An aroma suggesting spices such as cinnamon or allspice; also, a slightly "hot" sensation in the finish
A naturally occurring aroma of wood smoke or a greater degree of roasty.
Reminiscent of freshly roasted peanuts, almonds, hazelnuts, etc
Tasting think, smooth, soft but rich, like cream.
One of the four basic tastes, detected at the tip of the tongue. A mild coffee with sweet fruity, caramelly, or chocolaty flavors.
A rich, fruity flavor with sappy or vinous acidity, reminiscent of well-matured red wine
An aromatic roasted or burnt taste, found in very dark-roasted coffees.
A toasty flavor associated with caramel and praline; a lesser degree of smoky.
A well-rounded flavor lacking any harshness or acidity; mellow.
The ratio of ground coffee to water.
A flavor reminiscent of unsweetened chocolate or cocoa powder.
One of the four basic tastes, it is detected on the back of the tongue. A certain degree of bitterness adds to the fullness of coffee's flavor; also, it is a prominent aspect of very dark-roasted coffee. It is unpleasant in high degree, especially if due to over-extraction.
A coffee with distinct positive quality characteristics - acidity, body, etc.
A coffee with varying flavors from cup to cup, or odd, gamey, tangy nuances.
An aroma reminiscent of grass, reeds, dried herbs, dry beans, or foliage.
A coffee with depth and complexity of flavor, full body, and an overall satisfying taste.
A savory combination of sweetness, spice and sour acidity; piquant
Full-bodied with an oily and rich mouthfeel.
A prefix to good chracteristics such as acidity, body, or range of flavors, to indicate a strong character.