Midnight Ride Blend | 90% Less Acid | Low Acid Coffee 100% Organic ingredients| Bold Roast - - Whole Bean 1lb
$40.46
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Midnight Ride Blend | 90% Less Acid | Low Acid Coffee 100% Organic ingredients| Bold Roast - - Whole Bean 1lb
$40.46
- Easy on Your Body - Up to 90% Less Acid. - Great for Suffers of GERD, IBS, IC, Silent Reflux, Heartburn, etc. - Low Cholorogenic Acid - Perfect for Keto Alkaline Diet. - NO pre-treatments or chemicals, just Slow Roasted and Organic. - Drink with Confidence - Verified by Independent Laboratory.
Product description
THE SLOW ROASTED LOW ACID ORGANIC COFFEE
Slow roasting coffee at a high temperature for a much longer duration is the most effective means of reducing volatile and non-volatile acidity levels in coffee. It greatly surpasses coffee origin, processing, and brewing as the chief means to reduce and eliminate troublesome acids inherent in coffee.
Slow roasting coffee virtually eliminates non-volatile acids in the coffee bean, which are precursors to bitterness, fruity flavors and unpleasant notes. It leaves a rich more natural taste with a sweet finish. Mavericks slow roasts coffee, not because of acidity, but because of the taste. The very, very low acidity is a bonus.
Acids constitute about 8% of green coffee beans by weight. Those naturally acids can be divided into two major categories volatile and non-volatile acids. While the volatile acids dissipate during normal roasting, the non-volatile acids are more persistent and resistant to heat and are the acids that are the most problematic for people health. The high temperatures and duration of slow roasting has the heat and time necessary to eliminate volatile acids.
Their is no universal standard for low acid coffee. Any company can claim their coffee is low acid. Mavericks set our standard of scoring coffee for pH. It is based on Mavericks experience in the coffee industry for 20 years that any coffee that does not have a pH of 5.5 or greater (higher the score the better), may not have sufficient acid reduction. The pH score is a tool to assess the acidity content of the coffee. This can be applied to any coffee. It's a method for scoring acidity levels and not taste.