A pleasing sharpness.

Sharp tasting. The more "acidy" the coffee is the more of a bite it has. This is with no relation to the actual PH balance.

A pleasant sharpness to the taste. The more "acid" a coffee possesses, the more bite it has on the tongue.

A sharp and pleasing characteristic particularly strong with certain origins. As opposed to a caustic over-fermented sour or bitter flavor.

A desirable flavor, as it occurs in high grown coffees, that is sharp and pleasing, but not biting.