A wide variety of terms are used to describe coffee, but the most important are flavor, acidity and body.
refers to the overall experience of drinking a particular coffee that includes both taste and aroma. Specific flavor attributes can be found in certain coffees, such as a chocolate-like taste or a nut-like aroma.
is often misunderstood. In coffee, acidity is a very desirable, refreshing, mouth-cleansing quality. A sparkling, lively taste makes acidic coffee the ideal morning wake-up. This “taste” of acidity doesn’t mean coffee is highly acidic. In fact, coffee is one of the least acidic beverages found in the typical kitchen.
refers to the perceived oiliness and thickness of the brewed coffee on the tongue. Body can range from light to very heavy depending on the coffee’s origin and brewing method.
GENERAL WORLD PROFILES
Central & South American coffees are generally mild in flavor, with light- to medium-body and considerable acidity.
East Africa & Yemen beans are typically intense in flavor; with unique wine-like or fruity flavor notes and bright acidity.
Beans from the Pacific are known for their full-bodied smoothness, rich, earthy flavors and low acidity.