Im happy to sample some beans and report back. My first thoughts on what a reviewer should cover would be
Roasting at least two batches lighter/darker, probably three would be better
Cupping as a SO, and in a blend with blend and roast recommendations
Test as a straight shot and latte
Comment on crema presence/ color and longjevity
Flavour acidity brightness body etc
to make it really interesting it could be a blind test *where two or more different testers were sent the same bean, Im guessing the comments could be very err ...different ;)
Maybe one of our cupping experts (hi graeme) could develop a "tasters notes template" to be sent out with the beans.
Anyway I think its a great idea and should help involve and engage more people especially those of us who are geographically remote.