Surface texture influences how you perceive color. So even the fineness of grind influences color perception. Notwithstanding, ground samples provide a much clearer method of evaluating color, which is why roasters use ground samples when implementing a color measurement system like Agtron, or the like.

Here are swatches taken from the same photo above. Note the extreme difference in patchy surface color from lighter to darker roast. This specific lot of coffee is quite nice at the darker roast levels (pungent spicey/pepper notes with intensely tangy bitter-sweet chocolate). But it is at the "ugly" City roast where this coffee has true Dota Tarrazu "origin character", i.e. winey fruited notes with interesting almond and hazelnut roast taste, grape, grape skins in the finish, cherry. Roasting is not a beauty contest, and many commercial and home roasters make the mistake of roasting coffee until surface texture is even, and variation from seed to seed is more uniform. You need to roast it for cup flavors, not for roasted coffee appearance. What that specific cup character is, you decide. But at the Vienna roast pictured above (448 f finish roast temperature in the Probat L-12), tangy roast notes have eclipsed the "origin flavors" of the coffee. I would also say that this lot of our special peaberry selection is less uniform than even I expected ... but I was happy with the cup, and that is what counts! Coffee makes your constantly overcome your prejudices and re-eavluate your own "received wisdoms" when it comes to judging cup flavors. -Tom