Acidity
Acidity is a key criterion in the cupping technique, playing a crucial role in evaluating coffee quality and flavor characteristics. Essentially, it is the harmonious interplay of natural acids in coffee beans, including organic acids and other compounds, creating a bright, crisp, and vibrant sensation when tasted.
The most notable organic acids in coffee include citric acid (which imparts orange and lemon notes), malic acid (reminiscent of green apples), and tartaric acid (evoking flavors of grapes and strawberries). When properly balanced, these compounds not only shape the flavor profile but also enhance the complexity, depth, and refinement of the coffee.
With these characteristics, acidity is not just a flavor component but also a crucial factor in assessing coffee quality, particularly in specialty coffee.