The four primary descriptive terms for how a coffee performs are:

Acidity refers to the high, thin notes, the dryness a coffee produces at the back of the palate & under the edges of the tongue. This pleasant tartness (briskness, brightness), snap or twist is what coffee people call acidity....

Body or mouth feel is the sense of heaviness, richness, & thickness at the back of the tongue when the coffee is swished around the mouth.... Coffees from various parts of the world vary greatly in body.

Aroma is the overture of the coffee; its fragrance.

Flavor is the total impression of aroma, acidity, & body -- its distinguishing taste characteristics.

*Borrowed, for the most part, & very respectfully, from Kenneth Davids’ Espresso: Ultimate Coffee & Home Coffee Roasting