How is acidity defined in the context of coffee tasting?

In the context of coffee tasting, acidity is defined as a sharp, pleasing taste that typically comes from organic acids present in the coffee. This acidity is an essential component of a coffee's flavor profile, contributing to its brightness, complexity, and overall balance. The presence of organic acids, such as citric, malic, and acetic acids, adds liveliness and aids in the distinctiveness of various coffee varieties.

Acidity in coffee is generally perceived positively; it creates a vibrant sensation on the palate that enhances the coffee-drinking experience. It contrasts with flavors such as bitterness or dullness, which may detract from the overall quality of the coffee. Therefore, understanding acidity as a sharp, pleasing taste allows tasters to appreciate the nuances in different coffee beans, contributing to the artistry of coffee tasting and brewing.