It contributes greatly to the liveliness, zest, or snap of a cup of coffee. By the way, there's no more acid in a cup of coffee than there is in a can of cola or a glass of apple juice. A slightly sweet, nipping sensation on the front of the tongue, combined with clear, clean flavor. Some have a zip that lights up the mouth. Others have an intense sweet or winey character.
Aroma is sensed by the nose and the rear of the palate.
It can range from fruity to carmelly to spicy, but it should never have unpleasant sour or musty characteristics. Can be herby, fruity, spicy or flowery. Can be carmelly, chocolaty, malty and spicy. Intense and often found in our darkest roasted coffees. Chocolaty, spicy, and carbony.