Which organic acids contribute to coffee's acidity?

The option that highlights citric, malic, and phosphoric acids accurately represents the organic acids that contribute significantly to coffee's acidity.

Citric acid, often found in fruits, adds a bright and fruity taste, contributing to a lively acidity in coffee. Malic acid contributes to a crisp and refreshing flavor, often associated with apple-like notes. Phosphoric acid plays a role in enhancing perceived sweetness while adding a clear, clean acidity that can help balance the overall flavor profile.

These acids are naturally occurring in coffee beans and influence not only the taste but also the body and aroma of the coffee, impacting the sensory experience for the drinker. The presence of these acids can vary based on factors such as the coffee's origin, processing method, and roast level. Understanding these compounds helps in appreciating how they're integral to the complexity and quality of coffee flavors.