Acidity is one of the defining traits of specialty coffee. It’s not related to stomach acidity, but rather to the brightness and freshness of flavor – often described as fruity, citrusy, or wine-like.
🍋 What Does “Acidity” in Coffee Mean?
In coffee, acidity refers to a pleasant tartness or brightness. It adds liveliness and complexity to the cup. High-quality coffees often have balanced, vibrant acidity.
🌍 How Origin Affects Acidity
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Ethiopia, Kenya, Rwanda – high acidity, berry, citrus, and wine-like notes
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Colombia, Guatemala, Peru – balanced acidity, floral and fruity tones
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Brazil, India, Sumatra – low acidity, nutty and chocolatey profiles
🏔️ Altitude Matters
Higher altitudes lead to slower maturation, which enhances acidity and complexity:
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Over 1,800 m – bright, vivid acidity
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1,200–1,800 m – balanced acidity
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Below 1,000 m – lower acidity, fuller body
🔬 Processing Method & Acidity
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Washed: accentuates acidity
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Natural: boosts sweetness, adds fruity flavors
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Honey: balances acidity and sweetness
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Anaerobic: complex, varied acidity
📚 Conclusion
Acidity is a marker of freshness and quality in coffee. Whether you prefer high-acid, fruity profiles or smoother, low-acid cups, understanding the factors behind acidity helps you choose your ideal brew.