A company in Arizona is selling acid-free coffee. That’s the plus side. The big negative is that it comes pre-ground (boo!), in those pre-measured packets designed for brewing a single pot of coffee. The sort of packets you’d find in an office lunchroom. I’m not really sure how they’re making it acid-free, other than that they say the roasting process is incredibly precise, tolerant of an error of no more than a few seconds. My guess is they’re sampling the exhaust coming out of the roast and when levels of something are detected, they stop the process. I do something similar when I roast coffee, though quite low-tech. I sniff the exhaust fumes, waiting for a hint of smoke to appear. I usually then let it go another 20-30 seconds and stop the roast. You can read more about Tyler’s Coffee here.