AROMA
This is the fragrance of brewed coffee, and aroma is often distinctive and complex. Terms used to describe aroma include caramel (candy or syrup), carbon (for dark roasts), chocolate, fruit, floral, malt (cereal), rich, round, and spicy.

ACIDITY or BRIGHTNESS
In coffee as in wine, acidity is a positive term referring to the lively, sparkling, palate-cleansing quality present in all high-altitude grown coffee.

BODY
This term refers to feeling the weight of the coffee on one’s tongue. Latin American coffees are generally light-to-medium bodied, while Indonesians are typically plush and fullest in body.

FLAVOR
The term flavor refers to the total impression of aroma, acidity and body. Flavor is also used to acknowledge specific attributes such as spice, fruit, nut and chocolate notes.