- Not what one would believe...in terms of coffee,
the term acidity is a positive term relating to the
lively, sparkling, palate-cleansing quality present in
all high-grown coffees, at least to a certain extent.
Some coffees are higher in acidity than others. . . Kenya
AA is known for it's "brightness" of flavor;
i.e., high acidity. The Sumatras are just the opposite.
Be aware that this reference to acidity has no
correlation to pH factors.
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