To many people ACIDITY sounds like a bad thing in coffee, but depending on your tastes it could be a really pleasing thing. Acidity in coffee is not a measure of its PH level, but rather a way of describing the high, thin notes in flavor. You sense acidity as a dry, tart sensation around the edges of the tongue and at the back of your palate. Acidic coffees are often perceived as winey or fruity, because their astringency is a reminiscent of a good, dry wine. Darker roasting mutes acidity. If you are interested in trying one of Vienna Coffee Company's more acidic coffees try our Colombia Supremo.