Is there a reason why some coffees are more forgiving. I hear (I can tell myself as I live in Australia) that Black Cat is very forgiving while (I think it's Schomer's) Dolce Vita is extremely unforgiving.

Are particular SOs more forgiving than others - ie is the issue at the SO level?

Is it a roast level?

Is it the combination of the SOs in the blend?

Is it all of the above?

Is it possible to look at the origin of a particular coffee or the constituents in a blend and make a reasonable guess as to its nature?

From the perspective of home roasting and blending I am thinking it would be helpful to have some idea about this (rather than my existing zip).

I've recently been finding my home SO roasts of El Salvador coffee extremely difficult to work with, while Indian coffees (Tiger Mountain and Yelnoorkhan S795) much easier, both on roast and espresso machine.

The more Brazil and Indos, the more forgiving the blend.

For SOs or blend constituents, lemony and flowery coffees can be temperamental, deeper toned fruit and berry tastes are easier. Chocolate flavors have a tight sweetspot (around 198F to 201F), but just go caramelly or dry cocoa rather than losing drinkability out of that range. For roast taste, caramel and spicy flavors are robust, nutty ones need intermediate temps, and woody ones I don't much like at any temperature, so ask someone else.