Is processing data logging finally becoming useful for roasters, not just for exporters?

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Before, many roast buyers only saw process label and maybe moisture sheet. Now some producers send drying curve, temperature notes, cherry condition, even simple daily logs. For roasters, is this data really becoming useful, or still too noisy to trust?

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If log is simple and honest, it helps. When the sheet is too beautiful and too long, I trust less.

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Simple is important. Too much number also makes buyers ignore the sheet.

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Useful if data can connect with roast behavior. Many sheet look complete, but no relation to cup or roast reaction, so hard to use.

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For me drying time and rest period after drying are very useful. Fermentation note alone is not enough.

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I use data more to compare repeated lots, not to predict everything. It helps find pattern after two or three shipments.

Is processing data logging finally becoming useful for roasters, not just for exporters?

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