Roaster-provided sensory data always takes priority. Where it's incomplete, we estimate the likely profile from the roast level, process, origin, altitude, variety and flavour notes on the bag.
Body leans on roast depth and process — darker roasts and natural or honey processing read heavier; washed coffees and high-grown beans read lighter.
Brightness works the other way: lighter roasts, washed processing and high altitude lift it, and origins like Ethiopia, Kenya and Yemen carry a natural lift of their own.
Sweetness follows process most closely, with a mid-range roast adding caramelisation, and caramel, honey, toffee or ripe-fruit notes adding more.
Where a roaster hasn't shared at least two of roast, process, altitude or tasting notes, we show no profile at all rather than guessing.
Brewing method, grinder and water still shape the final cup more than any of this.
