There are several variables that come into play when creating the lowest acid coffee blend possible. We have considered every step the bean takes along its journey before hitting your mug and reduced its acidic properties at every step.
To start, we look at the environment in which the bean inserts itself into the world. As a general rule of thumb, the higher the elevation the higher the acidity content. This is because higher elevation is accompanied by cooler temperatures, slower growth rates, and faster drainage. All three of these variables make it increasingly difficult on the young beans’ life. This difficulty results in the bean producing and storing more acids. This blend sources two of the lowest elevation coffee plantations to make for the lowest acid coffee available.
Next, we must look at what types of acids are being stored. Even at lower elevations, all coffee beans have some acidic content. However, the soil they are grown in is largely responsible for which types of acid they contain. By selecting low elevation regions that avoid the harsher types of acid, we are able to further minimize the harshness of our blend. Coffee soil composition is responsible for varying the concentrations of four primary coffee acids: citric, acetic, malic, and tartaric. Of these acids, citric and acetic acids are the most impactful to creating that stinging bite that is associated with higher-acid coffees. These are also the two acids that are primarily responsible for stomach irritation. Malic acid is the primary acid found in green apples, giving them their tartness. While this is not necessarily an undesirable coffee quality, it is not what we are striving for in this blend. Tartaric acid is the main acid in purple grapes. It gives a very rounded, tame sweetness to the coffee profile. This blend focuses on cutting the citric, acetic, and malic acids. This only allows minimal levels of tartaric acid (the mildest and best balanced of the acidic types) to make its way into your cup.
Finally, we roast this blend “low and slow”. This triggers a caramelization process which suppresses acids while highlighting the more balanced sugars. By slowing the roast, we round the flavor profile, transforming the peaks of the tart acid into rolling hills of sweetness.
