Here are the definitions for the letter "r"

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robusta

High in caffeine and rather bitter. Generally less acid and less aromatic than Arabica coffee. Often slightly woody.

Robusta, Coffea Canephora

Currently the only significant competitor among cultivated coffee species to Coffea arabica. Robusta produces about 30 percent of the world's coffee. It is a lower-growing, higher-bearing tree that produces full-bodied but bland coffee of inferior cup quality and higher caffeine content than Coffea arabica. It is used as a basis for blends of instant coffee, and for less expensive blends of preground commercial coffee. It is not a factor in the specialty coffee trade except as a body-enhancing component in some Italian-style espresso blends. See also Coffea Arabica.

rough

A secondary coffee sensation characterized by a predominantly rasping, salty sensation on the palette or tongue. Caused by the additive property of salt taste sensations.

round

A balanced coffee whose basic organoleptic characteristics are just at the right level, with none particularly apparent, giving the impression of roundness.

rounded

An intensity description indicating a reduced range of gases and vapors is present at a moderately perceptible strength.

rubbery

A taste fault giving the coffee beans a highly pronounced burnt-rubber character. Result of continued enzyme activity in the coffee bean when it remains in the fruit and the fruit is allowed to dry on the shrub. Usually associated with natural processed robusta coffees grown in Africa.

Rubbery coffee

Taste like rubber.