Are you afraid of the “sour” in Arabica coffee?

sour arabica coffee beans

sour arabica coffee beans

sour arabica beans artisan coffee roastery soji.coffee

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Main Contents

• A. Are you afraid of the “sour” in Arabica coffee?
• B. Why sour taste?
• C. Change in roasting levels
• D. Fruit acids enhance taste effect
• E. In Summary

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A. Are you afraid of the “sour” in Arabica coffee?

Perhaps you will fall in love with the “sour” coffee that you are afraid of.

You ordered a cup of coffee and take a sip. You get a mouthful of “sourness.” How would you react?

Nowadays, more cafes have abundance of coffee drinks that are offered in different styles.
The coffee drinks that we have tasted no longer only bitter.

There is more “sour” coffee as well as many fruity type of coffee. It makes some consumers do not know what to choose.

People have not drank a good cup of quality sour coffee and may have not even tried it. Most cafe baristas will respect the customer’s choice and will not recommend any fruity-type coffee for you.
You could lose the chance to encounter a good cup of coffee.

If you are an adventurous person, we encourage you to find a good cup of quality fruity sour coffee. Maybe you will soon fall in love with Arabica coffee.

B. Why sour taste?

The coffee cherry is a fruit.

It is like a red cherry. little pulp but it is very sweet. Coffee beans(seeds) are the core of the fruit thus it has acid in the coffee.

In the early days, coffee are roasted dark for it’s caffeine and not flavour because it is beneficial for the preservation and stability of coffee. Therefore the impression that “coffee is bitter” has also imprinted in people’s minds.

C. Change in roasting levels

Darker roast equal higher bitterness and caramelisation but more acid will be damaged.

For high-quality coffee raw beans, light to medium roast is the right choice, exposing it’s rich flavours such as a floral and/or fruity fragrance.

Specialty coffee roasters will roast between light to medium, showing more of the charming characteristics of coffee.

D. Fruit acids enhance taste effect

Imagine eating an apple/pineapple/kiwi and only taste sweetness. Flavour become flat right?

The four tastes we often mention “sour, sweet, bitter and salt” interact with each other. Sourness, sweetness and a bit saltiness will make the flavour taste three-dimensional.

The fruit acids in coffee has same pleasant taste effect which enhance the winey and fruity flavours in it.

E. In Summary

In summary the “acid” in coffee is actually not so terrible, right?

Combining quality acid and pleasant sweetness gives us an enjoyable experience like drinking fruit juice.
It is such a regret if you miss something you might like because of some misconception.

Perhaps next time let the cafe barista recommend an excellent fruity type of coffee for you.

Read similar post : Why Arabica coffee taste sour?

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Every few months we sourced from different countries to select the best farm coffees harvest. We gently micro-batch drum roast all of our coffee beans in our roastery in Singapore. Indulge yourself in our flavourful coffees!

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sour arabica coffee beans