Is African coffee more acidic?

In general, African coffee is more acidic than South American coffee because it is roasted for shorter periods of time. It is the roasting process that cooks coffee beans and dissolves some of the components of the bean that cause acidity. African coffees are often as exotic as the land they come from. Many coffees in Africa are processed dry, which infuses the beans with the flavors of cherry and mucilage.

These coffees often have a large body that is enhanced by a strong sweetness. The flavors of Ethiopian, Rwandan, Kenyan and Burundi coffees are often fruity or floral. Its acidity can range from that of a good merlot or a tannic British breakfast tea. Our roasting profile for most African coffees is aptly named Fruity.

This light roast accentuates the exotic flavors and natural sweetness found in many African coffees. This natural acidity gives a cup of Morning Joe its distinctive, spicy, bittersweet and strong flavor. According to Coffee Research, Kenyan coffee is known for its highly acidic coffee, but highly favored by coffee aficionados. Generally speaking, African coffee is more acidic.

Both Africans and South Americans can taste fruity. I think the key to keep in mind is altitude. In general, higher altitude, more acidity. If you like acidic fruity coffee, look for the tall ones.

The acidity of a coffee is partly due to the region of growth and partly influenced by the way a bean is processed and roasted. Coffee grown at higher altitudes and in volcanic soils tends to have a higher acidity and is generally more appreciated. Brazilian, Peruvian, Kenyan and Ethiopian beans fall into this category. Coffees that have a lower acidity, such as Sumatra, are grown at lower elevations.

Kenyan coffee is well known and appreciated, both in Europe and in the US. UU. The beans produce a sharp and fruity acidity, combined with a full body and a rich fragrance. Coffee is grown in the foothills of Mount Kenya, often by small farmers.

Kenyan producers place emphasis on quality, and as a result, processing and drying procedures are carefully controlled and monitored. Kenya has its own unique rating system. The Kenyan AA is the largest bean in a 10-size grading system, and AA+ means that it is farm-grown. Coffee drinkers regularly talk about a coffee that has fruity, nutty or sweet notes, or any other flavor.

Light bodied but tasty, Mexican coffee has a rich history that begins with German and Italian coffee producers moving from Guatemala and South America to Mexico to continue growing coffee. As a result, there has been a conscious effort on the part of coffee producers around the world to offer coffee lovers more options for obtaining low-acid coffee. The best washed coffees can be incredibly elegant, complex and delicious, and the best naturally processed ones can be described as tremendously fruity and charmingly unusual. That said, the Colombian coffee bean adapts to all levels of roasting with different flavors that take the lead.

Exposure to heat reduces the amount of acidity, but also reduces the aroma inherent in great-tasting coffee. Africa, more specifically East Africa, produces some of the most distinctive coffees in the world, characterized by vivid floral, fruity and wine tones with rich acidity. The acidity in coffee is not related to its pH level, and is actually considered a desirable quality. It is possible that acids (of which there are many) are to blame, but coffee contains other components that are potentially irritating to the human intestine.

Ethiopia and Kenya are not only among the most distinctive coffee origins in the world, but also among the best in the world. Dark roasts are very popular and making coffee with them is a great way to make sure you get a lower acidity. For some perspective, one's natural stomach acid is about 1, a cup of coffee is about 5, and water is 7 on the pH scale. All that said, you may still prefer coffee that seems less acidic when you drink it.

While the origin of coffee is not a perfect indicator to ensure low-acid coffee, there are ways to minimize coffee acidity. The wonderful thing about coffee is that there are so many notes, flavors and aromas for every type of palate. What you like about African beans is the taste of a naturally processed coffee, something I discovered after having a natural process from Mexico. .


Patrick Draper
Patrick Draper

Total bacon practitioner. Proud coffee expert. Freelance internet maven. Zombie scholar. General bacon specialist. Devoted coffee junkie.