How to choose coffee beans that won’t become sour?

Choosing a coffee bean that is not sour is a goal that every coffee lover hopes to achieve. Acidity is an important characteristic in coffee, which can give the coffee a fresh, bright and lively taste. However, for some people, too high or too strong acidity may cause stomach discomfort or digestive problems. Therefore, when buying coffee beans, it is very important to understand how to choose varieties that are not sour.

First, choosing low-acid varieties is key. Coffee beans produced in certain regions generally have lower acidity levels. For example, Arabica varieties produced in countries such as Brazil, Colombia, and Guatemala generally have a lower and more balanced taste.

Secondly, pay attention to the degree of roasting when buying. Light roasting is easier to maintain a lower level of acidity than dark roasting. Light roasting can retain the natural flavor of the original beans and reduce bitterness and burning taste.

In addition, choosing coffee beans that have been processed by the washed process can also help reduce acidity. Wet processing is a method of removing the skin and pulp of coffee, which can reduce the acidity in coffee beans. In contrast, dry processing (natural process) and honey processing (honey process) will cause coffee beans to retain more natural fruit flavors, thereby increasing acidity.

Finally, pay attention to the packaging date and storage method when purchasing. Freshly roasted coffee beans usually have a better taste and can maintain a lower level of acidity during the shelf life. Therefore, it is wise to choose coffee beans with a recent packaging date and stored in a sealed container.

In summary, when choosing coffee beans that won’t become sour, we should consider factors such as variety, roasting degree, processing method, and freshness. Knowing this knowledge will help us find the ideal variety that suits our taste preferences and will not cause stomach discomfort or digestive problems.