The defining elements for coffee of African origin are the following:
Floral Note
Notes Black Tea
Fruity notes of citrus
Aciditate citrica
Also, to determine the acidity you must also take into account the following:
Light roasted coffee is more acidic than Dark roasted coffee! Read More here
Note: All our African coffees are roasted Medium – Medium/Dark! – consequently they are less acidic.
The way the coffee is extracted influences the acidity of the coffee obtained! Read More here
Note: Short drinks are more acidic; the longest, most bitter !
Note: A coarse grind size means more acidity; A fine grind size, more bitterness !
Note: The hotter the water, the faster the extraction will take place, the more acidic the coffee will be, and at too cold a water temperature the acids will not be extracted.
