Acerbic describes a sour taste in coffee caused by issues with fermentation, defective beans, or brewing problems, indicating issues to be addressed.

"Afternose" refers to the residual olfactory sensations or aromas that linger in the nose after the coffee has left the palate.

"Aftertaste" refers to the flavours or sensations that linger in the mouth after swallowing or spitting out the coffee.

Aldehydes are a type of volatile organic compound that contribute to the aroma and flavor of coffee

Alkaloid refers to a group of chemical compounds found naturally in coffee that contribute to its flavour and aroma