Acidity is a term used to describe a flavor characteristic of coffees which have a noticeably tart flavor, similar to a dry wine. Many coffees with high acidity are also described as bright or citrusy. Despite the name, coffees described as having a high degree of acidity do not generally contain more of a pH acid balance than most other coffees. Coffees described as acidic are often arabica coffees grown at a high altitude. Coffees grown in Eastern Africa are often noted for their acidity. As coffee beans are roasted darker, acidic notes become less apparent but may manifest themselves as more sharp or pungent flavors[1].

See also


  1. Kenneth Davids (2003). Home Coffee Roasting: Romance & Revival, Rev. updated ed., 58. ISBN 0312312199.

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