Does a slightly acidic/almost lemony nuance to a coffee tell a coffee tester anything about what type of bean the coffee is made from? Nothing objectionable, not to me anyway, in fact, I like it especially with something sweet. Do some beans have an acidic nuance or is it just a sign of old and stale ???? If this is a legitimate/desireable flavor nuance and not just \"old\" what kind of bean do I look for?
Every origin arabica coffee has some degree of lemon, citric or bright notes - some more muted, some less. Some of the brightest tasting coffees are classic Kenyan Double-A's - not my favorite. Fruit acids define the flavor of coffee - and the absence of this palate spectrum is not necessarily an indicator of \"freshness\" post-roast.
Stale coffee does tend to taste flat -- off flavors are often present - the flavor oils being volatile and all... many of its best attributes often vanish within 5 to 7 days of roasting.
And remember: Once whole bean coffee is ground up, its life is but a few hours before oxygen reaps its havoc.