Acrid

A general negative flavor term, from defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee sample are termed defects, and scored against More bean, bad roast, or bad brewing: Unpleasantly sharp, astringentAstringency is a harsh flavor sensation, acrid flavor, that provokes a physical reaction on the toungue, the tactile feeling of papery dryness. It can have saltiness, sourness and bitterness as components. It is certainly the More or bitterBitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down its source. Bitterness as a positive quality More to the taste or smell