The Best Fresh Coffee Beans

Buying whole beans from a local coffee shop or roaster is a certain way to enjoy the freshest and best tasting blend. A shop that sells a variety of blends would be a good option.

Koffee Kult's Thunder Bolt is a dark French roast with a very delicious flavor. It's slightly more expensive but it's organic1, fair-trade2 and does not contain any additives.

Ethiopian Yirgacheffe

Known for its delicate fragrance and citrusy flavor, the Ethiopian Yirgacheffe is one of the most prized coffee beans in the world. It's also a good source of antioxidants. It's best brewed with no sugar or milk to preserve its unique flavor profile. It's great with dishes that are savory to offset the sweet-salty. It's an excellent afternoon pick-me up.

Ethiopia is often referred to as the birthplace of coffee. According to the story, the goatherder Kaldi noticed that his flock was more energetic after eating red berries which were growing near his house. He decided to try the berries himself and noticed they were a major influence on his energy levels. The herder shared the fruit with his family, and that's how coffee was first consumed.

The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually wet processed, or "washed." This process helps remove sour flavors and create a bright clean taste. In the mid-2000s, world coffee prices increased to unsustainable levels, which affected many farmers in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers keep their businesses going through their fair trade initiatives and empowerment to bargain with the market. This helped usher in a wave of fruit-flavored single-origin Ethiopian coffees, dubbed the "new naturals." Today the world is again enjoying the distinctive fresh, floral, and citrusy taste of the Yirgacheffe bean.

Geisha

Geisha is one of the most expensive coffee beans (click through the next website) around the world. It has a delicate tea-like taste with hints of mango, peach, and raspberry. It also has a smooth taste similar to black tea. But is it truly worth the price tag?

A British consul came across the Geisha variety in the 1930s in the highland region of Gesha in Western Ethiopia. The seeds were then transferred to CATIE, Costa Rica, before being transferred to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it produced flavors with balance and fineness.

Geisha is not just an excellent cup of coffee. It has a significant impact on the communities who produce it. It allows farmers to reinvest their profits in improving their farming practices and processes. This results in better quality of all the coffee varieties that they grow.

Yet, many common coffee drinkers do not want to try it due to the price. Geisha coffee is well worth the price. Do yourself a favor and buy a cup as soon as you can.

Ethiopian Harrar

Often considered one of the top coffee beans in world, the Ethiopian Harrar is full-bodied and exotic. This coffee is a dry processed (natural) arabica, and comes from the Oromia region, previously Harrar in southern Ethiopia at elevations of between 4,500 and 6,300 feet. It has a distinct wine-like, fruity acidity and mocha-like flavor.

The coffee is harvested in the spring, then dried and fermented to release its flavors and aromas. The coffee is not contaminated with chemicals and low in calories, compared to other commercial coffees. It also offers a variety of health benefits, including reducing the risk of developing Alzheimer's disease. It is also full of antioxidants and contains many other nutrients. It is recommended to consume a cup of Ethiopian Harrar while on an empty stomach to maximize the benefits.

Ethiopian Harrar is one of the most sought-after coffees in the world. It is sourced from one of the most prestigious cultivating regions, the easternmost Harrar. It is produced at the highest altitudes in the region, just near the historic walled city of Harrar. It is a unique blend that can be enjoyed in the form of espresso or latte.

The coffee is then sorted and picked by hand. It is then dried in traditional cloth bags. This method preserves the aroma of the beans and makes them more flavorful. This is a more sustainable way of making coffee. It can be brewed using any method of brewing, but is best suited to a French Press or Pour Over.

Monsooned Malabar

One of the most unique and well-known varieties of coffee around the globe Monsooned is one of the most unique and well-known coffees in the world Malabar is a sweet woody and nutty coffee with a low acidity. Its name comes from the "monsooning" process and the region from which it comes the most humid region of India the mountainous area of Malabar that includes Karnataka & Kerala.

The story of this coffee is anecdotal, but during time of the British Raj, when large wooden vessels transported raw coffee beans sale to Europe The cargo was often delayed by monsoon conditions, and while it was at sea, humidity and the wind on the board caused the beans to naturally weather, resulting in an off-white, pale color. After arriving in Europe they were found to have a distinctive and highly desirable flavor character.

Monsooning is a distinctive and specialized method of processing coffee that continues to be practiced today in Keezhanthoor. This hamlet that is high-end nestled in the Western Ghats is surrounded by small, traditional tribal farmers who are committed to producing only the finest coffeee beans. They produce a rich smooth, aromatic coffee that is scented with baker's cocoa, syrupy sweetness and a mild vanilla.

This coffee is great alone or blended with other fruity varieties. It also stands up to milk well making it a great espresso or cafe cream coffee. It is also a popular choice for pour-overs, for instance, in a Bialetti Moka pot. Monsooned Malabar is also resistant to heat because of its lower acidity.