For millions of coffee lovers, acidity isn’t about flavor—it’s about burning discomfort, reflux, and ruined mornings. But what if you could enjoy coffee without the heartburn? The secret lies in bean selection, processing, and smart brewing.
Why Coffee Triggers Heartburn
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Chlorogenic acids stimulate stomach acid production
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pH levels vary wildly (regular coffee: ~4.7 pH vs. ours: 5.8 pH)
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Dark roasts are naturally lower acid than light roasts
Swiss Water Decaf’s pH Advantage
Our Peruvian Decaf (5.8 pH) undergoes:
✅ Longer soaking in mineral-rich water (reduces acid compounds)
✅ Slow roasting to caramelize natural sugars (buffers acidity)
✅ Lab-tested for 40% less acidity vs. conventional decaf
“Switched to CoffeeTotaler’s low-acid Sumatra last year—my GERD symptoms vanished.”
— Dr. Vikram Patel, gastroenterologist
3 Brewing Hacks to Neutralize Acidity
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Cold Brew – Steep grounds in cold water for 18hrs (reduces acidity by 67%)
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Salt Trick – A pinch of Himalayan salt in grounds counteracts bitterness
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Oat Milk – Its alkaline pH (6.5) balances coffee’s acidity
Try Our Low-Acid Trio:
→ Peruvian Decaf (5.8 pH, chocolate notes)
→ Sumatra Swiss Water (5.6 pH, earthy profile)
→ Cold Brew Kit (includes pH test strips)
