No Common Standard – No Consistent Claims
Consumers are purchasing ‘low acid’ coffee, but there’s no widely accepted definition for what qualifies as ‘low acid.’ This creates a landscape full of marketing confusion, inconsistent claims, and little recourse for consumers. LACCSA enters as a much-needed standard maker.
Why do consumers look for low acid coffee? Dental science shows pH around 5.5 is a critical threshold for enamel health. GERD increases risk of dental erosion, and coffee is commonly identified as a heartburn trigger. Many seek low-acid options for these reasons, not medical advice.
The real problem: most ‘low acid’ coffees have no testing standard. Published research shows only 1 in 7 sampled coffees marketed as low acid had pH above 5.5—the rest were in typical commercial ranges. The lack of standards leaves buyers unable to compare products reliably.
Consumer need.
Science & Verification gaps.
Few studies actually test marketed ‘low acid’ coffees, and most don’t pass the 5.5 pH threshold. Without clear rules or standard labeling, meaningful comparisons are impossible.