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Coffee Terminology
What is acidity?
Where coffee is concerned, acidity is actually a pleasing, highly desirable characteristic of coffees complex flavor. Acidity is present in all varieties of coffee, in the form of formic, malic, and acetic acids among others. These same acids are found in vinegar, fruit, and wine. Proper roasting lends itself to wonderfully balanced acidity, giving coffee its pleasing "snap" and sharp, bright liveliness!
If you are sensitive to coffee acidity, we recommend a coffee that is naturally lower in acidity such as the Indonesian coffees: Sumatra, Papua New Guinea, Timor, or Celebes Kalossi. Dark roasted coffees are also a good choice. The darker the roast, the lower the acidity.
What is body?
A tasting term used to describe the luscious, syrupy mouth feel that a high quality coffee imparts. It is the sensational texture, fullness, and smooth consistency created on the tongue.
What is flavor?
Simply put, flavor is an overall evaluation of a coffee's taste. Terminology varies and is somewhat open to interpretation but may include such terms as mild, bold, tangy, pungent, and earthy.
If you are looking for more information on coffee. Please check out our educational website at
http://www.specialty-coffee-advisor.com/worldsbestcoffee.html
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