What does "acidity" refer to in coffee tasting?

In the context of coffee tasting, "acidity" refers to the brightness and tanginess of the flavor. It is a crucial characteristic that contributes to the overall flavor profile of the coffee, providing a sense of liveliness and complexity. When tasters describe a coffee as having good acidity, they are often referring to a pleasant, crisp sensation on the palate that enhances the coffee’s sweetness and balances its bitterness. This type of acidity is not related to the pH level, temperature, or thickness of the coffee, which are separate attributes that do not influence the tasting experience in the same way. The right level of acidity can elevate the coffee, making it more vibrant and enjoyable, and is particularly notable in certain coffee varieties and origins.