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Acidity: Pleasant and pungent flavor felt on the sides of the tongue giving coffee a tang reminiscent of a dry wine. This characteristic denotes a fresh coffee, cultivated at high altitude.

Arabica: The fruit of the Coffea Arabica, one of the two major species of coffee plants. The Coffea Arabica is a fragile shrub responsible for 75% of the world’s coffee production. Grown at high altitudes, the fruit ripens slowly resulting in high quality coffees.

Aroma: Fragrance of coffee. Along with acidity, body and flavor, it is an essential component of the coffee-tasting experience.