Terroir. That’s it, that’s the post.
> ” they seem to be mainly the result of wholesale swapping, deletion and rearrangement of chromosomes.”
The article is fairly informative about the genetics of coffee, btw. Well worth reading.
I saw no mentions of volatile aromatics(aka the flavor and aroma compounds) and how they isolated them in different strains. I saw no mention of what genetic markers are tied to specific flavor profiles.
I did see a lot about disease and pest resistance. My glib comment is how the title seems to have fuckall to do with flavor (which, again, is affected predominantly by the terroir, or more specifically the mineral/chemical uptake of plants in a similar region) as the article is just run of the mill “people in a commercial industry and doing science to understand their product, isn’t that neat?” content.