A secondary coffee taste characterized by the absence of a predominant taste sensation on any part of the tongue but causing a distinct parching sensation on the sides of the tongue. Caused by a concentration of salts high enough to neutralize both acids and sugars but not enough to provoke a salty sensation. Typified by washed Uganda robusta coffee.
A taste taint giving the coffee beans a slight herbal character when brewed. Result of an incomplete enzymatic change that ultimately eliminates this taste taint during the aging process.
A secondary coffee taste characterized by a predominantly sweet, nipping sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids being sour.
The sensation of the vapors released from brewed coffee as they are exhaled while swallowing. Ranges from caramelly to nutty to malty.
An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produce sensations reminiscent of roasted nuts. Characteristic of poor quality beans, that float, remain lighter in color and have a peanut flavor.