Can we only judge the acidity of coffee beans by roasting? how to choose sour coffee beans?

When choosing coffee beans, most consumers are most concerned about the acidity of coffee beans. However, if you only look at the depth of roasting, you can not fully reflect the acidity of beans, because coffee beans and treatment methods will affect.

Baking degree, you always want to know.

In addition, the variety and treatment of coffee beans have become more diverse than before, and it is no longer possible to accurately explain the presentation style of coffee beans to consumers just by marking the degree of roasting. In Brazil, for example, even if fried to medium and shallow roasting, the acidity and floral aromas are usually very weak, and most of them are nut-like. If the label is shallow roasting, when consumers choose beans, they are likely to pick the wrong coffee because of the basic idea that "medium and shallow coffee beans will bring sour". On the other hand, coffee beans such as Yega Chuefei, Kenyan coffee and Kenyan coffee can be roasted in the middle, but they can still have a full sense of brightness.

For example, Ethiopian sun or re-fermented sun and honey to treat silver leftover fermented pectin will make roasted coffee look darker. Some water washes, such as Kenya. When these coffee beans are used to measure the baking degree, the visual sensation is darker.