What is the sensorial impact of a development percentage that is too high during roasting?

A development percentage that is too high during roasting indicates that the coffee beans have been exposed to heat for an extended period, leading to excessive caramelization and degradation of complex flavor compounds. This results in a dull, flat taste profile that often leans towards a heavy roast flavor rather than highlighting the coffee's intrinsic characteristics, such as its origin or varietal flavors.

When the roasting process goes beyond the optimal development, the result typically lacks brightness, freshness, and depth, leaving a palate with predominantly roast notes rather than vibrant fruitiness or acidity. This can overshadow the original flavors of the beans, resulting in an overall experience that feels unbalanced and less enjoyable.