Organic Coffee, Ground, Decaffeinated, 12 oz, Tylers Coffees

World’s First Acid Free Coffee Doctor Recommended* Tylers Coffee Is Made From USDA Organic AAA Arabica Beans Certified By A Bee Organic Only the 100% Chemical Free Swiss Water® Drink Different, Drink Smart, Drink Tylers Decaffeination Process maintains the distinct flavor of our beans creating the Worlds Finest Acid Free Decaf. The Benefits of Acid Free Coffee Minimizes the damage to tooth enamel Reduces acid reflux Non irritating to sensitive stomachs Limits heartburn, indigestion, & bloatingTylers Coffee is the worlds First and Only Acid Free coffee! We like to stick with the basics when it comes to your daily cup which is why we have brought our coffee down to a science in our Decaf Ground coffee.We use only the finestAAAArabicacoffee beans single-sourced from the healthiest farms of the prosperousChiapas Mexico.We pride ourselves in using only the best beans which is why we have attainedUSDA Organic CertifiedAAA Arabica Beans to make every cup of ourDecaf Groundas smooth as the last.Using our proprietary and All-NaturalZ-Roasting Process we can safely prevent harmful acids that normally bloom during the roasting process. Click here to learn more about our Z-Roasting Process.These harmful acids are known for causing and contributing to stomach related modalities that plague 1 out of every 3 Americans. These problems can be as small as minor Acid Reflux to Severe IC and IBS. Click Here to learn more about the health benefits of Acid Free Coffee.OurDecaf Groundis decaffeinated using a Swiss Water Decaffeination Process that safely and naturally decaffeinates the beans up to 99.8% caffeine free. Our process does not use chemicals unlike the ordinary decaffeination process that uses harmful chemicals. Paired with our All-Natural Z-Roasting process we can maintain the USDA Organic Certification throughout the whole process.Tylers Coffee was tested with other leading coffee brands and other low-acid alternatives. The results show Tylers Coffee producing the least amount of side effects.Less dysuria frequency and urgency were consistently noted withaddedbenefit of reduction in GERD (gastroesophageal reflux).The main purpose of this study was to evaluate a coffee that follows the scientific principles in coffee production. From bean selection to drying to roasting and finally brewing the study is to find who offers the least offensive product while maintaining the desirable coffee experience. First and foremost coffee is an acquired taste. An acceptable substitution to a previous traumatic experience opens the field to many options. Concern for acid levels and caffeine concentration appears to be universally accepted as the cause for over-activity in the lower urological system.