Puroast Low-Acid Organic French Roast Review

Puroast Low-Acid Organic French Roast
Overall Rating
89
Flavor & Aroma (50%)
90
Freshness (20%)
85
Balance & Acidity (10%)
90
Body & Mouthfeel (10%)
90
Roaster Reputation (10%)
88
The Bottom Line
Puroast's Low-Acid French Roast is big and bold but easy on your gut. A balanced, organic, single-origin coffee from Venezuela, it has deep chocolaty notes with a rich, earthy backbone without being over-roasted.
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Key Features of the Puroast Low-Acid Organic French Roast

Key Features of Puroast Low-Acid Organic French Roast

  • Weight: 12 oz
  • Organic: Yes
  • Origin: Venezuela
  • Notes: Balanced, rich, and mild

Puroast Low-Acid Organic French Roast Overview

Puroast sounds like a generic brand, but the truth is anything but. Their French Roast is bold but easy on the gut.

According to the folks at Puroast, their methods of roasting greatly reduces the acid in the coffee by more than 70% compared to leading brands.

To reduce the acidity to that degree while not sacrificing much flavor is a feat indeed. Keurig K-cups are available, as well as a House Blend and Dark French Roast coffee offering.

Pros
Cons

Is the Puroast Low-Acid Organic French Roast for you?

Is Puroast Low-Acid Organic French Roast for you?

Puroast Low-Acid Organic French Roast Review: An In-Depth Look

Check out the Puroast Low-Acid Organic French Roast!

Check out Puroast Low-Acid Organic French Roast!

Puroast Low-Acid Organic French Roast
Puroast's Low-Acid French Roast is big and bold but easy on your gut. A balanced, organic, single-origin coffee from Venezuela, it has deep chocolaty notes with a rich, earthy backbone without being over-roasted.

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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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