Acidity in Washed and Unwashed Coffee Beans

Good Moring Coffee Lovers,

Our Brown and Jenkins' coffee blog has taken you on a tour of coffee regions and a review of some of the labels and processes that are associated with coffee beans and coffee characteristics. Since we just reviewed the wet and dry processing of coffee beans, also called washed and unwashed methods, today we will take a look at a significant difference that results from the two methods: acidity.

When we talk about the acidity of coffee, that's not a bad thing like with a food being too acidic. Instead, we are talking about a dry and bright sensation that you feel on your tongue when drinking coffee.

The Indonesian Celebes Kalossi has a low acidity while East Africa and Central American coffees are appreciated for their acidity. Washed or wet processed coffee beans tend to have a higher acidity than unwashed or dry processed coffee beans. The acidity can be correlated with high altitudes and the richness of volcanic soil. The Kenya AA coffee is appreciated for its acidity that is partially a result of the volcanic soil.

Obviously, there is more to that cup of coffee you are drinking than meets the eye, but just enough to please the palate. Many of you are locals, or tourists, who actually visitour Vermont coffee roasting facility. Other order coffee online, but never actually step foot in our establishment. Either way, I hope you are enjoying learning about the coffee crop to cup process. More importantly, I hope you love the taste of the coffee in your cup.

Until our next cup,
Sandy Riggen