An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more, and perhaps other taste aspects recalling apples.
Malic acid is yet another of the many acidsMany acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or... ...more that adds to favorable perceptions of cup quality; malic acid often adds apple-like flavors. In KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more coffees, it reaches levels of 6.6 g/kg whereas robustaAteng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... ...more coffees measure about about one-third to one-half of that level.