 
 <prompt> ```Some kofi bin dey go through processing with steam or solvents to remove some of their acidity. Oda kofi bin dey naturally low for acid because of di area wey dem dey grow. Start with kofi wey dem design to be low-acid if you dey worry about acidity. Kofis wey dem process to remove di acidity dey often dey sell as "mild" or "stomach-friendly." Many kofis wey dem grow for Hawaii, Sumatra, Brazil, India, and di Caribbean dey naturally lower for acid. Dark roast kofis, like Italian and French roast, dey usually lower for acid pass light or medium roast varieties. Dis na because kofi dey undergo chemical changes as e dey roast, so di longer wey e dey roast, di more acid wey dey remove. Choose dark roast kofi and make am using any method wey you prefer. Dark roast kofi also dey cause less acid to dey secreted by di stomach pass light or medium roasts. If you no dey used to drinking dark roast, use smaller amount pass your usual light or medium roast until you sabi di taste. If kofi beans dey ground too finely, too much of di acid fit dey extracted during di brewing process. To reduce di acid for your kofi, choose coarser grind, wey no go likely to be over-extracted when you dey brew your kofi. You fit try medium ground kofi to see how e go affect your stomach. However, avoid fine and extra fine ground kofis.

Summary:``` <response>: ```Select coffee wey dem advertise as low-acid. Choose dark roast coffee. Use coarsely ground coffee.``` 