Stuck in the Middle Drip Grind Sample

The Lowdown on Low-Acid

One big reason to love trücup: it’s low acid. Using a natural process, we remove acids that can be harmful to the stomach, but leave in all the flavor, caffeine and aroma. But what does it mean to be a “low-acid coffee?” Here’s a brief overview of acid, for those of us who might have been thinking about other things during high school chemistry class: Acid levels are all about pH, which stands for “potential of hydrogen” and is a measure of the hydrogen ion concentration present in a solution. Acid is measured on a scale of 0-14. Solutions that have a pH of less than seven are considered “acidic” and those with a pH level of greater than seven are considered “basic.” Water sits in the middle with a score of 7 and is considered neutral, neither acidic nor basic. Anything containing acid—which is just about everything you eat or drink—affects your pH level. And the higher the pH level, the lower the acid. Got it?

How do we make low-acid coffee?

We take a blend of Brazilian Santos beans from the Minas Gerais region of Brazil and Colombian Excelso from Huila, Colombia, along with beans in other regions of South America.

Using precise temperatures and specific pressures of water and steam, the waxy outer coating of the unroasted green bean is removed. Then, the beans are dried to their original moisture content and roasted at our roaster facility in Portland.