Here are the definitions for the letter "a"

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A

Largest size grade in India, a grade of coffee, generally a size grade of Arabica coffee beans along with A, B, & C.

AA

Capitalized letters are grade indicators usually describing the size of the bean

AA

Largest size grade in Kenya, Tanzania, and New Guinea, a grade of coffee, generally a size grade of Arabica coffee beans along with A, B, & C.

About

Theoretically, an error of +/- 5 percent. In actuality, -2 pct to -4.5 pct.

acerbic

A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of long-chained organic compounds due to excessive heat during the holding process after brewing.

acid

A normal characteristic of arabica coffees, particularly of high-growth varieties. Some strains are sought for this particular taste (Kenya), which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement. Experts recognize three types of acidity: 1) natural desirable: acid, 2) natural undesirable: sour, and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting, puckery flavor.

acidity

Taste those high, thin notes, the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness, snap, or twist is what coffee people call acidity. It should be distinguished from sour, which in coffee ter

Acidity, Acidy, Acid

Usually, the pleasant tartness of a fine coffee. Acidity, along with flavor, aroma, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee. When not used to describe cup characteristics, the term acidity may refer to pH, or literal acidity, or to certain constituents present in coffee that ostensibly produce indigestion or nervousness in some individuals.

Acidity, Acidy, Acid

The pH of the substance. In coffee it is about 5. The tartness taste to coffee.

acidy

A primary coffee taste sensation created as acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Found most often in washed Arabica coffees grown at elevations about 4,000 feet, Acidy coffees range from piquant to nippy. A term used to describe a coffee in which this desirable cup characteristic occurs. Particularly desirable in Brazils and found in most Milds. Colombians have both acid and body. An acidy flavor is sharp and pleasing to the taste as opposed to sour, sourish, or fermented. It denotes a taste that has sharpness, snap, and life, compared to a sweet, heavy, mellow flavor. Old crops are never acidy.

acrid

A secondary coffee taste sensation characterized by a predominantly piercing sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and a high concentration of salts. Typified by an unwashed Rio coffee from Brazil.

Afloat

The coffee is in route on a ship.

After-Dinner Roast, Espresso Roast, Cont

Terms for coffee brought to degrees of roast ranging from somewhat darker than the traditional American norm to dark brown. Acidity diminishes and a rich bitter-sweetness emerges. Among many newer American specialty roasters, roast styles once called by these names may in fact constitute the typical, "regular" roast of coffee.

aftertaste

The sensation of brewed coffee vapors, ranging from carbony to chocolaty to spicy to turpeny. Released from the residue remaining in the mouth after swallowing. Aged A taste taint that gives coffee beans a less acidy taste and greater body. The result of enzyme activity in the green coffee beans creating a chemical change during the aging process after harvesting.

Aged Coffee

Coffee held in warehouse for several years in order to reduce acidity and increased body. Aged coffee is held longer than an old crop, or mature coffee.