The Perfect Guide on How to Choose Coffee Beans That Don’t Get Sour

Choosing coffee beans that are not sour is a focus for many coffee lovers. Different coffee bean origins, processing methods, and roasting degrees will affect the acidity of coffee. Here is a perfect guide to help you choose coffee beans that are not sour.

First of all, understanding the characteristics of different origins is the key to choosing non-acidic coffee beans. Generally speaking, coffee beans from Brazil, Colombia, Indonesia and other places tend to have lower acidity. These regions have suitable climatic conditions, fertile soil, and use methods such as picking and drying at maturity, making these coffee beans taste more balanced and soft.

Secondly, pay attention to the information marked on the package during the purchase process. Generally speaking, coffee beans with a higher degree of deep roasting or full city roasting usually have lower acidity. This is because long-term roasting at high temperature can reduce the mass of the substances contained therein and reduce the possibility of the substances contained therein combining with water molecules to form acids. Therefore, choosing deep roasted or full city roasted coffee beans can obtain a taste with lower acidity.

Finally, trying coffee beans of different varieties and processing methods is also a good way to choose non-acidic coffee beans. Some special varieties such as Geisha, a cupping champion variety in Panama, tend to have higher acidity, while some traditional varieties such as Arabica are relatively low. In addition, different processing methods such as wet processing (washed) or natural drying (natural) will also affect the acidity level of coffee beans. Therefore, when purchasing, you can try different varieties and processing methods according to your preferences to find non-acidic coffee beans that suit your taste preferences.