Many friends who dislike acidic coffee have had this experience: they order based on online recommendations, and the brewed cup comes out with a fruity sourness that ruins the whole mood. What exactly determines whether coffee is acidic or bitter? How can you choose to avoid sourness? This article explains it all at once.

Coffee's acidity and bitterness mainly depend on these factors

Roast level is the key factor affecting perceived acidity. The lighter the roast, the more acidity the coffee beans retain and the more pronounced the floral and fruity aromas; the darker the roast, the more the acidic compounds are broken down, and the bitterness and body increase accordingly. So if you are afraid of acidity, prioritize medium-dark and dark roasted beans, and you basically will not go far wrong.

Origin and processing method also have an effect. Beans from different producing regions are naturally different in flavor, some bright and zesty, some gentle and full-bodied; processing methods such as natural and washed also affect the final acidity performance. Generally speaking, beans from low-altitude regions (such as Brazil and Indonesia) are naturally lower in acidity, while beans from high-altitude regions (such as Ethiopia and Kenya) are brighter in acidity.

Simply put: if you want low acidity, just go for the combination of "dark roast plus a full-bodied producing region".

These low-acidity coffee beans are safe to buy

Qianjie PWN Indonesia Golden Mandheling - dark roast process, very low acidity, with a full-bodied and long-lasting mouthfeel. The entry is full of herbal and dark chocolate aromas, mixed with a faint earthy note, very layered, suitable for friends who like bold flavors and dislike acidity.

Qianjie Brazil Queen's Estate - low acidity, balanced mouthfeel, rich nut and cocoa aromas, with obvious caramel sweetness, smooth on the palate without astringency, warm and long-lasting. Whether pour-over, espresso, or moka pot extraction, it is very suitable. Excellent crema performance and high cost performance, it is a benchmark everyday staple.

Qianjie Jamaica Blue Mountain Coffee - Blue Mountain neither has the strong fruity acidity of some African coffees nor the heavy bitterness of some dark roasted coffees, but achieves a good balance among acidity, sweetness, bitterness and aroma. The entry is soft and rounded, the mid-palate is rich in sweetness, and the finish is clean and long.

Qianjie 2013 Yunnan Natural Typica - clean mouthfeel, with citrus and caramel aromas interwoven; the medium-dark roast process gives it a little extra nut, chocolate and brown sugar flavor, medium acidity, very harmonious layers. If you do not want completely acid-free beans but are afraid of too much acidity, this one is a great transitional choice.

Qianjie Papua New Guinea Bird of Paradise - from the Bird of Paradise Estate in the Sigri region, using the Typica variety of the same origin as Blue Mountain, grown in volcanic rock soil at an altitude of 1600 to 1800 m, reaching the AA high-grade standard, paired with triple washed fermentation processing. The overall mouthfeel is clean and pure, with outstanding sweetness and very low acidity.

Two small suggestions for friends who are afraid of acidity

First, when buying beans, pay more attention to the roast level information. If you see the words "light roast" or "medium-light roast", and the flavor description contains "citrus", "berry" or "floral", the acidity will generally be more obvious, so avoid it first if you are afraid of acidity. Second, if you want to transition from "slightly acidic" to "not acidic", you can start with beans like medium-dark roasted Yunnan Typica, and after getting used to them, try low-acidity options like Mandheling and Brazil Queen's Estate.

Once you understand what you like and how to choose beans, drinking coffee will become more and more enjoyable.