I have been following the competition circuit and have noticed in many barista and brewers cup presentations the competitor will mention something like: “The volcanic soil this coffee is grown in is rich with organic matter which results in a malic acidity.” OR “Because this coffee was exposed to rainfall on every third Tuesday of the month you will taste apricot.”
Okay so that second one was a bit hyperbolic, but what I don’t understand is how do they know for a fact it was the soil that attributed to the coffee’s acidity and not just the varietal/altitude combo? I understand that terroir is valid and is why we have such a vast array in flavor cup to cup, but how do we know exactly what elements of a particular coffee’s growing conditions contribute to specific flavors in that coffee? Are there any scientific resources for this type of information?
Thanks for any in site!