assortment of low acidity coffees. These varieties include our Regular Roast from Chiapas, Mexico and our Espresso Blend; both varieties boast no artificial ingredients or mycotoxins and heavy metals for enhanced safety. Cold brew coffee can also help lower its acidity. Although this process takes longer than traditional brewing methods, it can significantly decrease acid levels in your cup of joe. To get optimal results use either a French press or siphon when making this drink. Cold brew coffee brewing methods are well known to produce the best tasting, lowest acidity coffees. There are many recipes online for cold brew coffee as well. Cold brew is not only easy on your stomach, but rich with antioxidants known to protect against heart disease, cancer and slow the aging process as well.