I boil those descriptions down to categories like “sweet” and “fruit”, which I certainly do notice. And within the fruit category I taste berry flavors, stone fruit (peach/nectarine), citrus, fig/raisin. The method of brewing makes a big difference in the final product. I’ve had the opportunity to try a few of my home roasts prepared in a nice espresso machine and it’s a very different flavor than what I get with my Aeropress, for example. And a moka pot brings out different flavors than a French press. Some come out better than others! So I have to give some credit to the folks describing the beans…they do this for a livingOut of curiosity as I never taste apricot jam, floaral nectarine, honey, sugar cane soda in my coffee; where in the heck do these people come up with these descriptions? I will say that this cold brew I pressed this past weekend was strong but not bitter and very "flavorful" (no hint of strawberries, corn on the cob, ribeye steak)...... ;-)
Back to reality - give us a review! I'm going to roast some Ethiopia Sidamo