Following a stream of very good discussions about aspects of Turkish coffee preparation, here's a question about coffee selection.
Different brewing methods are thought to highlight different aspects of coffee aroma (e.g., darker roasts for espresso, but lighter for cold brew; see the discussion here). So often when you buy beans at a roastery, there is a recommendation regarding which methods are good for these beans & roast. Thus, a random bag of beans I'm looking at suggests they are good for batch-brew, aeropress, pourover and french press, but not for moka of espresso. But because Turkish isn't a big thing in many countries, it's never mentioned.
May uneducated impression is that Turkish preserves the acidity and keeps bitterness low. Do you guys know what its profile really is? Alternatively, maybe there is a way to predict the suitability of particular beans for Turkish based on its character compared to other methods. E.g., "beans good for aeropress will often be good for Turkish", or "Turkish is the opposite of espresso", etc.
I mean, I know when I like the coffee I made, so there are some favourites to my taste. But I can't disentangle the factors that contribute to my liking: is it the roast? the altitude? the mouthfeel? Which means I don't know what is more relevant, and this don't have properties to guide me in choosing new beans.