What effect does a high development percentage have on coffee flavor?

A high development percentage in coffee roasting refers to the extent to which the coffee beans are exposed to heat during the roasting process, leading to more pronounced development of certain flavors. When development is significantly high, it often results in flavors that can overshadow the intrinsic characteristics of the green coffee, causing the resulting brew to exhibit dull and roast-like flavors. This overshadows the original attributes of the beans, such as brightness or varietal notes, leading to a less vibrant profile.

In contrast, lower development percentages can often retain more of the original fruity or floral notes, as the beans do not lose their identity to roast flavors. This is why choices that suggest enhancing fruity notes or increasing acidity relate to lower development percentages instead. While complexity and depth are important in coffee flavor, excessive development tends to flatten these characteristics rather than enhance them. Hence, the choice pointing to dull and roast-like flavors correctly identifies the impact of high development during roasting.