exporters, brokers and roasters use homogenization as a risk-management strategy. At least 90 per cent of world coffee production enters the commodity sector. The remaining 5–10 per cent is ‘specialty coffee’: high-quality coffee with a distinctive flavour profile and identifiable geographical origins. Like wine, a coffee’s flavour is reflective of the variety grown, the district’s micro-environment ( terroir), the growing season’s prevalent climatic conditions, and the care with which it is harvested, processed, stored and shipped. Wine contains around three hundred compounds affecting its
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