"I'm not afraid of bitterness, just of acidity." - this is one of the most frequent requests when choosing beans.

Today I won't just throw a list at you. First, let's make clear where the acidity in coffee comes from, then follow the principle to tell you how to choose low-acid beans and what's good about two representative low-acid beans. Once you understand the principle, you'll be able to judge for yourself.

The three sources of acidity

One is the roast level. During roasting, organic acids in coffee such as chlorogenic acid and citric acid are broken down. The darker the roast, the more the acidic substances are destroyed and the lower the acidity - this is the scientific basis for "dark roasts aren't sour."

Two is the bean variety and the terroir of the region. Beans from high-altitude regions with large volcanic soils (such as Kenya and the highlands of Ethiopia) have bright acidity; while beans from regions such as Brazil, Indonesia and Papua New Guinea are naturally on the fuller-bodied path.

Three is the processing method. Washed processing is overall clean and bright, with a clearer expression of acidity; natural and wet-hulled processing often has more prominent sweetness and more restrained acidity.

Following the principle, choose low-acid beans like this

1. Prioritise medium-dark to dark roasts;

2. Look at the region: Brazil, Sumatra in Indonesia, Papua New Guinea;

3. Look at the variety: traditional varieties such as Typica have a mild, clean cup.

Two representative low-acid beans

Brazil Queen Estate

The representative of low acidity, balance and smoothness. Rich nut and cocoa aromas, with obvious caramel sweetness, not astringent on the palate, warm and lingering. It works for pour-over, espresso and moka pot alike, with good crema performance and value for money - a reliable choice for an everyday staple.

Papua New Guinea Bird of Paradise

Known as the "little Blue Mountain", a Typica variety of the same origin as Blue Mountain, grown in volcanic rock soil at an altitude of 1600-1800 m, reaching the AA high grade, processed with three rounds of washed fermentation, with a clean and pure cup, prominent sweetness and very low acidity. If you want to move from commercial beans to specialty beans but are afraid of acidity, it is a very suitable bridge.

A common misconception

"Low acid" does not equal "no flavour". A good low-acid bean relies on sweetness, body and aroma to hold up its structure, such as the notes of nuts, caramel and chocolate, drinking warm and full of substance rather than hollow bitterness.

Summary

If you're afraid of acidity, you don't have to tough it out, and you don't have to be held hostage by the saying "only drinking sour coffee makes you a pro." Remember three sentences: darker roasts are less sour, Brazil, Indonesia and PNG are less sour, Typica is mild and clean. Choose along these lines and your next cup of coffee will be very pleasant.