![]() Those Sumatran coffees which are grown at lower altitudes and those that are roasted a bit darker tend to have even lower acidity even within the region. Sumatran coffees on average tend to be lower in acidity than other regions of the world. Of course there are some micro-regions and growers that do produce acidic “bright” coffee but on average the region is not known for high acid. They market these coffees as “smooth” and Sumatran coffees tend to cater those people quite nicely – they tend to be less acidic categorically. In fact in the USA there is a big trend for bulk coffee makers to produce coffees that are not all that acidic. Truth be told I prefer the taste of higher acidity in my coffee but many people do not appreciate the brightness. Most gourmet coffee growers pride themselves on producing coffees at higher altitudes with “brighter” or more acidic coffees. In fine coffee tasting circles – the cuppers world – acidity is one of the more commonly agreed on “good things” and about fine coffee. If you are searching for naturally high acidic coffees you will probably look to Sumatran blends and single origin coffees as they are commonly found in stores and coffee roasteries all over the place.
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