Aroma - that wonderful, evocative fragrance that is released when fresh, specialty coffee beans are ground and brewed.

Acidity - is the sharp, lively quality characteristic of all high-grown coffees, and is tasted primarily on the tip of the tongue. The term is often misunderstood. In coffee, acidity is very desirable. It is the refreshing, sparkling mouth cleansing quality that makes coffee an ideal morning wake-up.

Body - refers to the perceived oilyness or thickness of the brewed coffee on the tongue. It can range from light to rather heavy depending on the origin of the coffee, degree of roast and brewing method.

Flavor - is the total impression of aroma, acidity and body. It can be used in a general sense ("this coffee is flavorful") or with specific attributes in mind (bold, chocolaty, tangy, mild).