Absolutely. I mean, the reason different vintages taste differently is because of the climate that year. Temperature, rainfall, sunlight are all important varia

Absolutely. I mean, the reason different vintages taste differently is because of the climate that year. Temperature, rainfall, sunlight are all important variables. And in the case of coffee you are often relying on wild microbial communities as well, rather than cultivated inoculants. When wine brands link soil type to flavor it is complete BS. Plant roots don't absorb minerals, they absorb the water soluble molecular components like phosphate and calcium. (Moreover those nutrients primarily come from the humus layer rather than dirt). However those nutrients can be tasted by humans even at low concentrations, hence the conflation with soil quality and using "minerality" as an ambiguous flavor descriptor.