>The fact that WBC finalists are using coffee that the roaster haven't sorted based in size tells a lot. Perhaps the farmer does it to some degree. I'm not sur

>The fact that WBC finalists are using coffee that the roaster haven't sorted based in size tells a lot. Perhaps the farmer does it to some degree. I'm not sure if you've looked at espresso chemical papers (mostly the Illy ones), but they're pretty cool and they might explain this. The oil extraction curves are non-linear. Lighter roasts that aren't at risk of burning smaller beans can be paired with variable bean size to produce a spectrum of related flavour notes, providing a bit of depth to a varietal that has a very strong and pronounced (but limited) set of notes.