Are producers over-optimizing for first cupping impression and losing roast versatility?

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Some coffees are very loud on first table, but after that they feel narrow for different roast styles. I wonder if part of processing trend is too focused on first cupping wow effect. Is roast versatility getting lost?

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I think yes. Some lots have one strong trick, then not much space beyond that.

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Many coffee now feels built for one moment only. On first cupping nice, but for daily roasting it can be limiting.

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Versatility matters more for working roasters than for judges.

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Exactly. Production reality is different from showcase table.

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When coffee only works in one short window, risk is higher for buyer.

Are producers over-optimizing for first cupping impression and losing roast versatility?

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