Acidy
Sharp tasting. The more "acidy" the coffee is the more of a bite it has. This is with no relation to the actual PH balance.

Acidy
Sharp tasting. The more "acidy" the coffee is the more of a bite it has. This is with no relation to the actual PH balance.

Aftertaste
The taste left in the mouth after coffee is swallowed.

Aged
Beans stored for a year or more before being roasted. The time reduces acid while developing body.

Aroma
The delicious scent that comes from hot, freshly brewed coffee.

Baked
A prematurely developed flavor that is caused by limited roasting at low temperatures.

Bitter
An unfavorable taste, noticed on the back of the tongue, that results from overroasting.

Bland
A flat, neutral taste.

Body
The way a coffee is experienced by the mouth.

Bouquet
A medley of aroma, fragrance, and aftertaste of a coffee.

Bright
A term used for coffee with enjoyable acidity.

Burnt
A term sometimes used for very dark-roasted coffees with bitter taste.

Buttery
A full flavored coffee with a oily feeling in the mouth that may bring to mind the richness of butter.

Caramelly
A taste that is like cooked sugar syrup, this happens during roasting when a change occurs in the coffee beans' carbohydrate content.

Carbony
A burnt taste, this occurs in some dark-roasted coffees.

Chocolatey
The taste of delicious, rich chocolate.

Cinnamony
A spicy, sweet flavor that suggests cinnamon.

Clean
Coffee with unpolluted and clear flavors.

Cocoay
Sometimes associated with stale coffee, light flavor of cocoa.

Dead
A term used for lifeless coffee, lacking good flavor and aroma.

Delicate
Tasted on the tip of the tongue, this is a very fine taste.

Dirty
A taste that suggests contamination.

Earthy
A taste of the earth, similar to dirty.

Flat
A plain taste, without distinct taste or smell.

Flavor
The taste of coffee once it has covered the tongue and been swallowed.

Fragrance
The smell of brewed coffee, described with terms such as nutty, spicy, and fruity.

Fruity
A coffee with a taste and aroma that brings to mind fruit.

Grassy
A coffee that tastes and smells of fresh cut grass.

Green
A sharp tasting coffee, this occurs from early harvesting and not roasting the beans long enough.

Groundy
A stale, earthy tasting coffee.

Hard
A term sometimes used when a coffee smells of iodine.

Harsh
A coffee that is hard in flavor.

Hidy
Due to beans' being stored close to animal hides, causing a coffee tasting of leather.

Lifeless
A term describing coffee that does not have acidity, caused by not brewing long enough.

Light
An adjective used to enhance descriptions of smell and taste.

Mellow
A smooth flavor, without acidity.

Mild
Not having a distinct flavor.

Muddy
A bland flavor resulting from unsettled grounds.

Musty
A coffee that tastes and smells of mildew, caused by being poorly dried or not stored well.

Neutral
A flat flavored coffee. A positive trait in coffees used as a base for different flavored blends.

Nutty
Tasting and smelling of roasted nuts.

Papery
A term used for light-roasted brews, that do not have the robust flavors of darker brews.

Past-Croppish
Coffee that has flavors of straw and wood, this is from green bean being stored to long.

Quaker
One bean that can spoil a whole batch of coffee.

Rancid
A coffee that has a strong sour flavor.

Rich
Coffee with luxurious aroma and intense flavors.

Rioy
A nasty flavor that brings medicine to mind. Rioy flavor is sometimes associated with coffees from Brazil's Rio growing district.

Rough
A salty or sharp flavor, that causes one to be thirsty.

Rubbery
A burnt rubber taste, sometimes resulting from coffee berries that have dried before they are picked.

Soft
A coffee that does not have acidity.

Sour
A coffee that has a strong sour taste.

Spicy
A lively flavor that makes one think of sweet and savory spices.

Stale
The flavor of coffee from roasted beans that have been stored for too long.

Stinker
One destructive bean that affects the flavor of a batch of roasted coffee.

Strawy
A coffee that tastes of straw.

Sweet
A smooth flavor that has no kind of contaminates.

Taint
A unwanted flavor from chemical changes in the coffee, that happens during growing, processing, or roasting.

Thin
Not having flavor, body, or acidity, sometimes due to underbrewing.

Toasty
A coffee with an appealing taste and scent that may bring to mind toast.

Turpeny
A taste like turpentine.

Vinegary
A tart, biting flavor, like that of vinegar.

Watery
A coffee that has been brewed with too much water.

Wild
A coffee that has brash or spoiled flavors and odors.

Winey

A term that suggests acidic flavors, a coffee that is full-bodied and eloquent.

Woody

A coffee that has flavors and scents of wood, caused by storage in a wooden structure.