What effect does higher acidity have on the coffee flavor profile?

Higher acidity in coffee is associated with a phenomenon that enhances brightness and complexity in its flavor profile. When coffee is described as having bright acidity, it typically means there is a lively, tangy quality that can evoke a sense of freshness. This brightness can help to elevate and showcase the various tasting notes inherent in the coffee beans, contributing to an overall more nuanced and layered experience.

Acidity can bring out fruity or floral notes and often makes the coffee feel more vibrant on the palate. This characteristic is particularly desirable in certain specialty coffees, as it can create a more engaging tasting experience, inviting drinkers to explore the array of flavors present.

The other choices do not accurately reflect the primary role of acidity in coffee. While some aspects of bitterness and sweetness may shift in the presence of acidity, the defining effect is its ability to contribute brightness and complexity to the overall flavor profile.