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So, do you feel that the unspoken answer is the location where it is grown?

That is what I am thinking, assuming a good roast and brewing. A friend sent me some on-line beans he had roasted. They were from Madagascar and various parts of Africa. You could definitely taste the difference in the flavors.

I enjoyed the flavors, but I will say that coffee is one of those things where I don’t appreciate a great deal of variety. I know what I want it to taste like in the morning, and that is what I aim for - consistency. I don’t really need a morning surprise, even a good one.

While there are many variables to great coffee, I would offer that water is most important, with everything else equal. Too much or too little water through harvest will drastically affect the bean quality. Brazil's drought has resulted in typically excellent beans described as "smokey," while too much rain/humidity results in a perceptibly musty odor.

With great beans, a perfect roast and grind, the water used for brewing will make completely different cups when tap water is used, rather than filtered water.