Acidity is not and should not be a scary word when used to describe coffee flavor! In fact, well-developed acidity is the one of the most highly-prized attributes in washed Arabica coffee. Acidity refers to the sweet, tart sensation perceived on the front and sides of the tongue and is evident in almost all high grown, washed coffees.

The acidity ratings on our website represent a qualitative judgment rather than quantitative. "Smooth" refers to a coffee that tends to have lower acidity and therefore smooth body becomes the primary characteristic. "Balanced" is when the acidity and body have reached equilibrium and "Bright" is when acidity is a prominent feature in the flavor of a coffee. All versions are good depending on the origin of the coffee and the preferences of the coffee drinker!

Bright, sweet, citrusy, piquant, crisp, winy, zesty, tangy, nippy and sparkly are all ways to describe the sensation that acidity brings to your palate and there are many more where those came from. Call it what you want, it's important to remember that good acidity is a necessary component of balanced coffees and without it certain coffees would taste lifeless or dull.