Tanya, I haven't tasted the coffee that you are referring to, but first, I personally think you need to distinguish between the sour (acidic) and bitter. Generally if the coffee pushes too far either way, you'll need sugar. Generally, in milk, the sourness fades out a bit, but bitterness will still come through, so your tongue/palate already knows the difference...you just need your brain to actively distinguish between the two. Once you've got that sorted, you can then start trying to pick out berries, spices etc. It takes time. Took me about 6 months just to be able to have tasted enough to make even those distinctions, but some people are very gifted immediately and can pick these things out.
