I’m sure I’ve experienced “roast defects” at some point. However, I’ve tried a lot of light roasts — some of which I’ve liked quite a lot — and surely not
all of them were afflicted with such defects. What I’m describing as a general character of light roasts (more present flavor components compared to dark roasts since they are less burned away), which I’m characterizing as “green” or “woodsy”, probably isn’t what you mean. You’re fixating on the vocabulary rather than what is being conveyed.
For what it’s worth, I worked as a barista for a spell a long time ago and blind testing is a hobby of mine; I’ve done lots of dueling press pots experimenting with different varieties and brewing techniques. I also have a hobby of trying out new eateries and cafes. I’m a hobbyist, who loves coffee — but this love has been nurtured mostly outside of professional circles.
