Acidity: a sharp pleasing characteristic particularly strong with certain origins. As opposed to a caustic over-fermented sour or bitter flavor.
Body: a strong, full, and pleasant characteristic as opposed to being thin (not necessarily with acid).
Bitter: usually caused by over-roasting
Coarse: a raspy, harsh flavor, lacking in finesse.
Erpsing: a potato flavor
Earthy: a wet-earth flavor after storage with damaged coffees
Fine: a coffee with distinct quality characteristics such as acid, body, etc
Fiery: a bitter charcoal taste generally due to over-roasting
Flat: a lifeless coffee lacking in any acidity
Full: a prefix to good characteristic such as acid and body, to indicate a strong character
Fruity: a strong over ripe characteristic prevalent in coffees left too long in the cherry
Grassy: a greenish grassy, or greenish flavor particularly strong with early crop Arabica’s which have been picked prematurely
Harsh: a hard, raspy, often caustic, flavor sometimes described as Rioy
Mellow: a rounded smooth taste, but lacking in acidity
Muddy: a dull indistinct and thick flavor. This can be due to grounds being agitated
Musty: a flavor often due to poor storage, especially with Robusta’s. Can be due to lack of sufficient drying, and aging, or over-heating. Mustiness due to age is not undesirable
Neutral: insignificant liquor, not distinct in any powerful main flavors. Usually a good blender
Nutty: this aroma is reminiscent of the odor and flavor of fresh nuts (distinct from rancid nuts) and not of bitter almonds
Point: a fine acidity sharpness
Rank: a dirty unpleasant flavor due mainly to contamination or over fermentation
Rich: an overall lively and full bodied flavor
Rubbery: mainly prevalent in Robusta’s, especially Indonesians.
Smooth: a full body, but low acid coffee
Soft: a well rounded flavor, lacking any harshness or acidity
Sour: a sharp excessively acidic bitter flavor
Sweet: a nice clean soft coffee free of any harshness
Thin: a flat lifeless coffee lacking any body or acidity that can be caused if it is under brewed
Wild: a gamy flavor often in Ethiopian coffees
Winey: a rich, rounded, full-body coffee with a smoothness characteristic of well matured red wine. A flavor which is prevalent with Colombians
Woody: a hard, wood like flavor often due to old coffee which has been stored too long as a green bean
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