Which of the following describes characteristics of underdeveloped coffees?

Underdeveloped coffees are characterized by their green and grassy taste due to insufficient roasting time, which does not allow the beans to reach their full flavor potential. This lack of development results in a profile that often lacks sweetness and complexity, delivering instead a pronounced, raw acidity and a distinctly unrefined flavor reminiscent of raw plant material.

While bold and rich flavors may emerge in well-developed coffees, underdeveloped coffees typically fail to achieve this richness. Similarly, sweet and caramel-like characteristics are indicators of properly roasted beans where Maillard reactions have occurred, enhancing sweetness and complexity. Complex and balanced profiles indicate a maturity and depth in flavor, which also is not present in underdeveloped coffees. Therefore, the descriptor of a green and grassy taste is key to identifying underdeveloped coffees in contrast to more fully developed profiles.