Coffee Characteristics

ACIDITY - Pleasant, sharp-tasting aspect to quality coffee.
The more "Acid taste" the more bite in the mouth.
Lack of acidity = FLAT COFFEE

FLAVOUR - Taste sensation once it has been swirled around the mouth-total combination of acidity, body, aroma (comparison to other foods)

BODY - How it is physically perceived in the mouth (weight, texture).
Favourable terms include Full, Heavy or Thick
Unfavorable include Thin or Slight, Weak
Good Body synonymous with acidity, rich flavour and aroma

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BRAZIL
ACIDITY - Light/Medium
BODY - Soft
FLAVOUR - Sweet with vanilla overtones
ROAST - Light to Medium

COLOMBIAN
ACIDITY - Good
BODY - Light to Medium
FLAVOUR - Medium aromatic
ROAST - Medium to Dark

COSTA RICA
ACIDITY - Medium to High
BODY - Medium
FLAVOUR - Medium to High neutral
ROAST - Dark

MOCHA from ETHIOPIA
ACIDITY - Medium to High
BODY - Medium
FLAVOUR - Intense floral
ROAST - Light to Medium

GUATEMALA
ACIDITY - Medium
BODY - Full
FLAVOUR - High, fragrant
ROAST - Light to Medium

JAVA
ACIDITY - Medium
BODY - Medium-heavy
FLAVOUR - Intense
ROAST - Dark

KENYA
ACIDITY - High
BODY - Full
FLAVOUR - Medium
ROAST - Medium/Dark

NEW GUINEA as Dark Roast
ACIDITY - Medium
BODY - Light
FLAVOUR - Medium even
ROAST - Dark

NEW GUINEA as Light Roast
ACIDITY - Light
BODY - Light
FLAVOUR - Soft
ROAST - Light

MARAGOGYPE from NICARAGUA
ACIDITY - Light
BODY - Light to Medium
FLAVOUR - Aromatic
ROAST - Medium

TORAJA from SULAWESI
ACIDITY - Light
BODY - Deep/rich
FLAVOUR - Full, syrupy
ROAST - Medium/Medium-dark

BRAZIL BLEND
ACIDITY - Medium to High
BODY - Medium
FLAVOUR - Medium even
ROAST - Medium to Dark

FRENCH BLEND
ACIDITY - Medium