Bright, Dry, Sharp, or Snappy (typical of Central American coffees)
Caramelly —candy like or syrupy
Chocolaty— an aftertaste similar to unsweetened chocolate or vanilla
Delicate— a subtle flavor perceived on the tip of the tongue (typical of washed New Guinea arabica)
Earthy— a soily characteristic (typical of Sumatran coffees)
Fragrant— an aromatic characteristic ranging from floral to spicy
Fruity— an aromatic characteristic reminiscent of berries or citrus
Mellow— a round, smooth taste, typically lacking acid
Nutty— an aftertaste similar to roasted nuts
Spicy— a flavor and aroma reminiscent of spices
Sweet— free of harshness
Wildness— a gamey flavor which is not usually considered favorable but is typical of Ethiopian coffees
Winy— an aftertaste reminiscent of well-matured wine (typical of Kenyan and Yemeni coffees) Typical specific undesirable flavor characteristics Bitter— perceived on the back of the tongue, usually a result of over roasting
Bland— neutral in flavor
Carbony— burnt charcoaly overtones
Dead— see "flat"
Dirty— a mustiness reminiscent of eating dirt
Earthy— see "dirty"
Flat— lack of acidity, aroma, and aftertaste
Grassy— an aroma and flavor reminiscent of freshly cut lawn
Harsh— a caustic, clawing, raspy characteristic
Muddy— thick and dull
Musty— a slight stuffy or moldy smell (not always a negative characteristic when in aged coffees)
Rioy— a starchy texture similar to water which pasta has been cooked in.
Rough— a sensation on the tongue reminiscent of eating salt
Rubbery— an aroma and flavor reminiscent of burnt rubber (typically found only in dry-processed robustas)
Soft— see "bland"
Sour— tart flavors reminiscent of unripe fruit
Thin— lacking acidity, typically a result of under brewing
Turpeny— turpentine-like in flavor
Watery— a lack of body or viscosity in the mouth
Wild— gamey characteristics
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