What high acidity means

Tester Coffee is a high-acidity coffee from Minas Gerais, Brazil. Acidity means a bright, lively taste, not a sour cup. The lemon curd 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.

• Fruity×1

  dried fruit

  Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.

• Citrus×1

  lemon curd

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

• Chocolate×1

  cocoa powder

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

• Caramel×4

  honey graham, honey, maple, toffee

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

• Other×1

  steamed milk

  A note outside the main families. It still shapes the cup, just not in one tidy slice.