I'm not Tom (duh), but I'm fairly certain the answer is yes to all your questions. And there are many more things than you asked about that'll effect the cup long before roasting stage. Kona Konnaisseur miKe mcKoffee Pacific Northwest Gathering IVhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mdmint/pnwgIV.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Woody DeCasere Sent: Thursday, June 22, 2006 5:11 PM Tom, i hope this is not too strange but what has an effect on flavor in a coffee, altitude, soil type, weather patterns? Also do the different varietals of coffee have different characteristics that give them a different flavor profile? Also i have noticed that some coffee's reach first and second crack at different temps and times, it this due to bean mass, density, the amount of water in the beans? Sorry that's allot isn't it? LOL!