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In coffee tasting, "acidity" describes the lively, snappy quality that high-grown coffees often have — not sourness, which is a defect of under-extraction. Kenyan coffees are often called "blackcurrant" or "tomato" acidic; Ethiopian Yirgacheffes are "lemon-lime"; washed Latin Americans are "apple-malic." Acidity falls as roast goes darker, which is part of why third-wave Brooklyn roasters lean light.