The Specialty Coffee Association often describes coffee acidity as “brightness” when favorable or “sour” when unfavorable. At its best, acidity contributes to a coffee’s liveliness, sweetness, and fresh-fruit character and is almost immediately experienced when coffee is first tasted. Acidity that is overly intense or dominating may be unpleasant!

The quality of Body is based on the tactile feeling of the liquid in the mouth, especially as perceived between the tongue and roof of the mouth.

This is defined as the length of positive flavor (taste and aroma) qualities emanating from the back of the palate and remaining after the coffee is expectorated or swallowed.