Coffee acidity, a desirable sensory attribute (bright, vibrant, sparkling) in specialty coffee, is distinct from chemical pH. This potential for quality acidity is established before roasting by four main factors: Chemical Architecture: Involves organic acids (like citric and malic) for flavor, chlorogenic acids as precursors, and inorganic phosphoric acid for a ”sparkling” sensation. Terroir: High altitude is crucial, promoting slow maturation and concentrating desirable acids and sugars, supported by favorable climate and volcanic soils. Genetic Blueprint: Arabica species inherently possesses more desirable acids than Robusta, with varieties like Gesha, SL-28, and SL-34 noted for exceptional acidity. Post-Harvest Processing: The washed method highlights inherent acidity, while natural processing balances it with sweetness, and honey processing offers a customizable spectrum. These elements collectively create the acidity’s potential, which the roaster then develops.