Acidity is a key sensory attribute in Arabica coffee, often described as “brightness” or “sourness” and influences consumer preference. While traditionally linked to the presence of organic acids such as chlorogenic, quinic, citric and malic acids, the full chemical basis of acidity perception remains only partially understood. This study adopts a flavoromics approach to explore non-volatile chemical drivers associated with acidity in Arabica coffee. Thirteen coffee samples from different geographical origins were analyzed. Sensory evaluation of acidity intensity was performed by a panel of certified Q-graders. Chemical profiling of non-volatile compounds was conducted using UPLC-MS/QToF in untargeted mode. Data were processed using multivariate statistical tools, including PCA and OPLS models (SIMCA-P+), to correlate chemical features with sensory data. Preliminary findings revealed specific non-volatile compounds, particularly: sugars, phospholipid-related metabolites, alkaloid-like compounds and organic acids, that correlate with perceived acidity, offering new insights into the molecular basis of this sensory attribute. This integrative strategy demonstrates the potential of combining advanced analytical chemistry with sensory science to better understand and predict flavor perception in coffee. Moreover, this workflow provides novel insights into the multidimensional nature of acidity, beyond traditional organic acids, and underscores the role of less explored compound classes. Our findings may support quality prediction models, improve post-harvest processing decisions and contribute to the scientific understanding of sensory perception in coffee.