The headline isn’t the original paper authors’ fault, rather the news side of the Nature editorial office. Sadly it leans on an all-to-prevalent crutch and oversimplification of the genetics field. A large component of coffee taste comes from processing after picking, which includes several fermentations. Massive flavor swings occur here, but are left unmentioned. Not everything is in genes .

We don’t even need to discuss roast and brew chemistry.