Quote Originally Posted by WIP View Post
I understand that. I have just read that a person with more experience can tell the difference between different countries of origin. I would like to get to this point as well. Kind of like Terroir in wine, each country should have a distinctive flavor note.
IMHO, terroir in wine is regional, not country-wide. I don't think New York and California are the same terroir, or that Burgundy or Bordeaux are the same terroir.

I'm sure folks can tell a typical Dominican from a typical Nicaraguan - but my thesis is that is due to market influence, not terroir per se.