Flavor & Cupping
Acidity
A desirable, bright, lively quality in coffee that is perceived on the sides and tip of the tongue, not to be confused with sourness or pH. In cupping, acidity is evaluated for both intensity and quality (e.g., citric, malic, phosphoric).
Chuyên sâu
High-quality acidity is one of the most valued attributes in specialty coffee, contributing sparkle, complexity, and a juicy mouthfeel. Kenyan coffees are known for intense phosphoric and citric acidity, while Ethiopian washed lots often display delicate malic (apple-like) acid. Roast level dramatically affects perceived acidity: lighter roasts preserve it, while darker roasts caramelize acids into bittersweet compounds. Under-extraction also produces sour, astringent acidity that should not be confused with desirable brightness.