ACIDITY is the sharp, snappy taste that sparks the flavor of coffee. Coffee acids develop as the bean is roasted.  They are prominent in lighter roasts but are destroyed in darker ones.  It has nothing to do with bitterness or the coffee's pH level.

AROMA refers to the fragrance of a coffee.  Your nose the first judge of the flavors released from the bean, will tell you a great deal about your coffee's freshness and personality.

BODY is the heaviness of thickness of coffee as it touches your tongue with differing weight sensations.  Coffee made using a paper filter process has less body then coffee made with a metal filter one made from cellulose fibers.

FLAVOR is the combination of acidity, aroma and body.