A showcase of the different types of acidity present within coffee. 

All coffee is naturally acidic, but that doesn't mean it tastes sour or harsh. The acidity in coffee is a natural component of the bean, and it contributes to the complexity, brightness, and overall flavour profile of the cup. It’s a desirable characteristic, especially in specialty coffee, often resulting in liveliness, complexity, and perceived freshness. 

Tartaric acid (tomato quality): Kenya AA, 250g 

Malic acid (apple quality): Nicaragua, La Bastilla 250g

Citric acid (orange/citrus quality): Costa Rica Tarrazu 250g