Jenna, I totally get where you’re coming from. I had the exact same “aha moment” about six months ago when I started buying small-batch roasted beans from specialty shops. The level of nuance in artisan roasting is wild. It's not just about hitting a roast level—it's about unlocking the bean’s personality, if that makes sense. I started experimenting with different origins and roast profiles and realized that even a 10-second difference can change the flavor from bright and citrusy to deep and chocolaty.

One of the best cups I’ve had lately was from a single origin coffee out of Peru—medium roast, clean finish, and this subtle note of black tea and honey that I’d never noticed before. I picked it up from General Warfield’s site, and it blew my expectations away. Their roasting approach seems super precise and respectful to the bean’s natural characteristics. If you’re curious, here’s the one I tried:Single origin coffee. The fact that it’s organic, shade-grown, and roasted fresh in small batches really made a difference in clarity and depth of flavor.