Coffee tasting terminology ranges from the easily understood to the highly technical, and some of the esotheric terms may be somewhat difficult to decipher.
Flavor, acidity and body are the three fundamental tasting terms.
Flavor is the total impression of aroma, acidity and body. It can be used in a general sense ("this coffee is flavorful"), or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate").
Acidity is the sharp, lively quality characteristic of all high-grown coffees. Acid is not the same as bitter or sour, and has nothing to do with objective pH factors. Acidity is the brisk, snappy quality which makes coffee refreshing and palate-cleansing.
Body is the tactile impression of the weight of the brewed beverage in the mouth. It may range from watery and thin, through light, medium and full, to buttery or even syrupy in the case of Indonesian varieties.