We have always used the traditional very light roast profile for 90% of the sample roasting that I do.
The one place that I take a detour from this practice is with the few Indonesian coffees that will only be sold as either a Euro roast or even darker, as a French roast.
With these coffees it makes no sense to cup them at such a light roast because they will be under developed.
I have seen brokers cupping notes that describe “Very interesting green pepper notes”, etc…
Those are not interesting, they are characteristics of an under developed roast – and will not be present in the cup once they are fully developed.
So why cup a Sumatra GR1 at the standard cupping roast level when it will never be roasted that way in production. Of course the description will include green notes like green pepper – it is a failed underdeveloped roast.

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