Coffee Acidity is the bright and dry
taste that adds life to a coffee. Acidity
is unmistakable in most Kenyan coffees and should
be evident in any wet-processed coffees.
Perceived acidity in coffee does not necessarily correlate
to the pH of a coffee, but is believed to be the
result of the acids present. The acidity of coffee
is akin to the dry but bright sensation experienced
on the back sides of your tongue while drinking
a red wine.
Dry-processed coffees will have
a low-toned and subtle acidity. It is important
to note that as the roast develops, coffee acidity decreases.
Acidity is not a favorable quality in high amounts
in espresso. For this reason, most American
roasters will roast espresso very darkly.
Unfortunately at darker roasts, the aroma and sweetness
diminish, which is equally detrimental to the