Which Coffee is Not Sour?

Based on the provided reference, certain coffees known for their low acidity are less likely to be perceived as sour. Specifically, Brazil and Sumatra are highlighted as types of coffee that tend to have a reduced or low acid profile.

These coffees are often favored by those who prefer a smoother, less bright cup. The characteristic lower acidity is linked to the altitude at which the beans are grown.

Low Acid Coffee Types

The reference points to two primary examples of coffees known for their lower acidity:

• Brazil: Brazilian coffee beans are typically grown at lower altitudes compared to many high-acid beans. This contributes significantly to their reduced acidity. They are known for their smooth, nutty flavors with chocolatey notes.
• Sumatra: Coffees from Sumatra also tend to have a low acid profile. Similar to Brazil, those grown at lower altitudes contribute to this characteristic.

Why Lower Altitude Matters

Growing coffee at lower altitudes generally leads to beans that mature faster. This quicker maturation process often results in a denser bean with less organic acid development compared to beans grown slowly at high altitudes. This is a key factor contributing to the reduced acidity found in coffees from regions like Brazil and Sumatra mentioned in the reference.

Characteristics of Low Acid Coffees

Low acid coffees, such as those from Brazil and Sumatra, offer a different sensory experience compared to brighter, more acidic coffees (like many East African beans).

• Flavor Profile: Often described as smooth, mellow, rich, earthy, or chocolatey. Brazil specifically is noted for nutty and chocolatey notes.
• Mouthfeel: Can feel heavier, fuller, or more syrupy.
• Aftertaste: Tends to linger with pleasant, often chocolatey or nutty notes rather than a sharp tang.

Here's a quick comparison:

If you are seeking a coffee that is not sour, exploring beans from Brazil and Sumatra is a good starting point, according to the provided information.