Acidity
Coffees with low acidity are soft and smooth. High acidity coffees have a bright, crisp, palette-cleansing quality. This acidity has nothing to do with the pH level of coffee, which is neutral (i.e., it is similar to water). Examples of acidity ranges of various coffees are:
• Low (Sumatra, Celebes, French Roasts)
•Medium (Colombian, Panama, Mexico, Nicaragua)
•High (Kenya, Costa Rica, Papua New Guinea, Guatemala)

Aroma
Aroma refers to the fragrance or odor of brewed coffee combined with its flavor. The aroma of brewed coffee may be:
•Lacking or faint
•Delicate
•Strong
•Fragrant (i.e., aromatic)

Body
Body refers to the sense of the coffee's weight and texture (e.g., its oiliness and intensity) in the mouth. The brewing method also influences the body as a plunger pot or espresso machine will produce a heavier bodied coffee, while a conventional drip machine will result in lighter bodied coffees because the paper filters remove flavor oils. A coffee's body can be:
•Light-bodied (African)
•Medium-bodied (American)
•Heavy-bodied (Indonesian)

Flavor
Flavor refers to a coffee's intensity, the combined impression of a coffee's aroma, acidity, and body. Specific taste flavors may suggest spices, chocolate, nuts, or even uncomplimentary flavors like straw, grass, or rubber. Coffee flavors are categorized as:
•Poor
•Fair
•Good
•Fine

Finish
Finish refers to the aftertaste, the feelings and flavors that are perceived after the coffee has been swallowed. Terms used to describe a coffee's finish include:
•Length of the finish (quick, lingering)
•Clean aftertaste