Acetic acid can lead to vinegar-like flavors in over-mature coffees, or bitterness in high quantities. But in moderate amounts it adds a positive A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in More note to the cup. Acetic acid classifies as an Grown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms have more local Organic Certification than the More acid, and is one that can be detected by smell.