Acidity

While the word “acid” can often have a negative connotation when talking about flavors, acidity in coffee is considered a positive sensory attribute in coffee. The term is often used in coffee when referring to a coffee’s brightness, sparkle, or type of flavors present. Acidity can also be used to describe a range of flavors that are perceived in coffee and can be directly attributed to acids found in the coffee beans. The most commonly talked about organic acids in coffee are citric, malic, acetic, quinic, chlorogenic, and phosphoric.