Most varieties of coffee are acidic, though their level of acidity varies by variety and roasting method. Lighter roasts generally release more acid. Organically grown varieties may help reduce acid levels; however, altitude, processing methods and processing may still have an impact on its acidity levels.

Baking soda, the same ingredient found in many over-the-counter antacids, can also help neutralize acidity in coffee drinks.

If you suffer from gastroesophageal reflux disease (GERD), acidic coffees should be avoided as they can aggravate symptoms by weakening lower esophageal sphincters and increasing stomach acid production. Caffeine in coffee may weaken these structures while increasing stomach acid production – something acidic beverages cannot do.

If you prefer lower-acidic varieties of coffee, search for organic varieties like certified organic, fair trade or Newman’s Own Organics varieties. These brands use ingredients grown according to Oregon Tilth standards without using synthetic pesticides or herbicides in their growing process. Chicory coffee may also help soothe stomach discomfort more than regular varieties.