Acidity

What it is and what sets it apart: Acidity is a positive quality attribute when clean: it adds liveliness and structure. It differs from sour defect (vinegar, rotting fruit) by clarity and pleasure.

How it’s perceived or evaluated: In SCA cupping, judge intensity and quality after the break and as the cup cools. Compare lots the same day; name the type (citric, malic, phosphoric) separately from strength.

Flavours, benefits or impact: Citrus, apple, wine or cocoa by origin/process. Benefit: defines high-elevation washed lots and light roasts; without it the cup often tastes flat.

Technical notes: A scored cupping attribute. Low extraction or light roast emphasises it; over-extraction or dark roast flattens it. Tied to ratio, temperature and grind.

Common mistakes: Do not confuse acidity with a defect. Do not chase “more acid” alone. Water and roast change perception.