Originally Posted by edinatlanta
I'm decreeing it: A Y and pBooth are the smartest coffee folks on the internet.
Thanks but I'm just an interested enthusiast. Lots of good resources out there to learn from. For example, Sweet Maria's summaries of various varietals from around the world:
Look under Green Coffee, and click on one of their regions. For example, their summary of Kenya (which my experience agrees with) is that it has big acidity. I think of it as closer to what the Central Americans do and never really thought it as fruit forward, which was why Barrington's Kenya Peaberry was such a big surprise for me. As a rule, I don't go out of my way to try Kenyans, just as I generally don't like most Central American coffees, but different strokes ...
Scott Rao's Everything But Espresso is also an amazing book full of technical details, but it may be too wonky for you.