Except even the best specialty coffee I had (and trust me I had some good ones because a friend of mine went down that same rabbit hole you probably went down and wanted me to try) still had way too many acids in it which meant it tasted great until it again turned my entire mouth to ash and grey bitterness…
So in other words the “primary” taste/body of coffee can get really great, but it’s still not worth the bitterness after.
Except even the best specialty coffee I had (and trust me I had some good ones because a friend of mine went down that same rabbit hole you probably went down and wanted me to try) still had way too many acids in it which meant it tasted great until it again turned my entire mouth to ash and grey bitterness…
So in other words the “primary” taste/body of coffee can get really great, but it’s still not worth the bitterness after.
Acids are sour, which isn’t bitter.
That’s really not all there is. E.g. a monsooned malabar will be mild and non-acidic.
I might need to ask my friend where best to find one then and try it :D