I think to a real connoisseur, the difference may be obvious. Similar to a wine connoisseur being able to tell various flavors and scents in wine.
A friend of mine got a job at Starbucks a long time ago (over ten years ago) and she told me they gave the barristas training on the various coffee growing regions in the world. I know the difference between a strong cup (like Starbucks), a strong home cup (like French) and a weak home cup but that’s about it.