What do the Coffee Characteristics Mean?

Aroma:

Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are derived from the aroma of the brewed gourmet coffee.

Acidity:

When we mention acidity in coffee, we are not referring to pH or bitterness but to certain characteristics. As roasting coffee progresses, various acids form giving each coffee signature qualities. The lighter the roast, the more the acids are highlighted. The acids develop further as the roast turns medium dark, but break down as roasting enters the darker phases from Viennese to French-Italian.

Body:

Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived by the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level of body when comparing several coffees, try adding an equal amount of milk to each. Coffees with a heavier body will maintain more of their flavor when diluted.

Flavor:

Flavor is the overall perception of the gourmet coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor.