Yrgacheffe--do you drink it puro, or blend it?

Heath, generally speaking I'll do a 50-50 blend with an African such as Harrar, substitute it for Yemen and blend it with a Java as an alternative to the classic Mocha-Java blend. You can also substitute a Sumatran for the Java, and use Harrar-Sumatra as different take on a Mocha-Java blend. Also very tasty. Have never tried that with Yirg, but I think the results could be interesting.

[muziq]

Yeah, I was thinking about doing a pound up with 1/4 lb of yirg, 3/4 being a mix of two or three other creamy/nutty beans. There's something very bright and tangy that I like about yirg. I may try some of your suggestions and see what happens. I've got two weeks off over the holidays and nothing gainful to do with my time, so why not load up on coffee experiments?

I agree on the bright and tangy comments on the Yirg, it's actually a little TOO of both for my tastes to drink on a regular basis as an S.O. Just too light in the pants, it's a nice change of pace but reminds me a little too much of tea.

[muziq]

Decided to get a couple blends made, one being 3/4 lb of Bolivian med roast, 1/4 lb of Misty Valley Yirg medium. Man is it smooth, nutty, but with a slight brightness that really does a number on the tastebuds. I'm taking your tip about a moka-java blend, with a med Kenyan/dark Sumatran up next. Thanks for all the great suggestions and ideas, Vic!