When I first started roasting, I was very critical of my results. I have since realised that sometimes, if the results you get are not what you like, then blame the bean. Even with different roast profiles, some beans just do not deliver in the cup.
I have learnt to avoid many descriptions when it comes to Indonesians, as each roaster has their own interpretation. Terms like "spicy" and "sweet blood plum" finish come to mind. I have never found these notes in an espresso from the said Indos, instead getting earthy funk, etc. Maybe its my roasting style, but I will be able to compare the taste difference, when I roast some Indos sourced from BG.
When buying green beans one has to consider that the seller may have a prejudiced palate and an affinity for a flavour, that you may find wanting (the most polite term i could think of).
Bold, sweet, syrupy mouthfeel is what I seek in an Indo.
If it means a premium has to be paid, then that is perfectly acceptable, as sometimes those few dollars extra per kg, really make an impact in the cup.
I realize taste is individual, but "marketing" terms tend to dominate the scene. Some commercial (roasted) coffees, are exactly as described, while others are lacking.
Another term, "cocoa" bomb translates to:
Nothing special, but if you roast it dark enough, you will have a massive cocoa taste. To be honest, not what I look for in a SO, and even when blending, that sort of bean can dominate and spoil the flavour of a well balanced espresso. Chocolate notes are a different matter, alltogether.