Acidity is generally considered to be a desirable aspect in specialty coffee. It give our senses the wonderful notes of lemon, grapefruit and orange. It can also make a coffee taste "winey" which is something I really love in coffee.
Much of the acidity in coffee comes in the form of chlorogenic acids, which are powerful anitioxidants with proven health benefits. Coffee also contains phosphic acids which can contribute to a cup of coffee feeling sweet. These are commonly found in coffees from East Africa like our Ethiopias, Rwanda, and Congo.
When I roast a coffee as a light roast, like our Guatemala or Ethiopia, it will usually have a higher perceived acidity then our darker roast coffees like our Sumatra, Peru or Midnight Blend.
Just to make things interesting our new Snowshoe Winter Blend is a blend of light roast and dark roast coffees. It makes for a wonderfully unique coffee to spice up the bland midwinter months. Email me to order a bag or look for it at newrootscoffee.com soon!
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