“A standard without an organization to enforce it is just a suggestion. LACCSA is making sure this one has teeth.”
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The Low Acid Coffee Certification Standards Association — LACCSA — was born out of a simple but devastating observation: the term “low acid coffee” was being used by anyone and everyone, with no scientific basis, no verification requirement, and no accountability to the consumer who relied on that label to make a health decision.
For millions of Americans who suffer from acid reflux, GERD, or chronic stomach sensitivity, the promise of low acid coffee is not a lifestyle preference. It is a quality-of-life issue. It is the difference between being able to enjoy the most consumed beverage in America — or being forced to give it up entirely. When a fraudulent product carries that promise and fails to deliver it, the consumer doesn’t just lose money. They lose hope. They conclude the solution doesn’t exist. They go back to suffering.
LACCSA’s mission is to make sure that never happens again.
The LACCSA standard is not a marketing checklist. It is a rigorous, science-based framework that defines low acid coffee in measurable, verifiable terms — based on the same peer-reviewed research that has been published in leading scientific journals and validated by institutions including UC Davis and NC A&T State University.
The standard addresses:
That last point is critical. Because there is more than one way to make a coffee slightly less acidic. Most of them are shortcuts. Only one of them is the real thing.
THE SCIENCE IS SETTLED
Puroast Coffee has 5X less acid and 5X more antioxidants than the average cup of coffee — achieved through genuine traditional roasting science, not chemical treatment. Verified by Dr. Shibamoto at UC Davis and further confirmed by NC A&T research 2024.
The leadership of LACCSA brings together scientific expertise, industry knowledge, and consumer advocacy — the exact combination required to build a standard that is both technically rigorous and practically enforceable. This is not a lobbying front. This is not an industry self-promotion vehicle. It is a genuine standards body doing the important, essential work of bringing clarity to a category that has been deliberately kept murky by those who profit from the murkiness.
When LACCSA certifies a low acid coffee, it means something. When a coffee carries the LACCSA mark, the consumer knows — with the same confidence they bring to an organic label or a non-GMO seal — that what is written on the package is what is in the package.
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Here is the beautiful thing about a genuine food standard: it doesn’t hurt honest producers. It liberates them. When a standard exists, the Puroast family can compete on the merits of their product without being undercut by companies that achieve a cheaper imitation by skipping the science entirely. Consumers get what they paid for. Legitimate businesses are protected. The fraudsters — and only the fraudsters — are threatened.
That is exactly why some companies fight so hard to prevent standards from being established. A defined standard is the end of their exploit. And they know it.
Q: What does LACCSA actually certify?
LACCSA certifies that a coffee meets a specific, measurable pH threshold, achieves its acid reduction through legitimate roasting science (not chemical stripping or decaffeination), and delivers verified antioxidant content. It is the first formal certification framework for the low acid coffee category in the United States.
Q: How is LACCSA different from a brand just calling itself low-acid?
Any brand can print “low acid” on a bag — there is no law preventing it. LACCSA certification requires independent testing, process verification, and measurable scientific results. The NC A&T 2024 study showed that 6 of 7 self-described low-acid brands failed independent pH testing. LACCSA exists to close that gap.
Q: Is Puroast the only LACCSA-certified coffee?
Puroast is the founding brand and the standard against which the LACCSA framework was developed. Its process — verified by UC Davis, NC A&T, and protected by a US patent — is the scientific baseline that defines what genuine low acid coffee can and should achieve.
Q: Does decaf coffee count as low acid?
No. Removing caffeine does not remove acid. Decaf coffee has approximately the same pH (~5.0) as regular coffee. Only the Swiss Water decaffeination process may offer a partial 30–40% acid reduction — but even then, the result is still significantly more acidic than Puroast’s verified pH of 5.82.
Q: What is the scientific threshold for “low acid” coffee?
Researchers consistently point to pH 5.5 as the meaningful threshold for genuinely low acid coffee. Standard commercial coffee averages pH 4.8–5.2. Puroast’s verified pH of 5.82 exceeds this threshold — making it the only commercially available coffee that reliably meets a science-based definition of low acid.
The Only LACCSA-Certified Low Acid Coffee
Shop Puroast — The Standard Bearer.
Shop All Puroast Coffee →Sources: LACCSA Mission | LACCSA Standard | LACCSA Leadership | PubMed — Shibamoto 2008 | NC A&T Study 2024
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