Acidity is one of the most celebrated (and misunderstood) elements in specialty coffee. Often mistaken for unpleasant sourness, true acidity adds brightness and complexity to the cup, offering flavors like berries, citrus, and stone fruits.
🌍 Origin – A Key Factor
High-altitude regions like Ethiopia, Guatemala, and Costa Rica tend to produce bright, acidic coffees, thanks to cooler climates and slower bean development. In contrast, Brazil and Indonesia often yield lower-acidity coffees with deeper sweetness due to lower altitudes and different processing styles.
🧪 Processing – Washed, Natural, Honey
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Washed (wet) process: yields crisp acidity, often citrusy or floral.
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Natural (dry) process: develops fruity acidity, like berries or cherries.
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Honey process: balances the two, resulting in moderate acidity with sweetness.
☕ Acidity vs. Bitterness
Acidity isn’t bitterness. A well-roasted and properly brewed coffee can have pleasant, wine-like acidity. Bitterness often signals over-roasting or incorrect extraction.
📚 Conclusion
Understanding acidity helps you explore coffee more deeply – by connecting origin, processing, and flavor. Don’t fear acidity; embrace it, and you might discover your new favorite cup.