JammyDodger I suppose what I am saying is in beer, or wine, or crisps, there is a generally agreed ‘ideal’ flavour that customers expect
I’d say that it is more an ideal flavour range/profile that is expected of a style (you could probably still tell Augustiner Edelstoff from Hofbrau Helles every time you tried, back to back?) But you also have other, much more obvious clues with beer, before you get it to your lips, that you don’t have with coffee so much, for example you’re never going to mistake Rodenbach (I think everyone reading this would note a vinegar like aspect?) for a Tripel style beer, even without having to taste them. In that respect, I’d liken coffee to more like a style of beer, than the spectrum of beer.
These are often the people who have written the most tenuous and ‘out there’ notes, that people struggle to find. They frequently fail to mention the coffee is not worth the price :-)
As with beer, wine, cheese & whisky (whatever), there are many who enjoy but are not necessarily interested in teasing out every nuance, whether they agree with detailed note descriptions, or not.
You make your own beer, but most people buy a quality controlled expression of a beer, rather than an ingredient that they use to make a drink, through varied methods, like they do (here) with coffee.