Exactly, I find the conclusion in the subheading weird. > Flavour variations are mainly the result of changes at the chromosome level, sequencing effort finds.

Exactly, I find the conclusion in the subheading weird. > Flavour variations are mainly the result of changes at the chromosome level, sequencing effort finds. Though from my limited understanding of coffee tasting, environment is one of the biggest factors in taste. Especially the altitude changes the way to plant grows and develops toxins. > Even if a single-origin Colombian coffee bean harvest was roasted and ground in the same way as a batch from Ethiopia, a coffee connoisseur would be able to tell the difference. But Colombia especially is known for its variety in environments for coffee harvest. So regardless of finding genetic differences between variants, I am not sure they can draw the conclusion that this is what creates variety in flavor. They don't make the claim that a coffee connoisseur could taste the differences of two different coffee variants grown in the same environment.