We also didn't believe it was possible, but a trip to Seattle led Golden Ratio's founder, Clark, to discover "low-roast coffee," an incredibly light, low acid brew that didn't cause any of the stomach discomfort spurred by acidic black coffee.
Once Clark had tasted gold, he knew he'd never be able to return to his classic cup of joe, and since this low-roast coffee was (and still is) very difficult to source, his only option was to make it for himself. Thus began the inception of gold coffee and Golden Ratio.
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