But yes, latitude, altitude, and all the other inputs make a difference (in addition to the genetic variation that does exist -- I mean no one is surprised that you can get different types of apples or organes?) But recent studies have also revealed the variations in microbial community present on coffee plants in different regions.
And besides agronomy or roasting, coffee processing can have a huge effect on flavor. Fermenting the beans -- whether in whole cherry with or without oxygen, pulped in tanks with yeast or bacteria, or all the other things producers are experimenting with these days-- fermentation is like an enormous sound equalizer board for dialing up and down various flavors.
I appreciate the insight. I think coffee people are on a higher level than wine people, FWIW. It is a _far_ more nuanced beverage.
Grew up in a farming area in Central California. The variety of orange I eat from where I grew up tastes distinct the same variety grown in SoCal.