Acidity is the bright and dry
taste that adds life to the coffee. Acidity is
unmistakable in most Kenyan coffees and should be
evident in any wet-processed coffees.
Perceived acidity does not necessarily correlate to
the pH of a coffee, but is believed to be the result
of the acids present in coffee. Acidity 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, 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 will diminish, which is
equally detrimental to the espresso.