I have been roasting coffee for years now at home. I definitely can pick out overall coffee differences (body, acidity, astringency, fruited, etc.) but when I read ratings and notes from my provider (Sweet Marias), I see very specific and distinct note descriptions of flavor that I don't necessarily get. Also coffees being 'sweet' is very subjective to me (I like pourover black but espresso sweetened). By themselves, I do not find most coffees particularly sweet in the way of fruit or sugar or caramel (from lightest to darkest roasts).
Is there a way I should be preparing my roasted coffees to notice nuances and pick out sweetness?