Coffee is acidic because of the natural acids found within the bean’s chemistry. These natural acids include chlorogenic acids, as well as other organic acids like citric and malic acid. All of these contribute to coffee’s lively, tangy, and fruity flavor profile.

As the coffee beans are roasted, these acids begin to break down. The longer and more thoroughly they roast, the more these acids are reduced, which means the coffee becomes lower in acidity. When coffee is lightly roasted or processed too quickly, it contains a higher acidity level which can lead to digestive issues and stomach discomfort. (Essentially, a dark roast is generally less acidic because it roasts for longer while a light roast tends to be more acidic.) 

Now, coffee’s acidity isn’t a fixed characteristic simply defined by light, medium, or dark roasts. Factors like where the beans are from, what type of beans, how they’re roasted, and how they're brewed all play a role. Our job starts with roasting, using LEDs in a vacuum chamber to alter the chemical reactions taking place, producing a smoother, less acidic result.