Acidity provides the specific taste of the coffee, without acid it would taste stale and bitter. Caffeic acid stimulates the stomach acid, which can irritate the stomach if consumed in large quantities.
Some acids, especially the coffee-typical chlorogenic acids (total content 4-5%), but also citric and malic acid, can be found even in unroasted beans. These acids are, however, not really noticeable in terms of taste.
SONNENTOR Coffee is made from Arabica beans that are very gently and slowly roasted. In total, about half of the green coffee's acids, especially the chlorogenic acids, are broken down and lost through roasting. Due to the degradation of carbohydrates, however, some flavor-intensive acids are added during the roasting process, especially acetic acid, but also additional citric acid and malic acid. The acidity in coffee varies between pH 4.5 to 5.0.
The Arabica variety has a much longer maturation time than other varieties and therefore has time to develop its components more slowly. Not only do these components contain less caffeine, but they also contain milder acids. Therefore, SONNENTOR coffees taste pleasanter and are gentler on the stomach.
