Healthwise Low-Acid K-Cups Review

Healthwise Low-Acid K-Cups
Overall Rating
88
Flavor & Aroma (50%)
90
Freshness (20%)
83
Balance & Acidity (10%)
90
Body & Mouthfeel (10%)
85
Roaster Reputation (10%)
85
The Bottom Line
HealthWise uses an FDA-approved process called TechnoRoasting that reduces acid with minimal degradation to their 100% Colomian Supremo Arabica beans. In addition to K-Cups, HealthWise offers ground coffee as well.
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Key Features of the Healthwise Low-Acid K-Cups

Key Features of Healthwise Low-Acid K-Cups

  • Weight: 12 oz
  • Organic: No
  • Origin: Colombia
  • Notes: Mellow, full flavor

Healthwise Low-Acid K-Cups Overview

This Arabica coffee is roasted with an FDA-approved method known as TechnoRoasting, a process which reduces the heartburn-producing acids common to other coffee products.

This process reportedly preserves the essential minerals, antioxidants, vitamins, and other nutrients often excluded by other roasting processes.

Interestingly, HealthWise claims that you can refrigerate their coffee for up to one week, reheat it to below boiling, and the taste will remain unchanged from the original brewed cup.

The benefits of this coffee are certainly the fruits of the TechnoRoasting method.

This specific listing is for their low-acid K-Cups, but HealthWise also makes low-acid ground coffee for tradition coffee makers as well.

Pros
Cons

Is the Healthwise Low-Acid K-Cups for you?

Is Healthwise Low-Acid K-Cups for you?

Healthwise Low-Acid K-Cups Review: An In-Depth Look

Check out the Healthwise Low-Acid K-Cups!

Check out Healthwise Low-Acid K-Cups!

Healthwise Low-Acid K-Cups
HealthWise uses an FDA-approved process called TechnoRoasting that reduces acid with minimal degradation to their 100% Colomian Supremo Arabica beans. In addition to K-Cups, HealthWise offers ground coffee as well.

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

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