What process in coffee production increases acidity?

Fermentation is a critical step in coffee production that significantly influences the acidity of the final product. During fermentation, naturally occurring or added yeasts break down sugars in the coffee cherries, producing organic acids and contributing to the development of complex flavors. These acids, such as lactic and acetic acid, enhance the perceived brightness or acidity of the coffee.

This process typically occurs during the processing phase, where coffee beans are extracted from the cherries. Proper fermentation can lead to a desirable balance of flavors, where the acidity complements other tasting notes, resulting in a more vibrant cup of coffee.

In contrast, while roasting can also impact acidity, it generally reduces the perceived acidity by developing deep flavors and reducing some of the acidic compounds. Drying primarily focuses on moisture removal, and sorting involves selecting quality beans based on size and defects. Neither of these processes influences acidity in the way that fermentation does.