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Terroir. That’s it, that’s the post.
by moate 3y ago
Terroir. That’s it, that’s the post.
- tgv 3y agoWas my first idea upon reading the article. I remember being surprised when I was abroad and asked about nice looking tree, and it turned out to be a Rhododendron, which only grows as a medium sized bush in my country. Climate and soil make a huge difference, even at ±1500km. Coffee is grown all over the world.
- AdamN 3y agoYou can buy different fertilizer for rhododendron to change the color.
- IdiranVibe 3y agoIIRC they change colour depending on how acidic or alkaline the soil is!
- soneca 3y agoNo, that’s not 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.
- moate 3y agoDid we read the same article? 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.