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Coffee is perhaps the world's most vulnerable beverage. It can be ruined at so many stages along its route from tree to cup. The choice of tree itself can be a problem (some varieties yield poor-tasting coffee), as well as the health of the soil, care of the trees and, of course, the weather.
For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2006.
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