What does "acidity" mean in coffee?

Acidity in coffee refers to the brightness and tangy flavors that are characteristic of a coffee's origin. This acidity is not about the pH level or sourness, but rather describes the complex flavor notes that can evoke a sense of liveliness or crispness in the cup. Origin influences, such as the type of coffee bean, the region in which it is grown, and the processing methods used, greatly affect these flavor profiles.

For example, coffee from East Africa is often noted for its fruity and floral acidity, which contributes to its overall flavor complexity. This subtle balance enhances the perception of sweetness and depth, making acidity a positive, desirable quality in many specialty coffees. In this context, acidity should be appreciated as a key component of flavor rather than a negative term associated with sourness or unpleasantness.