Why altitude affects coffee acidity

The acidity of coffee is affected by the quality of raw coffee beans, but it is also related to harvest, storage time, baking and brewing, and bitterness constitutes the two major elements that affect the quality and taste of coffee. In terms of variety, the original Arabica is sour than the original Robusta, while in terms of elevation, coffee grown in the highlands is sour than that in the lowlands, and then the beans that have just been harvested are sour than those that have been put for a while after harvest. Good quality, high moisture content, and powerful freshly harvested beans, if they can be heated properly to produce a moderate sour taste, will make the coffee taste better and make people feel more deep.

So why is it that the coffee we usually drink is usually bitter? Generally speaking, the more deeply roasted coffee beans, the less sour development, or even none, and show another kind of pure coffee characteristics. Non-volatile acids in raw Arabica coffee beans include citric acid, malic acid, oxalic acid and tartaric acid. After testing, a large number of volatile acids were not found. When raw coffee beans are roasted, the content of acid changes greatly, among which the change of volatile acid is the biggest. Therefore, in today's deep baking as the mainstream, it is difficult for us to taste the sour taste from the coffee that has been on the shelf for a long time.

The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If coffee beans lack acidity, they will lose their vitality and taste empty and boring and have no depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture. If this cup of coffee in your hand has such a sour taste, it can even make you have some pleasant associations. Then please don't hesitate to enjoy the coffee before she cools.