truCup Low-Acid Coffee Review

truCup Low-Acid Coffee
Overall Rating
88
Flavor & Aroma (50%)
88
Freshness (20%)
88
Balance & Acidity (10%)
92
Body & Mouthfeel (10%)
85
Roaster Reputation (10%)
85
The Bottom Line
truCup offers a wide range of low-acid coffees from their light to dark to espresso roast. They remove the acid through a gentle, chemical-free process, leaving flavorful, easy-drinking, 100% Arabica coffee behind.
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 truCup Low-Acid Coffee

Key Features of truCup Low-Acid Coffee

  • Weight: 2 lb and 5 lb
  • Organic: No
  • Origin: Unlisted
  • Notes: Full body, Earthy (especially as compared to the milder and darker roasts by trücup)

truCup Low-Acid Coffee Overview

trücup’s low-acid offerings are separated by roast levels:

  • Born To Be Mild: Gentle cup, delicate sweetness
  • Stuck In The Middle: Balanced and smooth, not too strong or too mild
  • Heart Of Bold: Full body, but not too darkly roasted
  • Dark As Night: French roast; deliciously dark
  • You’ve Got a Blend: Espresso blend

As expected, the Heart of Bold is the full-bodied, bolder cup as compared to its counterparts, but not too dark (or mild), which is partly why it’s highlighted here. It’s also available as Keurig K-cups.

Pros
Cons

Is the truCup Low-Acid Coffee for you?

Is truCup Low-Acid Coffee for you?

truCup Low-Acid Coffee Review: An In-Depth Look

Check out the truCup Low-Acid Coffee!

Check out truCup Low-Acid Coffee!

truCup Low-Acid Coffee
truCup offers a wide range of low-acid coffees from their light to dark to espresso roast. They remove the acid through a gentle, chemical-free process, leaving flavorful, easy-drinking, 100% Arabica coffee behind.

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