Freshly roasted coffee with low acidity

Acidity is one of the important flavour characteristics of quality coffee. It can be very subtle and almost imperceptible, or more pronounced and reminiscent of fruity or citrus notes. The level of acidity depends mainly on the origin of the beans, the altitude at which they are grown, the processing method and the degree of roasting. Freshly roasted coffee retains its full aroma and natural flavour profile, which is where acidity is most pronounced.

Beansmiths Uganda Mukuru Florals 250g Beansmiths Uganda Mukuru Florals 250g 2
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BeanSmith's

Beansmiths Uganda Mukuru Florals 250g

Beansmith's
3388
A very pleasantly sweet filter with a surprisingly delicate character. Thanks to the specific processing, the typical spiciness of Ugandan coffees recedes into the background and a juiciness reminiscent of pomegranate, sweet banana and a slightly nutty finish stand out . Acidity is low to medium, sweetness medium.
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€14.90
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The balanced acidity gives the coffee freshness, complexity and interesting flavour nuances. Some coffees are characterised by a very mild and smooth taste with minimal acidity, while others offer a pleasant fruity freshness typical of coffees from Africa or Central America, for example. The resulting flavour profile is influenced not only by the origin of the beans but also by the roasting and preparation method.

When choosing a coffee, it is therefore a good idea to consider acidity as one of the flavour factors that helps to create a rich and harmonious coffee experience.

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