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Like all good stories, this one starts in the upper left-hand corner.

Of the country that is.

Born in the Pacific Northwest, trücup uses a completely natural, proprietary process to reduce the acids found in coffee that can be rough on delicate digestive systems. In short, the old cliché of “Less is More” finally makes sense. If there’s less acid, you can enjoy more coffee.

Simple as that.

The Lowdown on Low-Acid

Let’s bust out a little science.

Acid levels are measured in “pH”. (That’s officially, “Potential Hydrogen” if you want to impress your chemistry friends.) pH is measured on a scale of 0 to14 and broken into two teams. Any solution with a pH from 0 to 7 is on team “Acidic” Any solution with a pH from 7-14 gets to be on team “Basic” For reference, water lands right in the middle with a score of 7 And here’s where pH scoring adds another wrinkle. Each whole point change is ten times the score of the previous point. In other words, a pH of 6 is ten times more acidic than water’s score of 7.

High marks for low-acid

Anything you consume affects your body’s pH level. Remember, the higher the score, the lower the acid. And this is where trücup low-acid coffee comes in…with high score. We hired the best lab guys around and tested our coffee against a few others. According to tests, trücup clocked in at an impressive 5.74 pH level. Even being humble, and gifting a generous average to the others, the results? trücup is a very impressive 60% less acid than those other guys.