A coffee with a stone fruit acidity is a true specialty coffee. This unique and delicate note to the coffee is a sweet but tart upfront taste similar to a nectarine, that plays across the tongue as soon as you take a sip.
This kind of acidity is due to malic acid in the coffee, a taste that can verge between apple and pear notes, towards stone fruits. Although similar to a citrus acidity, it presents as more tart, and less bright than citrus. A lightly roasted, fruity-tasting coffee will often have a stone fruit acidity, due to the processing and roasting.
Try one of our coffees below, and delight in the way their fruity acidity plays across the tongue. The Kenyan bean exemplifies this acidity, harvested only when the coffee cherry is fully developed, this allows for all of the fruity tastes in the cherry to absorb into the bean, giving it a fruity acidity after roasting.