Tieman's Fusion Coffee Low-Acid Review

Tieman's Fusion Coffee Low-Acid
Overall Rating
89
Flavor & Aroma (50%)
92
Freshness (20%)
85
Balance & Acidity (10%)
92
Body & Mouthfeel (10%)
82
Roaster Reputation (10%)
85
The Bottom Line
Tieman's Fusion Coffee isn't just coffee. They infuse their 100% Arabica beans with green tea, red rooibos tea, and goji berries for an intriguing blend that's low in acidity but high in antioxidants, caffeine, and flavor.
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Key Features of the Tieman's Fusion Coffee Low-Acid

Key Features of Tieman's Fusion Coffee Low-Acid

  • Weight: 10 oz
  • Organic: No
  • Origin: Arabica beans, Central and South America
  • Notes: Rich and bold with slight sweetness

Tieman's Fusion Coffee Low-Acid Overview

Perhaps a divergence from other low-acid coffees, but an interesting offering nonetheless, Tieman’s Fusion Coffee is naturally fused with Matcha Green Tea, Rooibos Red Tea, and Goji Berry powders.

The name makes more sense now, huh?

This provides the caffeine punch and full coffee flavor without the acidity.

Dubbed a “healthy” coffee, you probably won’t notice a difference in taste from a standard cup, but you’re drinking 5 times the daily recommendation of antioxidants.

Pros
Cons

Is the Tieman's Fusion Coffee Low-Acid for you?

Is Tieman's Fusion Coffee Low-Acid for you?

Tieman's Fusion Coffee Low-Acid Review: An In-Depth Look

Check out the Tieman's Fusion Coffee Low-Acid!

Check out Tieman's Fusion Coffee Low-Acid!

Tieman's Fusion Coffee Low-Acid
Tieman's Fusion Coffee isn't just coffee. They infuse their 100% Arabica beans with green tea, red rooibos tea, and goji berries for an intriguing blend that's low in acidity but high in antioxidants, caffeine, and flavor.

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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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