Dave Borton runs our green selections. He's cupping recommended new crop from Cafe Imports, Royal, and Olam and breaking bags up for our guys. He's passing on cupping notes and roast profiles to help them get started. We shoot for SCAA 87+ quality coffee. With coffee that good, it's actually kind of hard to not get a reasonably good roast, but we're still learning too. That means cupping and lot's of it. So much so, I actually considered investing in spittoons today. :coffee1:
That said, as far a "one roast to rule them all" goes, if you like aromatics, we think Scott Rao's diminishing ROR technique comes pretty close
If there were one profile to rule them all, there would be no romance nor art left in roasting. In fact, there would be no need for skilled roasters.
I can't imagine using the same roast profile for the same coffee from the same farm but different harvest seasons, much less the same roast profile for an Ethiopian and a Sumatran.
Even with the concept of diminishing RoR during roasting and the percentage of FC to EoR, there is a universe of minor changes in roast profile that can be detected in the cup. 10 to 20 seconds difference in virtually any part of the profile (even with identical finish temp and identical overall roast time) impacts the cup. Those 20 seconds can mean the difference between 'reasonably good' and 'outstanding'.