A compound in coffee that at high levels contributes to negative flavors, but can have positive aspects as well: Phenols are a set of organicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms... compounds, relatively stable, that contribute to coffee aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... and flavor. They can have negative characteristics: tarryA dark roast-related flavor of pungent, intense bittering roast flavor, reminiscent of the smell of tar., smokeyUsually a defect of roasting, or of green coffee processing, smokey notes are sometimes found as a positive flavor in a few exotic coffees; This smell and flavor..., medicinalMedicine-like, alcohol or chemical type flavor taint.: A defective flavor characterized by a penetrating medicine-like, alcohol or chemical type taint flavor. This type of defect usually comes from..., woodyGenerally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the..., leatheryAromas or flavors reminiscent of leather, a very rustic quality and not necessarily a defect.: This descriptor is somewhat reminiscent of the leather, and is sometimes distinguished as.... But, especially at lower levels, can be spicy, vanillaVanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars., clove, aniseAnise seed is highly aromatic and has a flavor similar to fennel and licorice, used to flavor various foods and liquors: Anise is a flowering plant in the..., even floralFloral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it... in nature. Phenols are mainly derived from Chlorogenic acidsMany acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or....