AROMAS
	ORIGIN
		FLORAL: jasmine, wintergreen,
		FRAGRANT: cardamum, caraway, basil, anise
		CITRUS: lemon, tangerine, apricot, melon
		BERRY: blueberry, raspberry, blackberry
		VEGETAL: onion, garlic, cabbage, alfalfa
	SUGAR BROWNING
		NUT: peanut, almond
		MALT: corn, barley
		CANDY: toffee, praline
		SYRUP: honey, mollasses
		CHOCOLATE: dark, milk
		VANILLA: custard, white chocolate
	DISTILLATES
		RESINOUS: pine, balsam, camphor
		SPICY: nutmeg, pepper, clove, thyme
		SMOKEY: tarry, tobacco, burnt, charred, ash


TASTES
	SWEET: 
		MELLOW: delicate, mild, 
		ACIDIC: nippy, piquant
	SOURNESS/ACIDITY:
		WINE: tangy, tart
		SOUR: hard, acrid
	BITTER:
		MILD: warm, tannic, bitter-sweet 
		PUNGENT: roasty, smokey, spicey
		HARSH: alkaline, caustic
	SALT:
		BLAND: soft, neutral
		SHARP: rough, astringent


DEFECTS (* desirable in small quantities from some origins)
	ABSORBED TASTES
		BAGGY: mineral oil, fatty, 
		MOLDY: cappy, starchy, yeasty
		MUSTY: *mulch, mildew, concrete
	ABSORBED ODORS
		DIRTY: barny, grady, dusty
		GROUNDY: erpsig, raw potato, *mushroom
		EARTHY: humus, *wet soil, fresh earth
	DEGRADED FATS
		SWEATY: soapy, lactic
		HIDEY: tallowey, *leathery, wet wool
		HORSEY: animal-like, *gamey
	DEGRADED ACIDS
		FERMENTED: sauerkraut, acerbic, leesy
		RIOY: iodine, carbolic, acrid
		RUBBERY: rubber-glue, *kerosene, *alcohol
	LOSS OF AROMATICS
		GRASSY: green, hay, strawy
		*AGED: full, round, smooth
		WOODY: wet paper, wet cardboard
	IMPROPER ROASTING
		TIPPED: cereal, biscuity, skunky
		SCORCHED: cooked, charred, burnt
		BAKED: bakey, flat, dull