Low acid coffee

We all love espresso - concentrated, complex and with a thick crema

Of course, a well-balanced espresso also includes a delicately sparkling tangy note, but please floral, vinous, fruity or berry. What we don't want are biting, caustic and sour notes. It's a similar story with bitter notes. Nuances of toasted bread, dark chocolate, nut flavors, syrup, caramel and malt are welcome, whereas pungent, harsh or harsh aromas are undesirable. This can make an espresso taste charred, resinous or very smoky. But what are the prerequisites for turning good green coffees into an espresso to fall in love with?

We have put together a selection of what we consider to be the best low-acid espresso varieties. All coffees also score highly with low bitterness. Most low-acid coffees come from southern Italy.