Not what one would believe...in terms of coffee,
the term acidity is a positive term relating to the
lively, sparkling, palate-cleansing quality present in
all high-grown coffees, at least to a certain extent.
Some coffees are higher in acidity than others. . . Kenya
AA is known for it's "brightness" of flavor;
i.e., high acidity. The Sumatras are just the opposite.
Be aware that this reference to acidity has no
correlation to pH factors.
One of two significant species of the genus Coffea
that are cultivated on a large scale. Arabicas
account for about three quarters of the world production
of coffee. The other species is Robusta. Arabicas are
more difficult to cultivate and grow than robustas, and
are more susceptible to disease and frost than robustas.
They are considered to be a much better grade of coffee,
however. The arabicas are miler and more aromatic;
distinctly less sharp and bitter.
