What high acidity means

Brazil | Marcio Borges - Natural Fermentation is a high-acidity coffee from Cerrado Mineiro, Brazil. Acidity means a bright, lively taste, not a sour cup. The dried orange note is part of that brightness.

• Brew it as a pour-over or Chemex if you want that brightness clear and easy to taste.
• If it tastes sharp, grind a little coarser or use water around 195°F.
• Cold brew is the softer path. A long cold steep keeps the fruit and takes the snap out.

• Citrus×1

  dried orange

  A bright, zesty edge. Lemon, orange, or grapefruit show up as sparkle, not sour coffee.

• Chocolate×1

  milk chocolate

  Cocoa sweetness. It tastes round and familiar, especially as the cup cools.

• Caramel×1

  toffee

  Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.

• Sweet×1

  vanilla

  Dessert sweetness. Vanilla, cream, or cookie reads as sugar rather than fruit.