A secondary coffee taste characterized by the absence of a
predominant taste sensation on any part of the tongue but causing a
distinct parching sensation on the sides of the tongue. Caused by a
concentration of salts high enough to neutralize both acids and sugars
but not enough to provoke a salty sensation. Typified by washed Uganda
robusta coffee.
A taste taint giving the coffee beans a slight herbal character when
brewed. Result of an incomplete enzymatic change that ultimately
eliminates this taste taint during the aging process.
A secondary coffee taste characterized by a predominantly sweet,
nipping sensation at the tip of the tongue. Caused by a
higher-than-normal percentage of acids being sour.
An aromatic sensation created by a moderately volatile set of
aldehydes and ketones that produce sensations reminiscent of roasted
nuts. Characteristic of poor quality beans, that float, remain lighter
in color and have a peanut flavor.
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