You are not wrong. Trust your senses. The beans taste different at an individual level so what you are tasting is an average of the beans that are used to make

You are not wrong. Trust your senses. The beans taste different at an individual level so what you are tasting is an average of the beans that are used to make that cup of coffee. Typically beans grown under similar conditions will taste similarly. Because of this coffee farmers will sometimes separate the coffee grown on parts of their farm into "micro lots" that contain particular individual characteristics. In regards to the temperature you are right also. There is dynamic interplay between bitter, sweat, salty, sour and umami that goes on while the beverage cools. After all, brewing coffee is just applied chemistry whether you realise it or not. The only time you should not trust your senses is when they are compromised or if you are someone who is highly open to suggestion. Even then your senses are still correct in your experience. You just can't extrapolate this experience out to a percentage of the general population. Language makes also makes discussing taste confusing too because when people are saying "this tastes bitter" what they are often saying is "this tastes bitter to me" Also taste often gets bundled with smell so when people say "this tastes like raspberries" it can be unclear whether they are referring to the sugars, acids etc. that are tasted or the aromatic compounds that are smelt or both. Synesthesia can also be experienced too ie. things that smell like vanilla can "smell sweet" to some people.