Medium Roast

A smooth medium roast, naturally low in acid and easy on your stomach. Full flavor, full caffeine.

Smooth and balanced, and steady enough to drink all morning. Specialty-grade beans, naturally lower in acid and roasted to stay that way. Full-bodied and full-strength, without the sharp, sour bite.

• Smooth and balanced, built for drinking every day
• Naturally low in acid, controlled at every step
• USDA Certified Organic
• Small-batch roasted
• Full flavor, full caffeine

Before you decide

Does low acid mean weak coffee?
Lower acid, not lower caffeine. Full-bodied, full-strength. The only thing missing is the burn.

How do I know it is actually low in acid?
Because of how we source, roast, and brew. We start with beans that are naturally low in acid and keep it down at every step, without roasting the coffee dark. A more deliberate, more expensive way to make coffee, and the whole reason we exist.

Isn't this just decaf?
Decaf takes the caffeine out. We leave it in. What we take out is the harsh, sour bite. You keep the coffee. You keep the kick.

Isn't acidity a good thing in specialty coffee?
In specialty coffee, acidity is a compliment, the bright note at the front. That is not what we mean. We mean the harsh, sour bite that sits in your stomach. You can keep the brightness. You do not have to keep the burn.

Why does it cost more?
Specialty-grade beans, a roast built for smoothness, and a short line we stand behind. We would rather sell three things well than thirty things badly.