Coffee & Acidity Explained
If you’ve ever described a coffee as “bright,” or “tangy,” you’re already talking about acidity—whether you knew it or not! You're also talking about acidity when you say a coffee tastes sour or...well...acidic.
But what is coffee acidity really, and why does it matter for your daily brew? Let’s break it down in a way that makes sense (no chemistry degree or years of barista experience required).
☕ What Is Coffee Acidity?
I know it sounds a little strange, but in the world of coffee, acidity isn't a bad thing. It’s actually one of the most desirable traits in high-quality coffee. Acidity gives coffee its liveliness—that crisp, clean zing that dances on your tongue and makes the flavors pop.
Preference matters here - if you like a deep, rich and dark roast coffee, you might not want something with brightness and snap. However, acidity is present in coffee whether you enjoy it or not, and without any acidity a cup will end up tasting flat.
Here's The Science-y Bit (But Not Too Nerdy)
Coffee contains natural acids that help define its flavor profile. Here are a few key ones:
- Citric acid – Adds a lemony brightness, found in citrus fruits
- Malic acid – Think green apples or pears
- Phosphoric acid – Gives a sparkling, cola-like sensation
- Chlorogenic acid – More prominent in green beans, breaks down during roasting
These acids work together to give your coffee that fresh, vibrant taste—especially in lighter roasts.
What Affects Acidity in Coffee?
There’s a whole coffee ecosystem that impacts acidity. Here’s what matters:
- Origin: African coffees (like Ethiopian) often have higher acidity, while Indonesian beans are more earthy and mellow.
- Elevation: Higher altitude = more developed acidity and complexity.
- Processing method: Washed (wet) coffees tend to be brighter than natural (dry) processed ones. For example: an Ethiopian Natural is going to be lower in acidity than an Ethiopian Washed, but still sweet and fruity. (Check out our blog post on processing for more info!)
- Roast level: Light roasts preserve acidity; dark roasts mellow it out.
- Brew Method: Pour overs tends to highlight clean and bright coffees, while French Press will bring out the rich and bold notes.
How to Tell If a Coffee Is “Acidic”
If a coffee tastes fruity, vibrant, or reminds you of citrus, berries, or wine—it’s likely got good acidity. We tend to share coffees that we feel have pleasant acidity, which is totally subjective but to the East View team means balanced. Don't get me wrong, sometimes we love a coffee with overt, juicy acidity or something tart and unique, but most of our coffees are middle of road, with enough acidity to keep it interesting but not enough slap you across the face.
What If I Want Low Acid Coffee?
We get it! Sometimes that flavor is just a little too much. If you’re looking for something gentler on the stomach or just prefer a smoother flavor, look for:
- Coffees from Brazil, Sumatra, or Guatemala
- Dark roasts – These naturally tone down acidity
- Cold brew – Naturally lower in acid than hot brew
How about you? Are you a light and snappy coffee lover, or prefer something smooth and muddy (in the best way possible)?