Aroma

The immediate appeal to the olfactory (smelling) senses; aroma often determines a level of taste expectation just before the coffee touches your tongue. It should be subtle enough to evoke anticipation without being artificial or overpowering. Aroma descriptions include: flowery smoky, fruity, nutty, grassy. 

Flavor

Is way the tongue interprets the aromatic characteristics of the coffee. Flavor descriptions include: earthy, savory, dry, sweet, winey.

Acidity

Described as the "zing" or life in your cup, it can be perceived as a pleasant, tangy, bright or sharp feeling on the sides of your tongue. Little or low acidity does not promote these sensations, creating a more mellow or smooth feeling: Acidity descriptions include: low, medium-low, medium, medium-full, full.

Body

This is the sense of heaviness or thickness of the coffee in your mouth, like the difference between full cream & skim milk. A full-bodied coffee will feel as if it has more volume & texture, while a light-bodied coffee will seem more water or thin. Body descriptions include: light, medium-light, medium, medium-full, full.      

Finish

The aftertaste that lingers on the palate after the coffee is swallowed. Again using your olfactory senses, the residual feel of coffee forms the finish. This finish can linger or vanish very quickly. Finish descriptions include: clean, fleeting, smooth, syrupy, lingering.