Acidity - A desirable flavor, occurring in high-grown coffees that are sharp and pleasing, but not biting. Does not mean bitter or sour.

Aroma - The volatile portion of coffee which is usually strongest after freshly roasted coffee is ground, and which leaves a pleasant sensation. Coffee’s major appeal factor that can be distinguished from different coffees.

Balance - The satisfying presence of all the flavor characteristics where no one overpowers the other.

Bitter - A sharp, biting, unpleasant taste that usually is caused by the roasting or brewing process.

Blend - A mixture of coffees to meet conditions of uniformity, from green coffee or roasted coffee.

Body - The taste or mouth feel coffee has on your tongue; it can be full or thin.

Burnt - A taste characteristic of dark roasted coffee that smells and taste like burnt oils.

Complexity - The perception of multiple flavor characteristics.

Flavor - The overall perception of acidity, aroma and body, it can be balanced or dominated by one these characteristics.

French Roast - A darker roast for optimum acidity and flavor development.

Fruity - An aromatic characteristic that is sweet like berries or citrus.

Harsh - An unpleasantly sharp, rough or irritating taste.

Mellow - A well balanced, round, smooth flavor that lacks acidity.

Mild - Usually grown at high altitudes, these mostly Arabica coffees have a fine, strong coffee aroma with good body and flavor.

Pungent - A full bodied, strong coffee that leaves a stinging sensation that can be pleasant.

Rich - A full-bodied coffee that has complex flavors, body and aroma.

Spicy - A flavor and aroma similar to spices like cloves or cinnamon.

Stale - The oxidation of volatile coffee aromas and flavors that give coffee an undesirable flavor. Usually caused by leaving coffee exposed to air and moisture.

Thin - Coffee prepared with too much water and lacks both flavor and acidity.

Winey - Reminiscent of wine flavor and body, usually in high grown coffees.