Understanding Coffee Acidity: Types, Intensity, and Examples
Coffee's acidity is a key component of its flavor profile, measured by its pH level—the lower the pH, the higher the acidity. Recognizing these acidity levels can help you find the perfect coffee for your taste.
Types of Acidity in Coffee
Neutral: Balanced flavor with no prominent acidic notes. Example: Dark roast coffee from Brazil or Colombia.
Acre: Refreshing and light, similar to tonic water. Found in some Ethiopian coffees.
Sour: Penetrating notes akin to balsamic vinegar. Common in naturally fermented coffees.
Mild: Light and sweet, like a red apple. Typical in Central American coffees.
Juicy: Intense and fruity, reminiscent of mango or pineapple. Seen in Kenyan or Ethiopian coffees.
Vinosa: Complex with sweet wine or fermented fruit notes. Found in some Colombian or Panamanian lots.
Mellow: Smooth and round, with hints of dried fruits or sultanas.
Bright: Vibrant and intense, like lemon. Often in light roasted African coffees.
Factors Influencing Coffee Acidity
The acidity in coffee is influenced by the bean variety, fermentation process, and extraction method.
Enhance Your Barista Skills
To deepen your understanding of coffee and improve your barista skills, join the Coffee King Barista Academy in Marbella. Our barista course covers coffee types, acidity levels, intensity, and more, with complementary examples and hands-on training.
