IMO yes.. The only way I know of to remove acidity in the beast is to roast it dark. Medium - Dark pretty much eliminates it. Another thing is the samples are ground. Ground coffee goes stale fast! even if they seal it right after grinding once you receive it and crack open the bag a few times the coffee has already gone stale.
Granted tho there are some coffees that can maintain some of their fruitiness in a dark roast. I've drank dark Ethiopian Harrar and it practically tasted like someone dropped blueberries in my coffee. For a few buck's give it a shot but I think it's just darker roasted coffee. With the right bean, varietal, roast profile you can get a darker fruity bean with almost or no acidity. Anything is possible when roasting.
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