Simpatico Low-Acid Dark Roast Review

Simpatico Low-Acid Dark Roast
Overall Rating
92
Flavor & Aroma (50%)
93
Freshness (20%)
90
Balance & Acidity (10%)
92
Body & Mouthfeel (10%)
90
Roaster Reputation (10%)
90
The Bottom Line
Simpatico's Low-Acid Dark Roast is shade-grown at high altitudes in Mexico and is naturally low-acid. It's sweet and toasty with a mild finish and comes in either 2 lb or 5 lb bags of whole bean coffee.
The Coffee Maven's editors select and review products independently. We may receive a commission if you purchase through one of our links at no additional cost to you.

Key Features of the Simpatico Low-Acid Dark Roast

Key Features of Simpatico Low-Acid Dark Roast

  • Weight: 2 lbs
  • Organic: No
  • Origin: Mexico
  • Notes: Sweet and toasty with a mild chocolate finish

Simpatico Low-Acid Dark Roast Overview

One of my favorite low-acid coffees, Simpatico’s Dark Roast is a stand-out to my palate.

Shade-grown at high altitude, this coffee is naturally devoid of acidity and is easy on digestion without sacrificing any full-bodied flavor or great taste.

It's flavorful, smooth, and enjoyable.

Pros
Cons

Is the Simpatico Low-Acid Dark Roast for you?

Is Simpatico Low-Acid Dark Roast for you?

Simpatico Low-Acid Dark Roast Review: An In-Depth Look

Check out the Simpatico Low-Acid Dark Roast!

Check out Simpatico Low-Acid Dark Roast!

Simpatico Low-Acid Dark Roast
Simpatico's Low-Acid Dark Roast is shade-grown at high altitudes in Mexico and is naturally low-acid. It's sweet and toasty with a mild finish and comes in either 2 lb or 5 lb bags of whole bean coffee.

More Reviews From The Coffee Maven

No items found.
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!

Search