Here are some general overviews of coffee terms used by coffee roasters.

Acidity
Acidity is good to have in coffee, as some mistake this term to be a bad term, but it is not, as these term describes words such as the sharpness, if a coffee is brisk or perhaps vibrant.
This might be defined as the taste the coffee has at the back of your palate or under the edges of your tongue. For example, Kenya is noted for have a winy acidity taste. Acidity in a Costa Rican might be describe as rich or berry (what type of berry?).

Other terms might be fruity or use a fruit name, such as hints of orange. 

Aroma
Aroma will be part of the flavor. Aroma might smell rich, intense, foral, fruity. Note - Concerning naming a fruity smell sometimes it is good to cut up different fruits to train your describtion terms.

Other aroma terms might be smoky as found in Sumatra or earthy.

Balance
This a term used by professional tasters to denote when no single aspect of a coffee
overpowers any other. A coffee can be balanced and still be a poor tasting coffee or vice versa.

Body
This is the "mouth feel" that is experienced on the back of the tongue. It can be described as heavy, richness, thickness etc. This is is perhaps the easiest of the coffee terms for the novice to experience as it is fairly easy to distinguish between "heavy" and "light" coffees regardless of brewing method. Additionally, heavy coffees are not smothered or overpowered by milk or cream. Sumatra Mandheling is the heaviest coffee and Mexcian coffee are the lightest.