Coffee by Country | Page 2 (#)
„Like the best Sumatran and Yemen coffees it is rich, teasing, and mysterious on the palate, with a very long, resonant finish. Like Sumatran, its acidity vibrates inside the richness of the body, but Yirgacheffe adds a soft, fragrant, flowery note so distinctive that it may make this the most unique among the world's coffees.“
http://www.lucidcafe.com/bycountry2.html - Cached
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„Ethiopian Yirgacheffe- Rich teasing and mysteriuos on the palate, with a very long resonant finish, its acidity vibrates inside the richness of the body, but adds a soft fragrant flowery note.“
http://www.coffeeforums.com/ viewtopic.php?p=1023
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Coffee Universe | World of Coffee
„Tanzanian coffees are characterized by a winy acidity, medium to full body, and deep richness. Peaberries are often separated from flat beans and sold at a premium for the enhanced flavor characteristics they possess. Uganda Most of the coffee produced in Uganda is robusta, and is used for instant coffee. Uganda does produce one fine arabica called either Bugishu or Bugisu, and it is grown on the western slopes of Mt.“
http://www.coffeeuniverse.com/ world_coffee_africa.html
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„Whereas Central American coffees aredistinguished by their dry, winey aftertaste, the coffees of Indonesia and New Guinea arenoted for their richness, full body, long finish, and an acidity that, though pronounced,is deep- toned, gentle, and enveloped in the complexity of the coffee. Many consider theMandheling and Ankola coffees of Sumatra the world's finest. They are often hard to find,but still moderate in price. Of the two, Mandheling is the more admired, and the Lintongmark of Mandheling probably the most admired of all.“
http://www.koffeekorner.com/asiapacific.htm
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„The Blue Mountain coffees shipped today retain the body and richness, but lack the acidity; they are smooth, well-bodied, moderately rich coffees deserving to be drunk, but not to be carried on about.“
http://www.lucidcafe.com/bycountry.html
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Espresso Blending Techniques (INeedCoffee.com)
„This was due to (in my opinion, not the industries) a poor Yirg crop that lacked the vibrancy I associate with it. I went to Sidamo (not bad, certainly better that 2002 crop Yirgacheffe), Djimma (a real mistake - it was a good cup, but the bean grade was very poor which meant 20 minutes before roasting were spent fishing out the pebbles). However nothing gives my espresso the lift it needs like a good Yirgacheffe. So now it's back, its good and it's in most of my blends for sure.“
http://www.ineedcoffee.com/04/blending/
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