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If we're talking emissions and coffee then another important aspect is the source / growing practices / distance travelled of the beans. Better labelling around these kind of aspects would better balance the current cafe decision matrix of blend / extraction type / roasting characteristics.

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I wonder if there's measurable benefit to reducing shipping weight by roasting closer to the source?

I mean, if you're not shipping the weight of the water then how could there not be? Tho I guess it would come at the expense of local artisan roasteries ...

Honestly though, I think conscientious / well regulated labeling can do a lot of heavy lifting when done correctly. Especially for highlighting what factors you should be considering, rather than those that are being promoted. Let market forces lead to "source-roasting" and other innovative improvements.

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