Freshly roasted coffee with medium 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.
Father's Coffee Colombia Inza 300g
The Naughty Dog Summer blend 200g
BeanSmith's Nicaragua Los Papales 250g
The Naughty Dog Unicorn 15 200g
The Naughty Dog PIRATE RUM Barrel Coffee Kenya 200g
Coffee Francin Ethiopia Guji Okoluu 250 g
Nordbeans WILD FOX ESPRESSO 250g
Fiftybeans Ethiopia Lily 200g
BeanSmith's Colombia Atunkaa DECAF - ESP 250g
Fiftybeans Blønd 200g
Father's Coffee Capsules - Ethiopia Lalesa Natural
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.