Here are the definitions for the letter "r"

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rancid

A taste fault giving the coffee brew a highly displeasing taste. The rancid flavor of a roasted coffee is caused by the oxidation of the fats.

Rat eaten

Bags attacked by rats on the ship. Unsalable bags of coffee.

Regular Roast, American Roast

Coffee roasted to traditional American taste: medium brown.

Reis

Brazilian money.

rich

Intensity description indicating gases and vapors are present at highly pronounced strengths.

Rich, Richness

a taste term of good body and/or acidity.

Richness

A satisfying fullness in flavor, body, or acidity.

richness

Richness partly refers to body, partly to flavor; at times even to acidity. The term describes an interesting, satisfying fullness. Of the coffees I suggest you try, the Sumatran should be the richest in body and the Yemen Mocha should have the richest acidity. The term rich would probably not be used in any context with the Mexican coffee.

Rio

A class of dry-processed coffees from Brazil with a characteristic medicinal, iodine-like flavor deriving from invasion of a micro-organism during drying. The term Rioy or Rio-y has come to be applied to any coffee with similar taste characteristics. The Rio taste is considered a rank defect by North American buyers, but is sought after by some buyers from Balkan and Middle-Eastern countries.

rio

With particular reference to Brazils, an iodine-like flavor that can be very pungent.

Rio, Rio flavor

A heavy and harsh taste characteristic of coffees grown in the Rio district of Brazil.

rioy

A taste fault giving the coffee beans a highly pronounced medicinal character. Result of continued enzyme activity when coffee beans remain in the fruit and the fruit dries on the shrub. Usually associated with natural processed coffees grown in Brazil. Typified by coffees grown in the Rio district of Brazil.

Rioy, Rio-y

generally Rio tasting.

roast taste

Terms describing the characteristic collective flavor complex of darker roasts. The acidy notes are gone, replaced by pungent notes combined with a subtle, caramel sweetness. Some people call this often unnamed group of sensations "roast taste" or the "taste of the roast."

roasty

Relative strength of the natural components of the coffee flavor is modified by the degree of roasting, resulting in high character.