Is drying uniformity now more important than process label for predicting roast behavior?

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We still sort coffees by washed, natural, honey, experimental. But when roasting, sometimes drying uniformity tells more than the process label itself. Do you also feel uniform drying is one of the best predictors for stable roast behavior?

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Absolutely. Process label gives story, drying uniformity gives confidence.

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Story and hashtag do not help if bean reacts uneven in drum.

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For roasting result, yes I feel same. If drying is not uniform, color movement in roast becomes harder to read.

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I ask more about final drying stage now, because many unexpected issues start there.

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Sample analysis and roast curve both become easier when water distribution is more even.

Is drying uniformity now more important than process label for predicting roast behavior?

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