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Our Transparency Promise
Lab-Verified pH Scores & Certified Organic
We believe in proof, not just promises. Below, you will find our independent, third-party lab reports for our pH levels and our organic certifications.
Why Our Verified pH Scores Matter for Your Health
We know raw lab data can be intimidating. This is the simple truth: Acidity is measured on a logarithmic scale, meaning a small change in the pH number represents a massive difference in how harsh the acid feels on your stomach lining.
Our commitment to Slow-Roasting is focused on removing the irritating compounds so you can drink coffee without worry. Here is a quick breakdown of what our scores mean in real terms for managing GERD and IBS:
- Standard Coffee Threat: Conventional or "third-wave" coffees typically rest at pH 4.5 - 5.0. This level is similar to orange or tomato juice, making it a high-risk trigger for acid reflux and heartburn.
- The Mavericks Comfort Zone: Our lowest acid roasts reach up to $\text{pH}$ 6.39. This number is exponentially less acidic and makes our coffee vastly gentler, sitting comfortably close to the neutral pH 7.0 mark.
Section 1: Lab-Verified pH Levels
This is the data that proves our coffee is one of the lowest-acid brands on the market. Click "View Report" on any coffee to see the original, unedited lab analysis.
A Note on Our Scores: Coffee is a natural product. Scores can fluctuate slightly from batch to batch. The values in this chart represent levels of "up to" that score (e.g., up to 6.39 for Dark French).
| Coffee Name | Type | pH Level | Acid Reduction* | View Report |
|---|---|---|---|---|
| Dark French | Regular | 6.39 | 97.4% Less Acid | [VIEW] |
| Decaf Dark French | Decaf | 6.3 | 96.8% Less Acid | [VIEW] |
| Iron Horse | Regular | 6.2 | 96.0% Less Acid | [VIEW] |
| Sumatra | Regular | 6.2 | 96.0% Less Acid | [VIEW] |
| Midnight Ride | Regular | 6.09 | 94.9% Less Acid | [VIEW] |
| Decaf Midnight Ride | Decaf | 6.09 | 94.9% Less Acid | [VIEW] |
| House Blend | Regular | 5.89 | 91.9% Less Acid | [VIEW] |
| Decaf House Blend | Decaf | 5.89 | 91.9% Less Acid | [VIEW] |
| Colombia | Regular | 5.8 | 90.0% Less Acid | [VIEW] |
| Breakfast Blend | Regular | 5.8 | 90.0% Less Acid | [VIEW] |
| Sequoia Blend | Regular | 5.8 | 90.0% Less Acid | [VIEW] |
| Decaf Colombia | Decaf | 5.8 | 90.0% Less Acid | [VIEW] |
| Mexico Chiapas | Regular | 5.8 | 90.0% Less Acid | [VIEW] |
| Peru Organic | Regular | 5.7 | 87.4% Less Acid | [VIEW] |
Section 2: Certified Organic
The Purity Factor: Why Organic is Essential for Sensitive Stomach Health
Our rigorous CCOF process is essential for stomach health. It ensures that the beans—which undergo an extended, slow roast—are free from synthetic pesticides, herbicides, and GMOs. These chemical contaminants are common in conventional farming and can act as additional irritants to a sensitive gut lining.
By guaranteeing a clean, pure starting product, we reinforce the efficacy of our low-acid process and provide our customers with a truly stomach-safe beverage from farm to cup.
Traceability & Lot Certifications
For full traceability, you can view the individual organic lot certificates associated with our coffee purchases below.
Frequently Asked Questions (FAQ)
We believe in scientific clarity. Here are the answers to the most common questions about our coffee and its verification.
Question: How does Mavericks Coffee reduce acidity without chemicals?
Answer: Mavericks Coffee uses a classic, time-honored technique called Slow Roasting. This extended thermal profile (20+ minutes) applies sustained heat necessary to chemically degrade Chlorogenic Acid (CGA), the primary gastric irritant, resulting in a naturally low-acid product.
Question: What is Chlorogenic Acid (CGA), and why is it problematic for GERD/IBS?
Answer: Chlorogenic Acid (CGA) is a naturally occurring nonvolatile acid inherent in coffee that remains locked in the coffee bean if roasted too quickly. CGA acts as a powerful gastric stimulant, prompting the stomach to produce excess acid and causing the pain associated with acid reflux and GERD. Slow Roasting targets CGA for elimination.
Question: Does the Slow Roast process harm the flavor?
Answer: No, the Slow Roast enhances flavor. The extended roasting time allows the Strecker Degradation reaction to fully complete, which forms highly aromatic compounds (Strecker Aldehydes). This creates a smooth, rich, nutty, and chocolatey flavor profile that replaces the volatile acidic notes. All things people like about coffee without all the things they don’t like bright, bitter, or sour.
Question: Is the low acid claim independently verified?
Answer: Yes. Our low-acid results are confirmed by independent, third-party food science lab testing. Our Dark French Roast, for example, is verified to reach a pH of 6.39, proving its effectiveness as one of the lowest-acid coffees available.
Convinced? Now it's time to taste the difference.
You've seen the proof. Find your perfect, stomach-safe roast today.
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