COFF3Edrinkinrabbit wrote: ...Just came across this post, and I'd like to report that I also came to similar conclusions from my roast experiments. Some "greener" flavor notes just won't go away unless the end temperature exceeds a certain threshold . Fine for some particular coffees, disastrous for others.

Also, in the video he stated that the coffee had been "fermented for 80hrs", and from what I know (and what others said in previous replies), these kinds of coffee probably suits the competition and its scoring sheets better (cup-to-profile scorings)...