Now, let’s go back to the roasting process. Acidity in coffee is actually a wonderful thing. Thus, the term “acidity” refers to the concentration of these acids. I’m sure you’ll find this to make sense once you compare coffee from now on.Ĭoffee, grown at high altitudes, contains more chlorogenic acids as a general rule. To make things simple, I would refer to these flavors as salty. Those distinct flavors disappear in this process. “Usually” a dark roast would have less of the chlorogenic acids. When coffee goes through the roasting process, depending on what the roaster wants to achieve, this acid component cooks away.

More or less of these components are present depending on the variety of coffee you choose. These are components inside the coffee bean. Chlorogenic acids are the good antioxidants that make coffee “a healthy food”. Let’s talk about 2 types of acids that we can find in coffee. (At least, not by brewing.) Among the 20%, good solubles are the acids and fruity flavors you enjoy in your cup.

Only 20% of the solubles in coffee beans taste good, 10% are not even worth talking about, and the remaining 70%, are impossible to extract. There is a chart, The Coffee Tasters Flavor Wheel, that aids in making these comparisons.Ĭoffee beans are very complex. That is what coffee connoisseurs refer to when they talk about citric, plummy, or watermelon-like flavors.Ĭoffee does not taste like any of these fruits, but they compare sourness or sweetness to them.

In fact, very expensive arabica beans are very acidic, although it has less than its counterpart variety, robusta.Īcid content is a desirable taste. Acidity in coffee is naturally occurring.

Organic sumatra coffee beans