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Would you charge hotter for old crop coffee or keep same baseline?

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I want to hear real field experience about charging hotter for old crop coffee. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some people around me say charging hotter for old crop coffee is already becoming standard practice, while others say the result is too inconsistent to justify the extra effort.

If you have tested this seriously over repeated batches or harvest cycles, what did charging hotter for old crop coffee change for consistency, quality, or decision making?

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From my side this helped only on certain coffees, not on every lot. When the coffee is already forgiving, charging hotter for old crop coffee does not change much. On difficult lots the effect is clearer.

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i see charging hotter for old crop coffee work in some place, but usually only when the notes are clear and people really compare batch by batch. if not, discussion become only feeling.

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What helped me most was keeping short notes each time. Without notes, discussion about charging hotter for old crop coffee becomes memory battle and not real evaluation.

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For charging hotter for old crop coffee, I only trust conclusion after I see same pattern several times. One successful run can be accident. Repetition is what make the lesson useful.

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I think the bigger issue is not charging hotter for old crop coffee itself but whether your baseline is stable. If baseline keeps moving, then every experiment around it gives mixed signal.

Would you charge hotter for old crop coffee or keep same baseline?

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