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The compound behind the burn
If coffee’s been leaving you wincing, you’re not imagining it. Research from UC Davis points to chlorogenic acids (CGAs) as a major source of acid reflux and digestive discomfort. These compounds occur naturally in green coffee beans. Lowering pH alone doesn’t solve that. Our roasting process is built around reducing CGAs, and independent lab testing verifies it.
Why roasting method matters
Roasting time and temperature directly affect how much CGA ends up in your cup. The roasting method, whether conduction or convection, plays a major role in how evenly that heat is applied.
Built for every step of the roast
Three decisions, made with intention, that separate our cup from every other low acid option on the market.
100% Arabica Sourcing
Arabica beans naturally carry lower CGA levels than Robusta, which many competing blends quietly use. Before we ever roast, we start with 100% certified organic, single-origin Arabica. A lower baseline means a smoother finish.
Roast from the Inside Out
Our convection roasting process uses superheated air to heat every bean evenly from skin to core. Unlike drum roasting, there are no hot spots and no undercooked centers. More uniform heat means more thorough CGA breakdown throughout the whole bean.
Finish with Intention
Most roasters stop here. We do not. We extend the final stage of the roast at a lower temperature, pushing CGA reduction further without over-darkening the bean or sacrificing the flavor you actually want in your cup.
Verify with Independent Testing
We do not ask you to take our word for it. Every claim on this page is backed by independent third-party lab results showing up to 25% lower CGAs than competing low acid Arabica blends. Science in, science out.
By refining our roasting process, including a slower, low-temperature finish, we’ve optimized CGA reduction without over-darkening the beans. While we don’t make medical claims, our customers consistently report a smoother, more enjoyable coffee experience.
The numbers don't lie
Sample Collection
Coffee samples are collected from each batch and prepared for detailed laboratory analysis.
Contaminant Screening
Samples are screened for unwanted substances including chemical residues and environmental.
Chemical Analysis
Advanced testing methods are used to measure compounds such as glyphosate, pesticides.
Microbial Testing
The coffee is tested for harmful microorganisms to ensure it is safe for consumption.
Heavy Metal Testing
Samples are analyzed for trace metals like lead, arsenic, cadmium, and mercury.
Data Verification
All results are reviewed and verified to confirm they meet strict safety and quality standards.
Lab-Tested Coffee Comparison
| TESTED FOR | Regular Coffee | Alex's LOW ACID Coffee |
|---|---|---|
| Acrylamide | NAN | 349.83 ppb |
| Aerobic Plate Count | NAN | <50 CFU/g |
| Arsenic | NAN | 1.2 ppb (μg/kg) |
| Cadmium | NAN | 3.6 ppb (μg/kg) |
| Cafestol | NAN | 3,974 ppm |
| Chlorogenic Acid | NAN | 210.80 ppm |
| Coliform | NAN | <10 CFU/g |
| Acrylamide | NAN | 352.33 ppb |
| Aerobic Plate Count | NAN | <50 CFU/g |
| Arsenic | NAN | 6.2 ppb (μg/kg) |
| Cadmium | NAN | 7.0 ppb (μg/kg) |
| Cafestol | NAN | 1,755 ppm |
| Chlorogenic Acid | NAN | 243.00 ppm |
| Coliform | NAN | <10 CFU/g |
| Acrylamide | NAN | 197.79 ppb |
| Aerobic Plate Count | NAN | <50 CFU/g |
| Arsenic | NAN | 1.9 ppb (μg/kg) |
| Cadmium | NAN | 6.4 ppb (μg/kg) |
| Cafestol | NAN | 2,641 ppm |
| Chlorogenic Acid | NAN | 242.00 ppm |
| Coliform | NAN | <10 CFU/g |
| Acrylamide | NAN | 267.30 ppb |
| Aerobic Plate Count | NAN | 267.30 ppb |
| Arsenic | NAN | <1 ppb (μg/kg) |
| Cadmium | NAN | 3.6 ppb (μg/kg) |
| Cafestol | NAN | 3,658 ppm |
| Chlorogenic Acid | NAN | 290.70 ppm |
| Coliform | NAN | <10 CFU/g |
About the Science
Every batch goes to a third-party lab before it ever reaches you. We check for contaminants, chemical residues, toxins, and anything else that shouldn't be there, plus microbial safety. Nothing ships until it clears.
- Screening for contaminants and chemical residues
- Analysis of toxins and unwanted compounds
- Microbial safety testing for harmful bacteria
- Batch-level quality verification
👉 You can see the full results yourself right here: lab results
Chlorogenic acids, or CGAs, are naturally occurring compounds in green coffee beans. They're the main reason coffee can taste bitter or leave your stomach unsettled. Roast a bean the right way and you break more of them down. That's the whole game with our coffee.
pH tells you how acidic a coffee is overall, but it doesn't tell you how much CGA actually made it into your cup. Two coffees can land at the exact same pH and still hit your stomach totally differently. That's why we don't chase a pH number. We roast to break down CGAs directly, then test to prove it.
Our testing ensures pesticide levels remain below detectable limits.
- No quantifiable pesticide residues
- Meets strict safety thresholds
- Verified through independent labs
In independent testing, our beans came in with up to 25% lower CGA levels than other low acid Arabica coffees on the market. We didn't just want to say "low acid." We wanted the numbers to back it up.
Yes. Every batch comes back clean for E. coli and Salmonella under real lab conditions. We're not guessing on this one.
No detectable pesticide residue in any batch we've tested, confirmed independently, not just something we're telling you.
Yes, every batch. Mold and yeast levels stay well within safe limits, every time.
Coffee that's easier on you.
Lab verified. Convection roasted. Certified organic. This isn’t just coffee made gentler; it’s coffee redefined. Give it a try , we made it for you.
