Most people drink coffee blends rather than single-origin. And in the U.S. at least dark roast coffee is very popular. Once the beans have been roasted that much the subtler coffee flavors are going to mostly disappear and it won't matter what sort of coffee it is.

How coffee is prepared generally has a much greater impact on flavor than the varietal - when very lightly roasted it has a flavor profile closer to a tea than what we generally think of as coffee.

Most people are unfamiliar with existing diversity of coffees from around the world. A lot of that is due to the economics of the coffee industry and the desire for consistency in flavor. Sure, maybe we could add more genetic diversity, but it's unlikely to change how the coffee you'd buy at the supermarket or a cafe chain will taste.

There's quite a lot of diversity in coffee already. Coffees from different regions taste wildly different. Climate change is just ravaging the coffee band. Ethiopian coffee will likely be gone in a couple decades as the growing region is pushed north into the Ethiopian highlands where it can't be grown since the highlands are actually huge pillars of rock rather than highlands as people typically understand them.

It's a shame, really, because Ethiopian coffee is absolutely wonderful.

Arabica is the most common variety of coffee. There is another species, Robusta, that is far less delicious (if you’ve had Vietnamese coffee without the condensed milk, that’s often robusta) and is resistant to coffee rust. It also contains more caffeine. There are groups trying to make hybrids between them which is actually what I suspect is happening in this article.